Record number :
1186226
Title of article :
Growth characteristics of Listeria monocytogenes as affected by a native microflora in cooked ham under refrigerated and temperature abuse conditions Original Research Article
Author/Authors :
Cheng-An Hwang، نويسنده , , Shiowshuh Sheen، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2011
Pages :
6
From page :
350
To page :
355
Abstract :
This study examined the growth characteristics of Listeria monocytogenes as affected by a native microflora in cooked ham at refrigerated and abuse temperatures. A five-strain mixture of L. monocytogenes and a native microflora, consisting of Brochothrix spp., isolated from cooked meat were inoculated alone (monocultured) or co-inoculated (co-cultured) onto cooked ham slices. The growth characteristics, lag phase duration (LPD, h), growth rate (GR, log10 cfu/h), and maximum population density (MPD, log10 cfu/g), of L. monocytogenes and the native microflora in vacuum-packed ham slices stored at 4, 6, 8, 10, and 12 °C for up to 5 weeks were determined. At 4–12 °C, the LPDs of co-cultured L. monocytogenes were not significantly different from those of monocultured L. monocytogenes in ham, indicating the LPDs of L. monocytogenes at 4–12 °C were not influenced by the presence of the native microflora. At 4–8 °C, the GRs of co-cultured L. monocytogenes (0.0114–0.0130 log10 cfu/h) were statistically but marginally lower than those of monocultured L. monocytogenes (0.0132–0.0145 log10 cfu/h), indicating the GRs of L. monocytogenes at 4–8 °C were reduced by the presence of the native microflora. The GRs of L. monocytogenes were reduced by 8–7% with the presence of the native microflora at 4–8 °C, whereas there was less influence of the native microflora on the GRs of L. monocytogenes at 10 and 12 °C. The MPDs of L. monocytogenes at 4–8 °C were also reduced by the presence of the native microflora. Data from this study provide additional information regarding the growth suppression of L. monocytogenes by the native microflora for assessing the survival and growth of L. monocytogenes in ready-to-eat meat products.
Keywords :
Native microflora , Ham , Listeria monocytogenes
Journal title :
Food Microbiology
Journal title :
Food Microbiology
Serial Year :
2011
Link To Document :
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