Growth of Listeria Monocytogenes in Traditional Austrian Meat Jelly Products

Abstract

Individual components of a traditional meat jelly (cooked meat chunks, gelatin and preboiled vegetable) with differences in pH and aw can constitute a niche for the multiplication of Listeria. Listeria monocytogenes counts remained stable in jelly over 21 days at 2 and 8°C, whereas in meat and vegetables, a >1 log10 unit increase was observed after 7 days at 2°C (or >5 log10 at 8°C). In the composed product, Listeria numbers remained stable at 2°C (21 days), but increased more than 1 log10 during 7 days at 8°C. Improving safety of jellied meat by lowering pH is discussed.