Eradicating Listeria monocytogenes from fully cooked franks by using an integrated pasteurization-packaging system

• Published in: Journal of food protection Vol. 68; no. 3; p. 507
• Main Authors: Murphy, R Y, Hanson, R E, Feze, N, Johnson, N R, Scott, L L, Duncan, L K
• Format: Journal Article
• Language: English
• Published: United States 01-03-2005
• Subjects: Animals; Chickens; Colony Count, Microbial; Consumer Product Safety; Food Handling - methods; Food Microbiology; Food Packaging - methods; Hot Temperature; Humans; Listeria monocytogenes - growth & development; Meat Products - microbiology; Meat Products - standards; Taste; Vacuum
• ISSN: 0362-028X
• DOI: 10.4315/0362-028X-68.3.507

Surface pasteurization by applying steam or hot water before or after packaging of processed foods may be used to eliminate pathogens such as Listeria monocytogenes from ready-to-eat meat and poultry products. Surface pasteurization treatment with a mixture of pressurized steam and hot water was integrated into a continuous vacuum-packaging system to reduce L. monocytogenes from fully cooked franks. The franks (2.54 cm diameter by 15.24 cm length) were surface inoculated to contain up to 6 log CFU/cm2 L. monocytogenes. The inoculated franks were treated at 121 degrees C for 1.5 s in an arrangement of six franks per packaging chamber followed by immediate vacuum sealing of the top films of food packages in the same unit. A 3-log CFU/cm2 reduction of L. monocytogenes on fully cooked franks was obtained using the integrated pasteurization-packaging system. The pasteurization depth was 1.27 mm below the surfaces of the franks. This process provides a commercially applicable means of ensuring food safety by effectively eradicating L. monocytogenes from ready-to-eat meat and poultry products at the very last possible step of food packaging before reaching retail consumers.