Effect of temperature history on the growth of Listeria monocytogenes Scott A at refrigeration temperatures

• Published in: International journal of food microbiology Vol. 12; no. 2; pp. 235 - 245
• Main Authors: Buchanan, R.L., Klawitter, L.A.
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 01.02.1991; Elsevier
• Subjects: Aerobiosis; Anaerobiosis; ANALISIS MICROBIOLOGICO; ANALYSE MICROBIOLOGIQUE; Animals; Bacteriology; BEEF; Biological and medical sciences; CANNED MEAT; CARNE; CARNE DE RES; CARNE EN CONSERVA; Cold Temperature; Colony Count, Microbial; Competition; CONSERVE DE VIANDE; Culture Media; Food Irradiation; Food Microbiology; Fundamental and applied biological sciences. Psychology; GROWTH RATE; INDICE DE CRECIMIENTO; Kinetics; Lag phase; LAIT; LECHE; LISTERIA MONOCYTOGENES; Listeria monocytogenes - growth & development; MEAT; Meat Products; MICROBIOLOGICAL ANALYSIS; Microbiology; MILK; Milk - microbiology; REFRIGERACION; REFRIGERATION; TAUX DE CROISSANCE; TEMPERATURA; TEMPERATURE; VIANDE; VIANDE BOVINE; Competition; Lag phase; Meat; Milk; Listeria monocytogenes; Bacteria; Microorganism growth; Temperature
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/0168-1605(91)90074-Y

The effect of pre-inoculation temperature on the subsequent growth of Listeria monocytogenes Scott A at 5°C was examined in microbiological medium. UHT milk, canned dog food, and raw ground beef (untreated and irradiation-sterilized). In microbiological medium, the duration of the lag phase was decreased when aerobic and anaerobic cultures were initially grown at ≤28 and ≤13°C, respectively. Subsequent exponential growth rates and maximum population densities of the 5°C cultures were not affected by temperature history. Differences in lag phase durations were also observed when L. monocytogenes initially cultured at 19 and 37°C were grown at 5°C in UHT milk and some of the canned dog food varieties. Growth of L. monocytogenes was not observed in either untreated or irradiation-sterilized raw ground beef. While temperature history can affect the growth kinetics of L. monocytogenes at 5°C, it did not account for the lack of growth in raw meat, suggesting that there is an inhibitory condition or component in ground beef that is lost upon cooking.