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. 1990 Jun;56(6):1584–1587. doi: 10.1128/aem.56.6.1584-1587.1990

Effect of prior heat shock on heat resistance of Listeria monocytogenes in meat.

J M Farber 1, B E Brown 1
PMCID: PMC184475  PMID: 2116757

Abstract

The effect of prior heat shock on the thermal resistance of Listeria monocytogenes in meat was investigated. A sausage mix inoculated with approximately 10(7) L. monocytogenes per g was initially subjected to a heat shock temperature of 48 degrees C before being heated at a final test temperature of 62 or 64 degrees C. Although cells heat shocked at 48 degrees C for 30 or 60 min did not show a significant increase in thermotolerance as compared with control cells (non-heat shocked), bacteria heat shocked for 120 min did, showing an average 2.4-fold increase in the D64 degrees C value. Heat-shocked cells shifted to 4 degrees C appeared to maintain their thermotolerance for at least 24 h after heat shock.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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