基于表面取样器类型从无孔表面回收沙门氏菌和单核增生李斯特菌。

IF 2.8 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Zeynal Topalcengiz , Sahaana Chandran , Francis Torko , Kristen E. Gibson
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引用次数: 0

摘要

表面取样装置的材料组成和尺寸范围可用于环境监测程序。本研究旨在比较表面采样器在不锈钢(SS)和聚丙烯(PP)表面的细菌回收率。分别接种单增李斯特菌和肠炎沙门氏菌菌株(1 mL;高(7 log)和低(4 log)浓度下,SS和PP表面有40个斑点× 25 μL。利用纤维素海绵取样器、聚氨酯泡沫海绵取样器和聚烯烃无纺布取样器在两个表面积:1X [929 cm2 (144 in2)]和2X [1858 cm2 (288 in2)]对SS和PP表面进行细菌回收。在高接种量和1倍表面积的无纺布取样器上,研究了预湿体积(5 mL、10 mL)对PP和SS细菌回收率的影响。共进行了3次试验,共计336个样品,回收率为回收的CFU除以每个表面初始添加的CFU。通过统计分析确定采样器类型、病原体类型、接种量、表面类型和表面面积是否为回收率的显著预测因子。预测变量之间存在显著的五向交互作用(P=0.0015);因此,无法对主要影响作出结论。在三种取样器中,从PP表面提取的单增乳杆菌的回收率均显著高于沙门氏菌。对于无纺布取样器,5 mL预湿体积对两种细菌的回收率均为10.66% (95% CI: 9.93, 11.44),显著高于10 mL预湿体积的3.09% (95% CI: 2.71, 3.52)。然而,体积对恢复的影响取决于表面类型和接种量的相互作用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Recovery of Salmonella and Listeria monocytogenes from Nonporous Surfaces Based on Surface Sampler Type
Surface sampling devices ranging in material composition and size can be used in environmental monitoring programs. This study aimed to compare the bacterial recovery efficiency of surface samplers on stainless steel (SS) and polypropylene (PP) surfaces. Separate cocktails of Listeria monocytogenes and Salmonella enterica strains were spot inoculated (1 mL; 40 spots × 25 μL) on SS and PP surfaces at high (7 log) and low (4 log) concentrations. A cellulose sponge sampler, polyurethane foam sponge sampler, and polyolefin nonwoven fabric sampler were utilized for bacteria recovery from SS and PP surfaces at two surface areas: 1× [929 cm2 (144 in2)] and 2× [1858 cm2 (288 in2)]. The effect of prewet volume (5 mL, 10 mL) on bacteria recovery from PP and SS was also investigated with the nonwoven fabric sampler at high inoculum level and 1× surface area. Three experimental trials were conducted totaling 336 samples, and recovery percentages were based on the CFU recovered divided by the initial CFU added to each surface. Statistical analysis was performed to determine whether sampler type, pathogen type, inoculum concentration, surface type, and surface area were significant predictors of recovery percentage. A significant five-way interaction (P = 0.0015) was observed between the predictor variables; therefore, no conclusions can be made regarding the main effects. The recovery percentage of L. monocytogenes was significantly higher than Salmonella from PP surfaces across all three sampler types. For the nonwoven fabric sampler, the 5 mL prewet volume yielded significantly higher recovery (P ≤ 0.05) for both bacteria combined at 10.66% (95% CI: 9.93, 11.44) compared to 3.09% (95% CI: 2.71, 3.52) recovery with the 10 mL prewet volume. However, the effect of volume on recovery depended on the interaction between surface type and inoculum level.
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来源期刊
Journal of food protection
Journal of food protection 工程技术-生物工程与应用微生物
CiteScore
4.20
自引率
5.00%
发文量
296
审稿时长
2.5 months
期刊介绍: The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.
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