Thermal resistance of Yersinia enterocolitica and Listeria monocytogenes in meat and potato substrates

被引：19

作者：

Doherty, AM ^{[1
]}

McMahon, CMM

Sheridan, JJ

Blair, IS

McDowell, DA

Hegarty, T

机构：

[1] TEAGASC, Natl Food Ctr, Dublin 15, Ireland

[2] Univ Ulster, Jordanstown BT37 0QB, Antrim, North Ireland

[3] TEAGASC, Dept Stat, Dublin 4, Ireland

来源：

JOURNAL OF FOOD SAFETY | 1998年 / 18卷 / 02期

关键词：

D O I：

10.1111/j.1745-4565.1998.tb00204.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The heat resistance of a wild type and nalidrxic acid resistant strain of Yersinia enterocolitica and Listeria monocytogenes, was measured in meat (minced beef and minced beef homogenate) and potato substrates over the temperature range 50-60C. Comparisons of hear resistance were determined using D-values calculated using a linear survival model. The results showed that the wild-type strain of Y. enterocolitica was more heat resistant than the mutant (P<0.05). Under mast conditions, the use of a nonselective/overlay recovery medium resulted in higher D-values compared to a selective recovery medium (P<0.05). Analysis of the data using a nonlinear survival model (D-1 and D-2-values) suggested the presence of heat resistant subpopulations and was particularly evident for the mutant strain, and in potatoes compared to minced beef.

引用

页码：69 / 83

页数：15