Submitted to: International Congress of Meat Science and Technology Proceedings
Publication Type: Abstract only
Publication Acceptance Date: 4/1/2005
Publication Date: 8/1/2005
Citation: Murphy, R.Y., Hanson, R.E., Feze, N., Johnson, N., Chappa, K., Berrang, M.E. 2005. Combining steam with organic acid treatment to eliminate listeria monocytogenes growth on refrigerated frankfurters. International Congress of Meat Science and Technology Proceedings. T-49. Interpretive Summary:
Technical Abstract: In this study, an organic acid solution, including acetic (2%), lactic (1%), propionic (0.1%), and benzoic acid (0.1%), were combined with steam surface pasteurization to treat frankfurters during vacuum packaging to eliminate potentially post-cook contaminated L. monocytogenes. The thermal lethality of L. monocytogenes by steam was evaluated at an inoculation level of 1 to 6 log 10 CFU/cm2. About 3 log reductions of L. monocytogenes were achieved when frankfurters were treated by steam for 1.5 s. Combining organic acid treatment with steam pasteurization further inhibited the growth of survived L. monocytogenes cells for 19 and 14 weeks, respectively, when the packaged frankfurters were stored at 4 and 7ºC. The results from this study provide meat processors useful information to control L. monocytogenes on ready-to-eat meats.