text: Heatin' at a slow rise, we suspect
  Thermotolerance enhanced, Listeria in check
  Anaerobic environments, they facilitate
  Resuscitation of heat-injured cells, don't hesitate
  
  Concerns arise 'bout L. monocytogenes survivin'
  In minimally preserved products, we strivin'
  Rapid heatin', slow heatin', let's see
  How it affects L. monocytogenes in sous vide beef
  
  At 56, 60, and 64 degrees C
  We examined the survival, let's see what we see
  No statistically significant difference, can't you see?
  Between the heatin' regimes, it's a mystery
  
  Beef with a low pH, 5.6, that's the deal
  Little to no effect, it's not a big ordeal
  Heat shock-induced thermotolerance is the key
  L. monocytogenes adaptin', that's what we see