Abstract:To explore the effects of edible vegetable varieties, temperatures and inoculation sites on the survival of Listeria monocytogenes (hereinafter referred to as Listeria monocytogenes), and to provide theoretical basis for risk assessment and key control measures of Listeria monocytogenes in edible vegetables. Methods The freeze-dried quantitative Listeria monocytogenes was used as the source of the strain, and the surfaces and sections of five edible vegetables, namely, colored pepper, onion, cucumber, virgin fruit and lettuce, were used as the inoculation sites. The strain was cultured at 4 ℃ and 25 ℃ for 7 days. The number of Listeria monocytogenes in each sample was monitored regularly, and analysis of its growth. Results The quantity of Listeria monocytogenes freeze-dried in different bottles was uniform (F=1.923, P<0.05), and the recovery rate after 28 days of storage at -20 ℃ was 93.3%±4.2%. At 4 ℃, Listeria monocytogenes did not grow significantly on other vegetables except for the surface of colored pepper, cucumber slices, surface and cut side of lettuce after being placed on other vegetables for 7 days (δ<0.5 log10 CFU/mL). At 25 ℃, Listeria monocytogenes showed supportive growth on colored pepper, onion, virgin fruit, lettuce, and cucumber slices (δ=1.68±0.29-2.68±0.18 log10 CFU/mL). The quantity of Listeria monocytogenes continued to increase after 7 days of storage on the section of cucumber, the surface of lettuce, and the section of lettuce, and the growth trend and concentration were basically consistent on the surface and section of lettuce. Conclusion The survival ability of Listeria monocytogenes on edible vegetables is closely related to vegetable species, surface and section, storage temperature and other conditions, and temperature control is essential to reduce its risk in edible vegetables. Lettuce and cut cucumber, as high risk foods of Listeria monocytogenes, should be paid more attention to in risk assessment.