Penteado Ana L, Leitão Mauro F F
Departamento de Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Cidade Universitária Zeferino Vaz, Caixa Postal 6121, Campinas, São Paulo 13083-970, Brazil.
Int J Food Microbiol. 2004 Apr 1;92(1):89-94. doi: 10.1016/j.ijfoodmicro.2003.08.020.
Growth of Listeria monocytogenes in low-acid fruits (melon, watermelon and papaya) at different times of incubation and at temperatures of 10, 20 and 30 degrees C was studied. Fruit pulp portions with an average pH of 5.87, 5.50 and 4.87 for melon, watermelon and papaya, respectively, were obtained aseptically, homogenized, weighed and inoculated with suspensions (approximately 10(2) CFU/g) of L. monocytogenes. Generation times of 7.12, 13.03 and 15.05 h at 10 degrees C, 1.74, 2.17 and 6.42 h at 20 degrees C and 0.84, 1.00 and 1.16 h at 30 degrees C were obtained, respectively, for melon, watermelon and papaya. The results showed that L. monocytogenes grew in low-acid fruits at all tested temperatures, although growth was diminished, but not inhibited at 10 degrees C.
研究了单核细胞增生李斯特菌在10℃、20℃和30℃下于不同培养时间在低酸水果（甜瓜、西瓜和木瓜）中的生长情况。分别无菌获取平均pH值为5.87、5.50和4.87的甜瓜、西瓜和木瓜的果肉部分，进行均质化处理、称重，并接种单核细胞增生李斯特菌悬液（约10²CFU/g）。甜瓜、西瓜和木瓜在10℃下的代时分别为7.12、13.03和15.05小时，在20℃下分别为1.74、2.17和6.42小时，在30℃下分别为0.84、1.00和1.16小时。结果表明，单核细胞增生李斯特菌在所有测试温度下均能在低酸水果中生长，尽管在10℃下生长有所减缓，但未被抑制。
