Survival of Listeria monocytogenes in experimental chorizos

Carrie M. Hew, Maha N. Hajmeer, Thomas B Farver, James M. Glover, Dean O. Cliver

Research output: Contribution to journalArticle

23 Citations (Scopus)

Abstract

Chorizos - Mexican-style raw-meat sausages - are a concern in California because their production in small ethnic food markets is unregulated. Their formulation may cause them to appear cooked to the consumer, who may eat the raw sausage without prior proper cooking. Bacterial pathogens in such products may cause illness or even death. Survivability of Listeria monocytogenes in chorizos was evaluated under different storage conditions selected on the basis of an initial survey of uninspected chorizos in California. Sausages were formulated to five different initial water activity (aw) levels (0.85, 0.90, 0.93, 0.95, 0.97), stored under four conditions (refrigeration, "Ref," 6 to 8°C under convective air circulation; room temperature, "RT," 24 to 26°C under convective air circulation; hood, "Hd," 24 to 26°C under forced air circulation; and incubation, "Inc," 30 to 31°C under convective air circulation), and sampled after 1, 2, 4, and 7 days. The initial pH was 4.8 and remained near 5.0 from day 1 of the sampling period. An inoculated-pack study using a five-strain cocktail of L. monocytogenes was performed twice for each initial aw. Results indicated that the three lowest initial aw levels (0.85, 0.90, 0.93) and the Hd and Inc storage conditions were more effective (P ≤ 0.05) at reducing L. monocytogenes levels in chorizos than the two highest initial a w levels (0.95 and 0.97) and the Ref storage condition, irrespective of storage time. These results can provide a scientific basis for guidelines given to uninspected chorizo producers in California and reduce the risk of foodborne illness.

Original languageEnglish (US)
Pages (from-to)324-330
Number of pages7
JournalJournal of Food Protection
Volume68
Issue number2
StatePublished - Feb 2005

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Listeria monocytogenes
sausages
Air
storage conditions
air
chorizo
Refrigeration
Foodborne Diseases
raw meat
traditional foods
Cooking
foodborne illness
refrigeration
water activity
Meat
cooking
ambient temperature
storage time
Guidelines
death

ASJC Scopus subject areas

  • Food Science
  • Applied Microbiology and Biotechnology
  • Biotechnology

Cite this

Hew, C. M., Hajmeer, M. N., Farver, T. B., Glover, J. M., & Cliver, D. O. (2005). Survival of Listeria monocytogenes in experimental chorizos. Journal of Food Protection, 68(2), 324-330.

Survival of Listeria monocytogenes in experimental chorizos. / Hew, Carrie M.; Hajmeer, Maha N.; Farver, Thomas B; Glover, James M.; Cliver, Dean O.

In: Journal of Food Protection, Vol. 68, No. 2, 02.2005, p. 324-330.

Research output: Contribution to journalArticle

Hew, CM, Hajmeer, MN, Farver, TB, Glover, JM & Cliver, DO 2005, 'Survival of Listeria monocytogenes in experimental chorizos', Journal of Food Protection, vol. 68, no. 2, pp. 324-330.
Hew CM, Hajmeer MN, Farver TB, Glover JM, Cliver DO. Survival of Listeria monocytogenes in experimental chorizos. Journal of Food Protection. 2005 Feb;68(2):324-330.
Hew, Carrie M. ; Hajmeer, Maha N. ; Farver, Thomas B ; Glover, James M. ; Cliver, Dean O. / Survival of Listeria monocytogenes in experimental chorizos. In: Journal of Food Protection. 2005 ; Vol. 68, No. 2. pp. 324-330.
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