Meat juice contributes to the stability of ethanol adaptation in Salmonella enterica serovar Enteritidis
作者机构：MOST-USDA Joint Research Center for Food SafetySchool of Agriculture and BiologyState Key Lab of Microbial MetabolismShanghai Jiao Tong UniversityShanghaiChina FoodNutrition and HealthFaculty of Land and Food SystemsThe University of British ColumbiaVancouverBCCanada
出 版 物：《Food Quality and Safety》 (食品品质与安全研究（英文版）)
年 卷 期：2021年第5卷第3期
页 面：291-296页
核心收录：
学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 1004[医学-公共卫生与预防医学(可授医学、理学学位)] 08[工学] 083201[工学-食品科学]
基 金：supported by the National Key Research and Development Program of China(No.2019YFE0119700) the National Natural Science Foundation of China(No.32001797) the China Postdoctoral Science Foundation(No.2019M661516)
主 题：Salmonella Enteritidis ethanol adaptation stability temperature meat juice.
摘 要：Stability assessme nt of observed tolerance phe no types is integral in un dersta nding stress adaptati on in food-borne ***,the current work was carried out to determine whether ethanol adaptation induced by exposure to 5 percent ethanol for 60 min is a stable phenomenon in Salmonella enterica serovar *** capacity of Salmonella Enteritidis(***)to maintain the acquired ethanol adaptation in the absenee of sublethal ethanol stress was investigated at 37℃,25℃ or 4℃ in Luria-Bertani broth and two types of meat *** was found that ethanol adaptation was completely reversed within 40 min at 37℃ or within 60 min at 25℃,but was stable at 4℃ for at least 48 h in the broth *** adaptation was retained in chicken juice during 60-min incubation at 25℃ or 48h incubation at 4℃.Moreover,exposure to pork juice stored at either 25℃ or 4℃ sigrdficantly(P0.05)increased the ethanol toleranee of ethanol-adapted ***,these fin dings suggest that ethanol adaptation stability in *** teritidis under cold conditi ons and in meat juices should be take n into acco unt whe n con ducting a comprehensive risk analysis during food processing.
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