Study the effect of thermal treatment on Listeria monocytogenes isolated bacteria in Thamar province/Yaman

Study the effect of different thermal treatment on Listeria monocytogenes survival in applied studies. For this object, isolate was used from Red meat source. The preservation of meat at (4 oC) had no major effect on isolation of Listeria monocytogenes, also when we kept samples at a room temperature of (21oC). Whereas the isolation of Listeria monocytogenes from preservation samples at (-18oC) were stopped after the sixth weeks. The isolation rate was decreased in the infected cooked meat pieces at the temperature of (75oC) for a period of 15 minutes, nonetheless the isolation was completely stopped in the infected meat pieces at (75oC) for 5 minutes by cooking with Dry heat (Microwaves).