冷柠檬烯蒸汽和紫外线处理鹌鹑蛋中肠炎沙门氏菌和金黄色葡萄球菌:潜在的作用方式。

IF 1.9 2区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Narumol Matan, Katthayawan Khunjan
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引用次数: 0

摘要

本研究旨在开发一种新的、无冷藏的鹌鹑蛋保鲜方法,以延长鹌鹑蛋的保质期,提高消费者的安全性。评价了柠檬烯蒸气对肠炎沙门氏菌和金黄色葡萄球菌的抑菌效果。采用0.04%、0.08%和0.12%的柠檬烯纳米乳液产生蒸汽包覆蛋壳。涂层过程采用具有可控温度室的超声装置进行,温度分别为4℃(冷)、25℃(中)和37℃(高温)。紫外线照射10 min后,抗菌效果增强。通过细菌形态、生物膜形成和细胞渗漏分析作用模式。柠檬烯蒸汽(0.08%)在4°C和紫外(UV)条件下对蛋壳上的肠炎沙门氏菌和金黄色葡萄球菌的抑制作用为6-7 log10,而在25°C和37°C条件下,对蛋壳的抑制作用分别为3.5 log10和2.8 log10。鹌鹑蛋在30±2℃条件下贮存10 d,沙门氏菌未检出,金黄色葡萄球菌在食品安全标准范围内,而对照组在1天内出现细菌生长。可能的作用机制表明,冷生成的柠檬烯在蛋壳表面形成了一层薄膜。该膜引起肠炎沙门氏菌细胞变形和形态异常,并诱导金黄色葡萄球菌细胞壁形成孔,增强细菌细胞损伤。紫外线照射进一步加剧了细胞损伤,导致协同抗菌作用。然而,这种方法并没有造成明显的膜损伤,也没有导致金黄色葡萄球菌细胞内物质的大量泄漏。这种方法具有成本效益,可以在分发前在农场应用,确保为消费者提供更安全的鸡蛋。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Cold Limonene Vapor and UV Treatment Against Salmonella Enteritidis and Staphylococcus aureus in Quail Eggs: Potential Mode of Action.

This study aimed to develop a novel, refrigeration-free preservation method to extend quail egg shelf life and enhance consumer safety. The antimicrobial efficacy of limonene vapor against Salmonella Enteritidis and Staphylococcus aureus was evaluated. Limonene nanoemulsions (0.04%, 0.08%, and 0.12%) were used to generate vapor for coating eggshells. The coating process was performed using an ultrasonic device with a controllable temperature chamber to maintain different temperatures: 4°C (cold), 25°C (medium), and 37°C (high temperature). The antimicrobial efficacy was enhanced by applying UV irradiation for 10 min. The mode of action was analyzed through bacterial morphology, biofilm formation, and cell leakage. Limonene vapor (0.08%) at 4°C with ultraviolet (UV) reduced Salmonella Enteritidis and S. aureus by 6-7 log10 on eggshells, whereas at 25°C and 37°C, the reductions were only 3.5 log10 and 2.8 log10, respectively. Salmonella was not detected, and S. aureus remained within food safety standards when quail eggs were stored at 30 ± 2°C for 10 days, compared with the control, which showed bacterial growth within one day. Possible mechanisms of action suggested that cold-generated limonene formed a thin film on the eggshell surface. This film caused deformation and abnormal morphology in Salmonella Enteritidis cells and induced pore formation in S. aureus cell walls, enhancing bacterial cell injury. UV exposure further exacerbated cellular damage, resulting in a synergistic antimicrobial effect. However, this method did not cause significant membrane damage or lead to substantial leakage of intracellular materials in S. aureus. This method was cost-effective and could be adapted for on-farm application before distribution, ensuring safer eggs for consumers.

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来源期刊
Foodborne pathogens and disease
Foodborne pathogens and disease 医学-食品科技
CiteScore
5.30
自引率
3.60%
发文量
80
审稿时长
1 months
期刊介绍: Foodborne Pathogens and Disease is one of the most inclusive scientific publications on the many disciplines that contribute to food safety. Spanning an array of issues from "farm-to-fork," the Journal bridges the gap between science and policy to reduce the burden of foodborne illness worldwide. Foodborne Pathogens and Disease coverage includes: Agroterrorism Safety of organically grown and genetically modified foods Emerging pathogens Emergence of drug resistance Methods and technology for rapid and accurate detection Strategies to destroy or control foodborne pathogens Novel strategies for the prevention and control of plant and animal diseases that impact food safety Biosecurity issues and the implications of new regulatory guidelines Impact of changing lifestyles and consumer demands on food safety.
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