Efecto de tiempo y temperatura de cocción en chorizo inoculados artificialmente con Listeria monocytogenes
Effect of cooking time and temperature on sausages artificially inoculated with Listeria monocytogenes. Objective. To find whetherthe cooking times traditionally used by consumers are enough to inactivate Listeria monocytogenes artificially inoculated into sausages.Materials and methods. A survey as...
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Pontificia Universidad Javeriana
2009-12-01
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| Series: | Universitas Scientiarum |
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| Online Access: | http://revistas.javeriana.edu.co/index.php/scientarium/article/view/1390/852 |
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| author | Ana K. Carrascal-Camacho Marcela Mercado-Reyes Silvia Nataly Molina-Moreno |
| author_facet | Ana K. Carrascal-Camacho Marcela Mercado-Reyes Silvia Nataly Molina-Moreno |
| author_sort | Ana K. Carrascal-Camacho |
| collection | DOAJ |
| description | Effect of cooking time and temperature on sausages artificially inoculated with Listeria monocytogenes. Objective. To find whetherthe cooking times traditionally used by consumers are enough to inactivate Listeria monocytogenes artificially inoculated into sausages.Materials and methods. A survey asking about sausage cooking habits was completed with 50 housewives. We analyzed 60 samples ofsausages previously inoculated with 103 CFU g-1 from a pool of 5 strains of L. monocytogenes, then the cooking procedures described inthe survey were applied to the samples, and counting was done immediately after. Additionally, a complementary test was carried out byinoculating 20 samples of sausages with 103 CFU g-1 and exposing them to 72 oC and 73 oC for 30 seg. Results. The survey showed that15 minute boiling and 5 minute frying are the most frequent ways of preparing sausages by consumers. We established that the time andcooking conditions used in our assay had a statistically significant effect (p: 0.016) on the inoculated samples. In the complementary assay,statistical data (p: 0.0001) indicated that internal temperatures of 73 oC are enough to inactivate the pathogen at an industrial scale.Conclusion. Cooking by 15 minute boiling and 5 minute frying are enough to inactive concentrations of 103 g-1 of Listeria monocytogenesartificially inoculated into sausages. |
| format | Article |
| id | doaj-art-93a435aa51c24d72bebc0ca76aaaf106 |
| institution | OA Journals |
| issn | 0122-7483 2027-1352 |
| language | English |
| publishDate | 2009-12-01 |
| publisher | Pontificia Universidad Javeriana |
| record_format | Article |
| series | Universitas Scientiarum |
| spelling | doaj-art-93a435aa51c24d72bebc0ca76aaaf1062025-08-20T02:10:10ZengPontificia Universidad JaverianaUniversitas Scientiarum0122-74832027-13522009-12-01142-3198205Efecto de tiempo y temperatura de cocción en chorizo inoculados artificialmente con Listeria monocytogenesAna K. Carrascal-CamachoMarcela Mercado-ReyesSilvia Nataly Molina-MorenoEffect of cooking time and temperature on sausages artificially inoculated with Listeria monocytogenes. Objective. To find whetherthe cooking times traditionally used by consumers are enough to inactivate Listeria monocytogenes artificially inoculated into sausages.Materials and methods. A survey asking about sausage cooking habits was completed with 50 housewives. We analyzed 60 samples ofsausages previously inoculated with 103 CFU g-1 from a pool of 5 strains of L. monocytogenes, then the cooking procedures described inthe survey were applied to the samples, and counting was done immediately after. Additionally, a complementary test was carried out byinoculating 20 samples of sausages with 103 CFU g-1 and exposing them to 72 oC and 73 oC for 30 seg. Results. The survey showed that15 minute boiling and 5 minute frying are the most frequent ways of preparing sausages by consumers. We established that the time andcooking conditions used in our assay had a statistically significant effect (p: 0.016) on the inoculated samples. In the complementary assay,statistical data (p: 0.0001) indicated that internal temperatures of 73 oC are enough to inactivate the pathogen at an industrial scale.Conclusion. Cooking by 15 minute boiling and 5 minute frying are enough to inactive concentrations of 103 g-1 of Listeria monocytogenesartificially inoculated into sausages.http://revistas.javeriana.edu.co/index.php/scientarium/article/view/1390/852listeriosisraw sausagesthermoresistance |
| spellingShingle | Ana K. Carrascal-Camacho Marcela Mercado-Reyes Silvia Nataly Molina-Moreno Efecto de tiempo y temperatura de cocción en chorizo inoculados artificialmente con Listeria monocytogenes Universitas Scientiarum listeriosis raw sausages thermoresistance |
| title | Efecto de tiempo y temperatura de cocción en chorizo inoculados artificialmente con Listeria monocytogenes |
| title_full | Efecto de tiempo y temperatura de cocción en chorizo inoculados artificialmente con Listeria monocytogenes |
| title_fullStr | Efecto de tiempo y temperatura de cocción en chorizo inoculados artificialmente con Listeria monocytogenes |
| title_full_unstemmed | Efecto de tiempo y temperatura de cocción en chorizo inoculados artificialmente con Listeria monocytogenes |
| title_short | Efecto de tiempo y temperatura de cocción en chorizo inoculados artificialmente con Listeria monocytogenes |
| title_sort | efecto de tiempo y temperatura de coccion en chorizo inoculados artificialmente con listeria monocytogenes |
| topic | listeriosis raw sausages thermoresistance |
| url | http://revistas.javeriana.edu.co/index.php/scientarium/article/view/1390/852 |
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