Vacuum-packed Foods Breed Deadly Bacteria
真空包裝的食品可繁殖致命細菌
By Charles Q. Choi, Special to LiveScience
posted: 14 June 2007 07:00 pm ET

Those sealed glossy packs of cheeses and lunchmeat on your grocer's shelf can provide a particularly friendly home for nasty bugs that cause food poisoning, new research shows.
最新研究表明，食品店貨架上擺放的密封包裝的奶酪和午餐肉，能夠為一種致病菌提供特別有利的繁殖環(huán)境。

Vacuum-packed foods are deprived of oxygen to keep them fresh and boost their shelf life, but the same strategy is a boon for Listeria monocytogenes, a bacterium responsible for a kind of food poisoning that kills 25 percent of the people it infects.
真空包裝的食品和氧氣隔離，從而保持新鮮并延長保質(zhì)期，但這也為單核細胞增生性李斯特菌提供有利條件。 這種細菌導致的食物中毒能夠令25%的感染者死亡。

Unlike many other food-borne germs, Listeria can grow even in the cold temperatures of refrigerators. The U.S. Food and Drug Administration notes that the microbe has been linked with foods such as raw milk; ice cream; soft-ripened cheeses such as feta, Brie and Camembert; hot dogs; raw and deli meats; raw vegetables; raw and cooked poultry; and raw and smoked fish.
與其他食源性細菌不同，李斯特菌可在冰箱中的低溫下生長。美國FDA指出，可能滋生李斯特菌的食品有：生牛奶、冰淇淋、軟質(zhì)成熟干酪（如羊乳酪、布里白乳酪、Camembert乳酪）、熱狗、生肉和熟肉、生菜、生（熟）禽肉、生雨和熏魚。

In experiments with guinea pigs, Technical University of Denmark researchers found oxygen-deprived Listeria gets mean—up to 100 times more invasive than when grown with ample supplies of oxygen, findings which are detailed June 14 in the online journal BMC Microbiology.
丹麥技術大學在對葵鼠的試驗中發(fā)現(xiàn)，無氧條件下的李斯特菌比氧氣充足條件下生長的李斯特菌更可怕：侵襲能力高出100倍。他們的研究結果發(fā)表于journal BMC Microbiology。

The germ normally likes to live inside the oxygen-deprived gut, so it makes sense that it becomes more invasive under similar conditions, Licht said.
食品微生物學家Licht說，李斯特菌通常在缺氧的腸內(nèi)生長，所以它在缺氧環(huán)境下侵襲能力更強。

"Avoiding vacuum packaging would lead to other problems with bacterial growth, so I'm not advocating that," food microbiologist Tine Licht told LiveScience. "But our work does help devise models predicting risk of food-borne disease."
“真空包裝可避免其他細菌繁殖，所以我并不鼓勵取消它”，Licht說，“但是我們的工作有利于建立食源性疾病的風險預報模型”。