食品与发酵工业 >

2023 , Vol. 49 >Issue 20: 166 - 171

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034483

研究报告

温度影响的单增李斯特菌生长异质性研究

  • 费福林 ,
  • 刘丽莎 ,
  • 谷鑫 ,
  • 龙正串 ,
  • 赵勇 ,
  • 刘海泉 ,
  • 白莉
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  • 1(上海海洋大学 食品学院,上海,201306)
    2(国家食品安全风险评估中心,国家卫生健康委员会食品安全风险评估重点实验室,中国医学科学院创新单元(2019RU014),北京,100022)
    3(上海水产品加工及贮藏工程技术研究中心,上海,201306)
    4(农业农村部水产品贮藏保鲜质量安全风险评估实验室,上海,201306)
    5(上海海洋大学,食品热加工工程技术研究中心,上海,201306)
第一作者：硕士研究生(刘海泉副教授和白莉研究员为共同通信作者,E-mail:hqliu@shou.edu.cn;baili@cfsa.net.cn)

收稿日期: 2022-11-30

  修回日期: 2023-01-11

  网络出版日期: 2023-11-20

基金资助

上海市科委上海市“科技创新行动计划”农业领域项目(19391901600)

收起

Study on temperature-influenced growth heterogeneity of Listeria monocytogenes

  • FEI Fulin ,
  • LIU Lisha ,
  • GU Xin ,
  • LONG Zhengchuan ,
  • ZHAO Yong ,
  • LIU Haiquan ,
  • BAI Li
Expand
  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(National Health Commission of Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit (No.2019RU014), China National Center for Food Safety Risk Assessment, Beijing 100022, China)
    3(Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China)
    4(Laboratory of Quality & Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China)
    5(Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai 201306, China)

Received date: 2022-11-30

  Revised date: 2023-01-11

  Online published: 2023-11-20

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摘要

已有研究表明食源性致病菌因菌株多样性,表现出致病力、耐药及生长等表型的显著差异,具有典型的菌株异质性。为研究温度影响的单增李斯特菌(Listeria monocytogenes)的生长差异,为精准风险评估提供支撑,该研究选取40株不同分离来源(临床和食品来源各20株)、不同血清型菌株,开展其在37、25、10 ℃的基于最大比生长速率(μmax)的生长差异研究。结果表明,在37、25、10 ℃时,菌株间μmax的变异系数(coefficient of variation,CV)分别为10.528%、8.566%和12.303%;临床分离菌株的μmax的CV小于食品分离菌株,表现出较小的温度生长异质性;25 ℃条件下,具有较强致病力的1/2b和4b血清型菌株μmax值显著大于弱致病力的1/2a型菌株;4b血清型菌株在10 ℃下表现出最小的生长异质性。综上,较强致病力的菌株表现出显著的生长优势,显示了对环境较强的生长适应性,菌株间具有显著的生长差异,通过异质性研究有助于降低对风险评估不确定因素的影响,为科学精准开展风险评估和防控研究提供数据支撑。

关键词： 单增李斯特菌; 温度; μmax; 变异系数; 生长异质性

本文引用格式

费福林 , 刘丽莎 , 谷鑫 , 龙正串 , 赵勇 , 刘海泉 , 白莉 . 温度影响的单增李斯特菌生长异质性研究[J]. 食品与发酵工业, 2023 , 49(20) : 166 -171 . DOI: 10.13995/j.cnki.11-1802/ts.034483

Abstract

Previous study showed that foodborne pathogenic bacteria exhibited significant differences in pathogenicity, drug resistance, and growth phenotypes due to strain diversity, with typical strain heterogeneity. In order to study the temperature-influenced differences in the growth of Listeria monocytogenes for accurate risk assessment, 40 strains of different isolates (20 each from clinical and food sources) and serotypes were selected for this study and their growth differences based on the maximum specific growth rate (μmax) described at 37, 25, and 10 ℃ were investigated. The results showed that the coefficient of variation (CV) of μmax among the strains was 10.528%, 8.566% and 12.303% at 37, 25 and 10 ℃, respectively. The CV of μmax of clinical strains was less than that of food-sourced strains, showing less temperature growth heterogeneity. The μmax values of serotypes 1/2b and 4b with strong pathogenicity were significantly greater than those of the weakly pathogenic 1/2a serotypes strains at 25 ℃. Serotype 4b strains exhibited minimal growth heterogeneity at 10 ℃. In summary, the more pathogenic strains showed a significant growth advantage, showing a stronger growth adaptation to the environment, with significant growth differences between strains, the heterogeneity study helps to reduce the influence of uncertainties on risk assessment, provides data support for scientific and accurate risk assessment, as well as prevention and control studies.

Key words： Listeria monocytogenes; temperature; maximum specific growth rate (μmax); coefficient of variation; growth heterogeneity

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