Abstract : Survival of Listeria monocytogenes on cooked bacon cubes (a(w) 0.910 +/- 0.080) strips (a(w) 0.726
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Abstract : Survival of Listeria monocytogenes on cooked bacon cubes (a(w) 0.910 +/- 0.080) strips (a(w) 0.726 +/- 0.054) and bits (a(w) 0.620 +/- 0.038) was determined during a 25 week storage period at -20 4.4 and 22 degrees C. Selective enrichment and subsequent enzyme-linked fluorescent antibody (ELFA) detection were used to asses survival on samples inoculated at ca. 1-log(10) CFU/g (LI). Samples inoculated at ca. 5.5-log(10) CFU/g (HI) were analyzed over time by direct plating on modified Oxford medium (MOX). The Baranyi model was fitted to the inactivation curves of HI samples using the DMFit program. At -20 degrees C a decline of about 1-log(10) CFU/g occurred on all HI cooked bacon types by 14 weeks although most LI samples remained positive by the ELFA detection method for 25 weeks. At 4.4 and 22 degrees C some strips and bits LI samples were negative for the pathogen within 3 weeks and gt1.5 log(10) CFU/g reductions occurred on HI strips and bits by 8 weeks. Reductions on cubes at refrigeration and ambient temperature were ca. 0.5 log(10) CFU/g and cubes remained positive on LI samples for 25 weeks. Rate parameter estimates indicated that the population declined fastest on strips and bits at 22 degrees C compared to all other product and temperature combinations. This study demonstrates that cooked bacon does not support the growth of L. monocytogenes and that the pathogen gradually dies off during storage.Copyright 2010 Elsevier Ltd. All rights reserved.PMID 20510786 PubMed - indexed for MEDLINEPublication Types MeSH TermsPublication Types Evaluation StudiesMeSH TermsAnimalsFood Handling/methods*Listeria monocytogenes/growth amp developmentListeria monocytogenes/isolation amp purificationListeria monocytogenes/physiology*Meat Products/microbiology*Microbial Viability*SwineTemperatureLinkOut - more resourcesFull Text SourcesElsevier ScienceEBSCOOhioLINK Electronic Journal CenterSwets Information Services Supplemental Content Related citations Cetylpyridinium chloride treatment of ready-to-eat Polish sausages effects on Listeria monocytogenes populations and quality attributes. Foodborne Pathog Dis. 2005 Cetylpyridinium chloride treatment of ready-to-eat Polish sausages effects on Listeria monocytogenes populations and quality attributes.Singh M Gill VS Thippareddi H Phebus RK Marsden JL Herald TJ Nutsch AL. Foodborne Pathog Dis. 2005 Fall 2(3)233-41. 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