THERMAL DEATH TIMES FOR LISTERIA-MONOCYTOGENES IN LOBSTER MEAT

被引：17
|
作者：
BUDUAMOAKO, E [1 ]
TOORA, S [1 ]
WALTON, C [1 ]
ABLETT, RF [1 ]
SMITH, J [1 ]
机构：
[1] PRINCE EDWARD ISL FOOD TECHNOL CTR,POB 2000,CHARLOTTETOWN C1A 7N8,PEI,CANADA
来源：
JOURNAL OF FOOD PROTECTION | 1992年 / 55卷 / 03期
关键词：
D O I：
10.4315/0362-028X-55.3.211
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：
Thermal death times were determined for Listeria monocytogenes in cooked lobster meat. Lobster meat was inoculated with 10(7) cells of L. monocytogenes per g prior to distributing 25 g into pouches. The observed D values at 51.6, 54.4, 57.2, 60.0, and 62.7-degrees-C were 97.0, 55.0, 8.30, 2.39, and 1.06 min, respectively, with a z value of 5.0-degrees-C. The results of this study would be beneficial to the lobster processing industry by providing useful information upon which to develop parameters for pasteurization to effectively eliminate L. monocytogenes.
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收藏
页码：211 / 213
页数：3
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