Food Science and Biotechnology

, Volume 27, Issue 2, pp 599–605 | Cite as

Growth behavior comparison of Listeria monocytogenes between Type strains and beef isolates in raw beef

  • So-Yeon Lee
  • Ki-Hyun Kwon
  • Changhoon Chai
  • Se-Wook Oh
Article
  • 22 Downloads

Abstract

This study was conducted to compare the growth parameters of Listeria monocytogenes between beef isolates and Type strains in raw beef. Beef was artificially inoculated with 3 Log CFU/g levels and growth was measured during storage at various temperatures (5–25 °C) using conventional plating methods. The R2 value for lag time (λ) and specific growth rate (μ) were determined using modified-Gompertz model, which were greater than 0.98 at all storage temperature except at 5 °C. B f , A f , and RMSE showed acceptable ranges, showed that the models are suitable for the modeling the growth of L. monocytogenes. At all temperatures, the λ of L. monocytogenes beef isolates was shorter than that of the L. monocytogenes Type strains, and the μ of beef isolates was higher than that of Type strains. These results showed that growth pattern prediction of beef inoculated with L. monocytogenes beef isolates gives more actual results than with Type strains.

Keywords

Beef Predictive modeling Isolates Growth parameter Listeria monocytogenes 

Notes

Acknowledgements

This study was supported by a program of High Value-added Food Technology Development of Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) funded by the Ministry of Agriculture, Food and Rural Affairs (MAFRA) (Grant No. 313032-03-2-HD020).

Author’s contribution

So-Yeon Lee: Execution of experiment, and preparation of manuscript; Gi-Hyeon Gwon: Discussion of the results; Changhoon Chai: Discussion of results relating to shelf life; Se-Wook Oh: Advice for the study.

Compliance with ethical standards

Competing interest

The authors declare that have no competing interests.

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2017

Authors and Affiliations

  1. 1.Department of Food and NutritionKookmin UniversitySeoulRepublic of Korea
  2. 2.Korea Food Research InstituteBundang-guRepublic of Korea
  3. 3.Division of Applied ScienceKangwon National UniversityChuncheonRepublic of Korea

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