Temperature effect on Listeria monocytogenes growth in the event of contamination of cooked pork products.

Author(s) : MEMBRÉ J. M., KUBACZKA M., DUBOIS J., et al.

Type of article: Article

Summary

The aim of the study was to describe the effect of temperature on the growth of Listeria monocytogenes in the event of postprocess contamination of packaged pork meats. In the first step, the effect of temperature on L. monocytogenes growth rates was determined in duplicates at 13 temperatures between 2 and 43 °C by turbidimetric methods. Seven sets of growth kinetics were then collected by challenge testing in white pudding and roulade, cooked pork products stored at suboptimal temperatures ranging from 2 to 20 °C. In the second step, objectives were to (i) collect direct information on the temperature effect of L. monocytogenes, (ii) compare the two products regarding L. monocytogenes exposure, and (iii) compare results given by modelling with results obtained independently and then evaluate the model application domain. Each kinetic was built with at least 10 experimental data and two replicates. Comparison between L. monocytogenes behaviour at 4 °C on white pudding and roulade indicated that both meat products were affected by food safety problems. After contamination and storage for 10 days at 4 °C, the bacterial population increased by 2 log CFU/g. Comparison between growth kinetic simulations and experimental data obtained separately gave satisfactory conclusions. These results applied to L. monocytogenes contamination can now be used either in the management of optimal process and distribution networks or in risk assessment.

Details

  • Original title: Temperature effect on Listeria monocytogenes growth in the event of contamination of cooked pork products.
  • Record ID : 2004-2345
  • Languages: English
  • Source: Journal of Food Protection - vol. 67 - n. 3
  • Publication date: 2004/03
  • Document available for consultation in the library of the IIR headquarters only.

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