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.
