Abstract

The efficacy of a saturated steam-based post-process pasteurization system to reduce/ eliminate Listeria monocytogenes on frankfurters was evaluated. Frankfurters were packaged individually or in a single layer format (4 per package, touching). Samples were surface treated with 2% lactic acid, 4% lactic acid, 2% buffered sodium citrate, or 2% buffered sodium lactate, vacuum packaged, and steam pasteurized to end-point surface temperatures of 160, 170 or 180°F using a Townsend Post-Process Pasteurization system (formerly Stork-RMS Protecon). Pasteurization of inoculated single layer franks to surface end point temperature targets of 160, 170, and 180°F resulted in L. monocytogenes reductions (P0.05) were noted between various surface acid treatments applied. Post-process pasteurization of frankfurters (in-package) using the saturated-steambased Townsend system was effective in reducing numbers of L. monocytogenes.

Keywords: Cattlemen's Day, 2003, Kansas Agricultural Experiment Station contribution, no. 03-272-S, Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service), 908, Beef, Steam pasteurization, Frankfurters, Listeria monocytogenes

How to Cite:

Reicks, A., Thippareddi, H., Phebus, R. K., Marsden, J. L. & Kastner, C. L., (2003) “Post-process steam pasteurization of packaged Frankfurters combined with acid/buffer treatments for control of Listeria monocytogenes”, Kansas Agricultural Experiment Station Research Reports 1(1), 56-58. doi: https://doi.org/10.4148/2378-5977.1650