Inhibition of Escherichia coli O157:H7 and Salmonella enterica on spinach and identification of antimicrobial substances produced by a commercial Lactic Acid Bacteria food safety intervention

被引：51

作者：

Calix-Lara, Thelma F. ^{[1
]}

Rajendran, Mahitha ^{[2
]}

Talcott, Stephen T. ^{[2
]}

Smith, Stephen B. ^{[1
]}

Miller, Rhonda K. ^{[1
]}

Castillo, Alejandro ^{[1
]}

Sturino, Joseph M. ^{[2
]}

Taylor, T. Matthew ^{[1
]}

机构：

[1] Texas A&M Univ, Dept Anim Sci, College Stn, TX 77843 USA

[2] Texas A&M Univ, Dept Nutr & Food Sci, College Stn, TX 77843 USA

来源：

FOOD MICROBIOLOGY | 2014年 / 38卷

关键词：

Salmonella; Escherichia coli O157:H7; Spinach; Lactic Acid Bacteria; Biopreservation; Antimicrobials; FRESH-CUT APPLES; LISTERIA-MONOCYTOGENES; GROUND-BEEF; PROTECTIVE CULTURES; BORNE PATHOGENS; MEAT-PRODUCTS; GROWTH; TEMPERATURE; REDUCTION; CHLORINE;

D O I：

10.1016/j.fm.2013.09.006

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The microbiological safety of fresh produce is of concern for the U.S. food supply. Members of the Lactic Acid Bacteria (LAB) have been reported to antagonize pathogens by competing for nutrients and by secretion of substances with antimicrobial activity, including organic acids, peroxides, and antimicrobial polypeptides. The objectives of this research were to: (i) determine the capacity of a commercial LAB food antimicrobial to inhibit Escherichia coli O157:H7 and Salmonella enterica on spinach leaf surfaces, and (ii) identify antimicrobial substances produced in vitro by the LAB comprising the food antimicrobial. Pathogens were inoculated on freshly harvested spinach, followed by application of the LAB antimicrobial. Treated spinach was aerobically incubated up. to 12 days at 7 degrees C and surviving pathogens enumerated via selective/differential plating. L-Lactic acid and a bacteriocin-like inhibitory substance (BUS) were detected and quantified from cell-free fermentates obtained from LAB-inoculated liquid microbiological medium. Application of 8.0 log(10) CFU/g LAB produced significant (p < 0.05) reductions in E. coli O157:H7 and Salmonella populations on spinach of 1.6 and 1.9 log(10) CFU/g, respectively. It was concluded the LAB antimicrobial inhibited foodborne pathogens on spinach during refrigerated storage, likely the result of the production of metabolites with antimicrobial activity. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：192 / 200

页数：9

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