Dept. Animal and Food Sciences, Texas Tech Univ., PO Box 42141, Lubbock, TX 79409, USA.
J Food Sci. 2011 Aug;76(6):M427-32. doi: 10.1111/j.1750-3841.2011.02260.x. Epub 2011 Jul 5.
Implementation of modified atmospheric packaging (MAP) into retail produce is a less commonly practiced method due to differences among commodities and the potential growth of anaerobes. Pathogens including Escherichia coli O157:H7 have been responsible for spinach outbreaks across the United States. In this study, hurdles, including those currently used with produce safety, such as MAP and chlorine, were combined with lactic acid bacteria (LAB) to inhibit pathogens. Spinach was coinoculated with E. coli O157:H7 and Clostridium sporogenes, a surrogate for C. botulinum, and treated with water or a hurdle that included water, chlorine, and LAB. Spinach from treatments were packaged in air (traditional), oxygen (80% O₂, 20% CO₂), or nitrogen (80% N₂, 20% CO₂) and stored in a retail display case for 9 d at 4 to 7 °C. The hurdle inhibited E. coli O157:H7 and C. sporogenes compared to controls with reductions of 1.43 and 1.10 log (P < 0.05), respectively. The nitrogen atmosphere was outperformed by air and oxygen in the reduction of E. coli O157:H7 (P < 0.05) with a decrease of 0.26 and 0.15 logs. There were no significant differences among the 3 atmospheres on C. sporogenes survival. Relative to these hurdles, we also chose to evaluate the potential benefits of LAB in pathogen control. The survival of LAB in interventions demonstrates implementation of LAB into produce could control pathogens, without damaging produce or altering organoleptic properties.
The goal of our work was to identify methods that could reduce food-borne pathogens in packaged spinach products. Using current industry techniques in combination with unique methods, such as the use of beneficial bacteria, our research identified whether harmful microorganisms could be eliminated. Our data demonstrate that specific packaging conditions with beneficial bacteria can help eliminate or reduce the survival of E. coli O157:H7 and C. sporogenes (a model for C. botulinum) in produce.
由于商品之间的差异以及厌氧菌潜在的生长，改良大气包装（MAP）在零售产品中的实施并不常见。包括大肠杆菌 O157：H7 在内的病原体已导致美国各地的菠菜爆发。在这项研究中，包括 MAP 和氯在内的目前用于农产品安全的障碍因素与乳酸菌（LAB）相结合，以抑制病原体。菠菜与大肠杆菌 O157：H7 和梭状芽胞杆菌（拟用于肉毒梭菌）共接种，并用水或包含水、氯和 LAB 的障碍因素处理。用空气（传统）、氧气（80%O2、20%CO2）或氮气（80%N2、20%CO2）包装来自处理的菠菜，并在 4 至 7°C 的零售展示柜中储存 9 天。与对照相比，该障碍因素可抑制大肠杆菌 O157：H7 和 C. sporogenes，分别减少了 1.43 和 1.10 对数（P<0.05）。氮气环境在减少大肠杆菌 O157：H7 方面优于空气和氧气（P<0.05），减少了 0.26 和 0.15 对数。在 C. sporogenes 的存活方面，这三种大气环境之间没有显着差异。与这些障碍因素相比，我们还选择评估 LAB 在病原体控制方面的潜在益处。干预措施中 LAB 的存活表明，LAB 可以在不损害产品或改变感官特性的情况下控制病原体。
我们工作的目标是确定可以减少包装菠菜产品中食源性病原体的方法。使用当前的行业技术结合独特的方法，例如使用有益细菌，我们的研究确定了是否可以消除有害微生物。我们的数据表明，具有有益细菌的特定包装条件可以帮助消除或减少大肠杆菌 O157：H7 和 C. sporogenes（肉毒梭菌的模型）在农产品中的存活。
Zotero 插件