Steam based post-process pasteurization of beef salami for control of Listeria monocytogenes
dc.citation.epage | 46 | en_US |
dc.citation.spage | 45 | en_US |
dc.contributor.author | Gill, V.S. | |
dc.contributor.author | Thippareddi, H. | |
dc.contributor.author | Phebus, Randall K. | |
dc.contributor.author | Marsden, James L. | |
dc.contributor.author | Kastner, Curtis L. | |
dc.contributor.authoreid | phebus | en_US |
dc.contributor.authoreid | jmarsden | en_US |
dc.contributor.authoreid | ckastner | en_US |
dc.date.accessioned | 2010-08-06T20:34:28Z | |
dc.date.available | 2010-08-06T20:34:28Z | |
dc.date.issued | 2010-08-06T20:34:28Z | |
dc.date.published | 2002 | en_US |
dc.description.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. | en_US |
dc.description.conference | Cattlemen's Day, 2002, Kansas State University, Manhattan, KS, March 1, 2002 | en_US |
dc.identifier.uri | http://hdl.handle.net/2097/4529 | |
dc.publisher | Kansas State University. Agricultural Experiment Station and Cooperative Extension Service | en_US |
dc.relation.isPartOf | Cattlemen’s Day, 2002 | en_US |
dc.relation.isPartOf | Kansas Agricultural Experiment Station contribution; no. 02-318-S | en_US |
dc.relation.isPartOf | Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 890 | en_US |
dc.subject | Beef | en_US |
dc.subject | Post-processing pasteurization | en_US |
dc.subject | Beef salami | en_US |
dc.subject | Listeria monocytogenes | en_US |
dc.title | Steam based post-process pasteurization of beef salami for control of Listeria monocytogenes | en_US |
dc.type | Conference paper | en_US |