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Thermal inactivation of Listeria monocytogenes during rapid and slow heating in sous vide cooked beef
Author(s) -
Hansen T.B.,
Knøchel S.
Publication year - 1996
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.1996.tb01195.x
Subject(s) - listeria monocytogenes , food science , sous vide , chemistry , cooked meat , listeria , microbiology and biotechnology , biology , bacteria , genetics
T.B. HANSEN AND S. KNØCHEL. 1996. Heating at slowly rising temperatures is suspected to enhance thermotolerance in Listeria monocytogenes and, since anaerobic environments have been shown to facilitate resuscitation of heat‐injured cells of this micro‐organism, concern may arise about the possibility of L. monocytogenes surviving in minimally preserved products. The effect of rapid (> 10°C min ‐1 ) and slow (0.3 and 0.6°C min ‐1 ) heating on survival of L. monocytogenes in sous vide cooked beef was therefore examined at mild processing temperatures of 56, 60 and 64°C. No statistically significant difference ( P = 0.70) was observed between the tested heating regimes. Since the average pH of beef was low (5.6), and little or no effect was observed, a pH‐dependency of heat shock‐induced thermotolerance in L. monocytogenes is suggested to account for this result.