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首页> 外文期刊>Food Microbiology >Effect of preinoculation growth media and fat levels on thermal inactivation of a serotype 4b strain of Listeria monocytogenes in frankfurter slurries
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Effect of preinoculation growth media and fat levels on thermal inactivation of a serotype 4b strain of Listeria monocytogenes in frankfurter slurries

机译：Effect of preinoculation growth media and fat levels on thermal inactivation of a serotype 4b strain of Listeria monocytogenes in frankfurter slurries

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摘要

Preinoculation growth conditions and fat levels were evaluated for effects on the heat resistance of Listeria monocytogenes strain MFS 102 in formulated frankfurter slurries and on frankfurter surfaces. Comparison of linear inactivation rates (D-values) for cells heated in frankfurter slurry showed that growth conditions were significant (P 0.05) affecting thermal inactivation rates on frankfurter surfaces. Heat inactivation rates were consistently higher on frankfurter surfaces compared to similar treatments done in frankfurter slurry. On frankfurter surfaces, a 2.3- to 5.1-log_(10) reduction was achieved after 15 min depending on frankfurter surface type. The time necessary to achieve a 3-log_(10) reduction using post-processing pasteurization of frankfurters in a hot water-bath at 60℃ almost doubled for cells grown in TSBYE and heated in 23 fat frankfurter slurry (19.6 min) versus cells grown and heated in 8.5 fat frankfurter slurry (10.8 min).

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