title: Thermal resistance of Listeria monocytogenes in sausage meat.
abstract: The heat resistance of a mixture of 10 different strains of Listeria monocytogenes inoculated into ground meat and ground meat plus cure was examined. D-values for ground meat ranged from 1.01 min at 62 degrees C to 13.18 min at 56 degrees C. The D-values obtained for ground meat plus cure were approximately 5-8 fold times higher than those for ground meat alone. These results imply that rare meats and possibly some cooked fermented meats may not be heated adequately to inactivate Listeria.
authors.affiliation: Health and Welfare Canada Health Protection Branch, Microbiology Research Division, Ottawa.
authors.forename: J M
authors.initials: JM
authors.lastname: Farber
authors.forename: A
authors.initials: A
authors.lastname: Hughes
authors.forename: R
authors.initials: R
authors.lastname: Holley
authors.forename: B
authors.initials: B
authors.lastname: Brown
mesh_terms: D005516:Food Microbiology; D006358:Hot Temperature; D008089:Listeria monocytogenes / Q000502:physiology*; D008460:Meat