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Inactivation of Listeria innocua on Frankfurters by Ultraviolet Light and Flash Pasteurization
Author(s) -
Sommers C.H.,
Geveke D.J.,
Pulsfus S.,
Lemmenes B.
Publication year - 2009
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2009.01107.x
Subject(s) - pasteurization , listeria , food science , listeria monocytogenes , chemistry , potassium sorbate , sodium lactate , human decontamination , ultraviolet light , sodium , biology , bacteria , medicine , sugar , organic chemistry , photochemistry , pathology , genetics
Listeria monocytogenes , a psychrotrophic foodborne pathogen, is a recurring postprocess contaminant on ready‐to‐eat meat (RTE) products including frankfurters. Flash (Steam) Pasteurization (FP) and ultraviolet light (254 nm‐UVC) has been shown to reduce levels of L. monocytogenes and L. innocua on frankfurters. In this study, the use of UVC light followed by FP to inactivate L. innocua, a nonpathogenic surrogate for L.monocytogenes , on frankfurters that contained sodium diacetate and potassium lactate (SDA/PL) in a pilot‐plant setting was investigated. Application of UVC (1.0 J/cm 2 ), followed by FP (0.75 s steam/121 °C) resulted in inactivation of 3.19 log L. innocua , while application of UVC (4.0 J/cm 2 ), followed by FP (3 s steam/121 °C) resulted in inactivation of 3.89 log of L. innocua . A refrigerated storage study (8 °C) of frankfurters that contained SDA/PL that were treated with UVC followed by FP revealed the growth of L. innocua was inhibited for approximately 8 wk following application of the interventions. The use of UVC in combination with FP had little effect on frankfurter color and texture. The combination of UVC, FP, and SDA/PL was found to be an effective hurdle process for decontamination of frankfurter surfaces.