鼠伤寒沙门氏菌DT104、单核细胞增生李斯特菌和大肠杆菌O157:H7在无防腐剂苹果酒和模拟胃液中的比较存活情况。
Comparative survival of Salmonella typhimurium DT 104, Listeria monocytogenes, and Escherichia coli O157:H7 in preservative-free apple cider and simulated gastric fluid.
作者信息
Roering A M, Luchansky J B, Ihnot A M, Ansay S E, Kaspar C W, Ingham S C
机构信息
Department of Food Microbiology and Toxicology, Food Research Institute, University of Wisconsin-Madison, 53706-1565, USA.
出版信息
Int J Food Microbiol. 1999 Feb 18;46(3):263-9. doi: 10.1016/s0168-1605(98)00198-6.
This study compared the survival of three-strain mixtures (ca. 10(7) CFU ml(-1) each) of Salmonella typhimurium DT104, Listeria monocytogenes, and Escherichia coli O157:H7 in pasteurized and unpasteurized preservative-free apple cider (pH 3.3-3.5) during storage at 4 and 10 degrees C for up to 21 days. S. typhimurium DT104 populations decreased by <4.5 log10 CFU ml(-1) during 14 days storage at 4 and 10 degrees C in pasteurized cider, and by > or =5.5 log10 CFU ml(-1) during 14 days in unpasteurized cider stored at these temperatures. However, after 7 days at 4 degrees C, the S. typhimurium DT104 populations had decreased by only about 2.5 log10 CFU ml(-1) in both pasteurized and unpasteurized cider. Listeria monocytogenes populations decreased below the plating detection limit (10 CFU ml(-1)) within 2 days under all conditions tested. Survival of E. coli O157:H7 was similar to that of S. typhimurium DT104 in pasteurized cider at both 4 and 10 degrees C over the 21-days storage period, but E. coli O157:H7 survived better (ca. 5.0 log10 CFU ml(-1) decrease) than S. typhimurium DT104 (> 7.0 log10 CFU ml(-1) decrease) after 14 days at 4 degrees C in unpasteurized cider. In related experiments, when incubated in simulated gastric fluid (pH 1.5) at 37 degrees C, S. typhimurium DT104 and L. monocytogenes were eliminated (5.5-6.0 log10 CFU ml(-1) decrease) within 5 and 30 min, respectively, whereas E. coli O157:H7 concentrations decreased only 1.60-2.80 log10 CFU ml(-1) within 2 h.
本研究比较了鼠伤寒沙门氏菌DT104、单核细胞增生李斯特菌和大肠杆菌O157:H7的三菌株混合物（各约10⁷ CFU/ml）在4℃和10℃下储存长达21天期间，在巴氏杀菌和未巴氏杀菌的无防腐剂苹果酒（pH 3.3 - 3.5）中的存活情况。在4℃和10℃下储存14天期间，鼠伤寒沙门氏菌DT104菌落在巴氏杀菌苹果酒中的数量减少<4.5 log₁₀ CFU/ml，而在这些温度下储存于未巴氏杀菌苹果酒中的数量在14天内减少≥5.5 log₁₀ CFU/ml。然而，在4℃下储存7天后，鼠伤寒沙门氏菌DT104菌落在巴氏杀菌和未巴氏杀菌苹果酒中的数量仅减少约2.5 log₁₀ CFU/ml。在所有测试条件下，单核细胞增生李斯特菌菌落在2天内降至平板检测限（10 CFU/ml）以下。在21天的储存期内，4℃和10℃下巴氏杀菌苹果酒中大肠杆菌O157:H7的存活情况与鼠伤寒沙门氏菌DT104相似，但在4℃下储存14天后，未巴氏杀菌苹果酒中大肠杆菌O157:H7的存活情况（减少约5.0 log₁₀ CFU/ml）优于鼠伤寒沙门氏菌DT104（减少>7.0 log₁₀ CFU/ml）。在相关实验中，当在37℃的模拟胃液（pH 1.5）中孵育时，鼠伤寒沙门氏菌DT104和单核细胞增生李斯特菌分别在5分钟和30分钟内被消除（减少5.5 - 6.0 log₁₀ CFU/ml），而大肠杆菌O157:H7的浓度在2小时内仅减少1.60 - 2.80 log₁₀ CFU/ml。
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