Heat resistance of Listeria: strain differences and effects of meat type and curing salts |
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| Authors: | B. M. Mackey C. Pritchet A. Norris G. C. Mead |
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| Affiliation: | AFRC Institute of Food Research, Bristol Laboratory, Langford, Bristol BS18 7DY, U K |
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| Abstract: | The heat resistances of 27 strains of Listeria monocytogenes and two strains of L. innocua were compared in broth heated at 57°C. No strain was exceptionally resistant. The heat resistance of a representative isolate of L. monocytogenes was compared in fresh and cured beef and chicken, and an equation was derived to predict the time necessary to achieve a '7D' inactivation at temperatures between 50 and 70°C. |
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