Related Experiment Video
Updated: Jan 25, 2026

Listeria monocytogenes Infection of the Brain
Published on: October 2, 2018
Thermal Death Times for Listeria monocytogenes in Lobster Meat
Ebo Budu-Amoako1, Syed Toora1, Colleen Walton1
1P.E.I. Food Technology Centre, P.O. Box 2000, Charlottetown, Prince Edward Island, Canada, C1A 7N8.
Abstract:
Thermal death times were determined for Listeria monocytogenes in cooked lobster meat. Lobster meat was inoculated with 107 cells of L. monocytogenes per g prior to distributing 25 g into pouches. The observed D values at 51.6, 54.4, 57.2, 60.0, and 62.7°C were 97.0, 55.0, 8.30, 2.39, and 1.06 min, respectively, with a z value of 5.0°C. The results of this study would be beneficial to the lobster processing industry by providing useful information upon which to develop parameters for pasteurization to effectively eliminate L. monocytogenes .
Related Concept Videos
Thermal expansion and Thermal stress: Problem Solving
To solve the problem, first, identify the known and unknown quantities. The initial length (L) of the bridge is 1275 m, the coefficient of linear expansion (α) for steel is 12 x 10-6/°C, and the change in temperature (ΔT) is 55...
Thermal Strain
Thermal Expansion
Thermal Stress
Overview of Cell Death
Cell death was observed in the early 19th century, but there was no experimental evidence to prove it. In 1842, Carl Vogt first discovered cell death in a metamorphic toad; however, it was not termed ‘cell death.’ Scientists discovered different cell death pathways only in the...
Autophagic Cell Death
Autophagy and Apoptosis
Autophagy can activate apoptosis. In normal conditions, the autophagy activating protein Beclin-1 and...

