• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food microbiology >Growth characteristics of Listeria monocytogenes as affected by a native microflora in cooked ham under refrigerated and temperature abuse conditions
【24h】

Growth characteristics of Listeria monocytogenes as affected by a native microflora in cooked ham under refrigerated and temperature abuse conditions

机译：在冷藏和温度滥用条件下，熟火腿中天然微生物对单核细胞增生李斯特菌的生长特性的影响

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

This study examined the growth characteristics ofListeria monocytogenes as affected by a native microflora in cooked ham at refrigerated and abuse temperatures. A five-strain mixture of L. monocytogenes and a native microflora, consisting of Brochothrix spp., isolated from cooked meat were inoculated alone (monocultured) or co-inoculated (co-cultured) onto cooked ham slices. The growth characteristics, lag phase duration (LPD, h), growth rate (GR, log_(10) cfu/h), and maximum population density (MPD, login cfu/g), of L. monocytogenes and the native microflora in vacuum-packed ham slices stored at 4,6,8,10, and 12 ℃ for up to 5 weeks were determined. At 4-12 ℃, the LPDs of co-cultured L. monocytogenes were not significantly different from those of monocultured L. monocytogenes in ham, indicating the LPDs of L. monocytogenes at 4-12 ℃ were not influenced by the presence of the native microflora. At 4-8 ℃, the GRs of co-cultured L. monocytogenes (0.0114-0.0130 logio cfu/h) were statistically but marginally lower than those of monocultured L. monocytogenes (0.0132-0.0145 logio cfu/h), indicating the GRs of L monocytogenes at 4-8 ℃ were reduced by the presence of the native microflora. The GRs of L. monocytogenes were reduced by 8-7% with the presence of the native microflora at 4-8 ℃, whereas there was less influence of the native microflora on the GRs of L. monocytogenes at 10 and 12 ℃. The MPDs of L. monocytogenes at 4-8 ℃ were also reduced by the presence of the native microflora. Data from this study provide additional information regarding the growth suppression of L. monocytogenes by the native microflora for assessing the survival and growth of L. monocytogenes in ready-to-eat meat products.
机译：这项研究检查了在冷藏和滥用温度下受熟火腿中天然微生物菌群影响的单核细胞增生李斯特菌的生长特征。从煮熟的肉中分离出的五种单核细胞增生李斯特菌和原生微生物群的混合物（由Brochothrix spp。组成）分别接种（单培养）或共同接种（共培养）到煮熟的火腿切片上。单核细胞增生李斯特菌和真空中天然菌群的生长特性，滞后阶段持续时间（LPD，h），生长速率（GR，log_（10）cfu / h）和最大种群密度（MPD，login cfu / g）确定火腿包装在4,6,8,10和12℃下最多5周的火腿包装。在4-12℃下，单培养的单核细胞增生李斯特氏菌的LPDs与火腿中的单培养的单核细胞增生李斯特菌的LPDs没有显着差异，表明4-12℃的单核细胞增生李斯特氏菌的LPDs不受天然存在的影响。菌群。在4-8℃时，单培养的单核细胞增生李斯特氏菌（0.0114-0.0130 logio cfu / h）的GRs在统计上但略低于单培养的单核细胞增生李斯特菌（0.0132-0.0145 logio cfu / h）的GRs。天然菌群的存在可降低4-8℃下的单核细胞增生李斯特菌。在4-8℃存在天然菌群时，单核细胞增生李斯特氏菌的GR降低8-7％，而在10和12℃时，天然菌群对单核细胞增生李斯特氏菌的影响较小。天然菌群的存在还降低了单核细胞增生李斯特氏菌在4-8℃下的MPD。这项研究的数据提供了有关天然微生物对单核细胞增生李斯特氏菌生长抑制的更多信息，用于评估即食肉制品中单核细胞增生李斯特氏菌的存活和生长。

著录项

  • 来源
    《Food microbiology》 |2011年第3期|p.350-355|共6页
  • 作者

    Cheng-An Hwang; Shiowshuh Sheen;

  • 作者单位

    Microbial Food Safety Research Unit, Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture,600 E. Mermaid Lane, Wyndmoor, PA 19038, USA;

    Microbial Food Safety Research Unit, Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture,600 E. Mermaid Lane, Wyndmoor, PA 19038, USA;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    listeria monocytogenes; native microflora; ham;

    机译：李斯特菌;天然微生物火腿;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号