Abstract The heat resistance (57.5–65 °C) of Listeria monocytogenes in vacuum packaged, cook-in-bag, doner kebabs that included 0.5 or 1% grapefruit seed extract (GSE) was determined. The packages were processed to an internal temperature of 57.5, 60, 62.5 or 65 °C in 1 h, held for a predetermined period of time, and then, ice chilled. The surviving cell population was determined by plating diluted samples onto tryptic soy agar overlaid with 10 ml of modified Oxford agar. Survivor curves were fitted to an equation based on the Weibull distribution using the USDA Integrated Pathogen Modeling Program 2013 software tool. The Weibull model consistently offered more accurate fit to all survivor curves based on the smaller root mean square error (

中文翻译：

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葡萄柚籽提取物对真空低温烤肉串中单核细胞增生李斯特菌热灭活的影响

摘要 测定了包含 0.5% 或 1% 葡萄柚籽提取物 (GSE) 的真空包装袋装烤肉串中单核细胞增生李斯特菌的耐热性 (57.5–65 °C)。在 1 小时内将包装处理到 57.5、60、62.5 或 65°C 的内部温度，保持预定的时间，然后冰冷。通过将稀释的样品铺在覆盖有 10 ml 改良牛津琼脂的胰蛋白酶大豆琼脂上来确定存活的细胞群。使用 USDA Integrated Pathogen Modeling Program 2013 软件工具将存活曲线拟合到基于 Weibull 分布的方程。Weibull 模型始终基于较小的均方根误差 (