Thermal inactivation of Listeria monocytogenes during rapid and slow heating in sous vide cooked beef.
Heating at slowly rising temperatures is suspected to enhance thermotolerance in Listeria monocytogenes and, since anaerobic environments have been shown to facilitate resuscitation of heat-injured cells of this micro-organism, concern may arise about the possibility of L. monocytogenes surviving in minimally preserved products. The effect of rapid ( > 10 degrees C min-1) and slow (0.3 and 0.6 degrees C min-1) heating on survival of L. monocytogenes in sous vide cooked beef was therefore examined at mild processing temperatures of 56 degrees, 60 degrees and 64 degrees C. No statistically significant difference (P = 0.70) was observed between the tested heating regimes. Since the average pH of beef was low (5.6), and little or no effect was observed, a pH-dependency of heat shock-induced thermotolerance in L. monocytogenes is suggested to account for this result.
Hansen
T B
TB
Department of Dairy and Food Science, Royal Veterinary and Agricultural University, Frederiksberg C, Denmark.
Knøchel
S
S
D005516:Food Microbiology; D006358:Hot Temperature; D008089:Listeria monocytogenes / Q000502:physiology*; D008460:Meat / Q000382:microbiology*