Speck M L, Ray B
Department of Food Science, North Carolina State University, Raleigh, North Carolina, 27607.
J Food Prot. 1977 May;40(5):333-336. doi: 10.4315/0362-028X-40.5.333.
The fate of bacteria contained in food during freezing, storage, and thawing is usually one that is detrimental. However, many microorganisms considered to have been killed by such treatments actually are only injured. Their viability can be determined by allowing the injury to repair in a non-selective medium before testing for their presence on selective media. Injured cells of pathogens have been found to be as pathogenic as uninjured ones; injured spoilage microorganisms can cause spoilage if permitted to repair and grow. Injured microorganisms and their potential importance in food safety and shelf-life constitute and important problem for the frozed food industry as well as the food sanitarian.
食品中所含细菌在冷冻、储存和解冻期间的命运通常是有害的。然而，许多被认为已被此类处理杀死的微生物实际上只是受到了损伤。它们的活力可以通过在选择性培养基上检测其存在之前，先让损伤在非选择性培养基中修复来确定。已发现病原体的受损细胞与未受损细胞一样具有致病性；如果允许受损的腐败微生物修复并生长，它们会导致食品腐败。受损微生物及其在食品安全和保质期方面的潜在重要性，对冷冻食品行业以及食品卫生工作者来说都是一个重要问题。
