Changes of Contamination Level of Listeria spp. during the Processing Environments in Kimbab Restaurants
Changes of Contamination Level of Listeria spp. during the Processing Environments in Kimbab Restaurants
复制标题
李斯特菌污染水平的变化。
DOI：
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发表时间：
2005
期刊：
影响因子：
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通讯作者：
Hong Chong
中科院分区：
文献类型：
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作者：
Kim Ji;Kwon Ill;Ha Seung;Hong Chong
本研究的目的是了解李斯特菌的菌型。在专门的餐馆准备紫菜包饭时受到污染。从2004年7月到9月，从两家紫菜包饭餐厅的原料、容器、设备和环境中收集样品。李斯特菌分离率。是264个样本中的一个分离到的菌株为无害李斯特菌（Listeria innocua）、L. murrayi和L. grayii。没有L。单核细胞增多症。下午采集的食材、容器、设备和紫菜包饭的污染水平均显著高于上午采集的样本（P
This study was performed to find out the patterns of Listeria spp. contamination during Kimbab preparation at the specialized restaurants. Samples were collected from ingredients, containers, equipments, and environments from two Kimbab restaurants from July through September, 2004. Isolation rate of Listeria spp. was among 264 samples. Strains isolated were Listeria innocua , L. murrayi , and L. grayii . No L. monocytogenes was detected. Contamination level of ingredients, containers, equipments, and Kimbab sampled during afternoon was all significantly higher than the samples collected during morning(P