Advanced search
1 file | 1.32 MB

Growth and inactivation of Salmonella enterica and Listeria monocytogenes in broth and validation in ground pork meat during simulated home storage abusive temperature and home pan-frying

Xiang Wang (UGent) , Evy Lahou (UGent) , Elien De Boeck (UGent) , Frank Devlieghere (UGent) , Annemie Geeraerd and Mieke Uyttendaele (UGent)
Author
Organization
Abstract
Ground pork meat with natural microbiota and inoculated with low initial densities (1-10 or 10-100 CFU/g) of Salmonella enter/ca or Listeria monocytogenes was stored under abusive temperature at 10 degrees C and thermally treated by a simulated home pan-frying procedure. The growth and inactivation characteristics were also evaluated in broth. In ground pork meat, the population of S. enter/ca increased by less than one log after 12 days of storage at 10 degrees C, whereas L. monocytogenes increased by 2.3 to 2.8 log units. No unusual intrinsic heat resistance of the pathogens was noted when tested in broth at 60 degrees C although shoulders were observed on the inactivation curves of L. monocytogenes. After growth of S. enter/ca and L. monocytogenes at 10 degrees C for 5 days to levels of 1.95 log CFU/g and 3.10 log CFU/g, respectively, in ground pork meat, their inactivation in the burger subjected to a simulated home pan-frying was studied. After thermal treatment S. enter/ca was undetectable but L. monocytogenes was recovered in three out of six of the 25 g burger samples. Overall, the present study shows that data on growth and inactivation of broths are indicative but may underestimate as well as overestimate behavior of pathogens and thus need confirmation in food matrix conditions to assess food safety in reasonably foreseen abusive conditions of storage and usual home pan-frying of meat burgers in Belgium.
Keywords
growth kinetics, ground pork meat, Listeria monocytogenes, Salmonella enterica, thermal inactivation, home pan-frying, ESCHERICHIA-COLI O157-H7, THERMAL INACTIVATION, HEAT-RESISTANCE, MICROBIAL INACTIVATION, FOODBORNE PATHOGENS, PREDICTIVE MODELS, POULTRY PRODUCTS, KINETIC-MODELS, FOOD SAFETY, SPP.

Downloads

  • Growth and inactivation of Salmonella enterica and Listeria monocytogenes in broth and validation in ground pork meat during simulated home storage abusive temperature and home pan-frying.pdf
    • full text
    • |
    • open access
    • |
    • PDF
    • |
    • 1.32 MB

Citation

Please use this url to cite or link to this publication:

Chicago
Wang, Xiang, Evy Lahou, Elien De Boeck, Frank Devlieghere, Annemie Geeraerd, and Mieke Uyttendaele. 2015. “Growth and Inactivation of Salmonella Enterica and Listeria Monocytogenes in Broth and Validation in Ground Pork Meat During Simulated Home Storage Abusive Temperature and Home Pan-frying.” Frontiers in Microbiology 6.
APA
Wang, Xiang, Lahou, E., De Boeck, E., Devlieghere, F., Geeraerd, A., & Uyttendaele, M. (2015). Growth and inactivation of Salmonella enterica and Listeria monocytogenes in broth and validation in ground pork meat during simulated home storage abusive temperature and home pan-frying. FRONTIERS IN MICROBIOLOGY, 6.
Vancouver
1.
Wang X, Lahou E, De Boeck E, Devlieghere F, Geeraerd A, Uyttendaele M. Growth and inactivation of Salmonella enterica and Listeria monocytogenes in broth and validation in ground pork meat during simulated home storage abusive temperature and home pan-frying. FRONTIERS IN MICROBIOLOGY. 2015;6.
MLA
Wang, Xiang, Evy Lahou, Elien De Boeck, et al. “Growth and Inactivation of Salmonella Enterica and Listeria Monocytogenes in Broth and Validation in Ground Pork Meat During Simulated Home Storage Abusive Temperature and Home Pan-frying.” FRONTIERS IN MICROBIOLOGY 6 (2015): n. pag. Print.
@article{7092633,
  abstract     = {Ground pork meat with natural microbiota and inoculated with low initial densities (1-10 or 10-100 CFU/g) of Salmonella enter/ca or Listeria monocytogenes was stored under abusive temperature at 10 degrees C and thermally treated by a simulated home pan-frying procedure. The growth and inactivation characteristics were also evaluated in broth. In ground pork meat, the population of S. enter/ca increased by less than one log after 12 days of storage at 10 degrees C, whereas L. monocytogenes increased by 2.3 to 2.8 log units. No unusual intrinsic heat resistance of the pathogens was noted when tested in broth at 60 degrees C although shoulders were observed on the inactivation curves of L. monocytogenes. After growth of S. enter/ca and L. monocytogenes at 10 degrees C for 5 days to levels of 1.95 log CFU/g and 3.10 log CFU/g, respectively, in ground pork meat, their inactivation in the burger subjected to a simulated home pan-frying was studied. After thermal treatment S. enter/ca was undetectable but L. monocytogenes was recovered in three out of six of the 25 g burger samples. Overall, the present study shows that data on growth and inactivation of broths are indicative but may underestimate as well as overestimate behavior of pathogens and thus need confirmation in food matrix conditions to assess food safety in reasonably foreseen abusive conditions of storage and usual home pan-frying of meat burgers in Belgium.},
  articleno    = {1161},
  author       = {Wang, Xiang and Lahou, Evy and De Boeck, Elien and Devlieghere, Frank and Geeraerd, Annemie and Uyttendaele, Mieke},
  issn         = {1664-302X},
  journal      = {FRONTIERS IN MICROBIOLOGY},
  keyword      = {growth kinetics,ground pork meat,Listeria monocytogenes,Salmonella enterica,thermal inactivation,home pan-frying,ESCHERICHIA-COLI O157-H7,THERMAL INACTIVATION,HEAT-RESISTANCE,MICROBIAL INACTIVATION,FOODBORNE PATHOGENS,PREDICTIVE MODELS,POULTRY PRODUCTS,KINETIC-MODELS,FOOD SAFETY,SPP.},
  language     = {eng},
  pages        = {12},
  title        = {Growth and inactivation of Salmonella enterica and Listeria monocytogenes in broth and validation in ground pork meat during simulated home storage abusive temperature and home pan-frying},
  url          = {http://dx.doi.org/10.3380/fmicb.2015.01161},
  volume       = {6},
  year         = {2015},
}

Altmetric
View in Altmetric
Web of Science
Times cited: