Survival of Listeria monocytogenes during frying of chicken burger patties
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...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Scientific Research Publishing
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/24161/ http://psasir.upm.edu.my/id/eprint/24161/1/FNS20110500012_49471124.pdf |
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| author | Woan, Chwen Wong Chai, Fung Pui Tuan Chilek, Tuan Zainazor Ahmad, Noorlis Yew, John Huat Tang Nakaguchi, Yoshitsugu Nishibuchi, Mitsuaki Radu, Son |
| author_facet | Woan, Chwen Wong Chai, Fung Pui Tuan Chilek, Tuan Zainazor Ahmad, Noorlis Yew, John Huat Tang Nakaguchi, Yoshitsugu Nishibuchi, Mitsuaki Radu, Son |
| author_sort | Woan, Chwen Wong |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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 con-taminated 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. |
| first_indexed | 2025-11-15T08:39:12Z |
| format | Article |
| id | upm-24161 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T08:39:12Z |
| publishDate | 2011 |
| publisher | Scientific Research Publishing |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-241612016-04-22T08:57:41Z http://psasir.upm.edu.my/id/eprint/24161/ Survival of Listeria monocytogenes during frying of chicken burger patties Woan, Chwen Wong Chai, Fung Pui Tuan Chilek, Tuan Zainazor Ahmad, Noorlis Yew, John Huat Tang Nakaguchi, Yoshitsugu Nishibuchi, Mitsuaki Radu, Son 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 con-taminated 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. Scientific Research Publishing 2011-07 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/24161/1/FNS20110500012_49471124.pdf Woan, Chwen Wong and Chai, Fung Pui and Tuan Chilek, Tuan Zainazor and Ahmad, Noorlis and Yew, John Huat Tang and Nakaguchi, Yoshitsugu and Nishibuchi, Mitsuaki and Radu, Son (2011) Survival of Listeria monocytogenes during frying of chicken burger patties. Food and Nutrition Sciences, 2 (5). pp. 471-475. ISSN 2157-944X; ESSN: 2157-9458 http://www.scirp.org/journal/PaperInformation.aspx?PaperID=5796 10.4236/fns.2011.25067 |
| spellingShingle | Woan, Chwen Wong Chai, Fung Pui Tuan Chilek, Tuan Zainazor Ahmad, Noorlis Yew, John Huat Tang Nakaguchi, Yoshitsugu Nishibuchi, Mitsuaki Radu, Son Survival of Listeria monocytogenes during frying of chicken burger patties |
| title | Survival of Listeria monocytogenes during frying of chicken burger patties |
| title_full | Survival of Listeria monocytogenes during frying of chicken burger patties |
| title_fullStr | Survival of Listeria monocytogenes during frying of chicken burger patties |
| title_full_unstemmed | Survival of Listeria monocytogenes during frying of chicken burger patties |
| title_short | Survival of Listeria monocytogenes during frying of chicken burger patties |
| title_sort | survival of listeria monocytogenes during frying of chicken burger patties |
| url | http://psasir.upm.edu.my/id/eprint/24161/ http://psasir.upm.edu.my/id/eprint/24161/ http://psasir.upm.edu.my/id/eprint/24161/ http://psasir.upm.edu.my/id/eprint/24161/1/FNS20110500012_49471124.pdf |