title: Survival of Listeria innocua on hot and cold beef carcass surfaces.
abstract: OBJECTIVE
  This study aimed to determine the survival and growth of Listeria innocua on hot and cold beef carcass surfaces.
  
  
  RESULTS
  Four sites, the neck, outside round, brisket and foreshank/brisket, were inoculated with L. innocua (i) immediately after dressing while hot and (ii) when cold after chilling. After inoculation, all carcasses were stored at 4 degrees C for 72 h. Survival of L. innocua on cold surfaces declined during storage and was less than on hot carcasses at all times. Data on the survival of L. innocua in broth (maximum recovery diluent) indicated that counts could not be compared with those on carcasses, in particular on cold carcasses.
  
  
  CONCLUSIONS
  The results indicate that L. innocua survives on hot carcass surfaces during chilling, but declines over time on cold surfaces. The decrease in L. innocua counts on cold surfaces may be related to a synergy between the combined stresses of low available water (a(w)) and low temperature.
  
  
  CONCLUSIONS
  This study is the first to determine the effect of chilling on the survival and growth of Listeria on beef carcass surfaces. The information can potentially be used to determine the survival and growth of the pathogen, L. monocytogenes on beef surfaces.
authors.affiliation: Ashtown Food Research Centre, Teagasc, Ashtown, Dublin, Ireland. deirdre.prendergast@teagasc.ie
authors.forename: D M
authors.initials: DM
authors.lastname: Prendergast
authors.forename: T A
authors.initials: TA
authors.lastname: Rowe
authors.forename: J J
authors.initials: JJ
authors.lastname: Sheridan
mesh_terms: D000818:Animals; D003080:Cold Temperature; D015169:Colony Count, Microbial; D003681:Dehydration; D005511:Food Handling; D005516:Food Microbiology; D008087:Listeria / Q000502:physiology*; D008460:Meat / Q000382:microbiology*; D050296:Microbial Viability; D013997:Time Factors