Effect of fat content on survival of Listeria monocytogenes during simulated digestion of inoculated beef frankfurters stored at 7 degrees C.

Potential effects of the fat content of frankfurters on the gastrointestinal survival of Listeria monocytogenes were investigated. At various stages of storage (7 degrees C, up to 55 days), inoculated frankfurters of low (4.5%) and high (32.

Survival of Listeria monocytogenes in a simulated dynamic gastrointestinal model during storage of inoculated bologna and salami slices in vacuum packages.

Listeria monocytogenes counts were determined during storage (82 days, 4 degrees C) in vacuum packages of inoculated bologna and salami slices and after exposure to a simulated dynamic model of the stomach and small intestine. Variables controlled in the model included gastric emptying and gastrointestinal fluid secretion rates, gradual gastric acidification, and intestinal pH maintenance. L.

Differences in survival among 13 Listeria monocytogenes strains in a dynamic model of the stomach and small intestine.

Thirteen Listeria monocytogenes strains were compared for the ability to survive in a dynamic gastrointestinal model. Strains displayed various degrees of susceptibility to gastric acidity; however, strain-to-strain variations became evident mainly after 90 min of exposure (pH 2.0).