Validation of a steam based post-process pasteurization system for control of Listeria monocytogenes in ready-to-eat roast beef
dc.citation.epage | 44 | en_US |
dc.citation.spage | 43 | 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 | 2010-08-06T20:33:53Z | |
dc.date.available | 2010-08-06T20:33:53Z | |
dc.date.issued | 2010-08-06T20:33:53Z | |
dc.date.published | 2002 | en_US |
dc.description.abstract | Listeria monocytogenes has been implicated in outbreaks of illness involving ready-to-eat (RTE) meat products, prompting researchers to look into intervention technologies to reduce or eliminate this risk. In our study roast beef was inoculated with a 5-strain cocktail of Listeria monocytogenes, vacuum-packaged, and then pasteurized at 205°F for 0, 2, 3 or 4 min in a Stork RMS-Protecon Post-Process Pasteurization System. More bacteria were killed as pasteurization time increased. Initial inoculum level was 5.8 log10 CFU/cm2 of product surface area. Pasteurization for 2 min resulted in 2.5 to 2.7 log10 CFU/cm2 reductions. Similar reductions were seen at 3 min. At 4 min pasteurization, L. monocytogenes decreased in roast beef by approximately 4.5 log10 CFU/cm2; over 99.99% had been killed. The Stork steam based system is effective for reducing the risks of L. monocytogenes in RTE roast beef while providing acceptable quality characteristics. | 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/2097/4528 | |
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 | Roast beef | en_US |
dc.subject | Post-packaging | en_US |
dc.subject | Ready-to-eat | en_US |
dc.subject | Steam-Based pasteurization | en_US |
dc.title | Validation of a steam based post-process pasteurization system for control of Listeria monocytogenes in ready-to-eat roast beef | en_US |
dc.type | Conference paper | en_US |