醋N6和紫外线C发光二极管对鲜牛肉中产志贺毒素和肠出血性大肠杆菌的抗菌作用。
Antibacterial effects of vinegar N6 and UV-C light-emitting diodes against Shiga toxin-producing and enterohemorrhagic in fresh beef.
作者信息
Ro Eun Young, Choi Mi Ri, Park Young Min, Kim Sang Gu, Lee Sang Yun
机构信息
Food Safety Center, Pulmuone Institute of Technology, 29, Osongsaengmyeong 10-ro, Osong-eup, Heungdeok-gu, Cheongju-si, Chungcheongbuk-do 28220 Republic of Korea.
出版信息
Food Sci Biotechnol. 2023 Feb 1;32(9):1205-1214. doi: 10.1007/s10068-023-01260-x. eCollection 2023 Aug.
UNLABELLED
Some serotypes cause diarrhea in infants and acute gastroenteritis. In this study, the incidence of Shiga toxin-producing (STEC) and enterohemorrhagic (EHEC) in 310 fresh raw beef samples and the presence of pathogenicity-associated virulence genes in the isolated strains were evaluated. The contamination rate reached 18.06% (STEC, 12.26%; EHEC, 5.81%). The highest rate of identified virulence genes was 8.38% for and 3.23% for and in STEC and EHEC, respectively. Vinegar N6 significantly lowered growth in beef samples, depending on its concentration (> 0.5%), treatment temperature (5 or 10 °C), and type (STEC, EHEC, or enteropathogenic), during 28 days of storage. However, no bactericidal effects were detected, unlike those observed for combined treatment with UV-C LED and vinegar N6. Treatment with vinegar N6 and UV-C LED together may significantly reduce growth in fresh beef, thereby improving food safety.
SUPPLEMENTARY INFORMATION
The online version contains supplementary material available at 10.1007/s10068-023-01260-x.
未标注
某些血清型会导致婴儿腹泻和急性肠胃炎。在本研究中，评估了310份新鲜生牛肉样本中产志贺毒素大肠杆菌（STEC）和肠出血性大肠杆菌（EHEC）的发生率，以及分离菌株中与致病性相关的毒力基因的存在情况。污染率达到18.06%（STEC为12.26%；EHEC为5.81%）。在STEC和EHEC中鉴定出毒力基因的最高发生率分别为8.38%（针对[具体基因1]）和3.23%（针对[具体基因2]）。在储存28天期间，醋N6根据其浓度（>0.5%）、处理温度（5或10°C）和菌株类型（STEC、EHEC或肠致病性），显著降低了牛肉样本中的[细菌名称]生长。然而，未检测到杀菌作用，这与用UV-C LED和醋N6联合处理所观察到的情况不同。醋N6和UV-C LED一起处理可能会显著降低新鲜牛肉中的[细菌名称]生长，从而提高食品安全。
补充信息
在线版本包含可在10.1007/s10068-023-01260-x获取的补充材料。
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