Thermal Resistance of Listeria monocytogenes in İnegöl Meatballs

Authors: G. ECE SOYUTEMİZ, FİGEN ÇETİNKAYA

Abstract: This study was performed to determine the thermal resistance of L. monocytogenes at different heat treatments in İnegöl meatballs. İnegöl meatballs were divided into three groups. In group I, meatballs were inoculated with 8.0x10^2, 1.9x10^3, 6.0x10^3 and 2.4x10^4 cfu/g L. monocytogenes and then they were cooked at an internal temperature of 85 °C for 4 min. Group II meatballs were inoculated with 1.0x10^2, 2.0x10^2, 8.0x10^2, 5.6x10^5 and 2.0x10^6 cfu/g L. monocytogenes and cooked at an internal temperature of 80 °C for 4 min. In group III, the meatballs were inoculated with 5.6x10^5 and 2.0x10^6 cfu/g L. monocytogenes and cooked at an internal temperature of 63 °C for 30 min. In groups I and II, L. monocytogenes was not determined by direct plating method after cooking process. However, heat injured bacteria were recovered by an enrichment procedure when they were cooked at an internal temperature of 80 °C for 4 min. In group III, L. monocytogenes numbers were reduced by about 3 log cfu/g at 63 °C for 30 min. As a result, it was considered that the cooking process at an internal temperature of 85 °C for 4 min of İnegöl meatballs is sufficient for eliminating L. monocytogenes when it is at =10^{5} cfu/g) of L. monocytogenes, and the meatballs may constitute a risk for foodborne listeriosis, especially in susceptible human hosts.

Keywords: İnegöl meatball, Listeria monocytogenes, heat treatment

Full Text: PDF