Packaging systems and storage times serve as post-lethality treatments for Listeria monocytogenes on whole muscle beef jerky

Authors

A. Lobaton-Sulabo
T. Axman
Kelly J.K. Getty
Elizabeth A.E. Boyle
N. Harper
K. Uppal
B. Barry
James J. Higgins

Keywords

Cattlemen's Day, 2010; Kansas Agricultural Experiment Station contribution; no. 10-170-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 1029; Beef Cattle Research, 2010 is known as Cattlemen's Day, 2010; Beef; Listeria monocytogenes; Beef jerky

Abstract

Following several outbreaks involving Listeria monocytogenes in ready-to-eat meat and poultry products, the United States Department of Agriculture Food Safety and Inspection Service required that processors of these products implement post-processing intervention strategies for controlling L. monocytogenes. The USDA defines a postlethality treatment as a process that reduces L. monocytogenes by at least 1 log. Research has shown that packaging can generate a 1 log L. monocytogenes reduction following 1 or more weeks of storage at room temperature. The objective of our study was to determine the effect of packaging system and storage time on reducing L. monocytogenes on shelf-stable whole muscle jerky.

Recommended Citation

Lobaton-Sulabo, A.; Axman, T.; Getty, Kelly J.K.; Boyle, Elizabeth A.E.; Harper, N.; Uppal, K.; Barry, B.; and Higgins, James J. (2010) "Packaging systems and storage times serve as post-lethality treatments for Listeria monocytogenes on whole muscle beef jerky," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 1. https://doi.org/10.4148/2378-5977.2921