Chapters authored
Modeling the Behavior of Listeria monocytogenes in Meat
This work was conducted to present some studies that show the behavior of Listeria monocytogenes in meat, according to intrinsic and extrinsic factors. The understanding of factors that affect the survival and growth of L. monocytogenes in meat, such as temperature, pH, acid, salt, water activity or modified atmosphere packaging, is crucial to develop strategies for food operators to reduce and prevent Listeria contamination and growth. The knowledge of L. monocytogenes behavior according to its physiological and ecological characteristics, under all probable conditions, will support risk assessors to find strategies to control this ubiquitous bacteria in food industry and food service. The Regulation (EC) No 2073/2005, reviewed by the Regulation (EC) No 1441/2007, does not establish the limits for L. monocytogenes in fresh meat. However, it is generally accepted a level of 100 cells on fresh meat, except for some risk groups. Food business operators and authorities can use predictive microbiology models as important tools to model bacterial growth in quantitative microbial risk assessments.
Part of the book: Listeria Monocytogenes