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Preparation of quality control samples for Listeria monocytogenes in food
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Le XIN1, 2, Zhao-Ye SHI1, 3, Xiao-He WANG1, 3, Fang LIN1, 3, *, Hui-Li SHU1
Journal of Food Safety & Quality | 2026, 17(1) : 115 - 121
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Journal of Food Safety & Quality | 2026, 17(1): 115-121
• Special Topic: Detection and Control of Foodborne Pathogenic Bacteria •
Preparation of quality control samples for Listeria monocytogenes in food
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Le XIN1, 2, Zhao-Ye SHI1, 3, Xiao-He WANG1, 3, Fang LIN1, 3, *, Hui-Li SHU1
Affiliations
  • 1.Shaanxi Institute for Food and Drug, Xi’an 710000, China
  • 2.National Medical Products Administration Key Laboratory for Testing Technology of Pharmaceutical Microbiology, Xi’an 710000, China
  • 3.Shaanxi Key Laboratory of Food and Drug Safety Monitoring, Xi’an 710000, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250811002
Outline
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Objective

To prepare quality control samples of Listeria monocytogenes.

Methods

Listeria monocytogenes in the stationary phase was selected based on the growth curve. Then single-factor experiments and response surface methodology were used to optimize the lyoprotectant formulation. The prepared quality control samples were evaluated by homogeneity and stability.

Results

Listeria monocytogenes cultured for 12 hours(stationary phase) was selected for freeze-drying. The optimized lyoprotectant formulation consisted of 13% skim milk powder, 8% trehalose and 3% sodium glutamate, achieving a bacterial survival rate of 82.27%. In the homogeneity test, the F-value was 2.747, which was lower than the critical F-value [F0.05(9,10)=3.02]. In simulated stability tests, the quality control samples remained stable under transportation conditions which was 25 ℃ and 37 ℃for 7 days and storage conditions which was 4 ℃ and –20 ℃ for 28 days. The stability of the quality control samples was good.

Conclusion

The prepared Listeria monocytogenes control strain can be used as a quality control sample in laboratories.

Listeria monocytogenes  /  quality control samples  /  freeze drying
辛乐, 史朝烨, 王小贺, 林芳, 束慧丽. 食品中单核细胞增生李斯特氏菌质控样品的制备. 食品安全质量检测学报, 2026 , 17 (1) : 115 -121 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250811002
Le XIN, Zhao-Ye SHI, Xiao-He WANG, Fang LIN, Hui-Li SHU. Preparation of quality control samples for Listeria monocytogenes in food[J]. Journal of Food Safety & Quality, 2026 , 17 (1) : 115 -121 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250811002
Appendix
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Year 2026 volume 17 Issue 1
6
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250811002
  • Receive Date：2025-08-11
  • Online Date：2026-11-05
Article Data
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History
  • Received：2025-08-11
Funding
Affiliations
    1.Shaanxi Institute for Food and Drug, Xi’an 710000, China
    2.National Medical Products Administration Key Laboratory for Testing Technology of Pharmaceutical Microbiology, Xi’an 710000, China
    3.Shaanxi Key Laboratory of Food and Drug Safety Monitoring, Xi’an 710000, China
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https://castjournals.cast.org.cn/joweb/spaq/EN/10.19812/j.cnki.jfsq11-5956/ts.20250811002
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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