空肠弯曲菌在新鲜食品中的存在情况及在不同条件下的存活情况。
The occurrence of Campylobacter jejuni in fresh food and survival under different conditions.
作者信息
Svedhem A, Kaijser B, Sjögren E
出版信息
J Hyg (Lond). 1981 Dec;87(3):421-5. doi: 10.1017/s0022172400069667.
Abstract
Campylobacter jejuni was an almost regular finding in chickens and in minced meat from pigs and cattle sold in ordinary food stores. The bacteria survived on the food at 4 degrees C for one week and frozen at -20 degrees C for three months. None of the strains tested survived heat treatment at 60 degrees C for longer than 15 min. C. jejuni is apparently a frequent guest in most kitchens. Correct food handling and heat treatment to at least 60 degrees C for 15 min should be enough to prevent infection.
摘要
空肠弯曲菌在普通食品店出售的鸡肉以及猪和牛的碎肉中几乎经常能被发现。这种细菌在4摄氏度的食物上能存活一周，在零下20摄氏度冷冻能存活三个月。所测试的菌株在60摄氏度的热处理下存活时间均不超过15分钟。空肠弯曲菌显然是大多数厨房中的常客。正确的食品处理方式以及至少在60摄氏度下热处理15分钟应该足以预防感染。
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