Effect of different dry aging temperatures on Listeria innocua as surrogate for Listeria monocytogenes

Author(s)

Muniz da Silva, Astrid Caroline ^[1] ; Pena, Pamela de Oliveira ^[1] ; Pflanzer Junior, Sergio Bertelli ^[1] ; do Nascimento, Maristela da Silva ^[1]

Affiliation

^[1] Campinas Univ, Fac Food Engn, Dept Food Technol, BR-13083862 Campinas, SP - Brazil

• Document type: Journal article
• Source: MEAT SCIENCE; v. 157, NOV 2019.
• Web of Science Citations: 1

Abstract

The objective of this study was to evaluate the effect of different dry aging temperatures on the behavior of Listeria innocua used as a surrogate of L. monocytogenes. The process was performed in boneless loin pieces for up to 42 days at 2 and 8 degrees C. The behavior of L. innocua was influenced by the temperature, aging time, and the water activity of the beef surface (P < .05). After 42 days, reductions of 2.38 and 3.37 log cfu/g were obtained on the beef surface aged at 2 and 8 degrees C, respectively. According to data predicted by the Weibull model, the samples aged at 2 degrees C would achieve a 4-log reduction with twice the time required for the process at 8 degrees C. After trimming, 66.7% of the samples aged at 2 degrees C were positive for L. innocua, whereas at 8 degrees C the rate was 33.3%. Therefore, the results showed that the increase of process time and temperature as well by decrease of the a(w) reduces L. innocua counts. (AU)

• FAPESP's process: 16/02853-9 - BEEF AGING PROCESSES: TECHNOLOGICAL ADVANCES TO IMPLEMENT SYSTEMS AND EVALUATE MEAT QUALITY
• Grantee: Sérgio Bertelli Pflanzer Júnior
• Support Opportunities: Regular Research Grants