Effect of Storage Temperatures and Cooking Times on Viability of Listeria monocytogenes and Escherichia coli O157:H7 Inoculated in/on Goetta

• Published in: Journal of food safety 2013-05, Vol.33 (2), p.128-136
• Main Authors: Porto-Fett, A.C.S., Pierre, J., Shoyer, B.A., Luchansky, J.B.
• Format: Article
• Language: English
• Subjects: Cooking; E coli; Food irradiation; Food safety; Listeria; Meat products; Refrigeration; Temperature effects
• ISSN: 0149-6085; 1745-4565
• DOI: 10.1111/jfs.12032

The viability of a five‐strain cocktail of Listeria monocytogenes or Escherichia coli O157:H7 was separately evaluated in/on goetta, a sausage‐like meat product, both during extended refrigerated storage and following cooking. At 4C, L. monocytogenes numbers increased from ca. 1.4 to 8.4 log cfu/g over 90 days, whereas E. coli O157:H7 numbers remained relatively unchanged. At 12C, L. monocytogenes and E. coli O157:H7 numbers increased from ca. 1.4 to 9.0 log cfu/g over 28 days. After cooking for 2 to 6 min per side at an external temperature of 176.7C, reductions of 0.7 to 6.6 log cfu/g were observed for L. monocytogenes and E. coli O157:H7. Although goetta supported the growth/survival of L. monocytogenes and E. coli O157:H7 during refrigerated storage, a ≥5‐log reduction of both pathogens was achieved by cooking the product for at least 5 min per side at the manufacturer's recommended internal temperature of 73.8C. Practical Applications Although there have been no reported recalls/illnesses associated with goetta, a specialty/ethnic meat enjoyed as a breakfast item, information is lacking to confirm if goetta would support the growth/survival of foodborne pathogens such as L. monocytogenes and E. coli O157:H7. Thus, we determined if goetta would provide a favorable environment for persistence of these pathogens and, if so, would consumer reheating/storage practices be sufficient to kill any cells of either pathogen that might be present. Our data highlight the importance for proper storage and cooking of specialty/ethnic products such as goetta to extend shelf life and ensure wholesomeness. In this regard, it is significant from a public health perspective that goetta supported growth/survival of L. monocytogenes and E. coli O157:H7, and more importantly that cooking goetta at specific time/temperature combinations can achieve a ≥5‐log reduction of both pathogens. These data may be useful for establishing consumer guidelines for storing and cooking/reheating goetta prior to consumption.