Gill, V.S.Thippareddi, H.Phebus, Randall K.Marsden, James L.Kastner, Curtis L.2010-08-062010-08-062010-08-06http://hdl.handle.net/2097/4529We 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.BeefPost-processing pasteurizationBeef salamiListeria monocytogenesConference paper