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Growth of Listeria monocytogenes in different retail delicatessen meats during simulated home storage.

Author(s) : ZHANG L., MOOSEKIAN S. R., TODD E. C. D., et al.

Type of article: Article

Summary

In order to evaluate the impact of meat product age on the growth of Listeria monocytogenes, 5 brands of cured and uncured turkey breast, ham and roast beef were sliced on delivery and at shelf life midpoint then inoculated with an 8-strain cocktail of L. monocytogenes. Storage was aerobic at 4, 7 or 10°C. The growth characteristics of L. monocytogenes were demonstrated to be dependent on the presence of antimicrobials, the type of meat, background bacteria and the storage temperature, with fastest growth in the absence of antimicrobials. The findings of this study suggest that the "best consumed by" date of deli meats that do not contain L. monocytogenes growth inhibitors should not exceed 5 days after purchase.

Details

  • Original title: Growth of Listeria monocytogenes in different retail delicatessen meats during simulated home storage.
  • Record ID : 30004584
  • Languages: English
  • Source: Journal of Food Protection - vol. 75 - n. 5
  • Publication date: 2012/05
  • DOI: http://dx.doi.org/10.4315/0362-028X.JFP-11-491

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