Temperature distribution in Spanish domestic refrigerators and its effect on Listeria monocytogenes growth in sliced ready-to-eat ham.

摘要

In order to evaluate the increase of L. monocytogenes concentration during home storage, a low level of the pathogen (<10CFU/g) was inoculated in sliced ham. Two storage temperatures (5 degrees C and 9 degrees C) were selected from a previous study in 33 home refrigerators. Three days of storage or less were necessary to reach the regulated limited concentration (100CFU/g), at both temperatures. When storage time was extended to 5 days, the pathogen achieved risky values (>103CFU/g)