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has been cited by the following article:

• TITLE: The Effects of Heat Shock on the D-Values of Listeria monocytogenes on Selected Seafood Matrices

  AUTHORS: Michael V. Wood, Aswathy Sreedharan, Rachael Silverberg, Alina N. Balaguero, Keith R. Schneider

  KEYWORDS: Listeria monocytogenes, Ready-to-Eat Seafood, Heat Shock, D-Value

  JOURNAL NAME: Advances in Microbiology, Vol.5 No.8, August 5, 2015

  ABSTRACT: With more ready-to-eat foods and increased shelf-lives, prevention of Listeria monocytogenes contamination has become a necessity for the food industry. This study examined the effects of sublethal heat treatment on the decimal reduction time (D-values) of three L. monocytogenes serotypes (1/2a, 1/2b, 4c), and non-pathogenic L. innocua. The D70 (D-value at 70℃) values of heat-shocked (HS) and non-heat-shocked (NHS) Listeria grown in tryptic soy broth (TSB) were determined. The D70 values of HS L. monocytogenes serotype 1/2a and L. innocua were significantly higher compared to NHS cultures, although by 48 h, the values returned to NHS levels. When HS and NHS 1/2a and 1/2b were inoculated on crab meat and cooked shrimp, the D70 values of HS cultures were at least 2-fold higher, compared to when they were grown in TSB. This increase in heat resistance for the HS cultures may be attributed to the protective effect of the seafood matrix itself.