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Effect of preinoculation growth media and fat levels on thermal inactivation of a serotype 4b strain of Listeria monocytogenes in frankfurter slurries


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Schultze, KK, Linton, RH, Cousin, MA, Luchansky, JB and Tamplin, ML 2007 , 'Effect of preinoculation growth media and fat levels on thermal inactivation of a serotype 4b strain of Listeria monocytogenes in frankfurter slurries' , Food Microbiology, vol. 24, no. 4 , pp. 352-361 , doi: 10.1016/

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Preinoculation growth conditions and fat levels were evaluated for effects on the heat resistance of Listeria monocytogenes strain MFS 102 in formulated frankfurter slurries and on frankfurter surfaces. Comparison of linear inactivation rates (D-values) for cells heated in
frankfurter slurry showed that growth conditions were significant (P<0.05) factors affecting subsequent thermal resistance. The average D60C-values for the five preinoculation growth media tested from most resistant to least heat resistant were: tryptic soy broth with 0.6%
yeast extract (TSBYE) (2.2 min) and 8.5% fat slurry (2.2 min), followed by 23% fat slurry (1.7 min) and 11% fat slurry (1.7 min), and then TSYBE with quaternary ammonium compounds added (TSBYE+Q) (1 min). The fat level in the frankfurter heating media also had a significant (P<0.05) effect on the thermal death rate of L. monocytogenes. Cells heated in 8.5% fat slurry had a significantly higher
(P<0.05) D60C-value (2.2 min) than those heated in 11% fat (1.0 min) and 23% fat slurry (0.9 min). Growth media (TSBYE, 8.5% fat slurry, and TSBYE+Q), and fat level (15% and 20%), however, were not significant factors (P>0.05) affecting thermal inactivation rates on frankfurter surfaces. Heat inactivation rates were consistently higher on frankfurter surfaces compared to similar treatments
done in frankfurter slurry. On frankfurter surfaces, a 2.3- to 5.1-log10 reduction was achieved after 15 min depending on frankfurter surface type. The time necessary to achieve a 3-log10 reduction using post-processing pasteurization of frankfurters in a hot water-bath at 60C almost doubled for cells grown in TSBYE and heated in 23% fat frankfurter slurry (19.6 min) versus cells grown and heated in
8.5% fat frankfurter slurry (10.8 min).

Item Type: Article
Authors/Creators:Schultze, KK and Linton, RH and Cousin, MA and Luchansky, JB and Tamplin, ML
Keywords: Listeria monocytogenes, frankfurters, thermal inactivation
Journal or Publication Title: Food Microbiology
ISSN: 0740-0020
DOI / ID Number: 10.1016/
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