Listeria monocytogenes. Metody eliminowania z żywności : fizyczne i fizykochemiczne

Sip, A.; Gardo, A.

Artykuł - szczegóły

Tytuł artykułu

Listeria monocytogenes. Metody eliminowania z żywności : fizyczne i fizykochemiczne

Autorzy

Sip A. , Gardo A.

Identyfikatory

Warianty tytułu

Listeria monocytogenes. Methods of elimination from foods : physical and physicochemical

Języki publikacji

Abstrakty

W artykule omówiono fizyczne i fizykochemiczne metody eliminacji L. monocytogenes z żywności. Wyjaśniono, jakie czynniki wpływają na skuteczność ich antylisteryjnego działania. Podkreślono, że komórki L. monocytogenes są odporne na działanie wielu ekstremalnych czynników środowiskowych, ale zwykle giną podczas prawidłowo przeprowadzonej pasteryzacji. Metody nietermiczne, takie jak MAP, HHP, PEF, radiacja, UV, obróbka ultradźwiękami czy wędzenie na zimno, są znacznie mniej efektywnym sposobem oddziaływania na L. monocytogenes, gdyż zwykle jedynie ograniczają intensywność wzrostu tych bakterii.

Physical and physico-chemical methods of elimination of L. monocytogenes from food are discussed in this work. It is explained what factors influence their antilisterial activity. Although the cells of L. monocytogenes are resistant to many extreme environmental conditions; they are usually destroyed by proper pasteurization. Non-thermal methods, such as MAP, HHP, PEF, radiation, UV, ultrasounds or cold smoking, are significantly less effective methods of L. monocytogenes elimination, since they usually only limit intensity of growth of the discussed bacteria.

Słowa kluczowe

Listeria monocytogenes bakterie zapobieganie bakteriom zwalczanie bakterii

Listeria monocytogenes bacteria prevention of bacteria elimination of bacteria

Wydawca

Wydawnictwo SIGMA-NOT

Czasopismo

Przemysł Spożywczy

Rocznik

2011

Tom

T. 65, nr 2

Strony

34--37

Opis fizyczny

Bibliogr. 126 poz.

Twórcy

autor

Sip A.

autor

Gardo A.

Katedra Biotechnologii i Mikrobiologii Żywności, Uniwersytet Przyrodniczy w Poznaniu

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