Lobaton-Sulabo, A.Uppal, K.Getty, Kelly J. K.Boyle, Elizabeth A. E.Harper, N.Barry, B.Higgins, James J.2011-03-302011-03-302011-03-30http://hdl.handle.net/2097/8157Following several outbreaks involving Listeria monocytogenes in ready-to-eat meat and poultry products, the United States Department of Agriculture Food Safety and Inspection Service required that processors of these products implement post-processing intervention strategies for controlling L. monocytogenes. The USDA defines a postlethality treatment as a process that reduces L. monocytogenes by at least 1 log. Research has shown that packaging can generate a 1 log L. monocytogenes reduction following 1 or more weeks of storage at room temperature. The objective of our study was to determine the effect of packaging system and storage time on reducing L. monocytogenes in shelf-stable kippered beef steak.BeefListeria monocytogenesSteaksHeat sealNitrogenVacuum packageConference paper