Abstract
The application of high temperature treatment to food is one of the most common methods for eliminating microbial contamination. In this study, high temperature tolerance of Salmonella Derby（SD）was obtained by high temperature culture and the effect of the heat-stressed SD on its response to environment stresses The survival rate of high temperature domesticated SD was 1.5 time higher in 55 ℃ for 20 min than the control group. The survival rate of high temperature domesticated SD was better in pH 3.0 and pH 2.4 acid challenge. The high temperature tolerant bacteria had enhanced sensitivity to alkali, ethanol and NaClO. The survival of the control group was 33.83%, but the high temperature tolerance SD did not survive in pH 12 for 30 min. On the other hand, The survival rate of thermotolerant SD was 30.05% better than the control group under 125 mmol/L H2O2 stress. The control group was more susceptible to -20 ℃. Temperature stress enhance tolerant SD to acid, H2O2 and -20 ℃ low temperature and sensitivity to alkali, ethanol and NaClO. The combination of environmental stress helps to improve the sterilization effect of thermotolerant SD.
Publication Date
6-28-2019
First Page
69
Last Page
73
DOI
10.13652/j.issn.1003-5788.2019.06.012
Recommended Citation
Ligong, ZHAI; Chuanlai, DU; Qing, YANG; Chen, CHEN; and Junying, WANG
(2019)
"Effects of high temperature stress on stressresistance of thermotolerant Salmonella Derby stresses,"
Food and Machinery: Vol. 35:
Iss.
6, Article 12.
DOI: 10.13652/j.issn.1003-5788.2019.06.012
Available at:
https://www.ifoodmm.cn/journal/vol35/iss6/12
References
[1] PARK S H, RICKE S C. Development of multiplex PCR assay for simultaneous detection of Salmonella genus, Salmonella subspecies I, Salm. Enteritidis, Salm. Heidelberg and Salm. Typhimurium[J]. Journal of Applied Microbiology, 2015, 118(1): 152-160.
[2] LI Hai-yan, XIN Hong-yi, LI S F Y. Multiplex PMA-qPCR assay with internal amplification control for simultaneous detection of viable Legionella pneumophila, Salmonella typhimurium, and Staphylococcus aureus in environmental waters[J]. Environmental Science & Technology, 2015, 49(24): 14 249-14 256.
[3] MASERATI A, LOURENCO A, DIEZ-GONZALEZ F, et al. iTRAQ-based global proteomic analysis of Salmonella enterica serovar typhimurium in response to desiccation, low water activity, and thermal treatment[J]. Applied and Environmental Microbiology, 2018, 84(18): 1-17.
[4] GYAWALI P, AHMED W, SIDHU J P S, et al. Quantitative detection of viable helminth ova from raw wastewater, human feces, and environmental soil samples using novel PMA-qPCR methods[J]. Environmental Science and Pollution Research, 2016, 23(18): 18 639-18 648.
[5] 韩晗, 韦晓婷, 魏昳, 等. 沙门氏菌对食品的污染及其导致的食源性疾病[J]. 江苏农业科学, 2016, 44(5): 15-20.
[6] KUMAR P P, AGARWAL R K, THOMAS P, et al. Rapid detection of Salmonella enterica Subspecies enterica serovar typhimurium by Loop Mediated Isothermal Amplification (LAMP) test from field chicken meat samples[J]. Food Biotechnology, 2014, 28(1): 50-62.
[7] 王欢. 合肥地区鸡肉中沙门氏杆菌的食品安全风险评估[D]. 合肥: 安徽农业大学, 2013: 38-41.
[8] 吕素玲, 韦程媛, 姚雪婷, 等. 2010年广西食品中沙门氏菌污染状况和血清型分布及耐药谱的研究[J]. 应用预防医学, 2012, 18(3): 137-141, 170.
[9] GABRIEL A A, NAKANO H. Influences of simultaneous physicochemical stress exposures on injury and subsequent responses of E. coli O157:H7 to resuscitative and inactivative challenges[J]. International Journal of Food Microbiology, 2010, 139(3): 182-192.
[10] FONG Ka-ren, WANG Si-yun. Heat resistance of Salmonella enterica is increased by pre-adaptation to peanut oil or sub-lethal heat exposure[J]. Food Microbiology, 2016, 58: 139-147.
[11] SMET C, NORIEGA E, VANMIERLO J, et al. Influence of the growth morphology on the behavior of Salmonella Typhimurium and Listeria monocytogenes under osmotic stress[J]. Food Research International, 2015, 77: 515-526.
[12] BEUCHAT L R, MANN D A, KELLY C A, et al. Retention of viability of Salmonella in sucrose as affected by type of inoculum, water activity, and storage temperature[J]. Journal of Food Protection, 2017, 80(9): 1 408-1 414.
[13] SIRSAT S A, BURKHOLDER K M, MUTHAIYAN A, et al. Effect of sublethal heat stress on Salmonella Typhimurium virulence[J]. Journal of Applied Microbiology, 2011, 110(3): 813-822.
[14] 刘佳玫, 栗军杰, 陆兆新, 等. 酸适应海德尔堡沙门氏菌对环境胁迫耐受性分析[J]. 食品科学, 2016, 37(21): 209-213.
[15] LI H, BHASKARA A, MEGALIS C, et al. Transcriptomic analysis of Salmonella Desiccation resistance[J]. Foodborne Pathogens and Disease, 2012, 9(12): 1 143-1 151.
[16] KANG I B, KIM D H, JEONG D, et al. Heat resistance of Salmonella Enteritidis under prolonged exposure to acid-salt combined stress and subsequent refrigeration[J]. International Journal of Food Microbiology, 2018, 285: 165-172.
[17] 何守魁, 周秀娟, 施春雷, 等. 酒精胁迫对肠炎沙门氏菌抗逆性的影响[C]//中国食品科学技术学会第十一届年会论文摘要集. 北京: 中国食品科学技术学会, 2014: 16-17.
[18] 汪永超. 食品级双氧水及其在食品行业中的应用[J]. 食品工业科技, 2004, 25(3): 141-142.
[19] LEYER G J, JOHNSON E A. Acid adaptation induces cross-protection against environmental stresses in Salmonella typhimurium[J]. Applied & Environmental Microbiology, 1993, 59(6): 1 842.
[20] HIRAMATSU R, MATSUMOTO M, SAKAE K, et al. Ability of shiga toxin-producing escherichia coli and salmonella spp. To survive in a desiccation model system and in dry foods[J]. Applied & Environmental Microbiology, 2005, 71(11): 6 657-6 663.
[21] ROWBURY R J. An assessment of environmental factors influencing acid tolerance and sensitivity in Escherichia coli, Salmonella spp. and other enterobacteria[J]. Letters in Applied Microbiology, 1995, 20(6): 333-337.