Heat resistance of an outbreak strain of Listeria monocytogenes in hot dog batter.
The heat resistance of a strain of Listeria monocytogenes responsible for a listeriosis outbreak in hot dogs was not higher than the heat resistance of other L. monocytogenes strains when tested in tryptic soy broth and in laboratory-prepared hot dog batter. For the thermal death time experiments, the cells were grown to stationary phase or were starved in phosphate-buffered saline, pH 7, for 6 h at 30 degrees C. Starvation increased the heat resistance of L. monocytogenes in broth but not in hot dog batter. D-values in hot dog batter were higher than in broth. For the hot dog formulation used in this study, cooking the hot dog batter for 30 s at 71.1 degrees C (160 degrees F), or its equivalent using a z-value of 6 degrees C (11 degrees F), would inactivate 5 logs of L. monocytogenes.
Mazzotta
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Center for the Development of Research Policy and New Technologies, National Food Processors Association, Washington, DC 20005, USA.
Gombas
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D000818:Animals; D002417:Cattle; D015169:Colony Count, Microbial; D003470:Culture Media; D004196:Disease Outbreaks; D005511:Food Handling; D005516:Food Microbiology; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008089:Listeria monocytogenes / Q000302:isolation & purification*; D008088:Listeriosis / Q000453:epidemiology / Q000382:microbiology; D008461:Meat Products / Q000382:microbiology*; D013997:Time Factors
D003470:Culture Media