Helke David M, Somers Eileen B, Wong Amy C L
Department of Food Microbiology and Toxicology, Food Research Institute, 1925 Willow Drive, University of Wisconsin, Madison, Wisconsin 53706.
J Food Prot. 1993 Jun;56(6):479-484. doi: 10.4315/0362-028X-56.6.479.
The effects of milk and individual milk components on the attachment of Listeria monocytogenes and Salmonella typhimurium to two commonly used materials in the dairy industry were studied. Attachment of both organisms to stainless steel and Buna-N was significantly inhibited by the presence of skim, 2%, whole, or chocolate 2% milk compared to the phosphate-buffered saline (PBS) control. The addition of individual milk components, casein, α-lactalbumin, and β-lactoglobulin to the attachment menstruum significantly reduced attachment. Pretreating surfaces with milk and milk components for 1 h prior to attachment in PBS gave similar results. The presence of lactose did not affect attachment of either organism; however, attachment of S. typhimurium was significantly decreased on pretreated Buna-N. Cells of either organism pretreated with skim milk or β-lactoglobulin prior to attachment in PBS showed significantly less attachment than untreated cells. Pretreating S. typhimurium cells with casein had no effect on attachment to stainless steel. Pretreatment of S. typhimurium with lactose increased attachment to both surfaces while pretreatment had no effect on L. monocytogenes . Attachment of both organisms was significantly reduced in diluted whole milk. Both organisms attached significantly less to surfaces soiled with one or more layers of whole milk.
研究了牛奶及牛奶中的单一成分对单核细胞增生李斯特菌和鼠伤寒沙门氏菌附着于乳制品行业两种常用材料的影响。与磷酸盐缓冲盐水（PBS）对照相比，脱脂奶、2%脂肪奶、全脂奶或2%巧克力奶的存在均显著抑制了这两种菌对不锈钢和丁腈橡胶的附着。向附着介质中添加酪蛋白、α-乳白蛋白和β-乳球蛋白等单一牛奶成分可显著减少附着。在PBS中附着前，用牛奶和牛奶成分预处理表面1小时，结果相似。乳糖的存在不影响任何一种菌的附着；然而，在预处理过的丁腈橡胶上，鼠伤寒沙门氏菌的附着显著减少。在PBS中附着前，用脱脂奶或β-乳球蛋白预处理的任何一种菌的细胞，其附着均显著少于未处理的细胞。用酪蛋白预处理鼠伤寒沙门氏菌细胞对其附着于不锈钢没有影响。用乳糖预处理鼠伤寒沙门氏菌会增加其对两种表面的附着，而预处理对单核细胞增生李斯特菌没有影响。在稀释的全脂奶中，两种菌的附着均显著减少。两种菌对被一层或多层全脂奶弄脏的表面的附着均显著减少。
