Farber J M, Sanders G W, Speirs J I, D'Aoust J Y, Emmons D B, McKellar R
Bureau of Microbial Hazards, Health & Welfare Canada, Ottawa, Ontario.
Int J Food Microbiol. 1988 Dec 31;7(4):277-86. doi: 10.1016/0168-1605(88)90054-2.
Raw whole milk inoculated with 10(5) CFU/ml of Listeria monocytogenes was thermally processed at 60-72 degrees C for a minimum holding time of 16.2 s with survival being observed at temperatures up to 67.5 degrees C. In addition, milk naturally contaminated with L. monocytogenes serotype 1 (around 10(4) CFU/ml) was pooled for 2 to 2.5 days and then run through an HTST pasteurizer at temperatures ranging from 60-78 degrees C. Viable L. monocytogenes were detected in the temperature range of 60-66 degrees C. No viable Listeria were detected after treatment at temperatures of 69 degrees C and above in any of five trials. Efficacy of pasteurization and widespread use of processing conditions well above the minimum HTST guidelines ensure the absence of Listeria in pasteurized milk products. However, survival of Listeria at sub-pasteurization temperatures (60-67.5 degrees C) is of concern with regard to heat-treated or raw-milk cheeses.
接种了每毫升10⁵ 个单核细胞增生李斯特菌菌落形成单位（CFU/ml）的生鲜全脂牛奶在60 - 72摄氏度下进行热处理，最短保温时间为16.2秒，在高达67.5摄氏度的温度下均观察到有细菌存活。此外，将自然污染了1型单核细胞增生李斯特菌（约每毫升10⁴ 个CFU/ml）的牛奶汇集2至2.5天，然后通过高温瞬时巴氏杀菌器，温度范围为60 - 78摄氏度。在60 - 66摄氏度的温度范围内检测到了存活的单核细胞增生李斯特菌。在五次试验中的任何一次中，在69摄氏度及以上温度处理后均未检测到存活的李斯特菌。巴氏杀菌的有效性以及远高于最低高温瞬时杀菌指南的加工条件的广泛应用确保了巴氏杀菌乳制品中不存在李斯特菌。然而，就热处理或生鲜乳奶酪而言，李斯特菌在低于巴氏杀菌温度（60 - 67.5摄氏度）下的存活情况令人担忧。
