Growth of Listeria Monocytogenes in Traditional Austrian Meat Jelly Products |
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Affiliation: | 1. Institute of Meat Hygiene, University of Veterinary Medicine, Vienna 1210, Austria;2. Chiang Mai University, Chiang Mai 50200, Thailand |
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Abstract: | Individual components of a traditional meat jelly (cooked meat chunks, gelatin and preboiled vegetable) with differences in pH and aw can constitute a niche for the multiplication of Listeria. Listeria monocytogenes counts remained stable in jelly over 21 days at 2 and 8 °C, whereas in meat and vegetables, a >1 log10 unit increase was observed after 7 days at 2 °C (or >5 log10 at 8 °C). In the composed product, Listeria numbers remained stable at 2 °C (21 days), but increased more than 1 log10 during 7 days at 8 °C. Improving safety of jellied meat by lowering pH is discussed. |
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Keywords: | meat jelly pH non-homogeneous meat products |
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