منابع مشابه
Recovery of heat-injured Listeria innocua.
Listeria innocua was subjected to thermal inactivation and the extent of heat-injured cells was quantified. Cultures were heated in liquid medium for different times, using temperatures in the range of 52.5 to 65.0 degrees C, and plated on Tryptic Soy Agar with 0.6% yeast extract (TSAYE) used as non-selective medium and on TSAYE plus 5% NaCl (TSAYE+NaCl) and Palcam agar with selective supplemen...
متن کاملComparison of recovery methods for the enumeration of injured Listeria innocua cells under isothermal and non-isothermal treatments.
This study compares the feature of different media with the combination of selective with non-selective media in a TAL method for recovery of Listeria innocua cells exposed to thermal treatments. Experiments were conducted in broth at constant temperature (52.5 and 65.0 °C) and pH (4.5 and 7.5) conditions, using NaCl or glycerol to adjust water activity to 0.95. Four different media were used i...
متن کاملFatal case of Listeria innocua bacteremia.
Listeria innocua is widespread in the environment and in food. This species has to date never been described in association with human disease. We report a case of fatal bacteremia caused by L. innocua in a 62-year-old patient.
متن کاملAerosol studies with Listeria innocua and Listeria monocytogenes.
Aerosol studies of Listeria monocytogenes in food processing plants have been limited by lack of a suitable surrogate microorganism. The objective of this study was to investigate the potential of using green fluorescent protein-labeled strains of Listeria innocua as a surrogate for L. monocytogenes for aerosol studies. These studies were conducted in a laboratory bioaerosol chamber and a pilot...
متن کاملInfluence of pH, type of acid and recovery media on the thermal inactivation of Listeria innocua.
Acidification of foods with organic acids, either by fermentation or by intentional addition, is an important and common mechanism for controlling foodborne pathogens in a diversity of food products. The objective of this work was to study thermal inactivation of Listeria innocua, an acid tolerant microorganism, at 52.5, 60.0 and 65.0 degrees C, at different pH values (4.5, 6.0 and 7.5), using ...
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ژورنال
عنوان ژورنال: International Journal of Food Microbiology
سال: 2006
ISSN: 0168-1605
DOI: 10.1016/j.ijfoodmicro.2006.04.013