Heating and Storage Conditions Affect Survival and Recovery of Listeria monocytogenes in Ground Pork
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The effect of heating rate, heating atmosphere, and meat age on survival of Listeria monocytogenes was examined in ground pork, as well as the ability of injured cells to recover during storage under air and vacuum packaging at 4 and 30°C. Significantly more survivors were observed when samples were heated at 1.3°C/min than at 8.0°C/ min. Cells inoculated into 3‐month‐old pork were more sensitive to heating than cells inoculated into fresh ground pork (D62°C= 5.2 min and 7.7 min, respectively). More survivors were detected when the meat was heated aerobically than anaerobically. However, storage under vacuum at 4 or 30°C resulted in faster recovery compared with cells packaged in air. Thus, heating and packaging conditions affected ability of this pathogen to survive and recover after a heat process in pork. Copyright © 1994, Wiley Blackwell. All rights reserved
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KIM, K., MURANO, E. A., & OLSON, D. G.