Inactivation kinetics of <i>Listeria monocytogenes</i> and <i>Salmonella enterica</i> on specialty mushroom garnishes based on ramen soup broth temperature.

ABSTRACT: Recent listeriosis and salmonellosis outbreaks in the U.S. have been associated with consumption of specialty mushrooms, including enoki and wood ear. These mushrooms are commonly consumed in Asian dishes such as ramen noodle soup and are often used as raw garnishes. No current guidelines exist for the serving temperature of ramen broth in restaurants for safety. The objective of this study was to evaluate the inactivation of both Listeria monocytogenes and Salmonella enterica on enoki and wood ear mushrooms based on the ramen broth temperature. Fresh mushrooms were chopped into pieces, inoculated with four-strain cocktails of L. monocytogenes or S. enterica, dried at ambient conditions for 30 min, then placed into bowls. Ramen broth (i.e., pork bone broth, Tonk

SUBMITTER: Salazar JK 

PROVIDER: S-EPMC11652501 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature