TABLE 2.
Comparison between observed responses of Listeria monocytogenes in various RTE meat products from published studies, including a final research report, and probabilities of growth predicted by the model developed in this studya
| Productc | Temp (°C) | LA (%) | DT (min) | Observed responseb | Ppred | Reference |
|---|---|---|---|---|---|---|
| Bologna | 10 | 2.5 | 2 | NG | 0.03 | 5 |
| 7 | 2 | 0.5 | G | 0.99 | 24 | |
| 4 | 2.5 | 1 | G | 0.13 | 23 | |
| Frankfurters | 7 | 2 | 0.5 | G | 0.95 | 24 |
| Frankfurters (TSBYE) | 10 | 2.5 | 2 | G | 0.76 | 6 |
| Frankfurters (SSH) | 10 | 2.5 | 2 | G | 0.76 | 6 |
| Frankfurters (BIO) | 10 | 2.5 | 2 | G | 0.76 | 6 |
| Frankfurters | 10 | 2.5 | 2 | G | 0.76 | 1 |
a
LA, lactic acid concentration; DT, dipping time; Ppred, predicted probability of growth.
b
G, growth; NG, no growth.
c
TSBYE, samples inoculated with cells grown planktonically in tryptic soy broth plus 0.6% yeast extract; SSH, samples inoculated with cells grown planktonically in a smoked sausage homogenate; BIO, samples inoculated with detached cells from biofilms formed on stainless steel coupons.