Destruction of Listeria monocytogenes by heat in ground pork formulated with kappa-carrageenan, sodium lactate and the algin/calcium meat binder

Yen, Lynn C.; Sofos, John N.; Schmidt, Gerald D.

doi:10.1016/0740-0020(92)80050-e

Cited by 12 publications

(2 citation statements)

References 20 publications

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“…In contrast, Yen et al . (1992) reported that the addition of NaL (3% of a 60% solution) did not affect the extent of thermal destruction of L. monocytogenes in uncured ground pork heated to an internal temperature of 62 °C, i.e.…”

Section: Discussionmentioning

confidence: 83%

Synergistic effect of heat and sodium lactate on the thermal resistance ofYersinia enterocoliticaandListeria monocytogenesin minced beef

McMahon

Doherty

Sheridan

et al. 1999

Letters in Applied Microbiology

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1999. The effect of sodium lactate (NaL) (0, 2·4 or 4·8%), in heating and recovery media, on Yersinia enterocolitica and Listeria monocytogenes numbers recovered from minced beef heated at 55°C, was examined. Survivors were enumerated on selective media at pH 5·7/7·4 (Y. enterocolitica) or pH 5·7/7·2 (L. monocytogenes). Recovery of the organisms depended on the pH and NaL levels in the recovery medium. The heat resistance of Y. enterocolitica (P ³ 0·001) and L. monocytogenes (P ³ 0·01) decreased as the concentration of NaL in the minced beef increased from 0 to 2·4% or 4·8%. The thermal destruction of pathogens in foods processed using mild temperatures may be enhanced by the addition of 2·4% NaL.

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Section: Discussionmentioning

confidence: 83%

Synergistic effect of heat and sodium lactate on the thermal resistance ofYersinia enterocoliticaandListeria monocytogenesin minced beef

McMahon

Doherty

Sheridan

et al. 1999

Letters in Applied Microbiology

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“…Studying thermal inactivation of pathogenic bacteria in plain meat is not sufficient to help processors of RTE meat products to validate their processes. The composition of meat, including various food additives that are used to formulate meat products, reportedly affect this process (Farber 1989; Farber and others 1989; Yen and others 1991, 1992; Ahmed and others 1995; Kotrola and Conner 1997; Juneja and Eblen 1999, 2000; Mazzotta 2000; Juneja and others 2001; Juneja 2003; Murphy and others 2004c). In a previous work performed in our laboratory, Murphy and others (2002) reported that thermal inactivation of Salmonella and Listeria innocua was significantly different among various commercially formulated meat and poultry products.…”

Section: Introductionmentioning

confidence: 99%

Thermal Inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Breaded Pork Patties

Osaili

Griffis

Martin

et al. 2007

Journal of Food Science

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Decimal reduction times (D-values) and thermal resistance constants (z-values) for 3 foodborne pathogenic bacteria in formulated ready-to-eat breaded pork patties were determined with thermal inactivation studies. Meat samples, inoculated with Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes cultures or uninoculated controls, were packaged in sterile bags, immersed in circulated water bath, and held at 55, 57.5, 60, 62.5, 65, 67.5, and 70 degrees C for different durations of time. The D- and z-values were determined by using a linear regression model. Average calculated D-values for E. coli O157:H7, Salmonella, and L. monocytogenes at a temperature range of 55 to 70 degrees C were 32.11 to 0.08 min, 69.48 to 0.29 min, and 150.46 to 0.43 min, respectively. Calculated z-values for E. coli O157:H7, Salmonella, and L. monocytogenes were 5.4, 6.2, and 5.9 degrees C, respectively. The results of this study will be useful to food processors to validate thermal lethality of the studied foodborne pathogens in ready-to-eat breaded pork patties.

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Current microbiological considerations in food preservation

Sofos

1993

International Journal of Food Microbiology

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Destruction of Listeria monocytogenes by heat in ground pork formulated with kappa-carrageenan, sodium lactate and the algin/calcium meat binder

Cited by 12 publications

References 20 publications

Synergistic effect of heat and sodium lactate on the thermal resistance ofYersinia enterocoliticaandListeria monocytogenesin minced beef

Synergistic effect of heat and sodium lactate on the thermal resistance ofYersinia enterocoliticaandListeria monocytogenesin minced beef

Thermal Inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Breaded Pork Patties

Current microbiological considerations in food preservation

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