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本文引用的文献

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Incidence of Listeria monocytogenes in Packages of Retail Franks.零售法兰克福香肠包装中单核细胞增生李斯特菌的发生率。
J Food Prot. 1994 May;57(5):382-386. doi: 10.4315/0362-028X-57.5.382.
2
Growth of Listeria monocytogenes , Aeromonas hydrophila , and Yersinia enterocolitica on Vacuum and Saturated Carbon Dioxide Controlled Atmosphere-Packaged Sliced Roast Beef.单核细胞增生李斯特菌、嗜水气单胞菌和小肠结肠炎耶尔森菌在真空和饱和二氧化碳气调包装切片烤牛肉上的生长情况。
J Food Prot. 1994 Mar;57(3):204-208. doi: 10.4315/0362-028X-57.3.204.
3
Evaluation of Sodium Diacetate and ALTA™ 2341 on Viability of Listeria monocytogenes in Turkey Slurries.双乙酸钠和ALTA™ 2341对火鸡泥中单核细胞增生李斯特菌生存能力的评估
J Food Prot. 1993 Sep;56(9):808-810. doi: 10.4315/0362-028X-56.9.808.
4
Use of Pediococcus acidilactici to Control Listeria monocytogenes in Temperature-Abused Vacuum-Packaged Wieners.利用嗜酸乳杆菌控制温度滥用的真空包装维也纳香肠中的单核细胞增生李斯特菌。
J Food Prot. 1992 Feb;55(2):98-103. doi: 10.4315/0362-028X-55.2.98.
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Growth Suppression of Listeria monocytogenes by Lactates in Broth, Chicken, and Beef.肉汤、鸡肉和牛肉中乳酸对单核细胞增生李斯特菌的生长抑制作用
J Food Prot. 1991 Apr;54(4):283-287. doi: 10.4315/0362-028X-54.4.283.
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Incidence of Listeria spp. in Pre-cooked, Chilled Chicken Products as Determined by Culture and Enzyme-linked Immunoassay (ELISA).通过培养和酶联免疫吸附测定（ELISA）确定的即食冷藏鸡肉产品中李斯特菌属的发生率。
J Food Prot. 1990 Jul;53(7):606-607. doi: 10.4315/0362-028X-53.7.606.
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Microorganisms in fresh ground meats: the relative safety of products with low versus high numbers.新鲜绞碎肉中的微生物：低数量与高数量产品的相对安全性。
Meat Sci. 1996;43S1:59-66. doi: 10.1016/0309-1740(96)00055-1.
8
Characterization of the chemical and antimicrobial properties of piscicolin 126, a bacteriocin produced by Carnobacterium piscicola JG126.嗜鱼肉杆菌JG126产生的细菌素鱼菌素126的化学和抗菌特性表征
Appl Environ Microbiol. 1996 Aug;62(8):2897-903. doi: 10.1128/aem.62.8.2897-2903.1996.
9
Inhibition of Listeria monocytogenes by Lactobacillus bavaricus MN in beef systems at refrigeration temperatures.冷藏温度下，巴伐利亚乳杆菌MN对牛肉体系中单核细胞增生李斯特菌的抑制作用
Appl Environ Microbiol. 1993 Aug;59(8):2552-7. doi: 10.1128/aem.59.8.2552-2557.1993.
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Growth of Listeria monocytogenes, Aeromonas hydrophila and Yersinia enterocolitica in pâté and a comparison with predictive models.单核细胞增生李斯特菌、嗜水气单胞菌和小肠结肠炎耶尔森菌在肉酱中的生长情况及与预测模型的比较。
Int J Food Microbiol. 1993 Oct;20(1):1-11. doi: 10.1016/0168-1605(93)90055-l.

在有和没有天然存在的微生物群的情况下，单核细胞增生李斯特菌和小肠结肠炎耶尔森菌在经烹饪的气调包装家禽上的生长情况。

Growth of Listeria monocytogenes and Yersinia enterocolitica on cooked modified-atmosphere-packaged poultry in the presence and absence of a naturally occurring microbiota.

作者信息

Barakat R K, Harris L J

机构信息

Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1.

出版信息

Appl Environ Microbiol. 1999 Jan;65(1):342-5. doi: 10.1128/AEM.65.1.342-345.1999.

DOI:10.1128/AEM.65.1.342-345.1999
PMID:9872806
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC91029/
Abstract

Cooked poultry cuts were inoculated with five-strain composite mixtures of either Listeria monocytogenes or Yersinia enterocolitica (1,000 CFU/150-g piece), packaged in 44:56 CO2-N2, and stored at 3.5, 6.5, or 10 degrees C for up to 5 weeks. Both L. monocytogenes and Y. enterocolitica grew under all test conditions. The presence of a naturally occurring microbiota did not influence the growth of either pathogen. Addition of lactate with the shelf life extender ALTA 2341 lengthened the lag phases of L. monocytogenes and Y. enterocolitica but did not prevent their growth.

摘要

将熟禽肉块接种单核细胞增生李斯特菌或小肠结肠炎耶尔森菌的五菌株复合混合物（1000 CFU/150克肉块），包装在44:56的二氧化碳 - 氮气中，并在3.5、6.5或10摄氏度下储存长达5周。单核细胞增生李斯特菌和小肠结肠炎耶尔森菌在所有测试条件下均生长。天然存在的微生物群的存在不影响任何一种病原体的生长。添加乳酸与保质期延长剂ALTA 2341延长了单核细胞增生李斯特菌和小肠结肠炎耶尔森菌的迟缓期，但并未阻止它们的生长。