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PASTEURIZATION OF VACUUM‐SEALED PACKAGES OF SUMMER SAUSAGE INOCULATED WITH LISTERIA MONOCYTOGENES
Author(s) -
ROERING ANN M.,
WIERZBA RACHEL K.,
IHNOT ANNE M.,
LUCHANSKY JOHN B.
Publication year - 1998
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1998.tb00201.x
Subject(s) - listeria monocytogenes , pasteurization , food science , inoculation , listeria , pathogen , microbiology and biotechnology , vacuum packing , strain (injury) , chemistry , biology , bacteria , horticulture , genetics , anatomy
Packages containing chubs of summer sausage were inoculated with about 10 8 cfu/mL of a three‐strain mixture of Listeria monocytogenes and vacuum sealed. The fate of the pathogen was then monitored after pasteurization at 150F (66C), 170F (77C), 190F (88C) and 21 OF (99C) for 0 to 240 s. Pathogen numbers were reduced by about 3 log 10 cfu per gram within 30, 60, or 90s at 21 OF (99C), 190F (88C), or 170F (77C), respectively, whereas numbers were reduced by <2.0 log 10 cfu per gram after 240 s of heating at 150F (66C). The calculated D values were 2.08 min at 150F (66C), 0.84 min at 170F (77C), 0.37 min at 190F (88C), and 0.28 min at 21 OF (99C). These results establish the feasibility of using pasteurization to control L. monocytogenes in packaged summer sausage.