发酵火腿中单核细胞增生李斯特氏菌限量探讨与建议  

Discussion and Proposals on Listeria monocytogenes Limit Value of Fermented Ham

作　　者：施延军 竺尚武[2] 王启辉 陈超 王守伟[3] 段姗姗[3] 

机构地区：[1]金字火腿股份有限公司,浙江金华321016 [2]浙江工商大学食品与生物工程学院,浙江杭州310035 [3]中国肉类食品综合研究中心,北京100068

出　　处：《肉类研究》2011年第3期52-54,共3页Meat Research

基　　金：浙江省重大科技专项(2008C02014)

摘　　要：在长期的发酵过程中,火腿表层的水分活度小于0.92;发酵火腿成品的水分活度也小于0.92。在此条件下,单核细胞增生李斯特氏菌不能生长,但仍能存活较长时间。发酵火腿成品无需冷藏即可贮存。目前的增菌培养检测法不适用于发酵火腿中单核细胞增生李斯特氏菌的检测。本文建议发酵火腿中单核细胞增生李斯特氏菌的限量为100CFU/g;或者,不将单核细胞增生李斯特氏菌列为发酵火腿中需要检测的项目。The water activity at the surface of hams is always less than 0.92 during the long period of fermentation and even at the end of fermentation under the condition, Listeria monocytogenes can not grow but live for a long period of lime in the hams. A refrigeration condition is not necessarily needed for storing fermented ham products. At present, bacterial enrichment has not yet been suitable for the detection of Listeria monocytogenes in fermented hams. So we suggest that Listeria monocytogenes limit value of fermented hams should be 100 CFU/g or that Listeria monocytogenes should not be considered as a microbial indicator for the safety of fermented hams.

关 键 词：火腿 发酵火腿 单核细胞增生李斯特氏菌 食品安全 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]