Behavior of Listeria monocytogenes at 7 super(o)C in commercial turkey breast, with or without antimicrobials, after simulated contamination for manufacturing, retail and consumer settings

• Published in: Food microbiology 2007-08, Vol.24 (5), p.433-443
• Main Authors: Lianou, A, Geornaras, I, Kendall, P A, Scanga, JA, Sofos, J N
• Format: Article
• Language: English
• Subjects: Listeria monocytogenes
• ISSN: 0740-0020
• DOI: 10.1016/j.fm.2006.11.002

Uncured turkey breast, commercially available with or without a mixture of potassium lactate and sodium diacetate, was sliced, inoculated with a 10-strain composite of Listeria monocytogenes, vacuum-packaged, and stored at 4 super(o)C, to simulate contamination after a lethal processing step at the plant. At 5, 15, 25 and 50 days of storage, packages were opened, slices were tested, and bags with remaining slices were reclosed with rubber bands; this simulated home use of plant-sliced and -packaged product. At the same above time intervals, portions of original product (stored at 4 super(o)C in original processing bags) were sliced and inoculated as above, and packaged in delicatessen bags, simulating contamination during slicing/handling at retail or home. Both sets of bags were stored aerobically at 7 super(o)C for 12 days to simulate home storage. L. monocytogenes populations were lower (P