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Application of high hydrostatic pressure to eliminate Listeria monocytogenes from fresh pork sausage.

Author(s) : MURANO E. A., MURANO P. S., BRENNAN R. E., et al.

Type of article: Article

Summary

Ground pork patties were inoculated with 1 billion CFU/g each of three strains of Listeria monocytogenes obtained from the National Animal Disease Center (NADC). Inoculated patties were packaged under vacuum and treated at 414 megapascals (60,000 lb/in2) for up to 60 minutes by high hydrostatic pressure (HHP). Survivors were determined by surface plating onto modified Oxford agar and trypticase soy agar with yeast extract, as well as by the most probable number method using Listeria enrichment broth. Average D values were determined. It is possible to lower these D values with heat treatment and thus obtain good results. Shelf life studies were also conducted, with spoilage levels reached after 5 days storage at 4 °C for controls versus 28 days for treated samples. Sensory evaluation of uninoculated grilled patties showed that panelists could not distinguish between those treated by heat and HHP and untreated controls.

Details

  • Original title: Application of high hydrostatic pressure to eliminate Listeria monocytogenes from fresh pork sausage.
  • Record ID : 2000-0809
  • Languages: English
  • Source: Journal of Food Protection - vol. 62 - n. 5
  • Publication date: 1999/05
  • Document available for consultation in the library of the IIR headquarters only.

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