Zhu Meijun, Du Min, Cordray Joseph, Ahn Dong Uk
Authors Zhu, Cordray, and Ahn are with Dept. of Animal Science, Iowa State Univ., Ames, IA 50011.
Author Du is with Dept. of Animal Science, Univ. of Wyoming, Laramie, Wyo. Direct inquiries to author Ahn (E-mail:
Compr Rev Food Sci Food Saf. 2005 Apr;4(2):34-42. doi: 10.1111/j.1541-4337.2005.tb00071.x.
The ubiquitous nature of Listeria monocytogenes and its ability to grow at refrigerated temperature makes L. monocytogenes a significant threat to the safety of ready-to-eat (RTE) meat products. The contamination by L. monocytogenes in RTE meat primarily occurs during slicing and packaging after cooking. The effectiveness of post-package decontamination technology such as in-package thermal pasteurization, irradiation, and high-pressure processing are discussed. Formulating meat products with antimicrobial additives is another common approach to control L. monocytogenes in RTE meat. Irradiation is an effective technology to eliminate L. monocytogenes but can influence the quality of RTE meat products significantly. The effect of irradiation or the combination of irradiation and antimicrobials on the survival of L. monocytogenes and the quality of RTE meat is discussed.
单核细胞增生李斯特菌的广泛存在及其在冷藏温度下生长的能力，使得单核细胞增生李斯特菌对即食（RTE）肉类产品的安全构成重大威胁。RTE肉类中单核细胞增生李斯特菌的污染主要发生在烹饪后的切片和包装过程中。本文讨论了包装后去污技术的有效性，如包装内热巴氏杀菌、辐照和高压处理。在RTE肉类中添加抗菌添加剂来配制肉类产品是控制单核细胞增生李斯特菌的另一种常用方法。辐照是消除单核细胞增生李斯特菌的有效技术，但会显著影响RTE肉类产品的质量。本文讨论了辐照或辐照与抗菌剂联合使用对单核细胞增生李斯特菌存活及RTE肉类质量的影响。
