Inactivation of Listeria monocytogenes in game meat applying sous vide cooking conditions

被引:14
|
作者
Abel, Tobias [1 ]
Boulaaba, Annika [2 ]
Lis, Karolina [1 ,2 ]
Abdulmawjood, Amir [1 ,3 ]
Ploetz, Madeleine [1 ]
Becker, Andre [1 ]
机构
[1] Univ Vet Med Hannover, Inst Food Qual & Food Safety, Bischofsholer Damm 15, D-30173 Hannover, Germany
[2] Lower Saxony State Off Consumer Protect & Food Sa, Roverskamp 5, D-26203 Wardenburg, Germany
[3] Univ Vet Med Hannover, Res Ctr Emerging Infect & Zoonoses, Bunteweg 17, D-30559 Hannover, Germany
关键词
D-value; Roe deer; Wild boar; Heat inactivation; Venison; LTLT; THERMAL INACTIVATION; FOODBORNE PATHOGENS; SALMONELLA SPP; HEAT-RESISTANCE; RED DEER; CONTAMINATION; CARCASSES; QUALITY; BEEF; VARIABILITY;
D O I
10.1016/j.meatsci.2020.108164
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This study investigated the effects of sous vide cooking at temperatures between 50 degrees C and 60 degrees C on the inactivation kinetics of Listeria (L.) monocytogenes. Nutrient broth and minced game meat (Capreolus capreolus and Sus scrofa) were inoculated with three strains of L. monocytogenes and cooked under sous vide conditions (50, 55 or 60 degrees C for several hours). Results showed that the decimal reduction values (D-values) were largely dependent on the surrounding matrix. D-values of 125.5, 29.7 and 5.1 min were reached for BHI (brain heart infusion) at 50 degrees C, 55 degrees C and 60 degrees C, respectively. For roe deer, D-values of 49.2, 14.9 and 3.7 min and for wild boar, D-values of 100.2, 23.8 and 4.2 min were reached. It can be concluded that microbiologically safe cooking durations under sous-vide conditions below 60 degrees C should be considered individually for each meat product due to the dramatic influence of the matrix in comparison to higher temperature conditions.
引用
收藏
页数:6
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