Fate of Listeria monocytogenes in Japanese Fishery Product
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概要
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The fate of <I>Listeria monocytogenes</I> (IID 581, serotype 4b) was studied in various Japanese fishery products. Numbers of <I>L.monocytogenes</I> were reduced in all samples ("<I>nishinhirikomi</I>", " <I>ika-shiohara</I>" and "<I>sake-izushi</I>") during maintenance at 5°C, 12°C and 25°C. In "<I>nishin-kirikomi</I>", numbers of <I>L. monocytogenes</I> were gradually reduced at 5 and 12°C (reduction of 1.6log cfu/m<I>l</I> and 2.8 log cfu/m<I>l</I>, respectively), but were reduced only slightly for 7 days at 25°C. However, numbers of <I>L. monocytogenes</I> rapidly reduced to undetectable levels in "<I>ika-shiokara</I>" at all temperatures examined (5, 12 and 25°C). In"<I>sake-izushi</I>", numbers of <I>L.monocytogenes</I> were reduced at all temperatures, but it survived 2.2 log cfu/m<I>l</I> after 28 days at 5°C.<BR>The fate of <I>L. monocytogenes</I> was also evaluated in three kinds of "<I>izushi</I>". It was shown that numbers of <I>L. monocytogenes</I> rapidly reduced in all samples examined, as the number of lactic acid bacteria (LAB) increased. Most of the LAB isolated from the three kinds of <I>izushi</I> were cocci. These results showed that inclusion of LAB in <I>izushi</I> resulted in the reduction of numbers of <I>L. monocytogenes</I>.
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