Stability assessme nt of observed tolerance phe no types is integral in un dersta nding stress adaptati on in food-borne pathogens.Therefore,the current work was carried out to determine whether ethanol adaptation ind...Stability assessme nt of observed tolerance phe no types is integral in un dersta nding stress adaptati on in food-borne pathogens.Therefore,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 Enteritidis.The capacity of Salmonella Enteritidis(S.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 juice.It 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 assay.Ethanol 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(P<0.05)increased the ethanol toleranee of ethanol-adapted cells.Collectively,these fin dings suggest that ethanol adaptation stability in S.En 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.展开更多
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).
文摘Stability assessme nt of observed tolerance phe no types is integral in un dersta nding stress adaptati on in food-borne pathogens.Therefore,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 Enteritidis.The capacity of Salmonella Enteritidis(S.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 juice.It 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 assay.Ethanol 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(P<0.05)increased the ethanol toleranee of ethanol-adapted cells.Collectively,these fin dings suggest that ethanol adaptation stability in S.En 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.
