Listeria monocytogenes. Metody eliminowania z żywności - chemiczne, biologiczne i kombinowane

Sip, A.; Gardo, A.

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Artykuł - szczegóły

Czasopismo

Przemysł Spożywczy

2011 | T. 65, nr 3 | 35-38

Tytuł artykułu

Listeria monocytogenes. Metody eliminowania z żywności - chemiczne, biologiczne i kombinowane

Autorzy

Sip, A. , Gardo, A.

Warianty tytułu

Listeria monocytogenes. Chemical, biological and combined methods of elimination from food

Języki publikacji

Abstrakty

W artykule omówiono wpływ różnych substancji - zarówno naturalnych, jak i syntetycznych - na przeżywalność patogennych bakterii L. monocytogenes w żywności. Zwrócono uwagę, że wiele z nich redukuje jedynie liczebność L. monocytogenes, nie gwarantuje więc otrzymania żywności w pełni bezpiecznej dla konsumentów. Podkreślono ponadto, że najlepszym sposobem eliminacji bakterii L. monocytogenes z żywności, niepowodującym pogorszenia jej właściwości sensorycznych i wartości odżywczej, jest stosowanie kombinacji dwóch lub więcej odpowiednio dobranych czynników antylisteryjnych.

This paper discusses influence of different substances, both natural and synthetic, on the survival of pathogenic bacteria L. monocytogenes in food. Particularly, it was stressed that most of the substances only reduce count of L. monocytogenes; thus, do not guarantee obtaining food, being completely safe food for the consumer. Moreover, it was emphasized that combination of two or more of appropriate anti-listerial factors is the best method of elimination of L. monocytogenes from food, without any loss in its sensory and nutritional attributes.

Słowa kluczowe

Listeria monocytogenes zapobieganie bakteriom zwalczanie bakterii bakterie

Listeria monocytogenes prevention of bacteria elimination of bacteria bacteria

Wydawca

Czasopismo

Przemysł Spożywczy

Rocznik

2011

Tom

T. 65, nr 3

Strony

35-38

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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