Fate of Small Populations of Listeria monocytogenes on Poultry Processed Using Moist Heat
The survival of small populations of Listeria monocytogenes on poultry processed using a moist heating method was determined. Various inoculum concentrations (3.2 × 102, 4.8 × 103, and 4.7 × 104) were applied to chicken breasts which were cooked to an internal endpoint temperature of 73.9°C (165°F). After cooking, portions were either vacuum-packaged or wrapped in an oxygen permeable film and stored for up to 4 wk at 4°C or up to 10 d at 10°C. Some Listeria survived the cooking process regardless of the inoculum levels. Significant increases (p<0.05) in the L. monocytogenes population occurred for each inoculum concentration at both storage temperatures within the first sampling period (week 1 for 4°C and day 3 for 10°C). Samples stored at both temperatures were able to re-establish themselves to population levels at or above the initial inoculum. No differences were noted due to packaging.