The outbreak of foodborne diseases caused by ready-to-eat salads poses a serious threat to the public health and safety.This paper mainly studies the growth ststus of Listeria monocytogenes and Salmonella on six main food substrates of ready-to-eat salads under the different storage temperatures.The findings indicate that L.monocytogenes can survive and proliferate at low temperatures(5 ℃)in certain food substrates,particularly in cooked chicken breast.In contrast,Salmonella cannot proliferate at low temperatures in any food substrates.At 10℃,15 ℃,and 20 ℃,L.monocytogenes and Salmonella exhibit apparent proliferation trends in lettuce,cucumber,purple cabbage and chicken breast.Additionally,L.monocytogenes shows well growth in carrots at 15 ℃ and 20 ℃.However,the growth of it is limited at 10℃.Salmonella does not exhibit the similar changes.The study concludes that salad dressing does not support the growth of either pathogenic bacterium at any temperature.The results of this research can provide essential data supports for the precise risk assessment of ready-to-eat salads.
维普
万方数据