Originally Posted by GrillingFool
Ah! So if our fridge is at 40 or below, this thread is pointless!
(I am devil's advocating here, trying to remind us all that many if not most of these
Induce Fear style threads and informational posts are dealing with Extremes and Worst Case Scenarios. Common sense and thoughtfulness should keep us all safe, even if we don't follow the recommendations exactly. devil's advocating is a bad habit of mine.)
Oh I should stop this..
... one day, one week, two weeks.. if you can't eat it sooner, that's cool. LOL
Have your fun. No sense looking up facts!
Before the 1980's most problems associated with disease caused by Listeria
were related to cattle or sheep. This changed with food related outbreaks in Nova Scotia, Massachusetts, California and Texas. As a result of its widespread distribution in the environment, its ability to survive long periods of time under adverse conditions, and its ability to grow at refrigeration temperatures, Listeria
is now recognized as an important food-borne pathogen.
Immunocompromised humans such as pregnant women or the elderly are highly susceptible to virulent Listeria
. Listeria monocytogenes
is the most consistently pathogenic species causing listeriosis. In humans, ingestion of the bacteria may be marked by a flu-like illness or symptoms may be so mild that they go unnoticed. A carrier state can develop. Death is rare in healthy adults; however, the mortality rate may approximate 30 percent in the immunocompromised, new born or very young.
As mentioned earlier Listeria monocytogenes
is a special problem since it can survive adverse conditions. It can grow in a pH range of 5.0-9.5 in good growth medium. The organism has survived the pH 5 environment of cottage cheese and ripening cheddar. It is salt tolerant surviving concentrations as high as 30.5 percent for 100 days at 39.2 degrees F, but only 5 days if held at 98.6 degrees F. The key point is that refrigeration temperatures don not stop growth of Listeria. It is capable of doubling in numbers every 1.5 days at 39.5 degrees F.
Since high heat, greater than 170 degrees F, will inactivate the Listeria organisms, post-process contamination from environmental sources then becomes a critical control point for many foods. Since Listeria
will grow slowly at refrigeration temperatures, product rotation becomes even more important.