Desiccation survival of Listeria monocytogenes and other potential foodborne pathogens on stainless steel surfaces is affected by different food soils

Food processing environments are suspected to be the primary source of Listeria monocytogenes contamination of foods. We investigated the survival of L. monocytogenes on stainless steel that was soiled with food components (minced tuna, ground pork, and cabbage) followed by dehydration. Stainless steel coupons were inoculated with 107 CFU/coupon and stored up to 30 days. In comparison with Staphylococcus aureus and Salmonella Typhimurium, L. monocytogenes demonstrated the highest survivability where about 3 log CFU/coupon remained at the end of the experimental period. While survival during the early storage period was markedly affected by both food-component attachment and food type, a long dehydration period diminished the effect of those.