文章基本信息

标题：Survival of Listeria monocytogenes during Frying of Chicken Burger Patties
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作者：Woan Chwen Wong ; Chai Fung Pui ; Tuan Zainazor Tuan Chilek 等
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2011
卷号：2
期号：5
页码：471-475
DOI：10.4236/fns.2011.25067
出版社：Scientific Research Publishing
摘要：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.
关键词：Listeria monocytogenes; Survival; Frying; Chicken Burger Patties