李斯特单核增生菌在真空包装切片酱牛肉中的动态变化  

Behaviour of Listeria monocytogenes in Vacuum-packed Sliced Chinese Spiced Beef

作　　者：王光华[1] 

机构地区：[1]中国肉类食品综合研究中心

出　　处：《食品与发酵工业》1994年第5期48-51,共4页Food and Fermentation Industries

摘　　要：将接种不同血清型（４ｂ，１／２ａ和１／２ｃ）李斯特单核增生菌混合物的切片酱牛肉真空包装，然后分别贮藏在４℃，７℃和１５℃，研究李斯特单核增生菌的生长情况。总的来讲，李斯特单核增生菌在所有的样品中生长情况相似。在整个实验期间，起始接菌量为５．４３ＬｏｇＣＦＵ／ｇ的样品上李斯特单核增生菌数量增加了１００倍，而接菌量为＜２．００ＬｏｇＣＦＵ／ｇ的样品上，李斯特单核增生菌数量则增加了１，０００，０００倍。这表明酱牛肉是李斯特单核增生菌生长的良好环境。所以在酱牛肉的生产过程中，一定要采取有效措施减少李斯特单核增生菌的污染。同时应研究安全、经济的手段以杀死污染在酱牛肉上的李斯特单核增生菌，保护消费者健康。Slied Chinese spiced beef were inoculated with a mixturer of three strains of Listeria monocytogenes (serotype 4b, 1/2a and 1/2c) . All samples were vacuum packed after inoculation. Growth of L. monocytogenes in the samples stored at 4℃. 10℃ and 15℃ were studied. Generally speaking, L. Monocytogenes in all samples behaved in much the same way during the entire storage. In the samples inoculated with ca. 5. 00LogCFU/g,the pathogen increased over 100 fold within 12 days of storage. Whereas in the samples incoculated with<2. 00LogCFU/g,the pathogen increased over 1,000, 000 fold, irrespective of the storage temperature. It indicates that vacuum-packed silced Chinese spiced beef provides a ideal environment for the growth of the pathogen. So in the processing of Chinese spiced beef ,effective measures should be taken to control the contamination of L. monocytogenes. Meanwhile,Safe, economical methods should be studied to eliminate the pathogen contaminated in Chinese spiced beef if the health of the consumer in to be protected.

关 键 词：李氏杆菌属 酱牛肉 动态 真空包装 

分 类 号：TS251.61[轻工技术与工程—农产品加工及贮藏工程]