一种天然生物活性抗李斯特氏菌的蔬菜沙拉酱开发  

Development of the Natural Bioactive anti-Listeria spp.Vegetable Salad Dressing

作　　者：王晓芳 张若鸿 王美娇 王纯 刘绍军[1] 杨洋 崔生辉[2] 郭云昌 WANG Xiaofang;ZHANG Ruohong;WANG Meijiao;WANG Chun;LIU Shaojun;YANG Yang;CUI Shenghui;GUO Yunchang(College of Food Science and Technology,Hebei Normal University of Science and Technology,Qinhuangdao,Hebei 066600;National Institutes for Food and Drug Control,Beijing 100050;China National Center for Food Safety Risk Assessment,Beijing 100022)

机构地区：[1]河北科技师范学院食品科技学院,河北秦皇岛066600 [2]中国食品药品检定研究院,北京100050 [3]国家食品安全风险评估中心,北京100022

出　　处：《核农学报》2025年第4期748-762,I0001-I0008,共23页Journal of Nuclear Agricultural Sciences

基　　金：科技部重点研发计划(2022YFF1103100);河北省自然科学基金面上项目(H2022407001);河北省现代农业产业技术体系建设专项资金(HBCT2024140208)。

摘　　要：为开发一种抗李斯特氏菌的蔬菜沙拉酱,本研究以石榴皮、木槿花萼、牛至等植物天然活性产物为材料,分别利用体外抗菌试验(10^(8)CFU·mL^(-1))和微生物挑战试验(10^(8)、10^(5)、10^(2)CFU·g^(-1)),评估抗李斯特氏菌沙拉酱与李斯特氏菌和人工染菌蔬菜沙拉混合后静置处理不同时间(30 s、1 min、2 min、3 min、5 min、10 min)的杀菌效果,并与4种市售沙拉酱(丘比、百利、亨氏和冠利)进行比较。采用GB 4789.30-2016《食品安全国家标准食品微生物学检验单核细胞增生李斯特氏菌检验》中的最可能计数法(MPN)评估沙拉酱的抗李斯特氏菌性能。结果表明,该沙拉酱对81株李斯特氏菌均具有明显灭活作用,其抗菌效果具有污染剂量与处理时间相关性。体外试验证实10^(8)CFU·mL^(-1)李斯特氏菌与1 mL沙拉酱混匀静置30 s,最高残存量160 MPN·mL^(-1),处理1 min可将李斯特氏菌完全灭活;微生物挑战试验证实40 mL沙拉酱与400 g高中低污染浓度(10^(8)、10^(5)、10^(2)CFU·g^(-1))混合蔬菜拌匀处理30 s,最高残存量240 MPN·g^(-1),处理3 min可将李斯特氏菌完全灭活,而4种市售沙拉酱均未展现出抗李斯特氏菌特性。本研究可为确保终端消费环节李斯特氏菌相关食品安全及降低李斯特氏菌病暴发风险提供支撑。To develop the anti-Listeria spp.vegetable salad dressing,the natural bioactive compounds extracted from pomegranate peel,hibiscus calyx,oregano,and others were used as the ingredients,the inactivation effects of the anti-Listeria spp.salad dressing were determined using in vitro antibacterial test against Listeria spp.(10^(8) CFU·mL^(-1))and microbial challenge test with artificially Listeria spp.contaminated vegetable salads(10^(8),10^(5),and 10^(2) CFU·g^(-1))after mixing well,and further standing for different treatment times(30 s,1 min,2 min,3 min,5 min,and 10 min),and compared with four commercially salad dressings including Kewpie,Berry,Heinz,and Kiihne.The performance of the anti-Listeria spp.dressing was determined using the most probable number(MPN)method specified in the China’s National Health and Family Planning Commission China Food and Drug Administration(GB 4789.30-2016).It indicated that the anti-Listeria spp.salad dressing exhibited significant antibacterial activity against all 81 Listeria spp.,with efficacy correlating with contamination level and treatment time.It demonstrated that mixing 1 mL of salad dressing with 10^(8) CFU·mL^(-1)of Listeria spp.for 30 s resulted in a maximum residual count of 160 MPN·mL^(-1),which complete inactivation was achieved within 1 min treatment in vitro test.It confirmed that mixing 40 mL of the salad dressing with 400 g of vegetable salads contaminated at high,medium,and low concentrations of Listeria spp.(10^(8),10^(5),and 10^(2) CFU·g^(-1))for 30 s resulted in a maximum residual count of 240 MPN·g^(-1),which complete inactivation of all Listeria spp.was achieved within 3 min treatment based on microbial challenge test.In contrast,none of the four commercial salad dressings exhibited any anti-Listeria spp.characteristics.The study provides the scientific support for ensuring food safety associated with Listeria spp.contamination at the food consumption terminal and reducing the risk of listeriosis outbreaks.

关 键 词：李斯特氏菌 沙拉酱 蔬菜 天然产物 食品安全 

分 类 号：TS264.24[轻工技术与工程—发酵工程] TS201.3[轻工技术与工程—食品科学与工程]