Abstract
Following several outbreaks involving Listeria monocytogenes in ready-to-eat meat and poultry products, the United States Department of Agriculture Food Safety and Inspection Service required that processors of these products implement post-processing intervention strategies for controlling L. monocytogenes. The USDA defines a postlethality treatment as a process that reduces L. monocytogenes by at least 1 log. Research has shown that packaging can generate a 1 log L. monocytogenes reduction following 1 or more weeks of storage at room temperature. The objective of our study was to determine the effect of packaging system and storage time on reducing L. monocytogenes on shelf-stable whole muscle jerky.
Keywords: Cattlemen's Day, 2010, Kansas Agricultural Experiment Station contribution, no. 10-170-S, Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service), 1029, Beef Cattle Research, 2010 is known as Cattlemen's Day, Beef, Listeria monocytogenes, Beef jerky
How to Cite:
Lobaton-Sulabo, A., Axman, T., Getty, K. J., Boyle, E. A., Harper, N., Uppal, K., Barry, B. & Higgins, J. J., (2010) “Packaging systems and storage times serve as post-lethality treatments for Listeria monocytogenes on whole muscle beef jerky”, Kansas Agricultural Experiment Station Research Reports 1(1), 129-130. doi: https://doi.org/10.4148/2378-5977.2921
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