Dillon R, Patel T, Ratnam S
Department of Biochemistry, Memorial University of Newfoundland, St. John's, Canada.
Int J Food Microbiol. 1994 Apr;22(1):73-7. doi: 10.1016/0168-1605(94)90009-4.
Over a one-year period, 258 samples of smoked fish products were obtained from retail outlets in Newfoundland and processed for Listeria. Of these, 142 were hot smoked and 116 cold smoked, and the samples comprised of nine species of fish. The Canadian FDA listeria isolation protocol consisted of a two-stage enrichment followed by plating on selective isolation media, Oxford, and LPM. An additional selective medium, PALCAM, was also used. Listeria spp. were isolated from 43 of 258 (16.7%) samples processed in all, with hot smoked products yielding 25.4% (36/142) of the isolates, and cold smoked products yielding 6% of the isolates (7/116). Among the nine species tested, cod had the highest rate of Listeria contamination at 46.7%. Of the 43 Listeria spp. isolated, 18 (41.9%) were L. innocua, 13 (30.2%) were L. welshimeri and 12 (27.9%) were L. monocytogenes.
在一年的时间里，从纽芬兰的零售商店采集了258份烟熏鱼产品样本，并对其进行了李斯特菌检测。其中，142份为热熏鱼，116份为冷熏鱼，样本包括9种鱼类。加拿大食品药品监督管理局的李斯特菌分离方案包括两阶段富集培养，然后接种于选择性分离培养基牛津培养基和LPM上。还使用了另一种选择性培养基PALCAM。总共从258份处理样本中的43份（16.7%）分离出了李斯特菌属，其中热熏产品分离出的菌株占25.4%（36/142），冷熏产品分离出的菌株占6%（7/116）。在所检测的9种鱼类中，鳕鱼的李斯特菌污染率最高，为46.7%。在分离出的43株李斯特菌属中，18株（41.9%）为无害李斯特菌，13株（30.2%）为威氏李斯特菌，12株（27.9%）为单核细胞增生李斯特菌。
