预先热激对单核细胞增生李斯特菌在肉中的耐热性的影响。
Effect of prior heat shock on heat resistance of Listeria monocytogenes in meat.
作者信息
Farber J M, Brown B E
机构信息
Microbial Research Division, Bureau of Microbial Hazards, Health and Welfare Canada, Ottawa, Ontario.
出版信息
Appl Environ Microbiol. 1990 Jun;56(6):1584-7. doi: 10.1128/aem.56.6.1584-1587.1990.
Abstract
The effect of prior heat shock on the thermal resistance of Listeria monocytogenes in meat was investigated. A sausage mix inoculated with approximately 10(7) L. monocytogenes per g was initially subjected to a heat shock temperature of 48 degrees C before being heated at a final test temperature of 62 or 64 degrees C. Although cells heat shocked at 48 degrees C for 30 or 60 min did not show a significant increase in thermotolerance as compared with control cells (non-heat shocked), bacteria heat shocked for 120 min did, showing an average 2.4-fold increase in the D64 degrees C value. Heat-shocked cells shifted to 4 degrees C appeared to maintain their thermotolerance for at least 24 h after heat shock.
摘要
研究了预先热激对肉中单核细胞增生李斯特菌热抗性的影响。将每克接种约10⁷个单核细胞增生李斯特菌的香肠混合物，在最终测试温度62或64℃加热之前，先在48℃进行热激处理。尽管与对照细胞（未热激）相比，在48℃热激30或60分钟的细胞热耐受性没有显著增加，但热激120分钟的细菌热耐受性增加了，D64℃值平均增加了2.4倍。热激后转移至4℃的细胞在热激后似乎至少能维持24小时的热耐受性。
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