加工食品における損傷菌の発生とそのモニタリング法

抄録

Bacteria in foods are killed or injured by sterilization with heat or sanitizers, or by treatments such as the addition of preservatives or shelf-life extenders. Microbiological testing by food companies typically involves cultivation, in which only healthy bacteria proliferate and injured bacteria do not grow. However, under certain conditions, the injured bacteria can recover, and the consequent sudden increase in the bacterial population results in the spoilage of foodstuffs. Therefore, it is crucial to determine the extent to which injured bacteria occur in the processing of foodstuffs. The present study utilizes a combination of nucleic acid binding agents (PMA) and real-time PCR to propose a method for monitoring viable, killed, and injured bacteria.