Fate of Listeria monocytogenes and Salmonella Typhimurium during spontaneous cauliflower fermentation

被引：15

作者：

Paramithiotis, Spiros ^{[1
]}

Doulgeraki, Agapi I. ^{[2
]}

Tsilikidis, Ilias ^{[1
]}

Nychas, George-John E. ^{[2
]}

Drosinos, Eleftherios H. ^{[1
]}

机构：

[1] Agr Univ Athens, Lab Food Qual Control & Hyg, Dept Food Sci & Technol, GR-11855 Athens, Greece

[2] Agr Univ Athens, Lab Microbiol & Biotechnol Foods, Dept Food Sci & Technol, GR-11855 Athens, Greece

来源：

FOOD CONTROL | 2012年 / 27卷 / 01期

关键词：

Listeria monocytogenes; Salmonella Typhimurium; Spontaneous cauliflower fermentation; ESCHERICHIA-COLI O157-H7; LACTIC-ACID BACTERIA; HUMAN PATHOGENS; CHLORINE TREATMENT; SURVIVAL; GROWTH; LETTUCE; INACTIVATION; PH; INTERNALIZATION;

D O I：

10.1016/j.foodcont.2012.03.022

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to assess the fate of Listeria monocytogenes and Salmonella Typhimurium strains during spontaneous cauliflower fermentation. For this purpose, they were inoculated separately at 2.0, 4.0 or 6.0 log cfu/mL. It has been exhibited that the fermentation was reproducible and both pathogens survived. L monocytogenes strain seemed more capable in surviving than S. Typhimurium strain, especially at low (2.0 log cfu/mL) and medium (4.0 log cfu/mL) initial inocula, whereas no significant differences at high (6.0 log cfu/mL) initial inocula were observed. These results indicate the need for safety reassessment of spontaneously fermented vegetables. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：178 / 183

页数：6

共 53 条

[1] Review of the sensitivity of different foodborne pathogens to fermentation [J].