Effect of packaging and storage temperature on the survival of Listeria monocytogenes inoculated postprocessing on sliced salami

dc.contributor.author	Gounadaki, AS	en
dc.contributor.author	Skandamis, PN	en
dc.contributor.author	Drosinos, EH	en
dc.contributor.author	Nychas, G-JE	en
dc.date.accessioned	2014-06-06T06:47:22Z
dc.date.available	2014-06-06T06:47:22Z
dc.date.issued	2007	en
dc.identifier.issn	0362028X	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/3550
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-35348835504&partnerID=40&md5=df599834b9d0cce3e5113cac40c47e15	en
dc.subject.other	oxygen	en
dc.subject.other	article	en
dc.subject.other	bacterial count	en
dc.subject.other	food contamination	en
dc.subject.other	food control	en
dc.subject.other	food handling	en
dc.subject.other	food packaging	en
dc.subject.other	growth, development and aging	en
dc.subject.other	human	en
dc.subject.other	Listeria monocytogenes	en
dc.subject.other	meat	en
dc.subject.other	metabolism	en
dc.subject.other	methodology	en
dc.subject.other	microbiology	en
dc.subject.other	risk assessment	en
dc.subject.other	safety	en
dc.subject.other	temperature	en
dc.subject.other	time	en
dc.subject.other	vacuum	en
dc.subject.other	Colony Count, Microbial	en
dc.subject.other	Consumer Product Safety	en
dc.subject.other	Food Contamination	en
dc.subject.other	Food Handling	en
dc.subject.other	Food Microbiology	en
dc.subject.other	Food Packaging	en
dc.subject.other	Humans	en
dc.subject.other	Listeria monocytogenes	en
dc.subject.other	Meat Products	en
dc.subject.other	Oxygen	en
dc.subject.other	Risk Assessment	en
dc.subject.other	Temperature	en
dc.subject.other	Time Factors	en
dc.subject.other	Vacuum	en
dc.subject.other	Listeria monocytogenes	en
dc.title	Effect of packaging and storage temperature on the survival of Listeria monocytogenes inoculated postprocessing on sliced salami	en
heal.type	journalArticle	en
heal.publicationDate	2007	en
heal.abstract	The survival of postprocess Listeria monocytogenes contamination on sliced salami, stored under the temperatures associated with retail and domestic storage, was investigated. Sliced salami was inoculated with low and high concentrations of L. monocytogenes before being packaged under vacuum or air. Survival of L. monocytogenes was determined after storage of sausages for 45 or 90 days for low or high sample inocula, respectively, at 5, 15, and 25°C. All survival curves of L. monocytogenes were characterized by an initial rapid inactivation within the first days of storage, followed by a second, slower inactivation phase or ""tailing."" Greater reduction of L. monocytogenes was observed at the high storage temperature (25°C), followed by ambient (15°C) and chill (5°C) storage conditions. Moreover, vacuum packaging resulted in a slower destruction of L. monocytogenes than air packaging, and this effect increased as storage temperature decreased. Although L. monocytogenes numbers decreased to undetectable levels by the end of the storage period, the time (in days) needed for this reduction and for the total elimination of the pathogen decreased with high temperature, aerobic storage, and high inoculum. Results of this study clearly indicated that the kinetics of L. monocytogenes were highly dependent on the interaction of factors such as storage temperature, packaging conditions, and initial level of contamination (inoculum). These results may contribute to the exposure assessment of quantitative microbial risk assessment and to the establishment of storage-packaging recommendations of fermented sausages. Copyright ©, International Association for Food Protection.	en
heal.journalName	Journal of Food Protection	en
dc.identifier.issue	10	en
dc.identifier.volume	70	en
dc.identifier.spage	2313	en
dc.identifier.epage	2320	en