Sheridan J J, Duffy G, McDowell D A, Blair I S
National Food Centre, Teagasc, Dunsinea, Castleknock, Dublin, Ireland.
Int J Food Microbiol. 1994 May;22(2-3):105-13. doi: 10.1016/0168-1605(94)90135-x.
A total of 549 samples of meat, fish and poultry products purchased from retail outlets in the Dublin area were examined for the presence of Listeria spp., using a standard recovery method and a new resuscitation method. Listeria spp. were most frequently isolated from frozen beef burgers (97%) and fish fingers (95%). Cooked meats which were prepackaged by the manufacturer were negative for Listeria spp. The pathogen was isolated from 21% of cooked meats which were sold retail unpackaged indicating post-process contamination. Standard recovery methods gave Listeria counts of between 0.7 and log10 5.0 cfu/g on frozen products. Using a resuscitation method, counts were up to log10 2.5 cfu/g higher, indicating the presence of large numbers of injured Listeria cells. The significance of the numbers of Listeria found in the various foods as well as the recovery of injured cells with the new resuscitation method is discussed.
从都柏林地区零售店购买了总共549份肉、鱼和家禽产品样本，采用标准复苏方法和一种新的复苏方法检测其中是否存在李斯特菌属。李斯特菌属最常从冷冻牛肉汉堡（97%）和鱼条（95%）中分离出来。制造商预先包装的熟肉中李斯特菌属呈阴性。从21%零售销售的未包装熟肉中分离出该病原体，表明存在加工后污染。标准复苏方法在冷冻产品上测得的李斯特菌计数为每克0.7至log10 5.0 cfu。使用复苏方法，计数高出log10 2.5 cfu/g，表明存在大量受损的李斯特菌细胞。讨论了在各种食品中发现的李斯特菌数量的意义以及采用新复苏方法后受损细胞的复苏情况。
