TABLE 2.
Changes in thermal resistance of Listeria strains grown to stationary phase at 37°C as a result of cold shock at 0°C for 3 h
| Species | Strain | Origin | Sourcea |
D60 value (min) [mean (SD)]
|
D-value decrease (%) | No. of trials | |
|---|---|---|---|---|---|---|---|
| Control | Cold shock | ||||||
| L. innocua | 2340 | Beef | ERRC | 1.52 (0.01) | 1.20 (0.01) | 26 | 2 |
| L. monocytogenes | V7 | Dairy | ERRC | 1.31 (0.03) | 0.93 (0.02) | 30 | 2 |
| L. monocytogenes | Scott A | Clinical | ERRC | 1.26 (0.10) | 0.79 (0.03) | 37 | 27 |
| L. monocytogenes | S9V5 | Sausage | ERRC | 1.01 (0.05) | 0.76 (0.05) | 25 | 2 |
| L. monocytogenes | H2NG | Beef | ERRC | 0.91 (0.03) | 0.73 (0.04) | 20 | 2 |
| L. monocytogenes | 65102 | Poultry | FSIS | 1.37 (0.03) | 0.97 (0.00) | 29 | 2 |
| L. monocytogenes | 20306 | Pheasant/pork paté | FSIS | 1.27 (0.03) | 0.88 (0.01) | 30 | 2 |
| L. monocytogenes | 20389 | Sliced ham | FSIS | 1.19 (0.01) | 0.91 (0.00) | 24 | 2 |
| L. monocytogenes | 418 | Cooked poultry | FSIS | 1.20 (0.12) | 1.05 (0.00) | 13 | 2 |
| L. monocytogenes | 20169 | Beef/pork frankfurter | FSIS | 1.29 (0.02) | 0.91 (0.01) | 30 | 2 |
a
Sources of strains were the Microbial Food Safety Research Unit, ERRC, USDA, and the Microbiology Division, Office of Public Health & Science, FSIS, USDA.