Effect of a post-packaging pasteurization process on inactivation of a Listeria innocua surrogate in meat products
Tóm tắt
Effects of surface pasteurization on inactivation of Listeria innocua were investigated. Surface temperature, monitored during post-packaging pasteurization, was used to predict the lethality of L. monocytogenes. Temperatures reached 70°C for lean and fat sausages within 9 min of treatment. An inoculation study validated the efficacy of post-processing and the thermal lethality of L. monocytogenes. Pre-cooked sausage and ham, inoculated with approximately 107 CFU/cm2 of L. innocua, were heated to a surface temperature of 70°C. Numbers of L. innocua were reduced by 7 log on surface-inoculated sausage. Guidelines for safe, ready-to-eat meat products are provided for small scale meat processors.
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