357 / 596
19
Table 1: Participation of each Collaborating Laboratory
a
1
Lab
Deli Turkey
a,b
Raw Chicken
Breast Fillet
a,b
1
Y
Y
2
Y
Y
3
Y
Y
4
Y
Y
5
Y
Y
6
Y
Y
7
Y
Y
8
N
Y
9
Y
Y
10
N
Y
11
Y
N
12
Y
Y
13
Y
Y
a
Y= Collaborator analyzed the food type;
a
N= Collaborator did not analyze food type
2
3
4
5
Table 2: Heat-Stress Injury Results
6
7
Matrix
Test Organism
a
CFU/MOX
(Selective Agar)
CFU/TSA
(Non-Selective Agar)
Degree Injury
b
Deli Turkey
Listeriamonocytogenes
ATCC 19115
9.1 x 10
8
2.5 x 10
9
60.8%
Raw Chicken Breast
Fillet
Listeria monocytogenes
ATCC 7644
Not applicable
Not applicable
Raw chicken product is not
heat treated so not
necessary to injure the
cells.
a
ATCC- American Type Culture Collection
8
b
Cultures were heat stressed for 10 minutes at 55
o
C in a recirculating water bath.
9
10
11
12
13
14
15
16
17
18
19
20
21
22
Formatted:
Not Superscript/ Subscript
Formatted:
Indent: Left: 1", First line: 0.5",
Space After: 0 pt, Line spacing: single