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Monitoring of transfer and internalization of Escherichia coli from inoculated knives to fresh cut cucumbers (Cucumis sativus L.) using bioluminescence imaging

文献类型： 外文期刊

作者： Sun, Yeting 1 ; Zhao, Xiaoyan 1 ; Xu, Xiulan 1 ; Ma, Yue 1 ; Guan, Hongyang 1 ; Liang, Hao 3 ; Wang, Dan 1 ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr, Beijing Key Lab Agr Prod Fruits & Vegetables Pres, Key Lab Vegetable Postharvest Proc,Minist Agr & R, Beijing 100097, Peoples R China

2.Shenyang Agr Univ, Coll Food Sci, Shenyang 110866, Liaoning, Peoples R China

3.Longda Food Grp Co LTD, Laiyang 265231, Shandong, Peoples R China

期刊名称：SCIENTIFIC REPORTS （ 影响因子：4.38； 五年影响因子：5.134 ）

ISSN： 2045-2322

年卷期： 2021 年 11 卷 1 期

页码：

收录情况： SCI

摘要： Slicing may cause the risk of cross-contamination in cucumber. In this study, knife inoculated with Escherichia coli (E. coli) was used to cut cucumbers, bioluminescence imaging (BLI) was used to visualize the possible distribution and internalization of E. coli during cutting and storage. Results showed that the initial two slices resulted in greater bacterial transfer. The bacterial transfer exhibited a fluctuating decay trend, E. coli was most distributed at the initial cutting site. The contaminated area on the surface of cucumber slices decreased during the storage period, which can be attributed to the death and internalization of E. coli. The maximum internalization distance of E. coli was about 2-3 mm, and did not further spread after 30 min from inoculation. Hence, our results provide useful information for risk management in both home and industrial environment.

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