Division of Food Processing Science and Technology, U. S. Food and Drug Administration, Bedford Park, IL, USA.
Division of Food Processing Science and Technology, U. S. Food and Drug Administration, Bedford Park, IL, USA.
Food Microbiol. 2023 Sep;114:104304. doi: 10.1016/j.fm.2023.104304. Epub 2023 May 9.
Two specialty mushrooms have recently become novel vectors for foodborne outbreaks in the U.S.: fresh enoki and dried wood ear mushrooms were linked to a listeriosis and salmonellosis outbreak, respectively. The aim of this study was to evaluate the survival kinetics of Listeria monocytogenes and Salmonella enterica on dehydrated enoki and wood ear mushrooms during long-term storage. Following heat dehydration, mushrooms were inoculated with either L. monocytogenes or S. enterica, allowed to dry for 1 h, and then stored for up to 180 d at 25 °C and 33% relative humidity. Both pathogens were enumerated from the mushrooms at intervals during the storage period. Survival kinetics of both pathogens were modeled using both the Weibull and log-linear with tail models. After inoculation and 1 h drying, both pathogen populations decreased 2.26-2.49 log CFU/g on wood ear mushrooms; no decrease was observed on enoki. Both pathogens survived during storage on both mushroom types. On wood ear mushrooms, a 2-log decrease of both pathogens occurred during storage. On enoki mushrooms, 4-log decreases of both pathogens were modeled to occur after 127.50-156.60 d. The results of this study suggest that L. monocytogenes and S. enterica can persist on dehydrated specialty mushrooms during long-term storage.
新鲜金针菇和干银耳蘑菇分别与李斯特菌病和沙门氏菌病爆发有关。本研究旨在评估李斯特菌和沙门氏菌在长期储存过程中在脱水金针菇和银耳蘑菇上的存活动力学。经过热脱水后，将蘑菇接种李斯特菌或沙门氏菌，干燥 1 小时，然后在 25°C 和 33%相对湿度下储存长达 180 天。在储存期间的各个时间点从蘑菇中对两种病原体进行计数。使用 Weibull 和对数线性带尾模型对两种病原体的存活动力学进行建模。接种和干燥 1 小时后，两种病原菌在银耳蘑菇上的数量分别减少了 2.26-2.49 log CFU/g；在金针菇上没有观察到减少。在两种蘑菇类型上，两种病原体在储存期间均存活。在银耳蘑菇上，两种病原体在储存过程中减少了 2 个对数。在金针菇上，模拟两种病原菌在 127.50-156.60 天后减少 4 个对数。本研究结果表明，李斯特菌和沙门氏菌可以在长期储存过程中在脱水特色蘑菇上存活。
