The effects of four packaging systems and storage times on the survival of Listeria monocytogenes in shelf-stable smoked pork and beef sausage sticks and whole muscle turkey jerky

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dc.contributor.author Lobaton-Sulabo, April Shayne S.
dc.date.accessioned 2012-07-24T20:33:57Z
dc.date.available 2012-07-24T20:33:57Z
dc.date.issued 2012-07-24
dc.identifier.uri http://hdl.handle.net/2097/14081
dc.description.abstract To validate how packaging and storage reduces Listeria monocytogenes (Lm) on whole muscle turkey jerky and smoked sausage sticks, four packaging systems, including heat seal (HS), heat seal with oxygen scavenger (HSOS), nitrogen flushed with oxygen scavenger (NFOS), and vacuum (VAC), and four ambient temperature storage times were evaluated. Commercially available whole turkey jerky and pork and beef smoked sausage sticks were inoculated with Lm using a dipping or hand-massaging method, respectively. There was no interaction on packaging and storage time on Lm reduction on smoked sausage sticks and an Lm log reduction of >2.0 log CFU/cm[superscript]2 was achieved in smoked sausage sticks packaged in HS, HSOS, and VAC. A >2.0 log CFU/cm[superscript]2 reduction was achieved after 24 h of ambient temperature storage, regardless of package type. NFOS was less effective in reducing Lm by more than 0.5 log CFU/cm[superscript]2 compared to HS, HSOS or VAC. After 30 d of ambient storage, Lm had been reduced by 3.3 log CFU/cm[superscript]2 for all packaging environments. In turkey jerky, Lm reduction was affected by the interaction of packaging and storage time. HS, HSOS, NFOS, or VAC in combination with 24, 48, or 72 h ambient temperature storage achieved <1.0 log CFU/cm[superscript]2. After 30 d at ambient temperature storage, Lm was reduced by >2.0 log CFU/cm[superscript]2 in HS and VAC, and could serve as a post-lethality treatment. Alternatively, processors could package turkey jerky in HSOS or NFOS in combination with 30 d ambient storage period as an antimicrobial process. Very little data has been published describing how packaging atmospheres affects Lm survival in RTE meat. The mechanism for Lm reduction under these conditions is not fully understood and additional research is needed. en_US
dc.language.iso en_US en_US
dc.publisher Kansas State University en
dc.subject Packaging en_US
dc.subject Listeria monocytogenes en_US
dc.subject Jerky en_US
dc.subject Shelf-stable en_US
dc.subject Sausage sticks en_US
dc.subject Storage en_US
dc.title The effects of four packaging systems and storage times on the survival of Listeria monocytogenes in shelf-stable smoked pork and beef sausage sticks and whole muscle turkey jerky en_US
dc.type Thesis en_US
dc.description.degree Master of Science en_US
dc.description.level Masters en_US
dc.description.department Department of Food Science en_US
dc.description.advisor Elizabeth A. E. Boyle en_US
dc.subject.umi Food Science (0359) en_US
dc.date.published 2009 en_US
dc.date.graduationmonth December en_US


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