This study investigated the effects of sous vide cooking at temperatures between 50 °C and 60 °C on the inactivation kinetics of Listeria (L.) monocytogenes. Nutrient broth and minced game meat (Capreolus capreolus and Sus scrofa) were inoculated with three strains of L. monocytogenes and cooked under sous vide conditions (50, 55 or 60 °C for several hours). Results showed that the decimal reduction values (D-values) were largely dependent on the surrounding matrix. D-values of 125.5, 29.7 and 5.1 min were reached for BHI (brain heart infusion) at 50 °C, 55 °C and 60 °C, respectively. For roe deer, D-values of 49.2, 14.9 and 3.7 min and for wild boar, D-values of 100.2, 23.8 and 4.2 min were reached. It can be concluded that microbiologically safe cooking durations under sous-vide conditions below 60 °C should be considered individually for each meat product due to the dramatic influence of the matrix in comparison to higher temperature conditions.

这项研究调查了在50°C至60°C的温度下进行蒸煮对李斯特菌（L.）单核细胞增生李斯特菌失活动力学的影响。用三株单核细胞增生李斯特菌菌株接种营养肉汤和碎肉（Capreolus capreolus和Sus scrofa）并在温和的条件下烹饪（50、55或60°C几个小时）。结果表明，十进制减少值（D值）在很大程度上取决于周围的矩阵。在50°C，55°C和60°C下，BHI（脑心灌注）的D值分别达到125.5、29.7和5.1分钟。ro的D值为49.2、14.9和3.7分钟，野猪的D值为100.2、23.8和4.2分钟。可以得出结论，由于基质相对于较高温度条件的显着影响，因此对于每种肉制品，应分别考虑低于60°C的低温条件下的微生物学安全烹饪时间。