EFFICACY OF HIGH SODIUM-CHLORIDE CONCENTRATIONS FOR THE DESTRUCTION OF LISTERIA-MONOCYTOGENES

被引：16
|
作者：
HUDSON, JA
机构：
[1] Meat Industry Research Institute of New Zealand (Inc.), Hamilton
来源：
LETTERS IN APPLIED MICROBIOLOGY | 1992年 / 14卷 / 04期
关键词：
D O I：
10.1111/j.1472-765X.1992.tb00678.x
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：
The effect of sodium chloride concentrations (6, 16 and 26% (w/v) NaCl) on the survival of Listeria monocytogenes at low temperatures (10-degrees-C and under refrigeration, average 2-degrees-C) and frozen (-18-degrees-C) was investigated. All salt concentrations tested were ineffective in reducing numbers over 6 h incubation at low temperatures. Over a longer time (33 d) at low temperatures, the organism grew in 6% NaCl, numbers remained the same in 16% NaCl and numbers declined in 26% NaCl. Although L. monocytogenes was destroyed in 26% NaCl, numbers declined too slowly for immersion in cold brine at this concentration to be a useful bacteriocidal treatment. Storage at - 18-degrees-C for 33 d caused no significant reduction in numbers at any of the NaCl concentrations tested.
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页码：178 / 180
页数：3
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