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

Author: Grafiati

Published: 4 June 2021

Last updated: 12 February 2022

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1

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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2

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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3

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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4

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&gt;0.05), and counts of C. perfringens decreased steadily over the 70-d storage period. N

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5

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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6

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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7

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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8

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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9

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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10

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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11

MONU, EMEFA ANGELICA, MALCOND VALLADARES, DORIS H. D'SOUZA, and P. MICHAEL DAVIDSON. "Determination of the Thermal Inactivation Kinetics of Listeria monocytogenes, Salmonella enterica, and Escherichia coli O157:H7 and non-O157 in Buffer and a Spinach Homogenate." Journal of Food Protection 78, no. 8 (2015): 1467–71. http://dx.doi.org/10.4315/0362-028x.jfp-14-488.

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Produce has been associated with a rising number of foodborne illness outbreaks. While much produce is consumed raw, some is treated with mild heat, such as blanching or cooking. The objectives of this research were to compare the thermal inactivation kinetics of Listeria monocytogenes, Salmonella enterica, Shiga toxin–producing Escherichia coli (STEC) O157:H7, and non-O157 STEC in phosphate-buffered saline (PBS; pH 7.2) and a spinach homogenate and to provide an estimate of the safety of mild heat processes for spinach. Five individual strains of S. enterica, L. monocytogenes, STEC O157:H7, a

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12

Mir, J., R. Oria, and M. L. Salvador. "Control Paramethers for Sous-vide Cook-chill Processing of Swiss Chard (Beta vulgaris) Stems." Food Science and Technology International 14, no. 5_suppl (2008): 117–22. http://dx.doi.org/10.1177/1082013208095685.

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Within the various stages involved in the preparation of swiss chart stems (Beta vulgaris) as a `V gamme' product, this work concentrated on heating and subsequent cooling, since these are the stages which cause the most drastic changes in the quality parameters of the product. For the detailed analysis, a 3D finite-difference conductive heat transfer model has been developed. This model takes into account vegetal physico-chemical properties (humidity, density, thermal conductivity) as well as their thermoresistance. The texture is one of the parameters that most influences the organoleptic qu

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13

LEE, SUN-YOUNG, HYUN-JUNG CHUNG, JOONG-HAN SHIN, RICHARD H. DOUGHERTY, and DONG-HYUN KANG. "Survival and Growth of Foodborne Pathogens during Cooking and Storage of Oriental-Style Rice Cakes." Journal of Food Protection 69, no. 12 (2006): 3037–42. http://dx.doi.org/10.4315/0362-028x-69.12.3037.

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Fresh cooked rice cakes for retail sale are typically held at room temperature because refrigeration dramatically reduces their quality. Room temperature, high water activity, and a pH of &gt;4.6 provided an environment conducive to pathogen growth. To date, no studies have been published regarding survival and growth of foodborne pathogens in fresh cooked rice cakes. This study was undertaken to investigate the effect of steam cooking on foodborne pathogens and their subsequent growth in five varieties of rice cakes made from flours of regular rice, sweet rice, white rice, tapioca, and mu

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14

CAGRI, ARZU, ZEYNEP USTUNOL, and ELLIOT T. RYSER. "Antimicrobial Edible Films and Coatings." Journal of Food Protection 67, no. 4 (2004): 833–48. http://dx.doi.org/10.4315/0362-028x-67.4.833.

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Increasing consumer demand for microbiologicallysafer foods, greater convenience,smaller packages, and longer product shelf life is forcing the industry to develop new food-processing,cooking, handling, and packaging strategies. Nonfluid ready-to-eat foods are frequently exposed to postprocess surface contamination, leading to a reduction in shelf life. The food industry has at its disposal a wide range of nonedible polypropylene- and polyethylene-based packaging materials and various biodegradable protein- and polysaccharide-based edible films that can potentially serve as packaging materials

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15

Lund, B. M., M. R. Knox, and M. B. Cole. "DESTRUCTION OF LISTERIA MONOCYTOGENES DURING MICROWAVE COOKING." Lancet 333, no. 8631 (1989): 218. http://dx.doi.org/10.1016/s0140-6736(89)91230-0.

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16

Johnson, Jennifer L., Michael P. Doyle, and Robert G. Cassens. "Survival of Listeria monocytogenes in ground beef." International Journal of Food Microbiology 6, no. 3 (1988): 243–47. http://dx.doi.org/10.1016/0168-1605(88)90016-5.

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17

SHINEMAN, TIFFANY L., and MARK A. HARRISON. "Growth of Listeria monocytogenes on Different Muscle Tissues." Journal of Food Protection 57, no. 12 (1994): 1057–62. http://dx.doi.org/10.4315/0362-028x-57.12.1057.

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Growth of Listeria monocytogenes on raw and cooked beef, chicken, catfish, and shrimp was compared. Samples were inoculated with L. monocytogenes and stored at 4°C for 11 days. Listeria monocytogenes and psychrotrophic populations were monitored. Growth of L. monocytogenes was faster and reached a higher population on raw and cooked catfish and shrimp than on beef or chicken. Psychrotrophic populations were greater on beef and chicken than on catfish and shrimp after 11 days regardless of whether the muscle was raw or cooked. To determine what factor or factors inherent in the tissues may cont

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18

WANG, GUANG-HUA, KE-TING YAN, XIAO-MING FENG, SU-MING CHEN, AI-PING LUI, and YATARO KOKUBO. "Isolation and Identification of Listeria monocytogenes from Retail Meats in Beijing." Journal of Food Protection 55, no. 1 (1992): 56–58. http://dx.doi.org/10.4315/0362-028x-55.1.56.

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To determine the contamination of retail meats by Listeria monocytogenes in Beijing, 70 meat samples (25 pork, 10 beef, 14 lamb, and 21 chicken) were analyzed between January and March in 1990. Eight (11%) samples were positive for L. monocytogenes, and 39 (56%) samples were found to contain other Listeria spp. Seven pork and one chicken sample contained L. monocytogenes, whereas all beef and lamb were free of L. monocytogenes. Meanwhile, 15 (60%) pork, 11 (52%) chicken, 7 (70%) beef, and 6 (43%) lamb samples were positive for other Listeria spp. The eight confirmed isolates of L. monocytogene

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19

CURIALE, MICHAEL S., and CATHERINE LEWUS. "Detection of Listeria monocytogenes in Samples Containing Listeria innocua." Journal of Food Protection 57, no. 12 (1994): 1048–51. http://dx.doi.org/10.4315/0362-028x-57.12.1048.

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A common culture procedure for the detection of Listeria monocytogenes in meats and environmental samples was evaluated in a multilaboratory study using samples inoculated with both Listeria monocytogenes and Listeria innocua. Listeria monocytogenes was recovered from 5.4% of beef broth samples containing between 140 and 1400 L. monocytogenes cells per 25-ml sample in the presence of twice as many L. innocua cells; whereas L. innocua was recovered from all of the samples. Listeria monocytogenes was isolated from 100% of the samples when L. innocua was absent. Similar results were obtained for

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20

AWAISHEH, S. S. "Incidence and Contamination Level of Listeria monocytogenes and Other Listeria spp. in Ready-to-Eat Meat Products in Jordan." Journal of Food Protection 73, no. 3 (2010): 535–40. http://dx.doi.org/10.4315/0362-028x-73.3.535.

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The objective of the present study was to investigate the incidence and contamination levels of different Listeria monocytogenes serovars in ready-to-eat meat products (RTE-MP) collected from different outlets and processing plants in Jordan in order (i) to provide information to Jordanian health authorities on the incidence of L. monocytogenes in RTE-MP sold and consumed in Jordan and (ii) to ascertain the risks of these products for consumers. Two hundred forty RTE-MP samples, 120 beef and 120 poultry, were analyzed. European International Organization for Standardization (EN ISO) 11290-1 an

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21

GRAU, FREDERICK H., and PAUL B. VANDERLINDE. "Growth of Listeria monocytogenes on Vacuum-packaged Beef." Journal of Food Protection 53, no. 9 (1990): 739–41. http://dx.doi.org/10.4315/0362-028x-53.9.739.

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Pieces of beef striploin (400 g) were inoculated with Listeria monocytogenes strain Murray B, vacuum packaged, and stored at either 0°C or 5.3°C. Growth of the organism on the beef depended on the temperature of storage, the pH of the lean, and the type of tissue. Growth was more rapid at 5.3°C than at 0°C, and faster on striploins of high pH (6.0–6.1) than on striploins of low pH (5.5–5.7). During storage, the population of L. monocytogenes was higher on fatty tissue than on lean principally because growth occurred earlier on the fat. When low pH striploins were held at 5.3°C, listeria grew f

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22

Saad, M., S. Ibrahim, M. Hammat, Z. Niazi, and H. El-Lawendy. "Viability of listeria. monocytogenes in raw ground beef." Mansoura Veterinary Medical Journal 3, no. 1 (2001): 93–107. http://dx.doi.org/10.21608/mvmj.2001.118933.

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23

Chuku, Aleruchi, Godwin Attah Obande, and Sani Bashir Eya. "Listerial contamination of raw beef and chevon in north-central Nigeria." IMC Journal of Medical Science 13, no. 2 (2020): 1–8. http://dx.doi.org/10.3329/imcjms.v13i2.45274.

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Background and objective: Listeria sp. is a ubiquitous and frequently isolated foodborne pathogen. The prevalence of Listeria sp in raw beef and chevon sold in Lafia Nigeria, as well as their antibiotic susceptibility profile was evaluated. Methods: A total 104 samples comprising of 52 raw beef and 52 chevon were obtained from street vendors (hawkers), Shinge abattoir, Lafia old market and Lafia Modern Market. Isolation of Listeria sp. was performed on Listeria Selective Agar, following enrichment in supplemented Listeria Selective Broth. Identification of Listeria sp. was carried out by

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24

MESSINA, MARIA C., HAMDI A. AHMAD, JOHN A. MARCHELLO, CHARLES P. GERBA, and MICHAEL W. PAQUETTE. "The Effect of Liquid Smoke on Listeria monocytogenes1." Journal of Food Protection 51, no. 8 (1988): 629–31. http://dx.doi.org/10.4315/0362-028x-51.8.629.

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Although no documented outbreaks of listeriosis have been associated with the consumption of meat in the United States, Listeria monocytogenes is common to the environment of processing plants. In an effort to control the potential hazard of surface contamination of beef franks with L. monocytogenes, five different Red Arrow smoke products were evaluated for their antimicrobial activity in 0.5% and 0.25% smoke preparations against L. monocytogenes LCDC 81-861, a serotype 4b strain. In smoke preparations of 0.5%, CharSol-10, Aro-Smoke P-50, and CharDex Hickory were effective in reducing viable

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SCHOENI, JEAN L., KEVIN BRUNNER, and MICHAEL P. DOYLE. "Rates of Thermal Inactivation of Listeria monocytogenes in Beef and Fermented Beaker Sausage." Journal of Food Protection 54, no. 5 (1991): 334–37. http://dx.doi.org/10.4315/0362-028x-54.5.334.

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Rates of thermal inactivation of a five-strain mixture of Listeria monocytogenes were determined in ground beef roast and fermented beaker sausage. Studies were also done on ground beef contaminated with L. monocytogenes Scott A from an experimentally infected cow. D-values for the five-strain mixture at 54.4, 57.2, 60.0, and 62.8°C were 22.4, 15.7, 4.47, and 2.56 min, respectively, for ground beef roast. D-values for fermented beaker sausage at 48.9, 51.7, 54.4, and 60.0°C were 98.6, 44.4, 20.1, 11.2, and 9.13 min, respectively. D-values for the single strain of L. monocytogenes mixture in gr

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CARLIER, VINCENT, JEAN CHRISTOPHE AUGUSTIN, and JACQUES ROZIER. "Destruction of Listeria monocytogenes during a Ham Cooking Process." Journal of Food Protection 59, no. 6 (1996): 592–95. http://dx.doi.org/10.4315/0362-028x-59.6.592.

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Two batches of uncooked whole hams were inoculated with Listeria monocytogenes phagovar 2389/2425/3274/2671/47/108/340 during brining. One batch of hams was contaminated with a high level (3.9 × 105CFU/g), and the second batch was contaminated with a low level of L. monoytogenes (&lt;10 CFU/g). These vacuum-packaged hams were then cooked according to the minimum standards allowed to obtain technologically and organoleptically acceptable hams, i.e., to a core temperature of 58.8°C and an F70-value of 32 min. They were then maintained undisturbed for 2 months at 9°C, which is consistent with

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27

GUNDAVARAPU, SRIKANTH, YEN-CON HUNG, ROBERT E. BRACKETT, and P. MALLIKARJUNAN. "Evaluation of Microbiological Safety of Shrimp Cooked in a Microwave Oven." Journal of Food Protection 58, no. 7 (1995): 742–47. http://dx.doi.org/10.4315/0362-028x-58.7.742.

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The effect of different microwave power levels (240, 400, 560, and 800 W) on the survival of Listeria monocytogenes in inoculated shrimp was investigated. Thermal inactivation rates (D-values) of L. monocytogenes were determined using constant temperature water baths to establish the heat resistance of L. monocytogenes in shrimp. Shrimp were inoculated with approximately 5 × 105 CFU/g of a five-strain mixture of L. monocytogenes. One hundred grams of shrimp were cooked in the microwave oven at different power levels using cooking times predicted by a mathematical model as well as 20% longer ti

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Kamisaki-Horikoshi, Naoko, Yukio Okada, Kazuko Takeshita, Makoto Takada, Shinichi Kawamoto, and Susumu Kawasaki. "Evaluation of TA10 Broth for Recovery of Listeria monocytogenes from Ground Beef." Journal of AOAC INTERNATIONAL 100, no. 2 (2017): 470–73. http://dx.doi.org/10.5740/jaoacint.16-0297.

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Abstract In 2009, the enrichment broth TA10 was released for simultaneous recovery of Salmonella spp., Listeria monocytogenes, and Escherichia coli O157:H7. This medium was compared with other Salmonella enrichment broths [lactose (LAC) broth, buffered peptone water (BPW), and universal pre-enrichment (UP) broth] for the recovery of heat- and freeze-injured Salmonella spp. in beef by the conventional culture method. There was a significant difference between TA10 and LAC enrichment broths for detecting injured Salmonella spp. In this study, the International Organization for Standardization Li

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YU, LINDA S. L., and DANIEL Y. C. FUNG. "Comparisons of Selected Methods with the Fung-Yu Tube Procedure for Determining Listeria monocytogenes and Other Listeria spp. in Meats." Journal of Food Protection 55, no. 5 (1992): 349–55. http://dx.doi.org/10.4315/0362-028x-55.5.349.

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The ability of the motility enrichment Fung-Yu tube procedure with Oxyrase™ enzyme to detect the presence of Listeria monocytogenes inoculated into ground beef samples was compared to the USDA-FSIS method. Three strains of L. monocytogenes (LM 101M, LM 103M, and Scott A) were inoculated separately into sterilized ground beef or culture broth. The inoculum levels used were as low as 1 to 1000 Listeria cells per g of meat or per ml of broth. The Fung-Yu tube procedure produced results as sensitive as the USDA procedures and provided a shorter detection time of 26–48 h. A total of 215 retail-leve

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CHOI, YOUNG-CHUN, SUN-YOUNG CHO, BOO-KIL PARK, DUCK-HWA CHUNG, and DEOG-HWAN OH. "Incidence and Characterization of Listeria spp. from Foods Available in Korea." Journal of Food Protection 64, no. 4 (2001): 554–58. http://dx.doi.org/10.4315/0362-028x-64.4.554.

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A total of 410 domestic Korean food samples were analyzed for the presence of Listeria spp. by the conventional U.S. Department of Agriculture protocol, and presumptive strains were identified by morphological, cultural and biochemical tests according to Bergey's manual and confirmed by API-Listeria kit. Among the total 410 food samples, 46 samples (11.2%) were found to be contaminated with Listeria species. Among the 46 strains of Listeria spp. isolates, 8 strains (17.42%) for Listeria monocytogenes, 3 strains (6.5%) for Listeria seeligeri, 33 strains (71.7%) for Listeria innocua, and 2 strai

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SORIANO, J. M., H. RICO, J. C. MOLTÓ, and J. MAÑES. "Listeria Species in Raw and Ready-to-Eat Foods from Restaurants." Journal of Food Protection 64, no. 4 (2001): 551–53. http://dx.doi.org/10.4315/0362-028x-64.4.551.

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From September 1999 to March 2000, meat (pork, beef, and chicken), fish (salmon, hake, and sole), vegetable (lettuce and spinach), and Spanish potato omelette samples obtained at restaurants were collected and tested for the occurrence of Listeria spp. Listeria monocytogenes was isolated from 3 (2.9%) out of 103 studied samples. Other species isolated were Listeria grayi (13.6%), Listeria innocua (1.9%), Listeria ivanovii (5.8%), Listeria seeligeri (3.9%), and Listeria welshimeri (1.9%). Listeria was neither isolated from beef nor any type of fish.

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RODRIGO TARTÉ, R., ELSA A. MURANO, and DENNIS G. OLSON. "Survival and Injury of Listeria monocytogenes, Listeria innocua and Listeria ivanovii in Ground Pork Following Electron Beam Irradiation†." Journal of Food Protection 59, no. 6 (1996): 596–600. http://dx.doi.org/10.4315/0362-028x-59.6.596.

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The sensitivity of five strains of Listeria to electron beam irradiation in ground pork as well as the extent of sublethal radiation injury exhibited by each were investigated. Ground pork was inoculated with one of five strains of Listeria and irradiated with from 0 to 1.25 kGy at 0.25 kGy intervals. Listeria innocua NADC 2841 was more radiation-resistant (D10 = 0.638 kGy) than L. monocytogenes NADC 2045 Scott A (D10 = 0.447 kGy), L. monocytogenes NADC 2783 (a hamburger isolate) (D10 = 0.424 kGy), L. monocytogenes ATCC 15313 (D10 = 0.445 kGy), and L. ivanovii NADC 3518 (D10 = 0.372 kGy), when

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COOKSEY, D. KAY, BARBARA P. KLEIN, FLOYD K. MCKEITH, and HANS P. BLASCHEK. "Reduction of Listeria monocytogenes in Precooked Vacuum-Packaged Beef Using Postpackaging Pasteurization." Journal of Food Protection 56, no. 12 (1993): 1034–38. http://dx.doi.org/10.4315/0362-028x-56.12.1034.

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Precooked beef loin chunks were inoculated separately with three strains of Listeria monocytogenes (Scott A, 101M, and 103M). Uninoculated chunks served as controls. All chunks were vacuum packaged after inoculation. Half were not pasteurized and half were pasteurized in 85°C water for 16 min. All samples were stored at 4°C for up to 85 d and examined periodically. Pasteurization reduced all microflora and significantly reduced populations of three strains of L. monocytogenes on the surface and in the broth of the precooked beef chunks for 85 d of refrigerated storage as determined by direct p

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SIRAGUSA, G. R., J. S. DICKSON, and E. K. DANIELS. "Isolation of Listeria spp. from Feces of Feedlot Cattle." Journal of Food Protection 56, no. 2 (1993): 102–5. http://dx.doi.org/10.4315/0362-028x-56.2.102.

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Healthy feedlot beef cattle were surveyed for the presence of Listeria spp. in fecal grab samples taken over 3 months. Composite samples were made from 224 individual animals each month. Listeria monocytogenes was isolated from one composite sample (4%) from the first sampling and not from the subsequent two. Listeria innocua was found in composite samples from all three samplings at levels of 17, 9, and 35%, respectively. From the individual samples comprising the Listeria spp.--positive composites, L. monoytogenes was isolated from one sample (3%) in the second sampling but not in the first

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HARDIN, MARGARET D., SCOTT E. WILLIAMS, and MARK A. HARRISON. "Survival of Listeria monocytogenes in Postpasteurized Precooked Beef Roasts." Journal of Food Protection 56, no. 8 (1993): 655–60. http://dx.doi.org/10.4315/0362-028x-56.8.655.

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The potential for Listeria monocytogenes to survive various times and temperatures of postpasteurization in precooked beef roasts was investigated. Precooked eye of round roasts were inoculated with 109 cells of L. monocytogenes per package prior to packaging in cook-in bags and postpasteurization. Four groups of roasts (n = 54) each containing 27 uninoculated and 27 inoculated roasts were allotted to four pasteurization treatments consisting of two different exposure temperatures (91°C, 96°C) and two different dwell times (3 min, 5 min). Equal numbers of inoculated and uninoculated roasts fro

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BEVERLY, RICHELLE L., MARLENE E. JANES, and GRADY OLIVER. "Acidified Sodium Chlorite Treatment for Inhibition of Listeria monocytogenes Growth on the Surface of Cooked Roast Beef." Journal of Food Protection 69, no. 2 (2006): 432–35. http://dx.doi.org/10.4315/0362-028x-69.2.432.

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The effects of acidified sodium chlorite (ASC) against Listeria monocytogenes on the surface of cooked roast beef were investigated. L. monocytogenes, strain V7, serotype 1/2a, was inoculated at numbers of 6.0 log CFU/g onto 5-g cubes of cooked regular or spicy roast beef. The samples were allowed to air dry for 1 h. The cooked roast beef samples were dipped into ASC or sprayed with ASC solutions of 250, 500, 750, or 1,000 ppm, then placed in bags with or without a vacuum and refrigerated at 4°C. L. monocytogenes counts were determined after 0, 7, 14, 21, and 28 days of storage by spread plati

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CAMARGO, ANDERSON CARLOS, DEYSE CHRISTINA VALLIM, ERNESTO HOFER, and LUÍS AUGUSTO NERO. "Molecular Serogrouping of Listeria monocytogenes from Brazil Using PCR." Journal of Food Protection 79, no. 1 (2016): 144–47. http://dx.doi.org/10.4315/0362-028x.jfp-15-294.

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ABSTRACT We assessed the serotype distribution of Listeria monocytogenes isolates from clinical, beef, and environment samples using two PCR-based protocols for serogrouping. A panel of 134 isolates (22 clinical samples, 79 samples of beef cuts, and 33 samples from the beef processing environment) were subjected to conventional serology and identified as serotypes 1/2a (n =12), 1/2b (n = 21), 1/2c (n = 71), and 4b (n = 30). Isolates from clinical samples were predominantly serotype 4b, and the most prevalent serotype among the beef cut and environment samples was 1/2c. The protocol described b

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Dimic, Gordana, Suncica Kocic-Tanackov, Olivera Jovanov, Dragoljub Cvetkovic, Sinisa Markov, and Aleksandra Velicanski. "Presence of Listeria species in fresh meats from retail markets in Serbia." Acta Periodica Technologica, no. 41 (2010): 1–6. http://dx.doi.org/10.2298/apt1041001d.

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Listeria spp. are Gram positive, short, non-sporing rods, microaerophilic. Of the six species currently recognized, Listeria monocytogenes is the most important as it causes a range of infections in humans and animals. The organism can be found in a wide variety of habitats including the soil, food processing environments and raw foods. The ability of the organism to grow at refrigeration temperatures is of major importance in food production. This study examines the presence of Listeria species in fresh meat. 29 samples (chicken, pork and beef) meat. This bacteria was found in 82.7% of analyz

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MOHAMOOD, A., A. R. DATTA та B. E. ERIBO. "Application of a Synthetic Listeriolysin O Gene Probe to the Identification of β-Hemolytic Listeria monocytogenes in Retail Ground Beef". Journal of Food Protection 55, № 5 (1992): 385–88. http://dx.doi.org/10.4315/0362-028x-55.5.385.

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The synthetic gene probe is a 20 mer oligonucleotide, derived from listeriolysin O gene sequence of Listeria monocytogenes and shown to be specific for strains of this organism. This probe was used in a DNA-colony hybridization assay to evaluate its suitability in detecting (β-hemolytic L. monocytogenes in ground beef. Thirty-six ground beef samples were plated onto three media: Trypticase soy agar with 0.6% yeast extract, lithium chloride-phenylethanol-moxalactam agar and Martin's agar, both directly and after selective enrichment in Food and Drug Administration broth. Of the 118 gram-positiv

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RYSER, ELLIOT T., ELMER H. MARTH, and MICHAEL P. DOYLE. "Survival of Listeria monocytogenes During Manufacture and Storage of Cottage Cheese." Journal of Food Protection 48, no. 9 (1985): 746–50. http://dx.doi.org/10.4315/0362-028x-48.9.746.

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Cottage cheese was made by the short-set procedure in pilot-plant-sized vats from pasteurized skim milk inoculated to contain 104 – 105 Listeria monocytogenes (strains Scott A or V7)/ml. Half the curd from each trial (two trials with each strain of L. monocytogenes) was creamed and half remained uncreamed. Numbers of L. monocytogenes were determined by surface-plating samples diluted in Tryptose Broth (TB) on McBride's Listeria Agar (MLA). Initial TB dilutions were then stored at 3°C and plated on MLA after 2, 4, 6 and 8 weeks or until L. monocytogenes was recovered. Selected L. monocytogenes

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BUAZZI, MAHMOUD M., MARK E. JOHNSON, and ELMER H. MARTH. "Fate of Listeria monocytogenes During the Manufacture of Mozzarella Cheese." Journal of Food Protection 55, no. 2 (1992): 80–83. http://dx.doi.org/10.4315/0362-028x-55.2.80.

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Mozzarella cheese was made from a mixture of pasteurized whole and skim milk which was inoculated to contain 104–105 CFU Listeria monocytogenes (strain Ohio, California, or V7) per ml. Temperature of milk was maintained at 40°C (104°F) for 30 min when curd became resilient and the pH reached 5.90–5.93. Populations of L. monocytogenes changed at different rates during the various phases of making Mozzarella cheese. During the early stages of curd formation, numbers of L. monocytogenes were ca. 4-fold greater in curd than in whey. Numbers of L. monocytogenes in freshly cut curd were 25 to 38% gr

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WANG, LIH-LING, and ERIC A. JOHNSON. "Control of Listeria monocytogenes by Monoglycerides in Foods." Journal of Food Protection 60, no. 2 (1997): 131–38. http://dx.doi.org/10.4315/0362-028x-60.2.131.

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Monoglycerides (MCs) including MC10, MC12, and coconut MCs were tested for inhibitory activity against Listeria monocytogenes strain Scott A in culture media and in several foods. MCs were inhibitory to L. monocytogenes in certain foods including beef frank slurries (pH 5.0 and 5.5) and seafood salad (pH 4.9) at 4°C, but were less active at 12 than at 4°C. MCs were less inhibitory to L. monocytogenes in other foods tested including turkey frank slurries (pH 5.5), imitation crabmeat, cooked shrimp, summer sausage, yogurt, cottage cheese, and Camembert cheese. Combinations of MCs, particularly M

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BOSILEVAC, JOSEPH M., MICHAEL N. GUERINI, and MOHAMMAD KOOHMARAIE. "Increased Detection of Listeria Species and Listeria monocytogenes in Raw Beef, Using the Assurance GDS Molecular Detection System with Culture Isolation†." Journal of Food Protection 72, no. 3 (2009): 674–79. http://dx.doi.org/10.4315/0362-028x-72.3.674.

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Testing for Listeria is challenging because of its slow growth rate. Recently, we described a rapid Listeria culture isolation method. This method can be improved by utilizing a rapid molecular detection test such as the Assurance GDS tests for Listeria and Listeria monocytogenes. These two methods (culture isolation and Assurance GDS) use different enrichment strategies that may affect the number of Listeria and L. monocytogenes cells detected. Therefore, after first determining that the Assurance GDS accurately identified common Listeria strains isolated from raw beef, the two methods were c

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ZHANG, LEI, SCOTT R. MOOSEKIAN, EWEN C. D. TODD, and ELLIOT T. RYSER. "Growth of Listeria monocytogenes in Different Retail Delicatessen Meats during Simulated Home Storage." Journal of Food Protection 75, no. 5 (2012): 896–905. http://dx.doi.org/10.4315/0362-028x.jfp-11-491.

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Delicatessen meats are reported to be the leading vehicle of foodborne listeriosis in the United States. Listeria monocytogenes can reach high numbers in these products during storage, and the growth rate is largely dictated by product formulation and storage temperature. To assess the impact of product age on Listeria growth, five commercial brands each of cured and uncured turkey breast, ham, and roast beef (three lots per brand) were sliced (approximately 25 g per slice) at the beginning of the shelf life, the midpoint, and the last allowable day of sale, surface inoculated with an eight-st

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TRUSCOTT, R. B., and W. B. MCNAB. "Comparison of Media and Procedures for the Isolation of Listeria monocytogenes from Ground Beef." Journal of Food Protection 51, no. 8 (1988): 626–28. http://dx.doi.org/10.4315/0362-028x-51.8.626.

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Eight protocols for the isolation of Listeria monocytogenes from meat were used to compare the sensitivity of the Listeria enrichment broth of Donnelly and Baigent (DB) to that of a Listeria test broth (LTB) containing horse serum and Tween 80. In addition to L. monocytogenes, other Listeria spp. were isolated from the majority of lean ground beef samples purchased from 50 retail outlets. Nineteen samples were positive using DB broth while 16 were positive using LTB. This difference was not significant. Neither broth alone recovered all of the 29 positive samples. However, sensitivity was sign

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Teixeira, Larrayane A. C., Fernanda T. Carvalho, Deyse C. Vallim, et al. "Listeria monocytogenes in Export-approved Beef from Mato Grosso, Brazil: Prevalence, Molecular Characterization and Resistance to Antibiotics and Disinfectants." Microorganisms 8, no. 1 (2019): 18. http://dx.doi.org/10.3390/microorganisms8010018.

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The Brazilian state of Mato Grosso is the largest producer and exporter of beef in the country, but few studies of relevance have been conducted to evaluate the microbiological safety of its products. This study aimed to estimate the prevalence of Listeria monocytogenes (LM) in export-approved beef from Mato Grosso and to characterize the isolates in terms of molecular properties and antimicrobial resistance. From a total of 50 samples analyzed, Listeria sp. was isolated in 18 (36% prevalence). Listeria monocytogenes was confirmed in 6 (12% prevalence). Among the serotype groups assessed by mu

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MONK, J. DAVID, MA ROCELLE S. CLAVERO, LARRY R. BEUCHAT, MICHAEL P. DOYLE, and ROBERT E. BRACKETT. "Irradiation Inactivation of Listeria monocytogenes and Staphylococcus aureus in Low- and High-fat, Frozen and Refrigerated Ground Beef." Journal of Food Protection 57, no. 11 (1994): 969–74. http://dx.doi.org/10.4315/0362-028x-57.11.969.

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The influence of two levels of fat (11.l to 13.9% [low-fat] and 27.1 to 27.9% [high-fat]) and temperature (frozen [−17 to −15°C] and refrigerated [3 to 5°C]) on gamma irradiation (60CO) inactivation of Listeria monocytogenes and Staphylococcus aureus in raw ground beef patties was investigated. Ground beef patties inoculated with stationary growth phase cells of five-strain mixtures of L. monocytogenes or S. aureus were treated with seven mean gamma irradiation doses up to 2.062 or 2.147 kGy, respectively. D10 values ranged from 0.507 to 0.610 kGy and 0.435 to 0.453 kGy for L. monocytogenes an

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RIVERA-BETANCOURT, MILDRED, STEVEN D. SHACKELFORD, TERRANCE M. ARTHUR, et al. "Prevalence of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella in Two Geographically Distant Commercial Beef Processing Plants in the United States†." Journal of Food Protection 67, no. 2 (2004): 295–302. http://dx.doi.org/10.4315/0362-028x-67.2.295.

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For two large beef processing plants, one located in the southern United States (plant A) and one located in the northern United States (plant B), prevalence of Escherichia coli O157:H7, Listeria spp., Listeria monocytogenes, and Salmonella was determined for hide, carcass, and facility environmental samples over the course of 5 months. The prevalence of E. coli O157: H7 (68.1 versus 55.9%) and Salmonella (91.8 versus 50.3%) was higher (P &lt; 0.05), and the prevalence of Listeria spp. (37.7 versus 75.5%) and L. monocytogenes (0.8 versus 18.7%) was lower (P &lt; 0.05) for the hides of

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Mohammed, H. O., E. Atwill, L. Dunbar, et al. "The risk of Listeria monocytogenes infection in beef cattle operations." Journal of Applied Microbiology 108, no. 1 (2010): 349–56. http://dx.doi.org/10.1111/j.1365-2672.2009.04446.x.

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GUERINI, MICHAEL N., JOSEPH M. BOSILEVAC, and MOHAMMAD KOOHMARAIE. "Rapid Enrichment Strategy for Isolation of Listeria from Bovine Hide, Carcass, and Meat Samples†." Journal of Food Protection 70, no. 1 (2007): 53–57. http://dx.doi.org/10.4315/0362-028x-70.1.53.

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Since the outbreak of foodborne illness linked to Escherichia coli O157:H7 bacteria in ground beef in the early 1980s, the beef processing industry has focused on increasing the safety of beef products by implementing procedures for surveying live cattle, carcasses, and beef products for bacterial pathogens. Effective methods are in place for screening cattle and beef products for the presence of E. coli O157:H7 contamination, and recent work has established the acceptability of these methods for surveillance of Salmonella. In keeping with the need to continually improve the food safety of bee

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