ShareCombining organic acid treatment with steam pasteurization to eliminate Listeria monocytogenes on fully cooked frankfurters.
Author(s) : MURPHY R. Y., HANSON R. E., JOHNSON N. R., et al.
Type of article: Article
Summary
In this study, 2% acetic acid, 1% lactic acid, 0.1% propionic acid and 0.1% benzoic acid were used along with steam pasteurization in order to prevent contamination with Listeria monocytogenes following cooking. The frankfurters were stored at 4 °C for 19 weeks or at 7 °C for 14 weeks and the treatment was shown to be effective.
Details
- Original title: Combining organic acid treatment with steam pasteurization to eliminate Listeria monocytogenes on fully cooked frankfurters.
- Record ID : 2006-0852
- Languages: English
- Source: Journal of Food Protection - vol. 69 - n. 1
- Publication date: 2006/01
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Microbiology; Listeria; Chilling; Reduction; Sausage; Cooked food; Meat product; Process; Cold storage
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