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With more ready-to-eat foods and increased shelf-lives, prevention of Listeria monocytogenes contamination hasbecome a necessity for the food industry. This study examined the effects of sublethalheat treatment on the decimal reduction time (D-values) of three L. monocytogenes serotypes (1/2a, 1/2b,4c), and non-pathogenic L. innocua.The D70 (D-value at 70℃) values of heat-shocked (HS) andnon-heat-shocked (NHS) Listeria grownin tryptic soy broth (TSB) were determined. The D70 values of HS L. monocytogenes serotype 1/2a and L. innocua weresignificantly higher compared to NHS cultures, although by 48 h, the valuesreturned to NHS levels. When HS and NHS 1/2a and 1/2b were inoculated on crabmeat and cooked shrimp, the D70 values of HS cultures were at least2-fold higher, compared to when they were grown in TSB. This increase in heatresistance for the HS cultures may be attributed to the protective effect ofthe seafood matrix itself.

The Effects of Heat Shock on the D-Values of &lt;i&gt;Listeria monocytogenes&lt;/i&gt; on Selected Seafood Matrices

The Effects of Heat Shock on the D-Values of <i>Listeria monocytogenes</i> on Selected Seafood Matrices