Post-process steam pasteurization of packaged Frankfurters combined with acid/buffer treatments for control of Listeria monocytogenes (2003)

Authors

A.L. Reicks
H. Thippareddi
Randall K. Phebus
James L. Marsden
Curtis L. Kastner

Keywords

Cattlemen's Day, 2003; Kansas Agricultural Experiment Station contribution; no. 03-272-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 908; Beef; Steam pasteurization; Frankfurters; Listeria monocytogenes

Abstract

The efficacy of a saturated steam-based post-process pasteurization system to reduce/ eliminate Listeria monocytogenes on frankfurters was evaluated. Frankfurters were packaged individually or in a single layer format (4 per package, touching). Samples were surface treated with 2% lactic acid, 4% lactic acid, 2% buffered sodium citrate, or 2% buffered sodium lactate, vacuum packaged, and steam pasteurized to end-point surface temperatures of 160, 170 or 180°F using a Townsend Post-Process Pasteurization system (formerly Stork-RMS Protecon). Pasteurization of inoculated single layer franks to surface end point temperature targets of 160, 170, and 180°F resulted in L. monocytogenes reductions (P0.05) were noted between various surface acid treatments applied. Post-process pasteurization of frankfurters (in-package) using the saturated-steambased Townsend system was effective in reducing numbers of L. monocytogenes.

Recommended Citation

Reicks, A.L.; Thippareddi, H.; Phebus, Randall K.; Marsden, James L.; and Kastner, Curtis L. (2003) "Post-process steam pasteurization of packaged Frankfurters combined with acid/buffer treatments for control of Listeria monocytogenes (2003)," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 1. https://doi.org/10.4148/2378-5977.1650