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Développement de Listeria monocytogenes dans diverses charcuteries de détail lors de l'entreposage à domicile simulé.

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

Auteurs : ZHANG L., MOOSEKIAN S. R., TODD E. C. D., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Growth of Listeria monocytogenes in different retail delicatessen meats during simulated home storage.
  • Identifiant de la fiche : 30004584
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 75 - n. 5
  • Date d'édition : 05/2012
  • DOI : http://dx.doi.org/10.4315/0362-028X.JFP-11-491

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