Article citationsMore>>

M. Macrae and D. M. Gibson, “Survival of Listeria monocytogenes in Smoked Salmon,” In: P. Zeuthen, J. C. Cheftel, C. Eriksson, T. R. Gormley, P. Linko and K. Paulus, Eds., Chilled foods: the Revolution in Freshness, Elsevier, London, 1990, pp. 168-174.

has been cited by the following article:

• 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.