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Reduction of Listeria monocytogenes in precooked vacuum-packaged beef using postpackaging pasteurization.

Author(s) : COOKSEY D. K., KLEIN B. P., MCKEITH F. K., BLASCHEK H. P.

Type of article: Article

Summary

Precooked beef loin chunks were inoculated separately with three strains of Listeria monocytogenes (Scott A, 101M, and 103M). Uninoculated chunks served as controls. All chunks were vacuum packaged after inoculation. Half were not pasteurized, and half were pasteurized in 85 deg C water for 16 minutes. All samples were stored at 4 deg C for up to 85 days and examined periodically. Pasteurization reduced all microflora and significantly reduced populations of three strains of L. monocytogenes on the surface and in the broth of the precooked beef chunks for 85 days of refrigerated storage as determined by direct plating procedures.

Details

  • Original title: Reduction of Listeria monocytogenes in precooked vacuum-packaged beef using postpackaging pasteurization.
  • Record ID : 1994-3599
  • Languages: English
  • Source: Journal of Food Protection - vol. 56 - n. 12
  • Publication date: 1993/12
  • Document available for consultation in the library of the IIR headquarters only.

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