[Presence of Listeria monocytogenes and Listeria sp. in fresh and cured sausages. Use of different conditions of time and temperature for incubation].

C Rota, J Yangüela, D Blanco, J J Carramiñana, A Herrera
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Abstract

Two different temperatures for enrichment of Listeria monocytogenes and related species have been studied (1) cold enrichment at 4 degrees C (2) enrichment at 30 degrees C (FDA method). Also, two selective media for isolation were tested: Acriflavine-Ceftazidime agar (A.C.) and Palcam agar. We have studied 72 samples of dry-cured sausage (called 'longaniza') at different stages of maturation: fresh, semi-cured and cured samples. The most efficient method was cold enrichment at 4 degrees C during 5 days followed by isolation in Palcam agar, but results were only significant for fresh sausages (P < 0.05).

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[在新鲜及腌制香肠中发现单核增生李斯特菌及李斯特菌属。]利用不同条件的时间和温度进行孵育。
对单核增生李斯特菌及其相关菌种的两种不同富集温度进行了研究(1)4℃冷富集(2)30℃富集(FDA法)。此外,还对两种选择性培养基进行了分离试验:吖啶黄-头孢他啶琼脂(A.C.)和Palcam琼脂。我们研究了72种不同成熟阶段的干腌香肠(称为“longaniza”)样品:新鲜、半腌制和腌制样品。最有效的方法是4℃冷富集5 d,然后在Palcam琼脂中分离,但结果仅在新鲜香肠中显著(P < 0.05)。
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