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Food Qual Safet
Food Qual Safet  2021, Vol. 5 Issue (1): 1-    
Research Articles     
Meat juice contributes to the stability of ethanol adaptation in Salmonella enterica serovar Enteritidis
Meat juice contributes to the stability of ethanol adaptation in Salmonella enterica serovar Enteritidis
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摘要： Abstract Stability assessment of observed tolerance phenotypes is integral in understanding stress adaptation in food-borne pathogens. Therefore, the current work was carried out to determine whether ethanol adaptation induced by exposure to 5 per cent ethanol for 60 min is a stable phenomenon in Salmonella enterica serovar Enteritidis. The capacity of Salmonella Enteritidis (S. Enteritidis) to maintain the acquired ethanol adaptation in the absence of sublethal ethanol stress was investigated at 37 °C, 25 °C or 4 °C in Luria–Bertani broth and two types of meat juice. It was found that ethanol adaptation was completely reversed within 40 min at 37 °C or within 60 min at 25 °C, but was stable at 4 °C for at least 48 h in the broth assay. Ethanol adaptation was retained in chicken juice during 60-min incubation at 25 °C or 48-h incubation at 4 °C. Moreover, exposure to pork juice stored at either 25 °C or 4 °C significantly (P<0.05) increased the ethanol tolerance of ethanol-adapted cells. Collectively, these findings suggest that ethanol adaptation stability in S. Enteritidis under cold conditions and in meat juices should be taken into account when conducting a comprehensive risk analysis during food processing.
关键词： Salmonella Enteritidis;  ethanol adaptation;  stability;  temperature;  meat juice    
Abstract: Abstract Stability assessment of observed tolerance phenotypes is integral in understanding stress adaptation in food-borne pathogens. Therefore, the current work was carried out to determine whether ethanol adaptation induced by exposure to 5 per cent ethanol for 60 min is a stable phenomenon in Salmonella enterica serovar Enteritidis. The capacity of Salmonella Enteritidis (S. Enteritidis) to maintain the acquired ethanol adaptation in the absence of sublethal ethanol stress was investigated at 37 °C, 25 °C or 4 °C in Luria–Bertani broth and two types of meat juice. It was found that ethanol adaptation was completely reversed within 40 min at 37 °C or within 60 min at 25 °C, but was stable at 4 °C for at least 48 h in the broth assay. Ethanol adaptation was retained in chicken juice during 60-min incubation at 25 °C or 48-h incubation at 4 °C. Moreover, exposure to pork juice stored at either 25 °C or 4 °C significantly (P<0.05) increased the ethanol tolerance of ethanol-adapted cells. Collectively, these findings suggest that ethanol adaptation stability in S. Enteritidis under cold conditions and in meat juices should be taken into account when conducting a comprehensive risk analysis during food processing.
Key words: Salmonella Enteritidis    ethanol adaptation    stability    temperature    meat juice
出版日期: 2022-01-11
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作者相关文章　　
Shoukui He
Karen Fong
Siyun Wang
Xianming Shi

引用本文:

Shoukui He, Karen Fong, Siyun Wang, Xianming Shi. Meat juice contributes to the stability of ethanol adaptation in Salmonella enterica serovar Enteritidis. Food Qual Safet, 2021, 5(1): 1-.

链接本文:

http://www.zjujournals.com/fqs/CN/    或    http://www.zjujournals.com/fqs/CN/Y2021/V5/I1/1

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