Abstract:In order to control the Salmonella contamination on fresh vegetables, in this study, the influences of S. Enteritidis (ATCC13076) adsorption capacity on the lettuce surface under different culture conditions (temperature, pH, ionic concentration) were explored. And then, the effects of chlorine-containing disinfectant and phage on the decrease of S. Enteritidis adhering to the lettuce were compared. The results showed that with the increase of temperature (4~32 ℃) and incubation time (5~60 min), the adsorption of S. Enteritidis on the surface of lettuce increased (3.59~5.20 log cfu/cm2). Then the contaminated lettuce was treated with 10 mg/mL sodium hypochlorite and phage suspension, respectively. The eliminating effect of sodium hypochlorite showed a decreasing trend with increase of incubation time, and the maximum eliminating effect was 3.83 log cfu/cm2 within 2 h, while eliminating effect by phage was increased in different MOI, incubation time and temperature. At 4 ℃and 24 ℃, the highest eliminating effect of S. Enteritidis on lettuce were 1.75 log cfu/cm2 and 1.80 log cfu/cm2, respectively. Therefore, the adsorption of S. Enteritidis on the lettuce were effected by the temperature, time and pH. And compared with sodium hypochlorite, bacteriophage can decrease S. Enteritidis on the lettuce in a safe and effective manner. This study provided a theoretical foundation for further study on the elimination of food-borne bacteria on fresh vegetables.
