Temperature distribution in Spanish domestic refrigerators and its effect on Listeria monocytogenes growth in sliced ready-to-eat ham |
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| Affiliation: | 1. Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USA;2. Poultry Science Department, Mississippi State University, Mississippi State, MS 39762, USA;1. Top Institute Food and Nutrition, Nieuwe Kanaal 9A, 6709 PA Wageningen, The Netherlands;2. Laboratory of Food Microbiology, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands |
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| Abstract: | In order to evaluate the increase of L. monocytogenes concentration during home storage, a low level of the pathogen (<10 CFU/g) was inoculated in sliced ham. Two storage temperatures (5 °C and 9 °C) were selected from a previous study in 33 home refrigerators. Three days of storage or less were necessary to reach the regulated limited concentration (100 CFU/g), at both temperatures. When storage time was extended to 5 days, the pathogen achieved risky values (>103 CFU/g). |
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