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首页> 美国政府科技报告 >Fate of Staphylococcus Aureus and Listeria Monocytogenes in Formulated Low-Moisture Ration during Storage
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Fate of Staphylococcus Aureus and Listeria Monocytogenes in Formulated Low-Moisture Ration during Storage

机译：金黄色葡萄球菌和单核细胞增生李斯特菌在配制低水分定量期间的命运

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The survivability of Staphylococcus aureus (A-100) and Listeria monocytogenes(Scott A) in low-moisture (<5%, w/w), energy-rich dairy and seafood chowder (bar) products was evaluated. After 40 days of storage at 25 deg C, results indicated that the initial number of Listeria monocytogenes (10(8) CFU/g) was reduced to 10(3) CFU/g in the dairy and chowder product. However, S. aureus survived considerably longer in the higher pH (7.0) chowder product, e.g., ca. a 0.5 log 10 decrease occurred in the viable count during 100 days of storage (25 deg C), but lost viability rapidly (from 10(8)-10(2) CFU/g) after 40 days of storage (25 deg C) in the more acidic (pH 4.5-5.0) yogurt-based dairy product. It was concluded in this study that foods preserved by the freeze-dehydration process may prolong the survival of certain foodborne bacteria and may pose health safety risks, if improperly handled upon rehydration. It was also demonstrated that the microbial lethality of the freeze-dehydration process increased as the acidity of the process material increased.

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