Keywords
Cattlemen's Day, 2002; Kansas Agricultural Experiment Station contribution; no. 02-318-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 890; Beef; Roast beef; Post-packaging; Ready-to-eat; Steam-Based pasteurization
Abstract
Listeria monocytogenes has been implicated in outbreaks of illness involving ready-to-eat (RTE) meat products, prompting researchers to look into intervention technologies to reduce or eliminate this risk. In our study roast beef was inoculated with a 5-strain cocktail of Listeria monocytogenes, vacuum-packaged, and then pasteurized at 205°F for 0, 2, 3 or 4 min in a Stork RMS-Protecon Post-Process Pasteurization System. More bacteria were killed as pasteurization time increased. Initial inoculum level was 5.8 log10 CFU/cm2 of product surface area. Pasteurization for 2 min resulted in 2.5 to 2.7 log10 CFU/cm2 reductions. Similar reductions were seen at 3 min. At 4 min pasteurization, L. monocytogenes decreased in roast beef by approximately 4.5 log10 CFU/cm2; over 99.99% had been killed. The Stork steam based system is effective for reducing the risks of L. monocytogenes in RTE roast beef while providing acceptable quality characteristics.
First page
43
Last page
44
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Recommended Citation
Gill, V.S.; Thippareddi, H.; Phebus, Randall K.; Marsden, James L.; and Kastner, Curtis L.
(2002)
"Validation of a steam based post-process pasteurization system for control of Listeria monocytogenes in ready-to-eat roast beef,"
Kansas Agricultural Experiment Station Research Reports:
Vol. 0:
Iss.
1.
https://doi.org/10.4148/2378-5977.1728