Guragain Manita, Smith Gregory E, Bosilevac Joseph M
Characterization and Interventions for Foodborne Pathogens Research Unit, Eastern Regional Research Center, Agricultural Research Services, US Department of Agriculture, Wyndmoor, PA 19038, USA.
Meat Safety and Quality Research Unit, US Meat Animal Research Center, Agricultural Research Services, US Department of Agriculture, Clay Center, NE 68933, USA.
Life (Basel). 2024 Sep 5;14(9):1123. doi: 10.3390/life14091123.
Meat animals harbor diverse populations in their digestive tracts and can serve as sources of pathogenic . The consumption of meat and produce contaminated with virulent from animal sources is associated with human illnesses and outbreaks. Heat treatment is an antimicrobial intervention that is commonly used during meat processing to ensure effective reductions in microbial load. Extreme heat resistance (XHR) has been reported among meat-borne and is mainly attributed to an ~15-19 kb genetic element known as the transmissible locus of stress tolerance (tLST). XHR can resist treatments used during meat processing and cooking. Therefore, the detection of heat-resistant is important for devising effective control measures to prevent meat spoilage and ensure meat safety. Here, we present methods used to (1) screen for tLST genes by multiplex PCR and (2) screen and isolate XHR from meat sources. The mode of heat exposure affects the outcome of XHR testing. Hence, the protocols were optimized to achieve maximum agreement between the tLST genotype and the XHR phenotype.
食用动物的消化道中存在多种菌群，可能成为病原体的来源。食用受动物源致病性微生物污染的肉类和农产品与人类疾病及疫情爆发有关。热处理是肉类加工过程中常用的一种抗菌干预措施，以确保有效降低微生物负荷。据报道，肉类传播的微生物中存在极端耐热性（XHR），这主要归因于一个约15 - 19 kb的遗传元件，称为应激耐受性可传递位点（tLST）。XHR微生物能够抵抗肉类加工和烹饪过程中使用的处理方法。因此，检测耐热微生物对于制定有效的控制措施以防止肉类变质和确保肉类安全至关重要。在此，我们介绍用于（1）通过多重PCR筛选tLST基因和（2）从肉类来源筛选和分离XHR微生物的方法。热暴露模式会影响XHR测试结果。因此，对方案进行了优化，以实现tLST基因型和XHR表型之间的最大一致性。
