title: Survival of Listeria monocytogenes in ground beef.
abstract: Listeria monocytogenes, due to its association with animals and animal products and its proven pathogenicity, is an organism of potential importance to the meat industry. The survival of L. monocytogenes in ground beef held at 4 degrees C for 2 weeks was investigated. The ground beef was inoculated with L. monocytogenes type 1 or type 4 at a level of 5 x 10(5) to 7 x 10(6) CFU/g and then packaged in either oxygen-permeable or oxygen-impermeable bags. Packages were sampled at random at 0, 2, 3, 5, 7, 11, and 14 days post-inoculation, and assayed for L. monocytogenes counts and pH. The number of L. monocytogenes in ground beef remained constant throughout the sampling period, and survival was not affected by package permeability to oxygen. Listeriae were not isolated from the control ground beef. The pH of the meat increased slightly during storage, but was always in the range of pH 5.6 to 5.9. It appears that L. monocytogenes in ground beef can survive without any substantial increase or decrease in viable cell population during refrigerated storage for 14 days.
authors.affiliation: Food Research Institute, University of Wisconsin-Madison 53706.
authors.forename: J L
authors.initials: JL
authors.lastname: Johnson
authors.forename: M P
authors.initials: MP
authors.lastname: Doyle
authors.forename: R G
authors.initials: RG
authors.lastname: Cassens
mesh_terms: D000818:Animals; D001273:Atmosphere Exposure Chambers; D002417:Cattle; D005511:Food Handling; D005516:Food Microbiology; D005519:Food Preservation; D006863:Hydrogen-Ion Concentration; D008089:Listeria monocytogenes / Q000254:growth & development*; D008460:Meat; D013696:Temperature