TITLE:
Survival of Listeria monocytogenes during Frying of Chicken Burger Patties
AUTHORS:
Woan Chwen Wong, Chai Fung Pui, Tuan Zainazor Tuan Chilek, Ahmad Noorlis, John Yew Huat Tang, Yoshitsugu Nakaguchi, Mitsuaki Nishibuchi, Son Radu
KEYWORDS:
Listeria monocytogenes, Survival, Frying, Chicken Burger Patties
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.2 No.5,
July
7,
2011
ABSTRACT: This study was aimed to determine sufficient frying time to reduce the number of Listeria monocytogenes present in chicken burger patties to non-detectable level which is fit for human consumption. Commercially available chicken burger patties were artificially contaminated with L. monocytogenes at level of approximately 9 log CFU/ml. The contaminated chicken burger patties were cooked for 0, 2, 4, 5, 8, and 10 minutes to determine survival of L. monocyto-genes. Results demonstrated a linear correlation between mean log reduction of L. monocytogenes and frying time. L. monocytogenes was not detected in chicken burger patties that were cooked for 6 minutes and above. As a result from this study, it is suggested that a minimum frying time for burger patties is 6 minutes. This can be treated as a safety measure to avoid consequences of consumption of undercooked burger patties.