即食菜卷和肉汤中单增李斯特菌生长模型及控制研究  

Growth Models and Control Measures of L.monocytogenes in Ready-to-eat of CaiJuan and Nutritional Broth

作　　者：田霞[1] 李远钊 张培正[1] 朱英莲[3] 

机构地区：[1]山东农业大学食品科学与工程学院 [2]山东省烟台出入境检验检疫局,烟台264000 [3]云南农业大学食品科技学院,昆明650201

出　　处：《食品与发酵工业》2005年第10期68-71,共4页Food and Fermentation Industries

基　　金：国家"十五"重大科技专项"食品安全关键技术应用的综合示范"

摘　　要：通过对单增李斯特菌在不同NaCl浓度、不同pH、不同温度下营养肉汤中生长情况的研究,确定了单增李斯特菌的最佳生长条件。建立了30℃下单增李斯特菌在营养肉汤和即食菜卷中的生长模型。以模型为依据,提出了即食菜卷加工中控制李斯特菌的措施。The growth status of L. rnonocytogenes at different NaCl concentration, pH and temperature in the nutritional broth was studied and the optimal growth conditions were determined. This study also developed mathematic models for L. rnonocytogenes growth in nutritional broth and ready-to-eat of CaiBao. According to these mathematic models, we present some measures to control the Listeria in the production of ready-to-eat of CaiBao.

关 键 词：生长模型 单增李斯特菌 控制措施 

分 类 号：TS201.3[轻工技术与工程—食品科学]