不同储存温度下即食沙拉中单核细胞增生李斯特菌的生长及毒力基因表达评估
Growth of Listeria monocytogenes in ready to eat salads at different storage temperatures and valuation of virulence genes expression.
作者信息
Marras L, Carraro V, Sanna C, Sanna A, Ingianni A, Coroneo V
机构信息
Department of Biomedical Sciences, University of Cagliari, Italy.
Department of Medical Science and Public Health, University of Cagliari, Italy.
出版信息
Ann Ig. 2019 Jul-Aug;31(4):374-384. doi: 10.7416/ai.2019.2299.
BACKGROUND
Vegetables are major components of a healthy and balanced diet. However, 25% of foodborne diseases are linked to the consumption of vegetables.
STUDY DESIGN
The aim of this work was to assess the microbiological risks associated with consumption of ready to eat salads (RTE).
METHODS
Microbiological challenge tests were carried out for the evaluation of the L. monocytogenes growth potential in RTE salads stored at different temperatures.
RESULTS
The results indicate that L.monocytogenes was able to grow (δ ≥ 0.5) in all storage conditions considered at the end of shelf life. In order to evaluate the virulence role of L. monocytogenes, the temperature-dependent transcription of major virulence genes was also investigated by RT-PCR.
CONCLUSIONS
The microbiological challenge test allowed us to confirm, as also demonstrated by other authors, that RTE salads are able to support the growth of L. monocytogenes strains (d δ≥ 0.5) stored under different temperatures.
背景
蔬菜是健康均衡饮食的主要组成部分。然而，25%的食源性疾病与蔬菜消费有关。
研究设计
这项工作的目的是评估即食沙拉（RTE）消费相关的微生物风险。
方法
进行微生物挑战试验，以评估在不同温度下储存的即食沙拉中单核细胞增生李斯特菌的生长潜力。
结果
结果表明，在保质期结束时所考虑的所有储存条件下，单核细胞增生李斯特菌都能够生长（δ≥0.5）。为了评估单核细胞增生李斯特菌的毒力作用，还通过逆转录聚合酶链反应研究了主要毒力基因的温度依赖性转录。
结论
微生物挑战试验使我们能够证实，正如其他作者所表明的那样，即食沙拉能够支持在不同温度下储存的单核细胞增生李斯特菌菌株的生长（δ≥0.5）。
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