Division of Biomedical Food Research, National Institute of Health Sciences, Tokyo, Japan.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2013;30(8):1446-9. doi: 10.1080/19440049.2012.762604. Epub 2013 May 22.
The ability of L. monocytogenes to grow in a series of Japanese ready-to-eat (RTE) foods, including boiled baby sardine and Japanese pickle, was tested at two different refrigeration temperatures. In RTE foods in which L. monocytogenes can grow, growth was significantly higher at 10°C than that at 4°C during their shelf lives and growth patterns varied extensively among the different types of foods. However, growth did not occur at 4°C within the shelf life of certain RTE foods, such as broiled squid. The patterns of growth were varied extensively with different sample types. These results suggest that some types of traditional Japanese RTE foods stored at 10°C may be potential sources of listeriosis. To reduce the risk of food-borne listeriosis, studies to determine the contamination levels in RTE foods and the effects of storage temperature on their shelf lives are needed.
检测了单核细胞增生李斯特菌在一系列日本即食食品（RTE）中的生长能力，包括煮小沙丁鱼和日本腌菜，这些食品在两个不同的冷藏温度下进行了测试。在可以使李斯特菌生长的 RTE 食品中，在保质期内 10°C 时的生长速度明显高于 4°C，并且不同类型的食品之间的生长模式差异很大。然而，在某些 RTE 食品（如烤鱿鱼）的保质期内，4°C 时不会发生生长。不同样品类型的生长模式差异很大。这些结果表明，在 10°C 下储存的某些类型的传统日本 RTE 食品可能是李斯特菌病的潜在来源。为了降低食源性李斯特菌病的风险，需要研究确定 RTE 食品中的污染水平以及储存温度对其保质期的影响。
