Survival of an emerging foodborne pathogen: Group B Streptococcus (GBS) serotype III sequence type (ST) 283—under simulated partial cooking and gastric fluid conditions

다국어 초록 (Multilingual Abstract)

Group B Streptococcus (GBS) was previouslynot known to be transmitted through food, but an outbreakinvestigation in Singapore in 2015 documented for the firsttime an association between GBS Type III Sequence Type283 infection and consumption of raw fish dishes. As verylittle is known about the survival of GBS during heattreatment and the stomach transit, its survival under simulatedconditions was studied, in comparison with that ofEscherichia coli O157:H7 and Listeria monocytogenes.
The mean D-values of four GBS strains ranging from 0.72to 0.88 min in neutral pH tryptone soy broth at 56.4 C and0.44–1.43 min at pH 2.35 at 37 C in simulated gastricfluid, were significantly lower (p\0.05) than those ofE. coli O157:H7 and L. monocytogenes. This study suggestspossible factors other than acid or heat resistance ofGBS to be instrumental to its pathogenicity.

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