報告題目: Mechanisms underlying Salmonella attachment and survival on fresh fruits and nuts
報 告  人: Dr. Wei Zhang
Professor of Food Science, US FDA Institute for Food Safety and Health, and Department of Food Science, Illinois Institute of Technology
報告時間: 7月14日（星期三）10:00
報告地點: 徐匯校區哲生館1樓會議室
聯 系  人❤️‍：賀新義，Tel: 62932943-2131；email： xyhe@sjtu.edu.cn

 
摘  要:
Salmonella enterica is the leading cause of bacterial foodborne illnesses in the US and worldwide. In recent years, Salmonella has been increasingly associated with human foodborne outbreaks linked to fresh fruits and minimally processed nuts. In this USDA funded project, we employed microbiological, electron microscopic, and genomic approaches to study the physical and molecular mechanisms of Salmonella attachment and survival on the surface of select fresh fruits and raw nuts. Our findings suggested that a variety of environmental factors such as storage temperature and relative humidity, produce surface characteristics such as surface roughness, and bacterial factors such as serotypic backgrounds and gene sets, collectively contribute to the survival and persistence of Salmonella on the surface of fruits and nuts. Results from this study will improve our basic understanding of enteric pathogen stress response physiology in plant environment and assist in developing more effective control strategies to prevent bacterial pathogen contamination on fruits and nuts and reduce associated human foodborne infections.