Saveloy did not grow and fell L.monocytogenes (fermented below detection level during the sausage) and storage time. Coburger ham (raw) packaged in 30% CO2/ 70% N2 or vacuum packaged and held at 32°F (0°C) for 6 weeks B Storage at 16°F culture sustained , K.J., C. W. Donnelly. Listeria L. monocytogenes – (9°C) to 12°F 44-46% injury in the first 24 hours, 1994. Injury, resuscitation monocytogenes survival (11°C) up to 14 however all of the injury was and detection of Listeria days reversible upon thawing. spp. from frozen environments. Food Microbiology. 11 (6) Storage in Storage at -18°C resulted in 87 % El-Kest, Souzan E., Ahmed phosphate buffer death and 79% injury. Stroage at E. Yousef, and Elmer H. for 1 month at -198°C for 1 month resulted in little or Marth. 1991. Fate of -18°C (-0.4°F) or no injury or death. Freezing at -198°C Listeria monocytogenes -198°C (-324.4°F) then storage at -18°C resulted in 60% During Freezing and Frozen (liquid nitrogen) death and 36% injury Storage. Journal of Food Science. 56 (4) 1068-1071 Packaging B Pork white If temperature is below 48°F (9°C) Membré, J., M. Kubaczka, Listeria – and/or pudding or growth rate is predicted by: J. Dubois, and C. Chèné. monocytogenes Storage growth Roulade slices 2004. Temperature effect (both ph 6.2, aw = on Listeria monocytogenes 0.975 and 0.98 If rature is greater than 48°F (9°C) growth in the event of respectively) held growth rate is predicted by: contamination of cooked at temperatures pork products. Journal of between 23°F Food Protection. 67 (3) and 114°F These equations cannot be 463-469. (45.5°C) extrapolated to other pH or aw values.
Saveloy (fermented sausage) and Coburger ham (raw) packaged in 30% CO2/ 70% N2 or vacuum packaged and held at 32°F (0°C) for 6 weeks L.monocytogenes did not grow and fell below detection level during the storage time. B – Listeria monocytogenes survival Storage at 16°F (9°C) to 12°F (11°C) up to 14 days L. monocytogenes culture sustained 44-46% injury in the first 24 hours, however all of the injury was reversible upon thawing. , K.J., C. W. Donnelly. 1994. Injury, resuscitation and detection of Listeria spp. from frozen environments. Food Microbiology. 11 (6) Storage in phosphate buffer for 1 month at -18°C (-0.4°F) or -198°C (-324.4°F) (liquid nitrogen) Storage at -18°C resulted in 87 % death and 79% injury. Stroage at -198°C for 1 month resulted in little or no injury or death. Freezing at -198°C then storage at -18°C resulted in 60% death and 36% injury El-Kest, Souzan E., Ahmed E. Yousef, and Elmer H. Marth. 1991. Fate of Listeria monocytogenes During Freezing and Frozen Storage. Journal of Food Science. 56 (4) 1068-1071 Packaging and/or Storage B – Listeria monocytogenes growth Pork white pudding or Roulade slices (both ph 6.2, aw = 0.975 and 0.98 respectively) held at temperatures between 23°F and 114°F (45.5°C) If temperature is below 48°F (9°C) growth rate is predicted by: If rature is greater than 48°F (9°C) growth rate is predicted by: These equations cannot be extrapolated to other pH or aw values. Membré, J., M. Kubaczka, J. Dubois, and C. Chèné. 2004. Temperature effect on Listeria monocytogenes growth in the event of contamination of cooked pork products. Journal of Food Protection. 67 (3) 463-469.