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Association des traitements à la vapeur et antimicrobiens dans un système d'emballage sous vide pour contrôler les Listeria monocytogenes dans des saucisses de Francfort prêtes à manger.

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

Auteurs : MURPHY R. Y., HANSON R. E., JOHNSON N. R., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Combining antimicrobial and steam treatments in a vacuum-packaging system to control Listeria monocytogenes on ready-to-eat franks.
  • Identifiant de la fiche : 2005-2090
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 70 - n. 2
  • Date d'édition : 03/2005

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