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Survival of pathogenic bacteria on pork loins as influenced by hot processing and packaging.

Author(s) : LAACK R. L. J. M. van, JOHNSON J. L., PALEN C. J. N. M. van der, SMULDERS F. J. M., SNIJDERS J. M. A.

Type of article: Article

Summary

The impact of hot and cold processing on the survival and/or growth of Salmonella, Listeria monocytogenes, pathogenic Yersinia enterocolitica, Aeromonas hydrophila, and Campylobacter spp on inoculated pork loins was studied. Loin pieces were inoculated with pathogen-containing feces, then vacuum packaged directly after hot boning (hot packaging), vacuum packaged after chilling for 1 day, or left unpackaged. Pathogen numbers were assayed after storage at 1 more or less 1 deg C, for 0, 1, 2, 5, and 9 days. Results are given in the article.

Details

  • Original title: Survival of pathogenic bacteria on pork loins as influenced by hot processing and packaging.
  • Record ID : 1994-2365
  • Languages: English
  • Source: Journal of Food Protection - vol. 56 - n. 10
  • Publication date: 1993/10
  • Document available for consultation in the library of the IIR headquarters only.

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