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Fate of Small Populations of Listeria monocytogenes on Poultry Processed Using Moist Heat

Sandra L Carpenter1, Mark A Harrison1

  • 1Department of Food Science and Technology, University of Georgia, Athens, GA 30602.

Journal of Food Protection
|April 21, 2019
PubMed

Insights

Listeria monocytogenes survived poultry cooking and multiplied during refrigerated storage. This foodborne pathogen can re-establish itself to initial levels, posing a risk even after processing.

Area of Science:

  • Food Microbiology
  • Food Safety
  • Pathogen Survival

Background:

  • Listeria monocytogenes is a significant foodborne pathogen.
  • Poultry processing methods aim to reduce microbial load.
  • Understanding pathogen survival post-processing is crucial for food safety.

Purpose of the Study:

  • To determine the survival and growth of Listeria monocytogenes in cooked poultry.
  • To assess the impact of storage temperature and packaging on Listeria monocytogenes populations.

Main Methods:

  • Chicken breasts inoculated with varying Listeria monocytogenes concentrations.
  • Cooking to an internal temperature of 73.9°C (165°F).
  • Storage at 4°C or 10°C under vacuum or oxygen-permeable packaging.

Main Results:

  • Listeria monocytogenes survived the moist heating cooking process.
  • Significant population increases observed within the first week at 4°C and 3 days at 10°C.
  • Populations re-established to initial levels regardless of storage temperature or packaging.

Conclusions:

  • Moist heating is insufficient to eliminate Listeria monocytogenes from poultry.
  • Refrigerated storage conditions promote Listeria monocytogenes growth.
  • Packaging type did not influence Listeria monocytogenes survival or growth.

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