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Combining antimicrobial and steam treatments in a vacuum-packaging system to control Listeria monocytogenes on ready-to-eat franks.

Author(s) : MURPHY R. Y., HANSON R. E., JOHNSON N. R., et al.

Type of article: Article

Summary

This study was to evaluate the effectiveness of steam or steam in combination with an antimicrobial agent to control Listeria monocytogenes on ready-to-eat (RTE) franks. The franks were surface-inoculated with L. monocytogenes and treated with steam or steam in combination with an antimicrobial agent, immediately followed by vacuum-sealing the top films of frank packages (6 franks per package in a single layer). Three log (CFU)/cm2 of reductions were achieved at both the inoculation levels for L. monocytogenes on franks. At an inoculation level of 3 logs, no outgrowth of L. monocytogenes was obtained on the treated franks after storing at 4.4 or 16 °C for a combined 47 days. This study provided an alternative approach for controlling L. monocytogenes in packaged franks.

Details

  • Original title: Combining antimicrobial and steam treatments in a vacuum-packaging system to control Listeria monocytogenes on ready-to-eat franks.
  • Record ID : 2005-2090
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 70 - n. 2
  • Publication date: 2005/03

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