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Effect of cooking time and temperature on sausages artificially inoculated with Listeria monocytogenes. Objective. To find whether the cooking times traditionally used by consumers are enough to inactivate Listeria monocytogenes artificially inoculated into sausages. Materials and methods. A survey asking about sausage cooking habits was completed with 50 housewives. We analyzed 60 samples of sausages previously inoculated with 10 3 CFU g -1 from a pool of 5 strains of L. monocytogenes, then the cooking procedures described in the survey were applied to the samples, and counting was done immediately after. Additionally, a complementary test was carried out by inoculating 20 samples of sausages with 10 3 CFU g -1 and exposing them to 72 o C and 73 o C for 30 seg. Results. The survey showed that 15 minute boiling and 5 minute frying are the most frequent ways of preparing sausages by consumers. We established that the ti me and cooking conditions used in our assay had a statistically significant effect (p: 0.016) on the inoculated samples. In the comple mentary assay, statistical data (p: 0.0001) indicated that internal temperatures of 73 o C are enough to inactivate the pathogen at an industrial scale. Conclusion. Cooking by 15 minute boiling and 5 minute frying are enough to inactive concentrations of 10 3 g -1 of Listeria monocytogenes artificially inoculated into sausages.

Efecto de tiempo y temperatura de cocción en chorizo inoculados artificialmente con Listeria monocytogenes