Changes in Growth of Artificially Inoculated Refampicin-resistant Listeria monocytogenes in Refrigerated Lightly Pickled Cucumber Induced by Addition of Antimicrobial Food Additives
-
- Ito Yasue
- Food Technology Research Center, Tokyo Metropolitan Agriculture and Forestry Research Center
-
- Hosoi Tomohiro
- Food Technology Research Center, Tokyo Metropolitan Agriculture and Forestry Research Center
-
- Miyao Shigeo
- Food Technology Research Center, Tokyo Metropolitan Agriculture and Forestry Research Center
Bibliographic Information
- Other Title
-
- キュウリ浅漬冷蔵保存中のＬｉｓｔｅｒｉａ ｍｏｎｏｃｙｔｏｇｅｎｅｓの菌数変化と各種抗菌物質添加の影響
- キュウリ アサズケ レイゾウ ホゾンチュウ ノ Listeria monocytogenes ノ キンスウ ヘンカ ト カクシュ コウキン ブッシツ テンカ ノ エイキョウ
Search this article
Abstract
Listeria monocytogenes is a bacterium with wide distribution in natural environments that causes contamination of various food ingredients. L. monocytogenes contamination in ready-to-eat foods such as lightly pickled vegetables creates a risk of foodborne listeriosis outbreaks. To estimate the L. monocytogenes levels in foods, Listeria-selective media such as PALCAM and MOX supplemented with specified antibiotics are usually used. However, when estimating the growth of L. monocytogenes artificially inoculated to lightly pickled cucumber using these media, the high levels of bacteria associated with the cucumbers inhibit the formation of L. monocytogenes colonies and certain bacteria other than L. monocytogenes form colonies with morphology similar to that of L. monocytogenes. In this study, we therefore established a new method to estimate the growth of L. monocytogenes in lightly pickled cucumber by artificially inoculating rifampicin-resistant L. monocytogenes and using PALCAM-Listeria-Selective-Agar-Base supplemented with rifampicin (50μg/ml) and 1/100 of a specified concentration of PALCAM-Listeria-Selective-Supplement. Analyses using this method showed that initial artificial inoculation levels of live L. monocytogenes were maintained during storage for 10 days at 4°C and for 2 days at 10°C, respectively. The addition of 0.05 and 0.1% chitosan significantly decreased the levels of live L. monocytogenes.
Journal
-
- Nippon Shokuhin Kagaku Kogaku Kaishi
-
Nippon Shokuhin Kagaku Kogaku Kaishi 55 (4), 151-157, 2008
Japanese Society for Food Science and Technology
- Tweet
Details 詳細情報について
-
- CRID
- 1390282681385937920
-
- NII Article ID
- 10021178494
-
- NII Book ID
- AN10467499
-
- ISSN
- 18816681
- 1341027X
-
- NDL BIB ID
- 9455602
-
- Text Lang
- ja
-
- Data Source
-
- JaLC
- NDL
- Crossref
- CiNii Articles
-
- Abstract License Flag
- Disallowed
