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Heating and storage conditions affect survival and recovery of Listeria monocytogenes in ground pork.

Author(s) : KIM K. T., MURANO E. A., OLSON D. G.

Type of article: Article

Summary

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 deg C. Significantly more survivors were observed when samples were heated at 1.3 than at 8.0 K/minute. Cells inoculated into 3-month-old pork were more sensitive to heating than cells inoculated into fresh ground pork. Other results are given.

Details

  • Original title: Heating and storage conditions affect survival and recovery of Listeria monocytogenes in ground pork.
  • Record ID : 1994-3606
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 59 - n. 1
  • Publication date: 1994/01
  • Document available for consultation in the library of the IIR headquarters only.

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