Heat Resistance of Salmonella spp., Listeria monocytogenes, Escherichia coli 0157: H7, and Listeria innocua M1, a Potential Surrogate for Listeria monocytogenes, in Meat and Poultry: A Review

• Autores: Corliss A. O'Bryan, Philip G. Crandall, E. M. Martin, C. L. Griffis, M. G. Johnson
• Localización: Journal of food science, ISSN 0022-1147, Vol. 71, Nº 3, 2006
• Idioma: inglés
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• Resumen

  • The heat-resistance data in meat and poultry for various strains of Salmonella, Listeria monocytogenes, and Escherichia coli O157:H7 as well as Listeria innocua M1 are summarized. Heat resistance of these organisms is affected by many factors. Different strains of the same organism have different responses to heat. Heat resistance can also be influenced by the age of the culture, growth conditions, pH, and numerous other factors. Data from this review may prove useful to processors in validating their times and temperatures for thermal processing of meat and poultry. The obvious gaps in the data will provide researchers opportunities to fill those gaps. In addition, it will encourage the development of surrogates, whether biological or otherwise, that will be able to be used in an actual processing environment.