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Updated: May 30, 2026

Oral Transmission of Listeria monocytogenes in Mice via Ingestion of Contaminated Food
Published on: May 6, 2013
[Thermal inactivation model of Listeria monocytogenes in ground beef]
Xiaohui Feng1, Qingguo Wang, Renhuan Wang
1College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China. fengxiaohui198686@163.com
Objective:
To set up suitable kinetic models for the evaluation of heat inactivation rate of Listeria monocytogenes in ground beef.
Methods:
Ground beef, inoculated with 3 strains of L. monocytogenes, was subjected to heating at 55 degrees C, 57.5 degrees C, 60 degrees C, 63 degrees C, 66 degrees C or 70 degrees C to develop the isothermal kinetic models. The survival curves were fitted with modified Gompertz model after the bacterial counts were decreased from 10(9) CFU/g to 10(3) CFU/g. Natural logarithm of mu (the relative inactivation rate) and M (time constant) were fitted with linear regression model. The kinetic models were validated at 59 degrees C and 64 degreeeC.
Results:
We established one first-level model and one secondary-level model to predict the inactivation rate. In addition, we validated the accuracy and deviation of the models to guarantee their feasibility.
Conclusion:
The models should be suitable for describing the survival of L. monocytogenes in ground beef at different temperatures, which are helpful for the control of the pathogens.
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