Hart C D, Mead G C, Norris A P
Agricultural and Food Research Council, Institute of Food Research--Bristol Laboratory, UK.
J Appl Bacteriol. 1991 Jan;70(1):40-6. doi: 10.1111/j.1365-2672.1991.tb03784.x.
Portions of skinless chicken breast meat (pH 5.8) were inoculated with a strain of Listeria monocytogenes and stored at 1, 6 or 15 degrees C in (1) aerobic conditions; (2) 30% CO2 + air; (3) 30% CO2 + N2; and (4) 100% CO2. When samples were held at 1 degree C the organism failed to grow under any of the test conditions, despite marked differences between treatments in spoilage rate and ultimate microflora. At 6 degrees C counts of L. monocytogenes increased ca 10-fold in aerobic conditions before spoilage of the meat, but only when the inoculum culture was incubated at 1 degree C rather than 37 degrees C. In CO2 atmospheres growth of L. monocytogenes was inhibited on meat held at 6 degrees C, especially under 100% CO2. By contrast, storage at 15 degrees C led to spoilage of the meat within 2 d, in all gaseous environments, and listeria levels increased up to 100-fold. Differences in the behaviour of L. monocytogenes on poultry and red meats are discussed.
将部分去皮鸡胸肉（pH 5.8）接种单核细胞增生李斯特菌菌株，然后分别在1℃、6℃或15℃下于以下环境中储存：（1）有氧条件；（2）30%二氧化碳 + 空气；（3）30%二氧化碳 + 氮气；（4）100%二氧化碳。当样品保存在1℃时，尽管不同处理在腐败率和最终微生物区系上存在显著差异，但该菌在任何测试条件下均未生长。在6℃时，在肉品腐败前，单核细胞增生李斯特菌在有氧条件下数量增加约10倍，但前提是接种培养物在1℃而非37℃下孵育。在二氧化碳环境中，保存在6℃的肉上单核细胞增生李斯特菌的生长受到抑制，在100%二氧化碳环境下尤其如此。相比之下，在所有气体环境中，15℃储存会导致肉品在2天内腐败，李斯特菌水平增加高达100倍。文中讨论了单核细胞增生李斯特菌在家禽肉和红肉上行为的差异。
