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Heat Resistance of Listeria monocytogenes in Vegetables: Evaluation of Blanching Processes

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Abstract:

The heat resistance of a Listeria monocytogenes composite (serotypes 1/2a, 1/2b, and 4b) was determined in fresh broccoli florets, sweet green peppers, onions, mushrooms, and peas using an end-point procedure in polyester pouches. The heat resistance of L. monocytogenes was higher in peas (D 60°C = 1.0 min) and mushrooms (D 60°C = 0.7 min) than in other vegetables tested (D 60°C in onions = 0.2 min) and was highest when cells were subjected to starvation before the thermal death time experiments (D 60°C of starved L. monocytogenes in mushrooms = 1.6 min). The results showed that blanching can be used as an antilisterial treatment (inactivation of 5 logs of L. monocytogenes) when the cold spot of vegetables is treated for at least 10 s at 75°C or instantaneously (<1 s) at temperatures above 82°C.

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Document Type: Research Article

Affiliations: Center for the Development of Research Policy & New Technologies, National Food Processors Association, 1350 I Street N.W., Suite 300, Washington, D.C. 20005, USA

Publication date: March 1, 2001

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