Abstract:
:D-values were obtained for Listeria monocytogenes and Yersinia enterocolitica at 50, 55 and 60 degrees C in vacuum-packed minced beef samples heated in a laboratory water-bath. The experiment was repeated using vacutainers, which allowed heating of the beef to the desired temperature before inoculation. D-values of between 0.15 and 36.1 min were obtained for L. monocytogenes. Pre-heating the beef samples significantly affected (P < 0.05) the D60 value only. D-values for Y. enterocolitica ranged from 0.55 to 21.2 min and all the D-values were significantly different (P < 0.05) after pre-heating. In general, the D-values obtained for core inoculated solid beef samples were significantly higher (P < 0.05) than those generated in minced beef when heated in a Barriquand Steriflow commercial retort.
journal_name
J Appl Microbioljournal_title
Journal of applied microbiologyauthors
Bolton DJ,McMahon CM,Doherty AM,Sheridan JJ,McDowell DA,Blair IS,Harrington Ddoi
10.1046/j.1365-2672.2000.01001.xsubject
Has Abstractpub_date
2000-04-01 00:00:00pages
626-32issue
4eissn
1364-5072issn
1365-2672pii
jam1001journal_volume
88pub_type
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