Nature versus Nurture: Assessing the Impact of Strain Diversity and Pregrowth Conditions on Salmonella enterica, Escherichia coli, and Listeria Species Growth and Survival on Selected Produce Items
| العنوان: | Nature versus Nurture: Assessing the Impact of Strain Diversity and Pregrowth Conditions on Salmonella enterica, Escherichia coli, and Listeria Species Growth and Survival on Selected Produce Items |
|---|---|
| المؤلفون: | J. Skeens, Martin Wiedmann, Veronica Guariglia-Oropeza, Anna Sophia Harrand, David J. Kent |
| المصدر: | Appl Environ Microbiol |
| بيانات النشر: | American Society for Microbiology, 2021. |
| سنة النشر: | 2021 |
| مصطلحات موضوعية: | Salmonella, Listeria, Colony Count, Microbial, Bacterial growth, medicine.disease_cause, Applied Microbiology and Biotechnology, 03 medical and health sciences, 0404 agricultural biotechnology, Solanum lycopersicum, Cucumis melo, Escherichia coli, medicine, Food science, Incubation, Pathogen, 0303 health sciences, Ecology, biology, 030306 microbiology, Inoculation, Salmonella enterica, 04 agricultural and veterinary sciences, Lettuce, biology.organism_classification, 040401 food science, Food Microbiology, Food Science, Biotechnology |
| الوصف: | Inoculation studies are important when assessing microbial survival and growth in food products. These studies typically involve the pregrowth of multiple strains of a target pathogen under a single condition; this emphasizes strain diversity. To gain a better understanding of the impacts of strain diversity (“nature”) and pregrowth conditions (“nurture”) on subsequent bacterial growth in foods, we assessed the growth and survival of Salmonella enterica (n = 5), Escherichia coli (n = 6), and Listeria (n = 5) inoculated onto tomatoes, precut lettuce, and cantaloupe rind, respectively. Pregrowth conditions included (i) 37°C to stationary phase (baseline), (ii) low pH, (iii) high salt, (iv) reduced water activity, (v) log phase, (vi) minimal medium, and (vii) 21°C. Inoculated tomatoes were incubated at 21°C; lettuce and cantaloupe were incubated at 7°C. Bacterial counts were assessed over three phases, including initial reduction (phase 1), change in bacterial numbers over the first 24 h of incubation (phase 2), and change over the 7-day incubation (phase 3). E. coli showed overall decline in counts ( |
| تدمد: | 1098-5336 0099-2240 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e2461948796bf3ee5c50c72e817d0d2 https://doi.org/10.1128/aem.01925-20 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi.dedup.....0e2461948796bf3ee5c50c72e817d0d2 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 10985336 00992240 |
|---|