Keywords
hamburger
heat resistance
culture medium
How to Cite
Abstract
The influence of the plating medium used for the recovery of survivors, on the D-values for L. monocytogenes, in formulations for beef hamburger was investigated: 10% fat (F1), 20% fat (F2), 10% fat and 1.5% sodium chloride (F3) and 10% fat and 10.5% hydrated texturized soy protein (F4) were prepared and inoculated with a mixture of five strains of L. monocytogenes. Using tryptose phosphate agar containing 1% sodium pyruvate (TPAP) D-values (min) ranged from 36.11 (F1) to 62.76 (F3) at 55.0°C, from 2.55 (F2) to 4.32 (F3) at 60.0°C and from 0.34 (F1 e F2) to 0.52 (F3) at 65.0°C. The D-values, using lithium chloride phenylethanol moxalactam medium (LPM) for enumeration, ranged from 23.05 (F1) to 38.54 (F3) at 55.0°C; from 1.81 (F2) to 3.06 (F3) at 60.0°C and from 0.25 (F2) to 0.37 (F3) at 65.0°C. The z-values (°C), using the TPAP recovery data, ranged from 4.81 (F3) to 4.95 (F4) and from 4.95 (F3) to 5.21 (F4) using the LPM recovery data. The authors concluded that the heat resistance of L. monocytogenes in formulations for beef hamburger can be underestimated when LPM is used as the recovery medium.References
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