[新鲜和腌制香肠中单核细胞增生李斯特菌和李斯特菌属的存在。采用不同时间和温度条件进行培养]

[Presence of Listeria monocytogenes and Listeria sp. in fresh and cured sausages. Use of different conditions of time and temperature for incubation].

作者信息

Rota C, Yangüela J, Blanco D, Carramiñana J J, Herrera A

机构信息

Dpto. Producción Animal y Ciencia de los Alimentos, Bromatología y Microbiología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Spain.

出版信息

Zentralbl Veterinarmed B. 1997 Dec;44(10):617-24.

PMID:9467304

Abstract

Two different temperatures for enrichment of Listeria monocytogenes and related species have been studied (1) cold enrichment at 4 degrees C (2) enrichment at 30 degrees C (FDA method). Also, two selective media for isolation were tested: Acriflavine-Ceftazidime agar (A.C.) and Palcam agar. We have studied 72 samples of dry-cured sausage (called 'longaniza') at different stages of maturation: fresh, semi-cured and cured samples. The most efficient method was cold enrichment at 4 degrees C during 5 days followed by isolation in Palcam agar, but results were only significant for fresh sausages (P < 0.05).

摘要

研究了两种用于单核细胞增生李斯特菌及相关菌种富集的不同温度

（1）4℃冷富集；（2）30℃富集（美国食品药品监督管理局方法）。此外，还测试了两种用于分离的选择性培养基：吖啶黄-头孢他啶琼脂（A.C.）和帕尔卡姆琼脂。我们研究了72份处于不同成熟阶段的干腌香肠（称为“longaniza”）样本：新鲜、半熟和熟制样本。最有效的方法是在4℃冷富集5天，然后在帕尔卡姆琼脂上进行分离，但结果仅对新鲜香肠有显著意义（P<0.05）。