Improved Recovery of Stressed Listeria monocytogenes from Frozen Foods
| Autor: | Mikaela Eisebraun, Rafael A. Garduño, Julie McLennon, Antonela Borza |
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| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
food.ingredient biology 030106 microbiology biology.organism_classification medicine.disease_cause Applied Microbiology and Biotechnology Analytical Chemistry Microbiology 03 medical and health sciences chemistry.chemical_compound 030104 developmental biology True negative food chemistry Listeria monocytogenes Tryptone Fruits and vegetables Listeria medicine Agar Food science Safety Risk Reliability and Quality Safety Research Food Science |
| Zdroj: | Food Analytical Methods. 11:403-414 |
| ISSN: | 1936-976X 1936-9751 |
| DOI: | 10.1007/s12161-017-1011-2 |
| Popis: | The Canadian reference method for the enumeration of Listeria monocytogenes (Health Canada method MFLP-74) was modified by the addition of a layer of non-selective tryptone soy agar (TSA) to the Oxford, Palcam, and (or) Rapid’L.mono selective agars, to improve the recovery of stressed L. monocytogenes from frozen foods. The performance of the standard selective agars versus the selective agars with an additional TSA agar layer (TAL agars) showed that for each of the frozen food items tested (vegetables, shrimp and meatballs), as well as for all data combined, L. monocytogenes counts were significantly higher (up to 20% higher) in TAL agars in relation to the standard agars (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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