Thermal inactivation of Listeria monocytogenes and Yersinia enterocolitica in minced beef under laboratory conditions and in sous-vide prepared minced and solid beef cooked in a commercial retort
- 1 April 2000
- journal article
- Published by Oxford University Press (OUP) in Journal of Applied Microbiology
- Vol. 88 (4), 626-632
- https://doi.org/10.1046/j.1365-2672.2000.01001.x
Abstract
D-values were obtained for Listeria monocytogenes and Yersinia enterocolitica at 50, 55 and 60 degrees C in vacuum-packed minced beef samples heated in a laboratory water-bath. The experiment was repeated using vacutainers, which allowed heating of the beef to the desired temperature before inoculation. D-values of between 0.15 and 36.1 min were obtained for L. monocytogenes. Pre-heating the beef samples significantly affected (P < 0.05) the D60 value only. D-values for Y. enterocolitica ranged from 0.55 to 21.2 min and all the D-values were significantly different (P < 0.05) after pre-heating. In general, the D-values obtained for core inoculated solid beef samples were significantly higher (P < 0.05) than those generated in minced beef when heated in a Barriquand Steriflow commercial retort.Keywords
This publication has 22 references indexed in Scilit:
- A study of the growth kinetics of Yersinia enterocolitica serotype O:3 in pure and meat culture systemsJournal of Applied Microbiology, 1998
- Yersinia spp. and numbers, with particular reference to Y. enterocolitica bio/serotypes, occurring on Irish meat and meat products, and the influence of alkali treatment on their isolationInternational Journal of Food Microbiology, 1996
- Pathogenic micro-organisms in slaughterhouse sludge—a surveyInternational Journal of Food Microbiology, 1996
- New research issues in sous-vide cookingTrends in Food Science & Technology, 1996
- Effect of heating rate on the thermal inactivation of Listeria monocytogenesJournal of Applied Bacteriology, 1994
- Heat resistance of Listeria monocytogenes in vacuum packaged pasteurized fish filletsInternational Journal of Food Microbiology, 1993
- Emerging food-borne pathogens and their significance in chilled foodsJournal of Applied Bacteriology, 1992
- Growth of Listeria monocytogenes at refrigeration temperaturesJournal of Applied Bacteriology, 1990
- Heat resistance of Campylobacter and Yersinia strains by three methodsJournal of Applied Bacteriology, 1989
- POSTMORTEM CHANGES IN MUSCLEPublished by Elsevier ,1973