HEATING AND STORAGE-CONDITIONS AFFECT SURVIVAL AND RECOVERY OF LISTERIA-MONOCYTOGENES IN-GROUND PORK Academic Article

abstract

• 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 30C. Significantly more survivors were observed when samples were heated at 1.3C/min than at 8.0C/ min. Cells inoculated into 3monthold pork were more sensitive to heating than cells inoculated into fresh ground pork (D62C= 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 30C 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

authors

• Murano, Elsa

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• KIM, K. T., MURANO, E. A., & OLSON, D. G.

citation count

• 26

complete list of authors

• KIM, KT||MURANO, EA||OLSON, DG

publication date

• January 1994

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

keywords

• Listeria
• Microbes
• Packaging
• Pork
• Survival

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1994.tb06890.x

start page

• 30

end page

• +

volume

• 59

issue

• 1

URL

• http%3A%2F%2Fdx.doi.org%2F10.1111%2Fj.1365-2621.1994.tb06890.x