PASTEURIZATION OF VACUUM‐SEALED PACKAGES OF SUMMER SAUSAGE INOCULATED WITH LISTERIA MONOCYTOGENES

Abstract

Packages containing chubs of summer sausage were inoculated with about 105 cfUmL of a three-strain mixture of Listeria monocytogenes and vacuum sealed. The fate of the pathogen was then monitored afrer pasteurization at I50F (66C), I70F (77C), 190F (88C) and 210F (99C) for 0 to 240 s. Pathogen numbers were reduced by about 3 loglo cfu per gram within 30, 60, or 90 s at 21 OF (99C), I90F (88C), or 17OF (77C), respectivelj, whereas numbers were reduced by <2.0 log,, cfu per gram after 240 s of heating at ISOF (66C). The calculated D values were 2.08 min at 15OF (66C), 0.84 min at I70F (77C), 0.37 min at 190F (88C), and 0.28 min at 210F (99C). These results establish the feasibility of using pasteurization to control L. monocytogenes in packaged summer sausage.

Lethality of Listeria monocytogenes in Fully Cooked and Vacuum Packaged Chicken Leg Quarters During Steam Pasteurization

“…With currently available control methods, it is impossible to completely eliminate L. monocytogenes from the processing environment. It is also impossible to prevent pathogen recontaminations of finished products, which has promoted the studies of applying in-package pasteurization to reduce pathogens in fully cooked products others 1993a, 1993b;Cygnarowicz-Provost and others 1994;Roering 1998;Kozempel and others 2000;Muriana and others 2002;Berrang 2002a, 2002b). However, no reports were found on in-package pasteurization of bone-in skin-on muscle meat products such as chicken leg quarters.…”

Use of pediocin with other barriers for control of Listeria monocytogenes on ready-to-eat (RTE) processed meats

“…According to these studies, the reduction of the pathogen on PPTP treated meat products did not exceed 4.5 logs. According to other studies (21,40,45), 90.6°C to 99.0°C has been reported be the more effective temperature range to inactivate this pathogen. However, in our study, complete reduction of 3.40 or 5.20 logs was observed in our initial evaluation where pediocin enhanced the antilisterial effectiveness of PPTP treatments.…”

“…In our study, there were 1.5-to 3.4-or 1.9-to 5.2-log reductions of L. monocytogenes on frankfurters with the different inoculation levels (3.40 or 5.20 log CFU/g), respectively, depending on package types. L. monocytogenes on meat products has been reported to survive heating at 80°C (34) and even as high as 99°C (45). According to these studies, the reduction of the pathogen on PPTP treated meat products did not exceed 4.5 logs.…”

“…Additionally, L. monocytogenes (10 8 CFU/ml) on chubs of summer sausage, vacuum-sealed in bags, showed ca. 3-log reduction after heating at 99°C, 88°C or 77°C for at least 30 s, 60 s, or 90 s, respectively (45).…”

“…monocytogenes is also relatively more heat-resistant compared to some other pathogens, such as Salmonella spp., and Escherichia, coli 0157: H7 (17,25,33). Thus, PPTP treatments may also have extra benefits; for example, reducing levels of E. coli 0157: H7 or Salmonella spp., on processed meat products (45).…”