Relevant bibliographies by topics / Cooking (Beef) Listeria monocytogenes

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Academic literature on the topic 'Cooking (Beef) Listeria monocytogenes'

Author: Grafiati
Published: 4 June 2021
Last updated: 12 February 2022

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Journal articles on the topic "Cooking (Beef) Listeria monocytogenes"

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LUCHANSKY, JOHN B., BRADLEY A. SHOYER, YANGJIN JUNG, LAURA E. SHANE, MANUELA OSORIA, and ANNA C. S. PORTO-FETT. "Viability of Shiga Toxin–Producing Escherichia coli, Salmonella, and Listeria monocytogenes within Plant versus Beef Burgers during Cold Storage and following Pan Frying." Journal of Food Protection 83, no. 3 (2020): 434–42. http://dx.doi.org/10.4315/0362-028x.jfp-19-449.

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ABSTRACT The viability of Shiga toxin–producing Escherichia coli (STEC), Salmonella, and Listeria monocytogenes within plant- and beef-based burgers was monitored during storage and cooking. When inoculated (ca. 3.5 log CFU/g) into 15-g portions of plant- or beef-based burgers, levels of STEC and Salmonella decreased slightly (≤0.5-log decrease) in both types of burgers when stored at 4°C, but increased ca. 2.4 and 0.8 log CFU/g, respectively, in plant-based burgers but not beef-based burgers (≤1.2-log decrease), after 21 days at 10°C. For L. monocytogenes, levels increased by ca. 1.3 and 2.6
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D'SA, ELAINE M., MARK A. HARRISON, SCOTT E. WILLIAMS, and MARC H. BROCCOLI. "Effectiveness of Two Cooking Systems in Destroying Escherichia coli O157:H7 and Listeria monocytogenes in Ground Beef Patties." Journal of Food Protection 63, no. 7 (2000): 894–99. http://dx.doi.org/10.4315/0362-028x-63.7.894.

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A rapid, high-temperature double-sided grilling–broiling (DGB) system was compared to a single-sided broiling (SSB) system for cooking of foodservice ground beef patties to reduce microbial numbers and maintain textural quality. Patties (110g) containing either Escherichia coli O157:H7 or Listeria monocytogenes (106–7 CFU/g) were cooked to target internal temperatures of 60 or 68°C on each cooking system and immediately removed from the grills without the additional holding time at 60 or 68°C that is recommended for foodservice cooking of ground beef patties. Actual final internal temperature
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INGHAM, STEVEN C., MICHAEL D. DEVITA, RISHI K. WADHERA, MELODY A. FANSLAU, and DENNIS R. BUEGE. "Evaluation of Small-Scale Hot-Water Postpackaging Pasteurization Treatments for Destruction of Listeria monocytogenes on Ready-to-Eat Beef Snack Sticks and Natural-Casing Wieners." Journal of Food Protection 68, no. 10 (2005): 2059–67. http://dx.doi.org/10.4315/0362-028x-68.10.2059.

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This study was conducted to evaluate small-scale hot-water postpackaging pasteurization (PPP) as a postlethality (post-cooking) treatment for Listeria monocytogenes on ready-to-eat beef snack sticks and natural-casing wieners. Using a commercially available plastic packaging film specifically designed for PPP applications and 2.8 liters of boiling water (100°C) in a sauce pan on a hot plate, an average reduction in L. monocytogenes numbers of ≥2 log units was obtained using heating times of 1.0 min for individually packaged beef snack sticks (three brands) and 4.0 min for packages of four stic
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MICHEL, M. E., J. T. KEETON, and G. R. ACUFF. "Pathogen Survival in Precooked Beef Products and Determination of Critical Control Points in Processing." Journal of Food Protection 54, no. 10 (1991): 767–72. http://dx.doi.org/10.4315/0362-028x-54.10.767.

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Surfaces of precooked, roast beef slices were inoculated with Clostridium perfringens, Staphylococcus aureus, Escherichia coli, Salmonella typhimurium, or Listeria monocytogenes, vacuum packaged and then stored at 3°C for 70 d to determine survival of pathogens under extended refrigerated storage in the presence of a natural competing microflora. S. typhimurium and L. monocytogenes remained present on the slices for the duration of the experiment. Numbers of S. aureus did not decrease significantly (P>0.05), and counts of C. perfringens decreased steadily over the 70-d storage period. N
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PAO, S., and M. R. ETTINGER. "Comparison of the Microbial Quality of Ground Beef and Ground Beef Patties from Internet and Local Retail Markets†." Journal of Food Protection 72, no. 8 (2009): 1722–26. http://dx.doi.org/10.4315/0362-028x-72.8.1722.

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This study evaluated the microbial quality of ground beef and ground beef patties sold at local (Virginia) and Internet (U.S.) retail markets. A total of 152 ground beef products, consisting of locally purchased raw ground beef (LRG) and frozen beef patties (LFP) and Internet-procured frozen ground beef (IFG) and frozen beef patties (IFP), were tested. Results showed that LFP had significantly lower levels of aerobic mesophiles, psychrotrophs, and coliforms than LRG, IFG, and IFP. Furthermore, IFG had greater numbers of Escherichia coli than LRG and LFP. No sample was contaminated with E. coli
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HARRISON, JUDY A., and MARK A. HARRISON. "Fate of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium during Preparation and Storage of Beef Jerky." Journal of Food Protection 59, no. 12 (1996): 1336–38. http://dx.doi.org/10.4315/0362-028x-59.12.1336.

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The fate of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium during preparation and storage of beef jerky was determined. Control strips and one-half of the inoculated beef loin strips were marinated at 4°C overnight and dried at 60°C (140°F) for 10h. The remaining half of the inoculated samples were heated in marinade to 71.1°C (160°F). Strips were dried at 60°C (140°F) for 10 h. Microbial populations were determined at intervals during drying up to 10 h and also from samples stored at 25°C for 8 weeks at various moisture levels. In general, L. monocytogenes was mo
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Passos, Maria Helena C. R., and Arnaldo Y. Kuaye. "Influence of the formulation, cooking time and final internal temperature of beef hamburgers on the destruction of Listeria monocytogenes." Food Control 13, no. 1 (2002): 33–40. http://dx.doi.org/10.1016/s0956-7135(01)00080-9.

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Moura-Alves, Márcio, Ana R. Gouveia, José M. M. M. de Almeida, Filipe Monteiro-Silva, José A. Silva, and Cristina Saraiva. "Behavior of Listeria monocytogenes in beef Sous vide cooking with Salvia officinalis L. essential oil, during storage at different temperatures." LWT 132 (October 2020): 109896. http://dx.doi.org/10.1016/j.lwt.2020.109896.

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VALENZUELA-MELENDRES, MARTIN, E. AIDA PEÑA-RAMOS, VIJAY K. JUNEJA, JUAN PEDRO CAMOU, and GERMAN CUMPLIDO-BARBEITIA. "Effect of Grapefruit Seed Extract on Thermal Inactivation of Listeria monocytogenes during Sous-Vide Processing of Two Marinated Mexican Meat Entrées." Journal of Food Protection 79, no. 7 (2016): 1174–80. http://dx.doi.org/10.4315/0362-028x.jfp-15-352.

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ABSTRACT D- and z-values for Listeria monocytogenes were obtained for two Mexican meat entrées: pork meat marinated in tomatillo (green tomato) sauce (PTS) and beef marinated in a red chili sauce (BRCS), with addition of 0, 200, and 800 ppm of grapefruit seed extract (GSE). Meat samples inoculated with L. monocytogenes were packaged in sterile bags, immersed in a water bath, and held at 55, 57.5, 60, and 62.5°C for different periods of time. Depending upon the temperature, D-values at 0 ppm of GSE ranged from 26.19 to 2.03 min in BRCS and 26.41 to 0.8 min in PTS. Adding 800 ppm of GSE to BRCS
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Casalinuovo, Francesco, Donatella Brindisi, Paola Rippa, et al. "Microbiological Quality and Safety of Skipjack Tuna Loins (Katsuwonus pelamis) Intented for Canning." Macedonian Veterinary Review 41, no. 1 (2018): 33–37. http://dx.doi.org/10.1515/macvetrev-2017-0028.

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Abstract Tuna is a food widely consumed fresh and canned as well. After catching and filleting, a pre-cooking step is normally followed by freezing and shipping to canning industry as loins. The aim of this paper was to assess the microbiological quality and safety of tuna loins (50 samples) imported by an Italian canned tuna producer from two different FAO fishing areas. Total bacterial count (TBC), Coliforms, Enterobacteriaceae, Escherichia coli, Listeria monocytogenes, Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus, Vibrio cholera, pH measurement, S. aureus enterotoxin and hista
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Dissertations / Theses on the topic "Cooking (Beef) Listeria monocytogenes"

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Ding, Yajun Mustapha Azlin. "Transfer of Listera monocytogenes and Escherichia coli 0157:H7 during food processing." Diss., Columbia, Mo. : University of Missouri-Columbia, 2008. http://hdl.handle.net/10355/6071.

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The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. Title from PDF of title page (University of Missouri--Columbia, viewed on Oct. 7, 2009). Thesis advisor: Dr. Azlin Mustapha. Includes bibliographical references.
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Panayach, Rupinder. "Listeria monocytogenes, growth and control in vacuum-packaged ground beef." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp01/MQ34400.pdf.

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Coradini, Marcia Goulart Lopes. "Ocorrência de Listeria monocytogenes em linha de processamento de Beef Jerky." Universidade Federal de Pelotas, 2015. http://repositorio.ufpel.edu.br:8080/handle/prefix/3085.

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Submitted by Gabriela Lopes (gmachadolopesufpel@gmail.com) on 2016-10-06T17:42:59Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) dissertacao revisao FINAL.pdf: 661499 bytes, checksum: d43fc86e349e9c7d614609bf8c904ca4 (MD5)<br>Approved for entry into archive by Aline Batista (alinehb.ufpel@gmail.com) on 2016-10-11T20:38:40Z (GMT) No. of bitstreams: 2 dissertacao revisao FINAL.pdf: 661499 bytes, checksum: d43fc86e349e9c7d614609bf8c904ca4 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5)<br>Made available in DSpace on 2016-1
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Steniukynaitė, Eglė. "Įvairių cheminių medžiagų įtaka Listeria monocytogenes bakterijoms mėsos žaliavoje." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2014. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2014~D_20140618_232406-07929.

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Tyrimo tikslas – nustatyti įvairių cheminių medžiagų įtaką Listeria monocytogenes bakterijoms mėsos (jautienos) žaliavoje. Mėsos žaliava (jautiena) buvo perkama įvairiose mėsos ir jos produktų prekybos vietose. Tyrimų laboratorijoje buvo ištirtas Listeria monocytogenes bakterijų atsparumas įvairioms cheminėms medžiagoms: pieno rūgščiai, acto rūgščiai, cinamaldehidui, chloro dioksidui. Buvo naudotos įvairios šių medžiagų koncentracijos: pieno rūgšties – 2 %, 3 %, 4 %, 5 %, acto rūgšties – 2 %, 3 %, 5 %, cinamaldehido - 0,5 %, 1,5 %, 3 %, chloro dioksido – 5 ppm ir 15 ppm. Atsparumas buvo vertin
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Bowers, Jordan Whitney James McKee Shelly R. "The effect of acid marinades on Listeria monocytogenes, shelf-life, meat quality, and consumer acceptability of beef frankfurters." Auburn, Ala, 2009. http://hdl.handle.net/10415/1884.

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Harper, Nigel Murray. "Effect of salt reduction on growth of Listeria monocytogenes in broth and meat and poultry systems." Diss., Kansas State University, 2011. http://hdl.handle.net/2097/13257.

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Doctor of Philosophy<br>Food Science Institute<br>Kelly J. K. Getty<br>Salt is used as a preservative in food. Reducing sodium in food, due to its link to hypertension, and replacing NaCl with other types of salt could have an effect on food safety. The main objective was to determine differences in salts and salt substitutes on growth of Listeria monocytogenes in broth and meat and poultry systems. Salts (NaCl, KCl, CaCl2, MgCl2, sea salt, and replacement salt) were added (0.5, 1, and 2.5%) to Listeria monocytogenes (five-strain cocktail) inoculated Listeria enrichment broth at 25 °C and sam
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Galvão, Newton Nascentes. "Adesão de isolados de Listeria monocytogenes provenientes de linhas de processamento de carne bovina e caracterização por PFGE." Universidade Federal de Viçosa, 2011. http://locus.ufv.br/handle/123456789/5066.

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Made available in DSpace on 2015-03-26T13:46:58Z (GMT). No. of bitstreams: 1 texto completo.pdf: 781465 bytes, checksum: 3b08d22f3a340c15fbd55a6c93d948c6 (MD5) Previous issue date: 2011-02-22<br>Listeria monocytogenes is a foodborne pathogen and differs from other pathogens by its psycrotrophic characteristic, due to its ability of growing at refrigerator temperatures. This pathogen is also known as resistant to pH changes and different concentrations of NaCl. However, its main form of resistance is conferred by its ability to adhere and form biofilms. In this work, besides studying the adhe
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Uppal, Kamaldeep Kaur. "Effect of packaging and storage time on survival of Listeria monocytogenes on shelf-stable meat snacks." Thesis, Kansas State University, 2010. http://hdl.handle.net/2097/7054.

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Master of Science<br>Food Science Institute<br>Kelly J. K. Getty<br>The United States Department of Agriculture’s Food Safety and Inspection Service require that processors of ready-to-eat (RTE) meat and poultry products implement post- processing intervention strategies for controlling Listeria monocytogenes. The objective of our study was to determine the effect of packaging methods and storage time on reducing L. monocytogenes in shelf-stable meat snacks. Commercially available kippered beef steak strips (14 × 2.5 cm rectangle piece) and turkey tenders (4 × 4 cm square piece) were dipped in
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Camargo, Anderson Carlos. "Caracterização fenotípica e molecular de isolados de Listeria monocytogenes obtidos em uma planta de processamento de carne bovina." Universidade Federal de Viçosa, 2013. http://locus.ufv.br/handle/123456789/5150.

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Made available in DSpace on 2015-03-26T13:47:16Z (GMT). No. of bitstreams: 1 texto completo.pdf: 1420227 bytes, checksum: 6a4ef5b8564c78036999d045362d4595 (MD5) Previous issue date: 2013-07-18<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>Listeria monocytogenes is a foodborne pathogen often associated to beef cuts and meat products. Its presence in beef cuts is usually related to cross contamination during processing, once L. monocytogenes is naturally part of its environmental microbiota. The consumption of food contaminated with this pathogen, mainly ready-to-eat prod
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Lafisca, Andrea. "Análise crítica e histórica de legislações brasileiras e européias relacionadas à produção de carne bovina e avaliação de microrganismos indicadores de higiene e Listeria monocytogenes em carcaças bovinas em linha de abate." Universidade Federal de Viçosa, 2011. http://locus.ufv.br/handle/123456789/5068.

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Made available in DSpace on 2015-03-26T13:46:58Z (GMT). No. of bitstreams: 1 texto completo.pdf: 1233057 bytes, checksum: 7aee1afa76fe5f068f40317eabe22e61 (MD5) Previous issue date: 2011-06-21<br>Conselho Nacional de Desenvolvimento Científico e Tecnológico<br>Bovine meat production is a fundamental sector of land business in Brazil. Brazil is the second world producer of beef and the first world exporter, to over one hundred countries worldwide. The preservation of these markets depend on the compliance to a broad set of laws established by the importing countries in order to preserve their
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Conference papers on the topic "Cooking (Beef) Listeria monocytogenes"

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Patel, Jitendra R., and Morse B. Solomon. "Attachment of Escherichia coli O157:H7, Salmonella Typhimurium , and Listeria monocytogenes to beef and inactivation using hydrodynamic pressure processing." In Optics East 2005, edited by Yud-Ren Chen, George E. Meyer, and Shu-I. Tu. SPIE, 2005. http://dx.doi.org/10.1117/12.630569.

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Reports on the topic "Cooking (Beef) Listeria monocytogenes"

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Cairo, Jessica, Iulia Gherman, and Paul Cook. The effects of consumer freezing of food on its use-by date. Food Standards Agency, 2021. http://dx.doi.org/10.46756/sci.fsa.ret874.

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The current Food Standards Agency consumer guidance states that consumers can freeze pre-packed food right up to the “use-by” date and, once food has been defrosted, it should be consumed within 24 hours. This strategic review has collated relevant data to determine whether there is an increased risk in relation to freezing ready-to-eat and non-ready-to-eat foods on the use-by date compared to the day before the use-by date. The review has focused on how the shelf-life of a food is determined and the effects of freezing, thawing and refrigeration on foodborne pathogens, including Bacillus spp.
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Hutchinson, M. L., J. E. L. Corry, and R. H. Madden. A review of the impact of food processing on antimicrobial-resistant bacteria in secondary processed meats and meat products. Food Standards Agency, 2020. http://dx.doi.org/10.46756/sci.fsa.bxn990.

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For meat and meat products, secondary processes are those that relate to the downstream of the primary chilling of carcasses. Secondary processes include maturation chilling, deboning, portioning, mincing and other operations such as thermal processing (cooking) that create fresh meat, meat preparations and ready-to-eat meat products. This review systematically identified and summarised information relating to antimicrobial resistance (AMR) during the manufacture of secondary processed meatand meat products (SPMMP). Systematic searching of eight literature databases was undertaken and the resu
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