Comparison of the growth of Listeria monocytogenes in unirradiated and irradiated cook-chill roast beef and gravy at refrigeration temperatures |
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| Authors: | Irene R.,Grant,Carolyn R.,Nixon Margaret F.,Patterson &dagger |
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| Affiliation: | *Food Microbiology, Queen's University of Belfast;†Department of Agriculture for Northern Ireland, Agriculture and Food Science Centre, Newforge Lane, Belfast BT9 5PX, UK |
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| Abstract: | Specific growth rates of two strains of Listeria monocytogenes in unirradiated and irradiated (2 kGy) roast beef and gravy stored at 5° and 10°C were found to be similar. However, exponential growth of L. monocytogenes after irradiation was preceded by an extended lag period of 6–9 d at 5°C and 3–4 d at 10°C, compared with lag periods of 1–2 d and <0.1 d in unirradiated beef and gravy stored similarly. |
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