Department of Food Science and Technology, The University of Georgia, Griffin, GA 30223-1797, USA.
Ascribe Bioscience, Ithaca, NY 14850, USA.
J Food Prot. 2023 Mar;86(3):100064. doi: 10.1016/j.jfp.2023.100064. Epub 2023 Feb 11.
A novel, natural, and effective antimicrobial intervention is in demand for improving the microbial safety of vegetable seeds/sprouts. This study assessed the efficacy of ascaroside treatment in the control of Salmonella enterica on alfalfa and fenugreek sprouts. Sanitized commercial seeds were treated with 1 mM or 1 µM ascaroside (ascr)#18, a plant immunity modulator (PIM) and dried for an hour before being inoculated with lyophilized S. Cubana or S. Stanley cells in sandy soil (10 CFU/g). Treated and untreated seeds were spouted on 1% water agar at 25°C in the dark. Seed or sprout samples were collected on days 0, 1, 3, 5, and 7, and the population of Salmonella was determined. Data were fit into the general linear arrangement, and means were separated using Fisher's least significant difference test. Seed type, strain type, treatment type, and sprouting time were significant factors (P ≤ 0.05) influencing Salmonella growth on sprouts. The populations of Salmonella were significantly higher on fenugreek than on alfalfa sprouts. S. Stanley had a significantly higher population than S. Cubana. The population of Salmonella increased from day 0 to day 3 and reached the peak population on Day 5. Treatments with both concentrations of ascaroside significantly decreased the populations of Salmonella compared to the controls. The mean Salmonella population reduction was ca. 4 or 1 log CFU/g by treatment with 1 mM and 1 µM of the PIM, respectively. Treatment with the PIM could be potentially used to improve the microbial safety of vegetable seeds and sprouts.
一种新型的、天然的、有效的抗菌干预措施对于提高蔬菜种子/芽的微生物安全性是非常需要的。本研究评估了驱虫剂处理在控制苜蓿和胡芦巴芽中肠炎沙门氏菌的效果。经过消毒的商业种子用 1 mM 或 1 μM 的驱虫剂（ascr）#18 处理，这是一种植物免疫调节剂（PIM），然后在干燥一小时后，用冻干的肠炎沙门氏菌或肠炎沙门氏菌细胞在沙土（10 CFU/g）中接种。用 1%水琼脂在 25°C黑暗中对处理过和未处理过的种子进行发芽。在第 0、1、3、5 和 7 天收集种子或芽的样品，并测定沙门氏菌的数量。数据采用一般线性排列拟合，采用 Fisher 最小显著差异检验对平均值进行分离。种子类型、菌株类型、处理类型和发芽时间是影响芽上沙门氏菌生长的重要因素（P ≤ 0.05）。沙门氏菌在胡芦巴芽上的数量明显高于苜蓿芽。与 S. Cubana 相比，S. Stanley 的数量明显更高。沙门氏菌的数量从第 0 天增加到第 3 天，在第 5 天达到峰值。与对照组相比，用 1 mM 和 1 μM 驱虫剂处理后，沙门氏菌的数量明显减少。用 1 mM 和 1 μM PIM 处理后，沙门氏菌的平均减少量约为 4 或 1 log CFU/g。PIM 的处理可能有助于提高蔬菜种子和芽的微生物安全性。
