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P. Rosset, M. Cornu, V. Noel, E. Morelli and G. Poumeyrol, “Time-temperature Profiles of Chilled Ready-to-eat Foods in School Catering and Probabilistic Analysis of Listeria monocytogenes Growth,” International Journal of Food Microbiology, Vol. 96, No. 1, 2004, pp. 49-59. doi:10.1016/j.ijfoodmicro.2004.03.008

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.