Combining Antimicrobial and Steam Treatments in a Vacuum-packaging System to ControlListeria monocytogeneson Ready-to-eat Franks

Autor:	N. R. Johnson, N. Feze, L. L. Scott, R.E. Hanson, Rong Y. Murphy, K. Chappa
Rok vydání:	2005
Předmět:	Listeria monocytogenes law Chemistry medicine Pasteurization Ready to eat Food science Vacuum packing Antimicrobial medicine.disease_cause Single layer Food Science law.invention
Zdroj:	Journal of Food Science. 70:M138-M140
ISSN:	0022-1147
DOI:	10.1111/j.1365-2621.2005.tb07104.x
Popis:	This study was to evaluate the effectiveness of steam or steam in combination with an antimicrobial agent to control Listeria monocytogenes on ready-to-eat (RTE) franks. The franks were surface-inoculated to contain 6 or 3 log10(colony-forming units [CFU])/cm2 of L. monocytogenes and treated with steam or steam in combination with an antimicrobial agent, immediately followed by vacuum-sealing the top films of frank packages (6 franks per package in a single layer). Three log (CFU) /cm2 of reductions were achieved at the both inoculation levels for L. monocytogenes on franks. At an inoculation level of 3 logs, no outgrowth of L. monocytogenes was obtained on the treated franks after storing at 4.4°C or 16°C for a combined 47 d. This study provided an alternative approach for controlling L. monocytogenes in packaged franks.
Databáze:	OpenAIRE
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