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双物种模型系统中的生长与衰退建模：牛奶中的致病性O157:H7和嗜冷性腐败细菌

Modelling Growth and Decline in a Two-Species Model System: Pathogenic O157:H7 and Psychrotrophic Spoilage Bacteria in Milk.

作者信息

Quinto Emiliano J, Marín Juan M, Caro Irma, Mateo Javier, Schaffner Donald W

机构信息

Department of Nutrition and Food Science, College of Medicine, University of Valladolid, 47005 Valladolid, Spain.

Department of Statistics, University Carlos III de Madrid, 28903 Getafe, Madrid, Spain.

出版信息

Foods. 2020 Mar 12;9(3):331. doi: 10.3390/foods9030331.

DOI:10.3390/foods9030331
PMID:32178268
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7142549/
Abstract

Shiga toxin-producing O157:H7 is a food-borne pathogen and the major cause of hemorrhagic colitis. is the genus most frequent psychrotrophic spoilage microorganisms present in milk. Two-species bacterial systems with O157:H7 non-pathogenic , and in skimmed milk at 7, 13, 19, or 25 °C were studied. Bacterial interactions were modelled after applying a Bayesian approach. No direct correlation between 's growth rate and its effect on the maximum population densities of species was found. The results show the complexity of the interactions between two species in a food model. The use of natural microbiota members to control foodborne pathogens could be useful to improve food safety during the processing and storage of refrigerated foods.

摘要

产志贺毒素的O157:H7是一种食源性病原体，也是出血性结肠炎的主要病因。是牛奶中最常见的嗜冷性腐败微生物属。研究了在7、13、19或25℃的脱脂牛奶中，O157:H7与非致病性、以及的两物种细菌系统。应用贝叶斯方法对细菌相互作用进行建模。未发现的生长速率与其对物种最大种群密度的影响之间存在直接相关性。结果表明了食品模型中两个物种之间相互作用的复杂性。利用天然微生物群落成员来控制食源性病原体，可能有助于提高冷藏食品加工和储存过程中的食品安全。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9aa2/7142549/5f2eeca7c56e/foods-09-00331-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9aa2/7142549/1b652e1bdd54/foods-09-00331-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9aa2/7142549/1e741705b26f/foods-09-00331-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9aa2/7142549/bb3a135db329/foods-09-00331-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9aa2/7142549/4e76fdd75286/foods-09-00331-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9aa2/7142549/e373c4126cbd/foods-09-00331-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9aa2/7142549/5f2eeca7c56e/foods-09-00331-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9aa2/7142549/1b652e1bdd54/foods-09-00331-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9aa2/7142549/1e741705b26f/foods-09-00331-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9aa2/7142549/bb3a135db329/foods-09-00331-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9aa2/7142549/4e76fdd75286/foods-09-00331-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9aa2/7142549/e373c4126cbd/foods-09-00331-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9aa2/7142549/5f2eeca7c56e/foods-09-00331-g006.jpg

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