Observations on survival and thermal inactivation of Listeria monocytogenes in ravioli

Listeria monocytogenes survived in meat, cheese and egg ravioli stored at 5°C for 14 d. Ravioli were considered edible for the first 9 d of storage. Initial L. monocytogenes populations of 3 × 105 cfu/g of ravioli were reduced to non‐detectable levels after heat treatment simulating that which would be used by the consumer.