Behaviour of L. monocytogenes in sliced, vacuum-packed mortadella

This study evaluated the growth of naturally occurring L. monocytogenes in sliced, vacuum-packed mortadella samples during storage at 5°C until the expiration date. Tukey's test indicated that counts of L. monocytogenes on 0, 10, 20, 30 and 40 days of storage were significantly different (p<...

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Published inBrazilian journal of microbiology Vol. 39; no. 3; pp. 514 - 516
Main Authors Bersot, Luciano Dos Santos, Gillio, Cíntia, Tavolaro, Paula, Landgraf, Mariza, de Melo Franco, Bernadette Dora Gombossy, Destro, Maria Teresa
Format Journal Article
LanguageEnglish
Published Sociedade Brasileira de Microbiologia 01.07.2008
Subjects
Food Microbiology
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Summary:This study evaluated the growth of naturally occurring L. monocytogenes in sliced, vacuum-packed mortadella samples during storage at 5°C until the expiration date. Tukey's test indicated that counts of L. monocytogenes on 0, 10, 20, 30 and 40 days of storage were significantly different (p<0.05), indicating growth during shelf life. In three trials, the mean increase was 1.72 log cycles. Vacuum packing and storage under refrigeration were not effective in controlling the growth of L. monocytogenes in sliced mortadella, indicating that good manufacturing practices and implemented HACCP programs are essential to assure safety of this product.
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ISSN:1517-8382
1678-4405
DOI:10.1590/S1517-838220080003000020