Discussion and Proposals on Listeria monocytogenes Limit Value of Fermented Ham
SHI Yan-jun;ZHU Shang-wu;WANG Qi-hui;CHEN Chao;WANG Shou-wei;DUAN Shan-shan
1. Kings Ham Co. Ltd., Jinhua 321016, China；2. College of Food Science and Biotechnology, Zhejiang Gongshang University,
Hangzhou 310035, China；3. China Meat Research Centre, Beijing 100068, China
Abstract：The water activity at the surface of hams is always less than 0.92 during the long period of fermentation and even
at the end of fermentation under the condition, Listeria monocytogenes can not grow but live for a long period of time in the hams.
A refrigeration condition is not necessarily needed for storing fermented ham products. At present, bacterial enrichment has not
yet been suitable for the detection of Listeria monocytogenes in fermented hams. So we suggest that Listeria monocytogenes limit
value of fermented hams should be 100 CFU/g or that Listeria monocytogenes should not be considered as a microbial indicator
for the safety of fermented hams.
施延军；竺尚武；王启辉；陈超；王守伟；段姗姗. 发酵火腿中单核细胞增生李斯特氏菌限量探讨与建议[J]. 肉类研究, 2011, 25(3): 52-54.
SHI Yan-jun;ZHU Shang-wu;WANG Qi-hui;CHEN Chao;WANG Shou-wei;DUAN Shan-shan. Discussion and Proposals on Listeria monocytogenes Limit Value of Fermented Ham. Meat Research, 2011, 25(3): 52-54.
2011, Vol. 25 
