Inhibitory effect of modified atmosphere packaging on Escherichia coli O157:H7 in fresh-cut cucumbers (Cucumis sativus L.) and effectively maintain quality during storage

文献类型： 外文期刊

第一作者： Sun, Yeting

作者： Sun, Yeting;Zhao, Xiaoyan;Ma, Yue;Guan, Hongyang;Wang, Dan;Liang, Hao

作者机构：

关键词： Fresh-cut cucumbers; Escherichia coli O157:H7; Modified atmosphere packaging; Inhibitory effect

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 369 卷

页码：

收录情况： SCI

摘要： Modified atmosphere packaging (MAP) can inhibit microbial growth and prolong shelf life of fresh-cut cucum-bers. This study compared the effects of different packaging gases on the growth of E. coli O157:H7 and sensory characteristics of fresh-cut cucumbers. Changes in key movement, adhesion, and oxidative stress genes expression of strain under optimal MAP and air were determined. Cell population density, the extracellular carbohy-drate complex content and expression of curli fimbriae were evaluated. Results revealed that the growth of E. coli O157:H7 in fresh-cut cucumbers could be effectively inhibited under MAP (atmosphere = 2% O-2, 7% CO2, 91% N-2), and better maintained the sensory characteristics. Furthermore, the inhibition mechanism was revealed by inhibiting the expression of movement (fliC), adhesion (eaeA) and oxidative stress (rpoS and sodB) genes in E. coli O157:H7, reducing biofilm formation, extracellular carbohydrate production and curli fimbriae expression. Proper MAP can maintain the quality and safety of fresh-cut cucumbers.

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