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Heat resistance of Listeria : strain differences and effects of meat type and curing salts
Author(s) -
Mackey B. M.,
Pritchet C.,
Norris A.,
Mead G. C.
Publication year - 1990
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1990.tb00119.x
Subject(s) - listeria monocytogenes , listeria , strain (injury) , heat resistance , food science , curing (chemistry) , microbiology and biotechnology , bacteria , chemistry , biology , materials science , composite material , genetics , polymer chemistry , anatomy
The heat resistances of 27 strains of Listeria monocytogenes and two strains of L. innocua were compared in broth heated at 57°C. No strain was exceptionally resistant. The heat resistance of a representative isolate of L. monocytogenes was compared in fresh and cured beef and chicken, and an equation was derived to predict the time necessary to achieve a ‘7D’ inactivation at temperatures between 50 and 70°C.