ACID-INJURY OF LISTERIA-MONOCYTOGENES

被引:42
作者
AHAMAD, N
MARTH, EH
机构
[1] UNIV WISCONSIN,DEPT FOOD SCI,1605 LINDEN DR,MADISON,WI 53706
[2] UNIV WISCONSIN,FOOD RES INST,MADISON,WI 53706
关键词
D O I
10.4315/0362-028X-53.1.26
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Acid injury Listeria monocytogenes in solutions of 0.3 and 0.5% acetic, citric and lactic acid at 13 and 35°C was determined. Acetic acid caused greatest inactivation, but generally, citric acid caused the greatest degree of injury followed in order by lactic and acetic acid. Acid-injured L. monocytogenes failed to grow on tryptose agar with 6% added NaCl. Incubation at 13°C did not cause a significant increase in lethality or acid injury over that observed at 35°C, Both injured and uninjured organisms remained viable for a relatively long time at the low temperature (about nine times longer at 13°C than at 35°C), indicating the potential for a health hazard should the pathogen not be detected. Copyright © International Association of Milk, Food and Environmental Sanitarians.
引用
收藏
页码:26 / 29
页数:4
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