Effect of rising temperature on the heat resistance of Listeria monocytogenes in meat emulsion

Abstract

The heat resistance of a strain of L. monocytogenes was determined both in broth and in meat emulsion. The D‐values for meat emulsion were approximately two to three times higher than those for broth and also the z‐value increased significantly. The micro‐organism proved to be more resistant when the cells were heated up slowly (0·5°C/min) to constant temperatures of 60, 63 and 66°C in meat emulsion. The D60, D63 and D66 were, respectively 12·95, 5·4 and 2·3 min. Results may have implications in the survival of Listeria monocytogenes in particular food preparations.