常见液体食品包装材料表面肠炎沙门氏菌生物膜形成能力评价与影响因素分析

Evaluation of biofilm formation capacity and analysis of influencing factors of Salmonella Enteritis on the surface of common liquid food packaging materials

中文关键词:  肠炎沙门氏菌  生物膜  液体包装材料  接触表面  温度  pH

英文关键词:Salmonella Enteritidis  biofilm  liquid packaging materials  contact surface  temperature  pH

中文摘要:

      目的 评价肠炎沙门氏菌在常见液体食品包装材料上生物膜的形成能力, 并分析温度与pH对生物膜生成量的影响。方法 分别测定4种不同液体包装材料(铝、聚丙烯、聚乙烯、铝箔), 在室温(25 ℃)和低温(4 ℃)储藏条件下以及3种液体食品(可乐、牛奶、矿泉水)模拟pH状态下, 肠炎沙门氏菌的生物膜形成量。进一步采用线性回归分析各因素对生物膜形成的主效应及交互作用。结果 25 ℃条件下, 两种肠炎沙门氏菌在任何材料上的生物膜形成量均显著高于4 ℃ (P<0.05)。pH 6.6条件下生物膜的形成量最高, 其次是pH 7.1, 最后是pH 3.1, 差异具有统计学显著性(P<0.05)。线性回归分析结果显示, 温度、pH和材料均是生物膜形成的影响因素, 温度和pH对生物膜形成具有交互作用(P<0.05), 在聚丙烯材料上生物膜的形成能力最弱(β=–0.10, P<0.05)。结论 肠炎沙门氏菌能够在常见液体食品包装材料上形成生物膜, 弱酸和室温条件下更易形成生物膜, 而低温、强酸以及聚丙烯材料上的生物膜形成能力较弱。本研究为优化液体食品包装材料的选择及储存条件提供了科学依据, 对保障食品安全有指导意义。

英文摘要:

      Objective To evaluate the biofilm formation ability of Salmonella Enteritidis on common liquid food packaging materials and analyze the effects of temperature and pH on biofilm production. Methods The amount of biofilm formed by Salmonella Enteritis was measured on 4 kinds of different liquid packaging materials (aluminum, polypropylene, polyethylene, aluminum foil) at room temperature (25 ℃) and low temperature (4 ℃) storage conditions, as well as under simulated pH conditions of 3 types of liquid foods (cola, milk, mineral water). Linear regression analysis was further used to analyze the main effects and interactions of various factors on biofilm formation. Results At 25 ℃, the amount of biofilm formed by the 2 strains of Salmonella Enteritis on any material was significantly higher than that at 4 ℃ (P<0.05). The highest amount of biofilm formation occurred at pH 6.6, followed by pH 7.1 and pH 3.1, with statistically significant differences (P<0.05). Linear regression analysis results showed that temperature, pH and material were all influencing factors for biofilm formation, with temperature and pH having an interactive effect on biofilm formation (P<0.05), and the weakest biofilm formation ability was on polypropylene material (β=–0.10, P<0.05). Conclusion Salmonella Enteritidis can form biofilms on common liquid food packaging materials, with biofilms more likely to form under weakly acidic and room temperature conditions, while biofilm formation is weaker under low temperature, strong acid, and on polypropylene material. This study provides a scientific basis for optimizing the selection of liquid food packaging materials and storage conditions, and is of guiding significance for ensuring food safety.