Thermal death times for Listeria monocytogenes in lobster meat

Abstract

Thermal death times were determined for Listeria monocytogenes in cooked lobster meat. Lobster meat was inoculated with 107 cells of L. monocytogenes per g prior to distributing 25 g into pouches. The observed D values at 51.6, 54.4, 57.2, 60.0, and 62.7°C were 97.0, 55.0, 8.30, 2.39, and 1.06 min, respectively, with a z value of 5.0°C. The results of this study would be beneficial to the lobster processing industry by providing useful information upon which to develop parameters for pasteurization to effectively eliminate L. monocytogenes.