Impact of the population of spoilage microflora on the growth of Listeria monocytogenes on frankfurters
Abstract
Approximately 100 CFU/cm(2) of a five-strain mixture of Listeria monocytogenes was coinoculated onto frankfurters with three different concentrations (10(2), 10(4), and 10(6) CFU/cm(2)) of an undefined spoilage microflora derived from commercial frankfurters. The frankfurters were vacuum packaged and stored at 10 degrees C for up to 48 days. The populations of L. monocytogenes, aerobic mesophilie bacteria, lactic acid bacteria, and Enterobacteriaceae were determined at various time intervals during storage. After 14 days, the population of L. monocytogenes was highest when grown with a spoilage microflora population of 10(2) CFU/cm(2), and this trend continued until 48 days. Throughout the entire storage period, the populations of L. monocytogenes at any concentration of inoculated spoilage microflora rarely differed by more than 0.5 log CFU/cm(2), and the maximum observed difference as 1.1 log CFU/cm(2) at 40 days. The growth rate of L. monocytogenes was approximately the same at all ...concentrations of the inoculated spoilage microflora. These results suggest that the concentration of spoilage microflora present on the original processed meat may have a slight impact on the growth of L monocytogenes in the package.
Source:
Journal of Food Protection, 2006, 69, 3, 679-681Publisher:
- Int Assoc Food Protection, Des Moines
DOI: 10.4315/0362-028X-69.3.679
ISSN: 0362-028X
PubMed: 16541704
WoS: 000235873300031
Scopus: 2-s2.0-33644893048
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Institution/Community
Poljoprivredni fakultetTY - JOUR AU - Radin, Dragoslava AU - Niebuhr, SE AU - Dickson, JS PY - 2006 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/1318 AB - Approximately 100 CFU/cm(2) of a five-strain mixture of Listeria monocytogenes was coinoculated onto frankfurters with three different concentrations (10(2), 10(4), and 10(6) CFU/cm(2)) of an undefined spoilage microflora derived from commercial frankfurters. The frankfurters were vacuum packaged and stored at 10 degrees C for up to 48 days. The populations of L. monocytogenes, aerobic mesophilie bacteria, lactic acid bacteria, and Enterobacteriaceae were determined at various time intervals during storage. After 14 days, the population of L. monocytogenes was highest when grown with a spoilage microflora population of 10(2) CFU/cm(2), and this trend continued until 48 days. Throughout the entire storage period, the populations of L. monocytogenes at any concentration of inoculated spoilage microflora rarely differed by more than 0.5 log CFU/cm(2), and the maximum observed difference as 1.1 log CFU/cm(2) at 40 days. The growth rate of L. monocytogenes was approximately the same at all concentrations of the inoculated spoilage microflora. These results suggest that the concentration of spoilage microflora present on the original processed meat may have a slight impact on the growth of L monocytogenes in the package. PB - Int Assoc Food Protection, Des Moines T2 - Journal of Food Protection T1 - Impact of the population of spoilage microflora on the growth of Listeria monocytogenes on frankfurters EP - 681 IS - 3 SP - 679 VL - 69 DO - 10.4315/0362-028X-69.3.679 ER -
@article{ author = "Radin, Dragoslava and Niebuhr, SE and Dickson, JS", year = "2006", abstract = "Approximately 100 CFU/cm(2) of a five-strain mixture of Listeria monocytogenes was coinoculated onto frankfurters with three different concentrations (10(2), 10(4), and 10(6) CFU/cm(2)) of an undefined spoilage microflora derived from commercial frankfurters. The frankfurters were vacuum packaged and stored at 10 degrees C for up to 48 days. The populations of L. monocytogenes, aerobic mesophilie bacteria, lactic acid bacteria, and Enterobacteriaceae were determined at various time intervals during storage. After 14 days, the population of L. monocytogenes was highest when grown with a spoilage microflora population of 10(2) CFU/cm(2), and this trend continued until 48 days. Throughout the entire storage period, the populations of L. monocytogenes at any concentration of inoculated spoilage microflora rarely differed by more than 0.5 log CFU/cm(2), and the maximum observed difference as 1.1 log CFU/cm(2) at 40 days. The growth rate of L. monocytogenes was approximately the same at all concentrations of the inoculated spoilage microflora. These results suggest that the concentration of spoilage microflora present on the original processed meat may have a slight impact on the growth of L monocytogenes in the package.", publisher = "Int Assoc Food Protection, Des Moines", journal = "Journal of Food Protection", title = "Impact of the population of spoilage microflora on the growth of Listeria monocytogenes on frankfurters", pages = "681-679", number = "3", volume = "69", doi = "10.4315/0362-028X-69.3.679" }
Radin, D., Niebuhr, S.,& Dickson, J.. (2006). Impact of the population of spoilage microflora on the growth of Listeria monocytogenes on frankfurters. in Journal of Food Protection Int Assoc Food Protection, Des Moines., 69(3), 679-681. https://doi.org/10.4315/0362-028X-69.3.679
Radin D, Niebuhr S, Dickson J. Impact of the population of spoilage microflora on the growth of Listeria monocytogenes on frankfurters. in Journal of Food Protection. 2006;69(3):679-681. doi:10.4315/0362-028X-69.3.679 .
Radin, Dragoslava, Niebuhr, SE, Dickson, JS, "Impact of the population of spoilage microflora on the growth of Listeria monocytogenes on frankfurters" in Journal of Food Protection, 69, no. 3 (2006):679-681, https://doi.org/10.4315/0362-028X-69.3.679 . .