Food Hygiene and Safety, Meat and Meat Products Research Institute, University of Extremadura, Avda. de la Universidad, s/n., 10003 Cáceres, Spain.
Food Hygiene and Safety, Meat and Meat Products Research Institute, University of Extremadura, Avda. de la Universidad, s/n., 10003 Cáceres, Spain.
Meat Sci. 2019 Sep;155:16-19. doi: 10.1016/j.meatsci.2019.04.017. Epub 2019 Apr 25.
The combined effect of temperature, water activity (a) and NaCl content, usually found in dry-cured ham, on the growth and expression of the virulence and stress-related genes of Listeria monocytogenes was evaluated in a dry-cured ham model system. The highest growth of this pathogen was observed at 15 °C and, at 0.98 and 0.96 a values. At 0.94 and 0.92 a values, moderate NaCl levels stimulated the L. monocytogenes growth and repressed the expression of the four tested genes. At 7 °C, the expression of the plcA gene was favored while at 15 °C the hly and iap genes were activated. Preventive actions based on temperature, a and salt content should be taken to minimise risks associated with growth and gene expression of L. monocytogenes in dry-cured ham.
在干腌火腿模型系统中，评估了温度、水活度 (a) 和 NaCl 含量（通常存在于干腌火腿中）对李斯特菌毒力和应激相关基因表达的综合影响。该病原体的最高生长速度出现在 15°C 和 0.98 和 0.96 a 值下。在 0.94 和 0.92 a 值下，适度的 NaCl 水平刺激了李斯特菌的生长并抑制了四个测试基因的表达。在 7°C 下，plcA 基因的表达受到促进，而在 15°C 下，hly 和 iap 基因被激活。应采取基于温度、a 和盐含量的预防措施，以将与李斯特菌在干腌火腿中生长和基因表达相关的风险降至最低。
