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A high-efficiency pretreatment method for elution of pathogenic bacteria in lettuce

文献类型： 外文期刊

作者： Liao, Xiaoyan 1 ; Pu, Chunmin 1 ; Cui, Yan 3 ; Bai, Yalong 2 ; Shi, Xianming 3 ; Chen, Lili 1 ;

作者机构： 1.Univ South China, Coll Publ Hlth, Hengyang Med Sch, Dept Publ Hlth Lab Sci, Hengyang, Hunan, Peoples R China

2.Shanghai Acad Agr Sci, Inst Agrifood Stand & Testing Technol, Shanghai, Peoples R China

3.Shanghai Jiao Tong Univ, MOST USDA Joint Res Ctr Food Safety, Shanghai, Peoples R China

4.Shanghai Jiao Tong Univ, Bor Luh Food Safety Ctr, Sch Agr & Biol, Dept Food Sci & Engn, Shanghai, Peoples R China

5.Shanghai Acad Agr Sci, Inst Agrifood Stand & Testing Technol, 1000 Jinqi Rd, Shanghai 201403, Peoples R China

6.Univ South China, Dept Publ Hlth Lab Sci, Coll Publ Hlth, Hengyang Med Sch, 28 Changsheng West Rd, Hengyang 421001, Peoples R China

关键词： Lettuce; foodborne pathogens; elution; pretreatment; diversity analysis

期刊名称：FOOD QUALITY AND SAFETY （ 影响因子：3.949； 五年影响因子：6.469 ）

ISSN： 2399-1399

年卷期： 2022 年 6 卷

页码：

收录情况： SCI

摘要： Many current studies on rapid detection of pathogenic bacteria in foods have focused on the construction of detection methods, neglecting pretreatment. It is also a key step to efficiently elute pathogenic bacteria from food samples for rapid detection and can even determine the success or failure of an assay. In this study, we used Escherichia coli (E. coli), Salmonella enteritidis (S. enteritidis), and Listeria monocytogenes (L. monocytogenes) as model bacteria to compare the elution efficiency of different eluants; explore the effect of surfactant, ionic strength, protein (or amino acid and peptide), and enzyme on the recovery rate of bacteria in lettuce; and compare the compound effect caused by multiple factors. Finally, we developed an efficient bacterial recovery method and confirmed the superiority of this method to analyze the bacterial diversity of eluants from lettuce. The results showed that the recovery efficiency of E. coli, S. enteritidis, and L. monocytogenes, which were artificially contaminated with approximately 10(5) CFU/g in lettuces, could reach 94.4%, 90.6%, and 93.7% by using 10 mmol/L Tris center dot HCl (pH 9.5) with 0.1% peptone and 300 U/100 mL of cellulase, and furthermore, the elution efficiency could reach 99.6%, 98.6%, and 100% with the aid of a 2-min stomaching. For the lettuce samples with only native bacteria, the recovery rate reached 92.1% for viable aerobic bacteria by this method, which was approximately 10% higher than that of the modified previous method. The bacterial diversity of the eluted solution was analyzed, and the result was significantly improved. Considering these advantages, it is important to improve the elution efficiency to achieve rapid and accurate detection of pathogenic bacteria in lettuces.

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