University of Delaware, Department of Animal and Food Sciences, Newark, DE 19716, USA.
Int J Food Microbiol. 2010 Jan 1;136(3):359-63. doi: 10.1016/j.ijfoodmicro.2009.10.034. Epub 2009 Nov 5.
Experimental conditions can affect the outcome of bacterial stress-tolerance assays. Growth conditions that optimize microbial recovery should be established to help evaluate the effectiveness of treatment conditions for food safety. The objectives of this study were to determine the effects of growth and recovery temperatures on pressure resistance of early stationary-phase Listeria monocytogenes in milk. The tested conditions were the following: (1) L. monocytogenes was grown at various temperatures (10, 15, 20, 25, 30, 35, 40 and 43 degrees C), suspended in ultra-high temperature (UHT) -processed whole milk, pressure-treated at 400 MPa for 2 min at 21 degrees C and recovered on Tryptic Soy Agar supplemented with 0.6% yeast extract (TSAYE) at 35 degrees C; (2) L. monocytogenes was grown at 35 and 43 degrees C, pressure treated in milk (400 and 500 MPa, respectively, for 2 min at 21 degrees C) and recovered on TSAYE at various temperatures (4, 10, 15, 20, 25, 30, 35 and 40 degrees C); (3) L. monocytogenes originally grown at 35 degrees C, was pressure treated in milk (400 or 450 MPa for 2 min at 21 degrees C), and recovered on TSAYE at 10 degrees C for various time intervals (1, 2, 3, 6, 9 and 12 days) then at 35 degrees C for 5 days. There was no significant difference (P>0.05) in pressure-resistance of L. monocytogenes grown at 10 to 25 degrees C with approximately 6.5-log CFU/ml population reductions. At growth temperatures greater than 25 degrees C, pressure resistance increased with less than 1-log CFU/ml reduction observed for L. monocytogenes originally grown at 43 degrees C. After pressure treatment, regardless of growth temperature and pressure treatment, the greatest recovery of L. monocytogenes was within the 4 to 20 degrees C range; maximum recovery at 10 degrees C required approximately 24 days. The time for comparable post-pressure treatment recovery could be reduced by incubation at 10 degrees C for at least 2 days followed by incubation at 35 degrees C for 5 days. The findings of the present study indicate that growth and recovery temperatures affect the pressure resistance of L. monocytogenes and should, therefore, be taken into account when assessing the adequacy of inactivation treatments.
实验条件会影响细菌应激耐受测定的结果。应建立优化微生物回收的生长条件,以帮助评估食品安全处理条件的有效性。本研究的目的是确定生长和恢复温度对牛奶中早期静止期单核细胞增生李斯特菌耐压性的影响。测试的条件如下:(1)将单核细胞增生李斯特菌在不同温度(10、15、20、25、30、35、40 和 43°C)下生长,悬浮于超高温(UHT)处理的全脂牛奶中,在 21°C 下用 400 MPa 处理 2 分钟,然后在添加 0.6%酵母提取物的胰蛋白酶大豆琼脂(TSAYE)上于 35°C 下恢复;(2)将单核细胞增生李斯特菌在 35 和 43°C 下生长,分别在牛奶中用 400 和 500 MPa(21°C 下各 2 分钟)处理,然后在不同温度(4、10、15、20、25、30、35 和 40°C)的 TSAYE 上恢复;(3)最初在 35°C 下生长的单核细胞增生李斯特菌,用牛奶中的 400 或 450 MPa(21°C 下各 2 分钟)处理,然后在 10°C 下恢复不同时间间隔(1、2、3、6、9 和 12 天),然后在 35°C 下恢复 5 天。在 10 至 25°C 下生长的单核细胞增生李斯特菌的耐压性没有显著差异(P>0.05),其种群减少约 6.5-log CFU/ml。在 25°C 以上的生长温度下,耐压性随着最初在 43°C 下生长的单核细胞增生李斯特菌的减少低于 1-log CFU/ml 而增加。无论生长温度和压力处理如何,压力处理后单核细胞增生李斯特菌的最大回收范围在 4 至 20°C 之间;在 10°C 下最大回收需要大约 24 天。通过在 10°C 下孵育至少 2 天,然后在 35°C 下孵育 5 天,可以缩短压力处理后可比恢复所需的时间。本研究结果表明,生长和恢复温度会影响单核细胞增生李斯特菌的耐压性,因此在评估杀菌处理的充分性时应予以考虑。