Thermal inactivation of Listeria monocytogenes in chicken gravy

Heat resistance of Listeria monocytogenes strains V7 and Scott A in chicken gravy and changes in heat resistance during refrigerated storage were studied. After chicken gravy was made, it was cooled to 40 degrees C, inoculated with 10(5) CFU L. monocytogenes per ml of gravy, and then stored at 7 deg...

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Bibliographic Details
Published in:Journal of food protection 1992-07, Vol.55 (7), p.492-496
Main Authors: Huang, I.P.D. (University of Wisconsin-Madison, Madison, WI), Yousef, A.E, Marth, E.H, Matthews, M.E
Format: Article
Language:English
Subjects:
ALMACENAMIENTO
Biological and medical sciences
CALOR
CARNE DE POLLO
CHALEUR
Food industries
FRIO
FROID
Fundamental and applied biological sciences. Psychology
HIGIENE DE LOS ALIMENTOS
HYGIENE DES ALIMENTS
LISTERIA MONOCYTOGENES
Meat and meat product industries
RESISTANCE A LA TEMPERATURE
RESISTENCIA A LA TEMPERATURA
SALSAS
SAUCE
STOCKAGE
TEMPERATURA
TEMPERATURE
TRAITEMENT THERMIQUE
TRATAMIENTO TERMICO
VIANDE DE POULET
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Summary:Heat resistance of Listeria monocytogenes strains V7 and Scott A in chicken gravy and changes in heat resistance during refrigerated storage were studied. After chicken gravy was made, it was cooled to 40 degrees C, inoculated with 10(5) CFU L. monocytogenes per ml of gravy, and then stored at 7 degrees C for 10 d. Gravy was heated at 50, 55, 60, and 65 degrees C immediately after inoculation and after 1, 3, 5, and 10 d of refrigerated storage. The D values for strains Scott A and V7 in gravy heated at 50 degrees C at day 0 were 119 and 195 min and at day 10 they were 115 and 119 min, respectively. whereas at 65 degrees C comparable values at day 0 were 0.48 and 0.19 min and at day 10 they were 0.014 and 0.007 min. Heat resistance (expressed as D values) was greater at day 0 than at the end of refrigerated storage. The z values ranged from 3.41 to 6.10 degrees C and were highest at the early stages of chill storage and then decreased at the later stages. Strain V7 was more heat resistant than Scott A at 50 degrees C. Strain Scott A always had a higher z value than did strain V7 at the same storage interval. A heat treatment greater than the 4-D process recommended by the U.S. Department of Agriculture was required to inactivate the large numbers of L. monocytogenes that developed in chicken gravy during refrigerated storage
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-55.7.492