Antimicrobial susceptibility and internalization of Salmonella Typhimurium in vacuum-tumbled marinated beef products

作者：Pokharel S; Brooks J C; Martin J N; Brashears M M^*

来源：Letters in Applied Microbiology, 2016, 63(6): 412-418.

DOI：10.1111/lam.12663

• beef
• internalization
• lactic acid
• marination
• nonintact
• Salmonella
• vinegar

As the incidence of multidrug resistance (MDR) Salmonella enterica serotype Typhimurium is increasing, data regarding the antimicrobial interventions and pathogen internalization in marinated meat products are important. This studyevaluated the antimicrobial intervention and internalization of Salm.Typhimurium in marinated beef sirloin steaks. Beef bottom sirloin flaps(IMPS #185A; USDA Select) inoculated (10(8)log(10)CFUml(-1)) with Salm.Typhimurium were sprayed (lactic acid (4%) and buffered vinegar (2%)) prior to vacuum-tumbled marination (0<bold></bold>35% sodium chloride and 0<bold></bold>45% sodium tripolyphosphate) for 30min. Pathogen presence after antimicrobial spray, vacuum-tumbled marination, and translocation was determined by direct plating on Xylose Lysine Deoxycholate (XLD) agar with tryptic soy agar (TSA) overlay. The data imply varied internalization and antimicrobial susceptibility pattern of Salm.Typhimurium in marinated meat. Lactic acid (4%) spray (P<0<bold></bold>0001) and buffered vinegar (2%; P<0<bold></bold>0001) reduced surface populations of Salm.Typhimurium on inoculated beef sirloin flaps prior to vacuum marination. However, lactic acid treated sirloin flaps had greater reductions (similar to 2log(10)CFUcm(-2)) than buffered vinegar when compared with control prior to vacuum marination. However, the translocation of Salm.Typhimurium following vacuum marination was not influenced (P<0<bold></bold>333) by the application of a surface organic acid spray prior to marination.

• 出版日期2016-12