https://scholars.lib.ntu.edu.tw/handle/123456789/413506
標題: | Thermal inactivation of extraintestinal pathogenic Escherichia coli suspended in ground chicken meat | 作者: | Xu, Aixia Chuang, Shihyu Scullen, O. Joseph Huang, Lihan Sheen, Shiowshuh LEE-YAN SHEEN Johnson, James R. Sommers, Christopher H. |
關鍵字: | Antibiotic resistance | D 10 | ExPEC | Ground chicken meat | Thermal inactivation | Virulence factors | 公開日期: | 1-十月-2019 | 出版社: | ELSEVIER SCI LTD | 卷: | 104 | 起(迄)頁: | 269 | 來源出版物: | Food Control | 摘要: | © 2019 Extraintestinal pathogenic Escherichia coli (ExPEC)is a foodborne pathogen responsible for urinary tract infections, sepsis, and neonatal meningitis. Retail poultry meat has been identified as a reservoir for ExPEC. Information regarding virulence factors (VF)or antibiotic resistance (AR)involvement in resistance to food processing technologies is lacking. In this study, ground chicken meat (GCM)was inoculated three different ExPEC multiisolate cocktails, including Uropathogenic E.coli (UPEC), Neonatal Meningitis causing E.coli (NMEC), and Food-Source (FS)isolates. D 10 (55, 60, and 65 °C)(e.g. 7.34, 0.56, 0.05 min, respectively)and z-values (4.62–5.89 °C)were found consistent with, or slightly lower than, those of E. coli O157:H7 in low fat meat and poultry. There was little difference in D 10 and z-value when ExPEC were recovered on APC Petrifilms versus E. coli Petrifilms. The D 10 of 19 individual ExPEC isolates determined at 55 °C ranged from 1.84 to 7.58 min, with an average of 4.46 min. Differences in D 10 were found between isolates possessing or lacking the fdeC, sinH, cnf1, gad, ompT, iha, FimH and Sat genes. These results indicate the ExPEC can be inactivated in poultry meat using the same conditions that are used for E. coli O157:H7. While the possibility exists that ExPEC genotype (VF)can influence survival to thermal processing, AR had no effect on resistance to heat in this study. |
URI: | https://scholars.lib.ntu.edu.tw/handle/123456789/413506 | ISSN: | 09567135 | DOI: | https://api.elsevier.com/content/abstract/scopus_id/85065821025 10.1016/j.foodcont.2019.05.001 |
顯示於: | 食品科技研究所 |
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