U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Microbial Food Safety Research Unit, Wyndmoor, PA 19038, USA.
Appl Environ Microbiol. 2010 Apr;76(8):2419-24. doi: 10.1128/AEM.02865-09. Epub 2010 Feb 19.
Campylobacter spp. are responsible for a large number of the bacterial food poisoning cases worldwide. Despite being sensitive to oxygen and nutritionally fastidious, Campylobacter spp. are able to survive in food processing environments and reach consumers in sufficient numbers to cause disease. To investigate Campylobacter persistence on processed chicken, exudates from chickens produced for consumer sale were collected and sterilized. Two types of exudates from chicken products were collected: enhanced, where a marinade was added to the chickens during processing, and nonenhanced, where no additives were added during processing. Exudates from enhanced chicken products examined in this study contained a mixture of polyphosphates. Exudate samples were inoculated with Campylobacter jejuni or Campylobacter coli strains and incubated under a range of environmental conditions, and viable bacteria present in the resultant cultures were enumerated. When incubated at 42 degrees C in a microaerobic environment, exudates from enhanced chicken products resulted in increased survival of C. jejuni and C. coli compared with that in nonenhanced exudates in the range of <1 to >4 log CFU/ml. Under more relevant food storage conditions (4 degrees C and normal atmosphere), the exudates from enhanced chicken products also demonstrated improved Campylobacter survival compared with that in nonenhanced exudates. Polyphosphates present in the enhanced exudates were determined to be largely responsible for the improved survival observed when the two types of exudates were compared. Therefore, polyphosphates used to enhance chicken quality aid in sustaining the numbers of Campylobacter bacteria, increasing the opportunity for disease via cross-contamination or improperly cooked poultry.
弯曲菌属是导致全球大量细菌性食物中毒的罪魁祸首。尽管弯曲菌属对氧气敏感且营养要求苛刻，但它们能够在食品加工环境中存活，并以足够的数量到达消费者，从而导致疾病。为了研究加工鸡肉中弯曲菌的持久性，收集并消毒了用于销售给消费者的鸡肉渗出物。从鸡肉产品中收集了两种渗出物：增强型，即在加工过程中向鸡肉中添加了腌泡汁；非增强型，即在加工过程中未添加添加剂。本研究中检查的增强型鸡肉产品的渗出物含有混合多磷酸盐。将鸡空肠弯曲菌或大肠弯曲菌菌株接种到渗出物样本中，并在一系列环境条件下孵育，然后对培养物中存在的活菌进行计数。在微需氧环境中 42°C 孵育时，与非增强型渗出物相比，增强型鸡肉产品的渗出物使鸡空肠弯曲菌和大肠弯曲菌的存活增加了<1 至>4 个对数 CFU/ml。在更相关的食品储存条件（4°C 和正常大气）下，与非增强型渗出物相比，增强型鸡肉产品的渗出物也表现出更好的弯曲菌存活。确定增强型渗出物中存在的多磷酸盐是导致两种渗出物比较时观察到的存活改善的主要原因。因此，用于增强鸡肉质量的多磷酸盐有助于维持弯曲菌细菌的数量，通过交叉污染或未煮熟的家禽增加了发病的机会。
