+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Evaluation of a challenge testing protocol to assess the stability of ready-to-eat cooked meat products against growth of Listeria monocytogenes



Evaluation of a challenge testing protocol to assess the stability of ready-to-eat cooked meat products against growth of Listeria monocytogenes



International Journal of Food Microbiology 90(2): 219-236



Challenge testing of ready-to-eat (RTE) foods with Listeria monocytogenes is recommended to assess the potential for growth. The present study was undertaken to evaluate a protocol for challenge testing applied to RTE cooked meat products. In order to choose L. monocytogenes strains with a representative behaviour, initially, the variability of the response of multiple L. monocytogenes strains of human and food origin to different stress and growth conditions was established. The strains were not inhibited in their growth at moderate acid pH (5.25) and the four strains tested in particular showed a similar acid-adaptive response. Growth of the various strains under four different combined stress conditions indicated that no L. monocytogenes strain had consistently significant longer or shorter lag phase or higher or lower maximum specific growth rates. The effect of choice of strain and history (pre-incubation temperature 7 or 30 degrees C) on growth of L. monocytogenes under optimum conditions (Brain Heart Infusion, BHI) and modified BHI simulating conditions of cooked ham and paté was studied. In general, all four L. monocytogenes strains behaved similarly. In BHI, no difference in lag phase was observed for the cold-adapted and standard inoculum, whereas in BHI adjusted to ham and pâté conditions, a ca. 40-h reduction of the lag phase was noted for the cold-adapted inoculum. Subsequently, microbial challenge testing of L. monocytogenes in modified atmosphere packaged sliced cooked ham and paté was performed. A mixed inoculum of four L. monocytogenes strains and an inoculum level of ca. 1-10 cfu/g was used. On vacuum packed sliced cooked ham, the concentration of 100 cfu/g, the safety limit considered as low risk for causing listeriosis, was exceeded after 5 days whereas ca. 10(5) cfu/g were obtained after 14 days when also LAB spoilers reached unacceptable numbers (ca. 10(7) cfu/g) whether standard or cold-adapted inoculum was used. The concentration of sodium lactate determined the opportunities for growth of L. monocytogenes in pâté. If growth of L. monocytogenes in pâté was noticed, the threshold of 100 cfu/ml was crossed earlier for the cold-adapted inoculum compared to the standard inoculum.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 048993264

Download citation: RISBibTeXText

PMID: 14698103


Related references

Evaluation of a challenge testing protocol to assess the stability of ready-to-eat cooked meat products against growth of Listeria monocytogenes. International journal of food microbiology15 90(2): 219-236, 2004

Modeling the growth boundary of Listeria monocytogenes in ready-to-eat cooked meat products as a function of the product salt, moisture, potassium lactate, and sodium diacetate concentrations. Journal of Food Protection 67(10): 2195-2204, 2004

Efficacy of pulsed light for shelf-life extension and inactivation of Listeria monocytogenes on ready-to-eat cooked meat products. Innovative Food Science & Emerging Technologies 12(3): 275-281, 2011

Growth of Listeria monocytogenes on sliced cooked meat products. Food Microbiology 13(4): 333-340, 1996

The challenge of challenge testing to monitor Listeria monocytogenes growth on ready-to-eat foods in Europe by following the European Commission (2014) Technical Guidance document. Food Research International 75: 233-243, 2015

Growth potential of Listeria monocytogenes in traditional Austrian cooked-cured meat products. Food Control 50: 150-156, 2015

Growth of Listeria monocytogenes in modified atmosphere packed cooked meat products: A predictive model. Food Microbiology 18(1): 53-66, 2001

Prevalence and molecular characterization of Listeria spp. and Listeria monocytogenes isolated from fish, shrimp, and cooked ready-to-eat (RTE) aquatic products in Iran. Lebensmittel-Wissenschaft Und-Technologie / Food Science and Technology 73: 205-211, 2016

Analysing and modelling the growth behaviour of Listeria monocytogenes on RTE cooked meat products after a high pressure treatment at 400 MPa. International Journal of Food Microbiology 186: 84-94, 2014

Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007. InternationalJournalofFoodMicrobiology133(1-2):94, 2009

Effects of pH, Water Activity, Nitrite and Sorbic Acid on the Growth Rate of Listeria monocytogenes in Cooked Meat Products and Raw Ham. Nippon Shokuhin Kagaku Kogaku Kaishi 59(4): 186-191, 2012

Growth or survival of Listeria monocytogenes in ready-to-eat meat products and combination deli salads during refrigerated storage. Journal of Food Science 70(6): M301-M304, 2005

Design of challenge testing experiments to assess the variability of Listeria monocytogenes growth in foods. Food Microbiology 28(4): 746-754, 2011

Occurrence and distribution of Listeria monocytogenes and other Listeria species in ready-to-eat and raw meat products. Berliner und Munchener Tierarztliche Wochenschrift 122(1-2): 20-24, 2009

Incidence and Contamination Level of Listeria monocytogenes and Other Listeria spp. in Ready-to-Eat Meat Products in Jordan. Journal of Food Protection 73(3): 535-540, 2010