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Growth potential of Listeria monocytogenes in salted diced bacon.

Author(s) : BEAUFORT A., BERGIS H., GARRY P.

Summary

The aim of this study was to implement challenge-tests assessing growth potential of Listeria monocytogenes (L. m) during storage of salted diced bacon, a 35 day shelf-life product. The challenge-tests were performed on 3 different batches (3 repetitions per batch) with a mixture of 3 strains of L. m. For the preparation of the inoculum, the first subculture was made at optimal conditions and the second one was made taking into account NaCl content and cold stresses. The initial targeted level of L. m was 10 cfu/g and the test units were stored at 4°C/12 days, then at 8°C/26 days. The conclusion was that this product was unable to support the growth of L. m. The initial values for pH and water activity, the stresses applied to the bacteria can't be responsible for the absence of growth of L. m: other(s) factor(s) have to be investigated.

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Pages: 2010-1

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Details

  • Original title: Growth potential of Listeria monocytogenes in salted diced bacon.
  • Record ID : 2010-0515
  • Languages: English
  • Source: 1st IIR International Conference on Sustainability and the Cold Chain
  • Publication date: 2010/03/29

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