English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The USDA Food Safety and Inspection Service has issued a “zero tolerance” for Listeria monocytogenes in ready-to-eat meat and poultry products. The Food Safety and Inspection Service recommends that consumers “Reheat [hotdogs] until steaming” to reduce the risk of listeriosis. We evaluated L. monocytogenes survival on inoculated frankfurters after reheating using common, in-home consumer practices. Frankfurters were inoculated with a six-strain mixture of L. monocytogenes to an initial level of approximately 10 colony forming units (CFU)/gram. Eight inoculated franks for each treatment were cooked using boiling water, a conventional electric oven, or a microwave oven. L. monocytogenes recovery was calculated after plating on Modified Oxford Agar and Tryptose Phosphate Agar. L. monocytogenes reductions were 3.2 log10 CFU/gram on franks microwaved with or without water for 60 seconds or cooked in a conventional electric oven at 500°F for 2 or 5 minutes. Franks cooked in boiling water for 30 and 60 seconds achieved reductions of 4.3 and 4.9 log10 CFU/gram, respectively. Franks wrapped in a paper napkin and microwaved for 60 seconds resulted in a 6.8 log10 CFU/gram reduction, the most effective consumer reheating protocol.

Evaluation of consumer reheating methods for destruction of Listeria monocytogenes in frankfurters