Synergistic effect of heat and sodium lactate on the thermal resistance of Yersinia enterocolitica and Listeria monocytogenes in minced beef

The effect of sodium lactate (NaL) (0, 2·4 or 4·8%), in heating and recovery media, on Yersinia enterocolitica and Listeria monocytogenes numbers recovered from minced beef heated at 55 °C, was examined. Survivors were enumerated on selective media at pH 5·7/7·4 (Y. enterocolitica) or pH 5·7/7·2 (L....

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Veröffentlicht in:	Letters in applied microbiology 1999-05, Vol.28 (5), p.340-344
Hauptverfasser:	McMahon, C.M.M, Doherty, A.M, Sheridan, J.J, Blair, I.S, McDowell, D.A, Hegarty, T
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences food contamination Food industries food processing Fundamental and applied biological sciences. Psychology heat resistance heat treatment Hot Temperature Listeria monocytogenes Listeria monocytogenes - drug effects Listeria monocytogenes - physiology Meat - microbiology Meat and meat product industries microbial contamination Sodium Lactate - pharmacology Yersinia enterocolitica Yersinia enterocolitica - drug effects Yersinia enterocolitica - physiology
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Zusammenfassung:	The effect of sodium lactate (NaL) (0, 2·4 or 4·8%), in heating and recovery media, on Yersinia enterocolitica and Listeria monocytogenes numbers recovered from minced beef heated at 55 °C, was examined. Survivors were enumerated on selective media at pH 5·7/7·4 (Y. enterocolitica) or pH 5·7/7·2 (L. monocytogenes). Recovery of the organisms depended on the pH and NaL levels in the recovery medium. The heat resistance of Y. enterocolitica (P
ISSN:	0266-8254 1472-765X
DOI:	10.1046/j.1365-2672.1999.00554.x