THERMAL DEATH TIMES FOR LISTERIA-MONOCYTOGENES IN LOBSTER MEAT

被引：17

作者：

BUDUAMOAKO, E ^{[1
]}

TOORA, S ^{[1
]}

WALTON, C ^{[1
]}

ABLETT, RF ^{[1
]}

SMITH, J ^{[1
]}

机构：

[1] PRINCE EDWARD ISL FOOD TECHNOL CTR,POB 2000,CHARLOTTETOWN C1A 7N8,PEI,CANADA

来源：

JOURNAL OF FOOD PROTECTION | 1992年 / 55卷 / 03期

关键词：

D O I：

10.4315/0362-028X-55.3.211

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：

Thermal death times were determined for Listeria monocytogenes in cooked lobster meat. Lobster meat was inoculated with 10(7) cells of L. monocytogenes per g prior to distributing 25 g into pouches. The observed D values at 51.6, 54.4, 57.2, 60.0, and 62.7-degrees-C were 97.0, 55.0, 8.30, 2.39, and 1.06 min, respectively, with a z value of 5.0-degrees-C. The results of this study would be beneficial to the lobster processing industry by providing useful information upon which to develop parameters for pasteurization to effectively eliminate L. monocytogenes.

引用

页码：211 / 213

页数：3

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