FNS  Vol.2 No.5 , July 2011
Survival of Listeria monocytogenes during Frying of Chicken Burger Patties
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.
Cite this paper: nullW. Wong, C. Pui, T. Chilek, A. Noorlis, J. Tang, Y. Nakaguchi, M. Nishibuchi and S. Radu, "Survival of Listeria monocytogenes during Frying of Chicken Burger Patties," Food and Nutrition Sciences, Vol. 2 No. 5, 2011, pp. 471-475. doi: 10.4236/fns.2011.25067.

[1]   B. Lorber, “Listeriosis,” Clinical Infectious Diseases, Vol. 24, No. 1, 1997, pp. 1-9. doi:10.1093/clinids/24.1.1

[2]   M. S. L. Coelho and D. F. Barbosa, “Estudo Comparativo da Qualidade Microbiológica de Hambúrgueres Processados Artesanal e Industrialmente,” Revista Ceres, Vol. 40, No. 229, 1993, pp. 235-241.

[3]   M. J. Torner, M. Castillo, S. Pla and M. J. Hernandorena, “Estudio de la Calidad Sanitaria de Productos cáRnicos Frescos Elaborados en Carnicerías-salchicherías del área de Salud de Xátiva,” Alimentaria, Vol. 33, No. 262, 1995, pp. 27-31.

[4]   C. O. Gill, K. Rahn, K. Sloan and L. M. McMullen, “Assessment of the Hygienic Performances of Hamburger Patty Production Processes,” International Journal of Food Microbiology, Vol. 36, No. 2-3, 1997, pp. 171-178. doi:10.1016/S0168-1605(97)01268-3

[5]   R. B. Tompkin, “Microorganisms in Foods 7, International Commission on Microbiological Specifications for Foods,” Klumer Academics/Plenum Publishers, 2007, pp. 285-309.

[6]   M. H. C. R. Passos and A. Y. Kuaye, “Influence of the Formulation, Cooking Time and Final Internal Temperature of Beef Hamburgers on the Destruction of Listeria monocytogenes,” Food Control, Vol. 13, No. 1, 2002, pp. 33-40. doi:10.1016/S0956-7135(01)00080-9

[7]   S. Buncic, L. Paunovic and D. Radisic, “The Fate of L. monocytogenes in Fermented Sausages and in Vacuum Packaged Frankfurters,” Journal of Food Protection, Vol. 54, No. 6, 1991, pp. 413-417.

[8]   R. C. McKellar, R. Moir and M. Kalab, “Factors Influencing the Survival and Growth of Listeria monocytogenes on the Surface of Canadian Retail Wieners,” Journal of Food Protection, Vol. 57, No. 5, 1994, 387-392.

[9]   K. A. Glass and M. P. Doyle, “Fate of Listeria monocytogenes in Processed Meat Products during Refrigerated Storage,” Applied and Environmental Microbiology, Vol. 55, No. 6, 1989, pp. 1565-1569.

[10]   S. Guyer and T. Jemmi, “Behaviour of Listeria monocytogenes during Fabrication and Storage of Experimentally Contaminated Smoked Salmon,” Applied and Environmental Microbiology, Vol. 57, No. 5, 1991, pp. 1523-1527.

[11]   L. M. Rorvik, M. Yndestad and E. Skjerve, “Growth of Listeria monocytogenes in Vacuum-packed, Smoked Salmon during Storage at 4?C,” International Journal of Food Microbiology, Vol. 14, No. 2, 1991, pp. 111-117. doi:10.1016/0168-1605(91)90097-9

[12]   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.

[13]   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

[14]   M. J. Zhu, A. Mendonca and D. U. Ahn, “Temperature Abuse Affects the Quality of Irradiated Pork Loins,” Meat Science, Vol. 67, No. 4, 2004, pp. 643-649. doi:10.1016/j.meatsci.2004.01.005

[15]   B. Swaminathan and P. Gerner-Smidt, “The Epidemiology of Human Listeriosis,” Microbes and Infection, Vol. 9, No. 10, 2007, pp. 1236-1243. doi:10.1016/j.micinf.2007.05.011

[16]   M. Jevsnik, V. Hlebec and P. Raspor, “Consumers’ Awareness of Food Safety from Shopping to Eating,” Food Control, Vol. 19, No. 8, 2008, pp. 737-745. doi:10.1016/j.foodcont.2007.07.017

[17]   A. W. Kotula, C. M. Chesnut, B. S. Emswiller and E. P. Young, “Destruction of Bacteria in Beef Patties by Cooking,” Journal of Animal Science, Vol. 45, No. 1, 1977, pp. 54-58.

[18]   S. K. Tamminga, R. R. Beumer and E. H. Kampelmacher, “Microbiological Studies on Hamburgers,” Journal of Hygiene, Vol. 88, No. 1, 1982, pp. 125-142. doi:10.1017/S0022172400069989

[19]   J. P. Speirs, A. Anderton and J. G. Anderson, “A Study of the Microbial Content of the Domestic Kitchen,” International Journal of Environmental Health Research, Vol. 5, No. 2, 1995, pp. 109-122. doi:10.1080/09603129509356839

[20]   E. Scott, “Foodborne Disease and Other Hygienic Issues in the Home,” Journal of Applied Bacteriology, Vol. 80, No. 1, 1996, pp. 5-9.