Food Protection Trends - November 2012 - (Page 697)

Copyright© 2012, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864 Food Protection Trends, Vol. 32, No. 11, Pages 697–704 Effects of Reheating against Listeria monocytogenes Inoculated on Cooked Chicken Breast Meat Stored Aerobically at 7°C ALIYAR FOULADKHAH, IFIGENIA GEORNARAS and JOHN N. SOFOS* Center for Meat Safety and Quality, Dept. of Animal Sciences, Colorado State University, Fort Collins, CO 80523–1171, USA SUMMARy The presence of Listeria monocytogenes in domestic and foodservice environments has led to increased attention to handling practices during food preparation and storage. The objective of the present study was to evaluate survival and multiplication of L. monocytogenes inoculated on cooked chicken breasts that were stored aerobically at 7°C for 7 days. Reduction of pathogen counts by microwave, domestic oven, and stove top reheating was also evaluated during storage. L. monocytogenes populations had increased from 3.7 ± 0.1 to 7.8 ± 0.2 log CFU/g by 7 days. Microwave oven reheating for 90 s, and stove-top and oven reheating to 70°C internal temperature, reduced pathogen populations to < 0.4–2.6, < 0.4–4.8, and 1.4–5.9 log CFU/g, respectively; numbers of survivors after reheating were higher (P < 0.05) in products stored for more time; up to 7 days. At shorter microwaving times and lower product internal temperatures (stove-top and oven reheating), similar reduction trends were observed, but with higher levels of survivors after the treatment. Although reheating methods in this study reduced L. monocytogenes contamination by 2–5 log CFU/g, growth of the pathogen during previous storage allowed high numbers of cells to survive reheating, especially with storage periods more than 2 days. This indicates that storage period and the type and intensity of reheating need to be considered to ensure safe consumption of leftovers. A peer-reviewed article *Author for correspondence: Phone: +1 970.491.7703; Fax: +1 970.491.0278 E-mail: NOVEMBER 2012 | FOOD PROTECTION TRENDS 697

Table of Contents for the Digital Edition of Food Protection Trends - November 2012

Food Protection Trends - November 2012
Sustaining Members
From Your President
Commentary from the Executive Director
Current Food Safety Knowledge of Registered Dietitians
Effects of Reheating against Listeria monocytogenes Inoculated on Cooked Chicken Breast Meat Stored Aerobically at 7°C
Award Nominations
New Members
What’s Happening in Food Safety
Industry Products
Coming Events
Advertising Index
Journal of Food Protection Table of Contents
Membership Application

Food Protection Trends - November 2012