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Wang X, Lahou E, De Boeck E, et al. Growth and inactivation of Salmonella enterica and Listeria monocytogenes in broth and validation in ground pork meat during simulated home storage abusive temperature and home pan-frying. Front Microbiol. 2015;6:1161doi: 10.3389/fmicb.2015.01161.
Wang, X., Lahou, E., De Boeck, E., Devlieghere, F., Geeraerd, A., & Uyttendaele, M. (2015). Growth and inactivation of Salmonella enterica and Listeria monocytogenes in broth and validation in ground pork meat during simulated home storage abusive temperature and home pan-frying. Frontiers in microbiology, 61161. https://doi.org/10.3389/fmicb.2015.01161
Wang, Xiang, et al. "Growth and inactivation of Salmonella enterica and Listeria monocytogenes in broth and validation in ground pork meat during simulated home storage abusive temperature and home pan-frying." Frontiers in microbiology vol. 6 (2015): 1161. doi: https://doi.org/10.3389/fmicb.2015.01161
Wang X, Lahou E, De Boeck E, Devlieghere F, Geeraerd A, Uyttendaele M. Growth and inactivation of Salmonella enterica and Listeria monocytogenes in broth and validation in ground pork meat during simulated home storage abusive temperature and home pan-frying. Front Microbiol. 2015 Oct 27;6:1161. doi: 10.3389/fmicb.2015.01161. eCollection 2015. PMID: 26579079; PMCID: PMC4621439.
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Front Microbiol. 2015 Oct 27;6:1161. doi: 10.3389/fmicb.2015.01161. eCollection 2015.

Growth and inactivation of Salmonella enterica and Listeria monocytogenes in broth and validation in ground pork meat during simulated home storage abusive temperature and home pan-frying.

Frontiers in microbiology

Xiang Wang, Evy Lahou, Elien De Boeck, Frank Devlieghere, Annemie Geeraerd, Mieke Uyttendaele

Affiliations

  1. Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University Ghent, Belgium.
  2. MeBioS, Department of Biosystems (BIOSYST), Faculty of Bioscience Engineering KU Leuven, Leuven, Belgium.

PMID: 26579079 PMCID: PMC4621439 DOI: 10.3389/fmicb.2015.01161

Abstract

Ground pork meat with natural microbiota and inoculated with low initial densities (1-10 or 10-100 CFU/g) of Salmonella enterica or Listeria monocytogenes was stored under abusive temperature at 10°C and thermally treated by a simulated home pan-frying procedure. The growth and inactivation characteristics were also evaluated in broth. In ground pork meat, the population of S. enterica increased by less than one log after 12-days of storage at 10°C, whereas L. monocytogenes increased by 2.3 to 2.8 log units. No unusual intrinsic heat resistance of the pathogens was noted when tested in broth at 60°C although shoulders were observed on the inactivation curves of L. monocytogenes. After growth of S. enterica and L. monocytogenes at 10°C for 5 days to levels of 1.95 log CFU/g and 3.10 log CFU/g, respectively, in ground pork meat, their inactivation in the burger subjected to a simulated home pan-frying was studied. After thermal treatment S. enterica was undetectable but L. monocytogenes was recovered in three out of six of the 25 g burger samples. Overall, the present study shows that data on growth and inactivation of broths are indicative but may underestimate as well as overestimate behavior of pathogens and thus need confirmation in food matrix conditions to assess food safety in reasonably foreseen abusive conditions of storage and usual home pan-frying of meat burgers in Belgium.

Keywords: Listeria monocytogenes; Salmonella enterica; ground pork meat; growth kinetics; home pan-frying; thermal inactivation

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