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TEMPERATURE SHIFT EFFECTS ON INJURY AND DEATH IN LISTERIA MONOCYTOGENES SCOTT A
Author(s) -
SMITH J. L.,
MARMER B. S.
Publication year - 1990
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1990.tb00041.x
Subject(s) - listeria monocytogenes , incubation , chloramphenicol , chemistry , microbiology and biotechnology , food science , zoology , biology , bacteria , antibiotics , biochemistry , genetics
Exposure of Listeria monocytogenes Scott A grown at 37°C to a 1 h heat treatment at 52°C resulted in little death of the cells (< 0.5 log). However, as the temperature of growth decreased, there was an increase in the extent of death (> 4 logs at 10°C growth temperature). Heat induced injury, however, decreased as the growth temperature decreased. Shifting L. monocytogenes grown at 10, 19, or 28°C to 37°C for periods up to 5 h led to cells with increased heat tolerance. However, there was little effect on injury by the shift‐up procedure. Presence of chloramphenicol during the shift‐up period inhibited the gain in heat tolerance . L. monocytogenes grown at low temperatures (< 28°C), were more susceptible to killing by heat, but this susceptibility could be lost if cells grown at low temperatures are given a short incubation at 37°C. The data obtained here suggest that if foods containing L. monocytogenes are temperature‐abused for even short periods, the organisms will acquire an increased heat tolerance and will require higher inactivation temperatures or longer processing times .