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Growth of Listeria monocytogenes on different muscle tissues.

Author(s) : SHINEMAN T. L., HARRISON M. A.

Type of article: Article

Summary

Growth of L. monocytogenes was faster and reached a higher population on raw and cooked catfish and shrimp than on beef and chicken. Psychrotophic populations were greater on beef and chicken than on catfish and shrimp after 11 days regardless of whether the muscle was raw or cooked. Some difference in growth rate is due to inherent pH differences of fresh tissues. However, on cooked tissues the growth rate on acidified shrimp was the same at that on shrimp with the normal pH of 7.6. Growth rates of Listeria on cooked beef at either pH were similar to those noted on the uncooked tissue. Additional factors in shrimp exert inhibitory effects at reduced pH levels that may be heat related.

Details

  • Original title: Growth of Listeria monocytogenes on different muscle tissues.
  • Record ID : 1996-0185
  • Languages: English
  • Source: Journal of Food Protection - vol. 57 - n. 12
  • Publication date: 1994/12
  • Document available for consultation in the library of the IIR headquarters only.

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