FOOD SCIENCE
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WANG Xiao-jie,WANG Na,SONG Jin-li,AI Zhi-lu,XIE Xin-hua,PAN Zhi-li,SUO Biao*
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With the purpose of understanding the existence of Staphylococcus aureus during cold chain circulation, the total number of viable cells and the number of non-injured cells as well as sublethal rate under -18 ℃ storage, freeze-thaw cycle and a simulated cold chain were determined in the present study. As shown by our results, when S. aureus ATCC6538 was frozen and stored at -18 ℃, the total number of viable cells revealed a gradual reduction along with an increase in sublethal rate, but the number of viable cells declined at a markedly lower rate after 56 d of storage, suggesting a potent freezing stress resistance of cells with sublethal injury. In contrast, an obvious increase in total number of viable and noninjured cells together with a decrease in sublethal rate was observed, when S. aureus cells were subjected to 0.5 h freeze-thaw treatment. Under the condition of temperature fluctuation-induced food cold chain, although the total viable cell number decreased during the circulation process, the non-injured cell number fluctuated with temperature. It could be concluded from the present study that the sublethal state was an intermediate transition state of S. aureus during inactivation, and could be rapidly recovered under a suitable temperature. Moreover, the recovery of sublethal cells due to inevitable temperature fluctuation during cold chain circulation, along with the regulation capability of sublethal injured cells against freezing stress might have a close relationship with frequent detection of S. aureus in quick-frozen food.
Key words: freezing stress, S. aureus, quick-frozen food, sublethal injury
CLC Number:
TS205.7
WANG Xiao-jie,WANG Na,SONG Jin-li,AI Zhi-lu,XIE Xin-hua,PAN Zhi-li,SUO Biao*. Sublethal Injury and Inactivation of Staphylococcus aureus under Freezing Stress[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201319002.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201319002
https://www.spkx.net.cn/EN/Y2013/V34/I19/5