Application of the Electrical Microbial Growth Analyzer Method for Efficiently Quantifying Viable Bacteria in Ready-to-Eat Sea Cucumber Products

文献类型： 外文期刊

第一作者： Wang, Xiaoyang

作者： Wang, Xiaoyang;Liang, Ruohan;Pu, Xiaodan;Zhang, Yuanyuan;Lu, Feng;Yang, Qianqian;Zhu, Xueting;Zhang, Xuzhi;Wang, Xiaoyang;Kong, Qing

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关键词： foodborne bacteria; quantitative assay; ready-to-eat seafood; culture-based method; growth curve

期刊名称：MICROORGANISMS （ 影响因子：4.2； 五年影响因子：4.6 ）

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年卷期： 2024 年 12 卷 11 期

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收录情况： SCI

摘要： Accurate and efficient quantification of viable bacteria in ready-to-eat food products is crucial for food safety and public health. The rapid and accurate assessment of foodborne bacteria in complex food matrices remains a significant challenge. Herein a culture-based approach was established for easily quantifying viable bacteria in ready-to-eat sea cucumber (RSC) products. Samples of the liquid companion within the package were directly transferred into test tubes to determine bacterial growth curves and growth rate curves, utilizing the electrical microbial growth analyzer. Viable bacteria in the samples were then quantified based on the time required to attain the maximum growth rate indicated on the growth rate curve. At a concentration of 5.0 x 103 CFU/mL of viable bacteria in the liquid companion, the recovery rates were 108.85-112.77% for Escherichia coli (E. coli) and 107.01-130.54% for Staphylococcus aureus (S. aureus), with standard deviations of 1.60 and 3.92, respectively. For the solid content in the package, the quantification was performed using the same methodology following an additional homogenization step. At a concentration of 5.0 x 103 CFU/mL of viable bacteria in the sample, the recovery rates were 91.94-102.24% for E. coli and 81.43-104.46% for S. aureus, with standard deviations of 2.34 and 2.38, respectively. In instances where the viable bacterial concentration was 5.0 x 103 CFU/mL in RSC products, the total time required for the quantification did not exceed 10.5 h. This method demonstrated advantages over traditional plate counting and PCR methods regarding simplicity and efficiency, representing a promising alternative for the quantification of viable bacteria in food like RSC products.

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