Thermal Death Time of Listeria monocytogenes Cells in Artificially Contaminated Greenshell Mussels (Perna canaliculus)
作者： Philip J. Bremer , Carolyn M. Osborne
关键词:
摘要: ABSTRACT The production of Greenshell mussel (Perna canaliculus) products involves a heating process, known as blanching or conditioning step, which facilitates opening and inhibits enzymes can reduce the shelf-life products. To determine whether this initial process was also listeri-cidal, thermal death times were determined for seven strains Listeria monocytogenes in raw mussels. D-values at 58, 59, 60,61 62CC calculated to be 17.19, 11.32, 7.46, 4.91, 3.24 minutes respectively, giving z value 5.52°C. This information combined with on core temperatures mussels during processing will enable processors implement regimes ensure elimination any L. cells associated product. Such regime has additional benefit reducing carriage pathogens into facility.
sci-hub.se 参考文章(38)
MARK E. PETERSON, GRETCHEN A. PELROY, ROHINEE N. PARANJPYE, FRANK T. POYSKY, JAMIE S. ALMOND, MEL W. EKLUND, Parameters for Control of Listeria monocytogenes in Smoked Fishery Products: Sodium Chloride and Packaging Method. Journal of Food Protection. ,vol. 56, pp. 938- 943 ,(1993) , 10.4315/0362-028X-56.11.938
JM Farber, None, Current research on Listeria monocytogenes in foods: an overview Journal of Food Protection. ,vol. 56, pp. 640- 643 ,(1993) , 10.4315/0362-028X-56.7.640
A F Mendonca, S J Knabel, A novel strictly anaerobic recovery and enrichment system incorporating lithium for detection of heat-injured Listeria monocytogenes in pasteurized milk containing background microflora. Applied and Environmental Microbiology. ,vol. 60, pp. 4001- 4008 ,(1994) , 10.1128/AEM.60.11.4001-4008.1994
ROBERT L Buchanan, HEIDI G Stahl, MM Bencivengo, Fernando Del Corral, None, Comparison of lithium chloride-phenylethanol-moxalactam and modified Vogel Johnson agars for detection of Listeria spp. in retail-level meats, poultry, and seafood. Applied and Environmental Microbiology. ,vol. 55, pp. 599- 603 ,(1989) , 10.1128/AEM.55.3.599-603.1989
JM Farber, BE Brown, None, Effect of prior heat shock on heat resistance of Listeria monocytogenes in meat Applied and Environmental Microbiology. ,vol. 56, pp. 1584- 1587 ,(1990) , 10.1128/AEM.56.6.1584-1587.1990
K Venkateswaran, H Nakano, T Okabe, K Takayama, O Matsuda, H Hashimoto, Occurrence and distribution of Vibrio spp., Listonella spp., and Clostridium botulinum in the Seto Inland Sea of Japan. Applied and Environmental Microbiology. ,vol. 55, pp. 559- 567 ,(1989) , 10.1128/AEM.55.3.559-567.1989
S Guyer, T Jemmi, Behavior of Listeria monocytogenes during fabrication and storage of experimentally contaminated smoked salmon. Applied and Environmental Microbiology. ,vol. 57, pp. 1523- 1527 ,(1991) , 10.1128/AEM.57.5.1523-1527.1991
M L Gray, A H Killinger, Listeria monocytogenes and listeric infections. Bacteriological Reviews. ,vol. 30, pp. 309- 382 ,(1966) , 10.1128/BR.30.2.309-382.1966
Liv Marit Rørvik, Magne Yndestad, Eystein Skjerve, Growth of Listeria monocytogenes in vacuum-packed, smoked salmon, during storage at 4° C International Journal of Food Microbiology. ,vol. 14, pp. 111- 117 ,(1991) , 10.1016/0168-1605(91)90097-9
B.M. Mackey, E. Boogard, C.M. Hayes, J. Baranyi, Recovery of heat-injured Listeria monocytogenes International Journal of Food Microbiology. ,vol. 22, pp. 227- 237 ,(1994) , 10.1016/0168-1605(94)90174-0