Abstract
We evaluated the destruction of Listeria monocytogenes on surfaces of artificially inoculated, vacuum-packaged beef salami by steam pasteurization (Stork RMA-Protecon Post-process Pasteurizer). Beef salami was inoculated with L. monocytogenes (initial concentrations of 4.36 log10 CFU/cm2 at the end and 4.49 at the middle), then pasteurized at 185, 194, or 203°F for 2 or 4 min. Only about 0.11 log10 CFU/cm2 (detection limit) L. monocytogenes survived after pasteurization at 203°F for 2 and 4 min, for a "kill rate" of over 99.99%. Post-packaging pasteurization reduces the threat of L. monocytogenes on the surfaces of cooked meat products.
Keywords: Cattlemen's Day, 2002, Kansas Agricultural Experiment Station contribution, no. 02-318-S, Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service), 890, Beef, Post-processing pasteurization, Beef salami, Listeria monocytogenes
How to Cite:
Gill, V., Thippareddi, H., Phebus, R. K., Marsden, J. L. & Kastner, C. L., (2002) “Steam based post-process pasteurization of beef salami for control of Listeria monocytogenes”, Kansas Agricultural Experiment Station Research Reports 1(1), 45-46. doi: https://doi.org/10.4148/2378-5977.1729
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