※FYI: See [12] for more info, where you can find a probabilistic model that describes the possibility (non)sensitivity group could be infected by an arbitrary unit of listeria.
食中毒予防策
・十分な加熱 ・特に、at-risk group の人は、食前にされていない食品を口にしないこと ・冷蔵庫などの低温保存を過信しないこと
[1]Cooking for Geeks: Real Science, Great Cooks, and Good Food. 2nd edition. Jeff Potter. O’Reilly Media, 2015. [2]国立感染症研究所 [3]東京都福祉保健局 [4]東邦微生物病研究所 [5]wikipedia [6]Thermal inactivation of Salmonella and Listeria monocytogenes in ground chicken thigh/leg meat and skin, 2004 Poultry Science 83:1218–1225, R. Y. Murphy, T. Osaili, L. K. Duncan, J. A. Marcy. [7]Thermal Destruction of Listeria monocytogenes in Ground Pork Prepared with and without Soy Hulls. PATRICIA OLLINGER-SNYDER, FATHY EL-GAZZAR, M. EILEEN MATTHEWS, ELMER H. MARTH, and NAN UNKLESBAY. Journal of Food Protection: May 1995, Vol. 58, No. 5, pp. 573-576. [8]Rates of Thermal Inactivation of Listeria monocytogenes in Beef and Fermented Beaker Sausage. JEAN L. SCHOENI, KEVIN BRUNNER, and MICHAEL P. DOYLE. Journal of Food Protection: May 1991, Vol. 54, No. 5, pp. 334-337. [9]Lethality of heat to Listeria monocytogenes Scott A: D-value and Z-value determinations in ground beef and turkey. Fain, A. R., J.E. Line, A. B. Morgan, L. M. Martin, R. V. Lechowich,J. M. Carosella, and W. L. Brown. J. Food Prot. 54:756-761. [10]Hazard Analysis and Risk-Based Preventive Controls for Human Food: Draft Guidance for Industry. U.S. Department of Health and Human Services Food and Drug Administration Center for Food Safety and Applied Nutrition, 2016. [11]神奈川県衛生研究所, リステリア症について考えてみよう [12]食品健康影響評価のためのリスクプロファイル~ 非加熱喫食調理済み食(Ready-to-eat 食品)におけるリステリア・モノサイトゲネス ~