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. 1990 Jun;56(6):1584-7.
doi: 10.1128/aem.56.6.1584-1587.1990.

Effect of prior heat shock on heat resistance of Listeria monocytogenes in meat

J M Farber  1 , B E Brown
Affiliations

Effect of prior heat shock on heat resistance of Listeria monocytogenes in meat

J M Farber et al. Appl Environ Microbiol. 1990 Jun.

Abstract

The effect of prior heat shock on the thermal resistance of Listeria monocytogenes in meat was investigated. A sausage mix inoculated with approximately 10(7) L. monocytogenes per g was initially subjected to a heat shock temperature of 48 degrees C before being heated at a final test temperature of 62 or 64 degrees C. Although cells heat shocked at 48 degrees C for 30 or 60 min did not show a significant increase in thermotolerance as compared with control cells (non-heat shocked), bacteria heat shocked for 120 min did, showing an average 2.4-fold increase in the D64 degrees C value. Heat-shocked cells shifted to 4 degrees C appeared to maintain their thermotolerance for at least 24 h after heat shock.

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References

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