Thermal Inactivation of Listeria monocytogenes on Ready-to-Eat Turkey Breast Meat Products during Postcook In-Package Pasteurization with Hot Water

2003 ◽  
Vol 66 (9) ◽  
pp. 1618-1622 ◽  
Author(s):  
R. Y. MURPHY ◽  
L. K. DUNCAN ◽  
K. H. DRISCOLL ◽  
J. A. MARCY ◽  
B. L. BEARD
Keyword(s):  
Heat Treatment ◽  
Surface Roughness ◽  
Listeria Monocytogenes ◽  
Meat Products ◽  
Heating Time ◽  
Hot Water ◽  
Cooling Time ◽  
Breast Meat ◽  
Packaging Films ◽  
Product Surface

The inactivation of Listeria monocytogenes during postcook in-package pasteurization was evaluated for fully cooked turkey breast meat products (4-kg packages). The products were surface-inoculated to contain 107 CFU of L. monocytogenes per cm2 of product surface. The inoculated products were vacuum-packaged in different thicknesses (0.08 to 0.33 mm) of packaging films and treated with hot water at 96°C. After heat treatment, the products were immediately cooled in an ice water bath at 0°C. The relationship between heating time and product surface temperature was determined for different thicknesses of packaging films. The effectiveness of heat treatment for inactivating the pathogen was affected by product surface roughness. About 50 min of heating time was needed to achieve a thermal kill of 7 log10 CFU/cm2 on products with surface roughness up to 15 mm in depth. The cooling time needed after a heat treatment increased with an increasing endpoint temperature of the heated product and the heat penetration depth reached in the product. The cooling time needed to cool the product from 71°C to 4°C was about 2.5-fold the heating time.

Postpackage Pasteurization of Ready-to-Eat Deli Meats by Submersion Heating for Reduction of Listeria monocytogenes†

2002 ◽  
Vol 65 (6) ◽  
pp. 963-969 ◽  
Author(s):  
P. M. MURIANA ◽  
W. QUIMBY ◽  
C. A. DAVIDSON ◽  
J. GROOMS
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Products ◽  
Current Data ◽  
Surface Phenomena ◽  
Surface Areas ◽  
Surface Imperfections ◽  
Product Surface ◽  
Roast Beef ◽  
Z Value ◽  
High Level

A mixed cocktail of four strains of Listeria monocytogenes was resuspended in product purge and added to a variety of ready-to-eat (RTE) meat products, including turkey, ham, and roast beef. All products were vacuum sealed in shrink-wrap packaging bags, massaged to ensure inoculum distribution, and processed by submersion heating in a precision-controlled steam-injected water bath. Products were run in pairs at various time-temperature combinations in either duplicate or triplicate replications. On various L. monocytogenes–inoculated RTE deli meats, we were able to achieve 2- to 4-log cycle reductions when processed at 195°F (90.6°C), 200°F (93.3°C), or 205°F (96.1°C) when heated from 2 to 10 min. High-level inoculation with L. monocytogenes (~107 CFU/ml) ensured that cells infiltrated the least processed surface areas, such as surface cuts, folds, grooves, and skin. D- and z-value determinations were made for the Listeria cocktail resuspended in product purge of each of the three meat categories. However, reduction of L. monocytogenes in product challenge studies showed much less reduction than was observed during the decimal reduction assays and was attributed to a combination of surface phenomena, including surface imperfections, that may shield bacteria from the heat and the migration of chilled purge to the product surface. The current data indicate that minimal heating regimens of 2 min at 195 to 205°F can readily provide 2-log reductions in most RTE deli meats we processed and suggest that this process may be an effective microbial intervention against L. monocytogenes on RTE deli-style meats.

Determination of Thermal Lethality of Listeria monocytogenes in Fully Cooked Chicken Breast Fillets and Strips during Postcook In-Package Pasteurization

2003 ◽  
Vol 66 (4) ◽  
pp. 578-583 ◽  
Author(s):  
R. Y. MURPHY ◽  
L. K. DUNCAN ◽  
K. H. DRISCOLL ◽  
B. L. BEARD ◽  
M. B. BERRANG ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Listeria Monocytogenes ◽  
Pilot Scale ◽  
Hot Water ◽  
Chicken Breast ◽  
Poultry Products ◽  
Significant Difference ◽  
Fully Cooked ◽  
Cooked Meat

Fully cooked chicken breast fillets and strips were surface inoculated with a cocktail of Listeria monocytogenes culture. The inoculation level was 107 to 108 CFU/g meat. The inoculated products were vacuum packaged and pasteurized at 90°C with a pilot-scale steam or hot water cooker. After heat treatment, the survivors of L. monocytogenes were enumerated. No significant difference was found on survivors of L. monocytogenes between steam- and hot water–treated products. To achieve a 7-log10 (CFU/g) reduction, approximately 5, 25, and 35 min were needed for single-packaged fillets, 227-g package strips, and 454-g strips, respectively. The results from this study were subsequently verified by a computer model that could predict the thermal lethality of pathogens in fully cooked meat and poultry products during postcook in-package pasteurization.

Effect of Combining Nisin and/or Lysozyme with In-Package Pasteurization on Thermal Inactivation of Listeria monocytogenes in Ready-to-Eat Turkey Bologna†

2007 ◽  
Vol 70 (11) ◽  
pp. 2503-2511 ◽  
Author(s):  
SUNIL MANGALASSARY ◽  
INYEE HAN ◽  
JAMES RIECK ◽  
JAMES ACTON ◽  
XIUPING JIANG ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Listeria Monocytogenes ◽  
Thermal Inactivation ◽  
Nonlinear Models ◽  
Intervention Strategy ◽  
Control Sample ◽  
Meat Products ◽  
Model Parameters ◽  
Log Reduction ◽  
Time Required

Achieving a targeted lethality with minimum exposure to heat and preservation of product quality during pasteurization is a challenge. The objective of this study was to evaluate the effect of nisin and/or lysozyme in combination with in-package pasteurization of a ready-to-eat low-fat turkey bologna on the inactivation of Listeria monocytogenes. Sterile bologna samples were initially treated with solutions of nisin (2 mg/ml = 5,000 AU/ml = 31.25 AU/cm2), lysozyme (10 mg/ml = 80 AU/ml = 0.5 AU/cm2), and a mixture of nisin and lysozyme (2 mg/ml nisin + 10 mg/ml lysozyme = 31.75 AU/cm2). Bologna surfaces were uniformly inoculated with a Listeria suspension resulting in a population of approximately 0.5 log CFU/cm2. Samples were vacuum packaged and subjected to heat treatment (60, 62.5, or 65°C). Two nonlinear models (Weibull and log logistic) were used to analyze the data. From the model parameters, the time needed to achieve a 4-log reduction was calculated. The nisin-lysozyme combination and nisin treatments were effective in reducing the time required for 4-log reductions at 62.5 and 65°C but not at 60°C. At 62.5°C, nisin-lysozyme–treated samples required 23% less time than did the control sample to achieve a 4-log reduction and 31% less time at 65°C. Lysozyme alone did not enhance antilisterial activity with heat. Results from this study can be useful to the industry for developing an efficient intervention strategy against contamination of ready-to-eat meat products by L. monocytogenes.

Evaluation of Small-Scale Hot-Water Postpackaging Pasteurization Treatments for Destruction of Listeria monocytogenes on Ready-to-Eat Beef Snack Sticks and Natural-Casing Wieners

2005 ◽  
Vol 68 (10) ◽  
pp. 2059-2067 ◽  
Author(s):  
STEVEN C. INGHAM ◽  
MICHAEL D. DEVITA ◽  
RISHI K. WADHERA ◽  
MELODY A. FANSLAU ◽  
DENNIS R. BUEGE
Keyword(s):  
Listeria Monocytogenes ◽  
Detrimental Effect ◽  
Hot Water ◽  
Small Scale ◽  
Packaging Film ◽  
Hot Plate ◽  
Plastic Packaging ◽  
Negative Effect ◽  
Product Surface ◽  
Packaged Beef

This study was conducted to evaluate small-scale hot-water postpackaging pasteurization (PPP) as a postlethality (post-cooking) treatment for Listeria monocytogenes on ready-to-eat beef snack sticks and natural-casing wieners. Using a commercially available plastic packaging film specifically designed for PPP applications and 2.8 liters of boiling water (100°C) in a sauce pan on a hot plate, an average reduction in L. monocytogenes numbers of ≥2 log units was obtained using heating times of 1.0 min for individually packaged beef snack sticks (three brands) and 4.0 min for packages of four sticks (two brands) and seven sticks (three brands). Average product surface temperatures, measured as soon as possible after PPP and opening the package, were 47 to 51.5, 58 to 61.5, and 58.5 to 61°C for the beef snack sticks packages of one, four, and seven sticks per package, respectively. A treatment of 7.0 min for packages of four natural-casing wieners (three brands) achieved L. monocytogenes reductions of ≥1.0 log unit and average product surface temperature of 60.5 to 63.5°C. Cooked-out fat and moisture resulting from tested treatments ranged from 0.2 to 1.1% by weight for beef snack sticks and from 0.4 to 1.2% by weight for natural-casing wieners. For natural-casing wieners, PPP had no detrimental effect on overall product desirability to consumers; results suggested that PPP may significantly enhance appearance of this product. However, for beef snack sticks the cooking out of fat and moisture during PPP had a significant negative effect on consumer opinions of product appearance.

scholarly journals Effect of a total substitution of vegetable protein and phosphates on shrinkage by cooking and purging in chopped york ham

2020 ◽  
Vol 73 (3) ◽  
pp. 9333-9340
Author(s):  
José Alfonso Cardona-Hincapié ◽  
Diego Alonso Restrepo-Molina ◽  
Jairo Humberto López-Vargas
Keyword(s):  
Heat Treatment ◽  
Sensory Analysis ◽  
Vegetable Protein ◽  
Protein Extraction ◽  
Meat Products ◽  
Hot Water

The trend with the most significant impact on food is currently clean labeling, and meat products are not exempt from it. This trend promotes the elimination of additives of inorganic origin and their replacement by natural ingredients in the formulation of products. In the present work, the effects of the total substitution of polyphosphate and vegetable protein for citric fiber and hydrolyzed pork collagen in chopped pork York ham, with an extension of 52.9% at the end of cooking, were evaluated to achieve clean labeling. Two treatments were performed with two types of brine, which had a citrus fiber A and a citrus fiber B as phosphate replacements. Additionally, as a vegetable protein replacement, the same hydrolyzed pork collagen was used for both treatments. Tumbler massaging was made to allow correcting protein extraction, then it was subjected to heat treatment by immersion in hot water at 80 °C. It was concluded that the ham made with citric fiber B and hydrolyzed pork collagen obtained better results in texture, syneresis, sensory analysis and cooking losses, with no significant differences with the standard.

A Predictive Model for Heat Inactivation of Listeria monocytogenes Biofilm on Stainless Steel

2004 ◽  
Vol 67 (12) ◽  
pp. 2712-2718 ◽  
Author(s):  
R. A. N. CHMIELEWSKI ◽  
JOSEPH F. FRANK
Keyword(s):  
Heat Treatment ◽  
Stainless Steel ◽  
Listeria Monocytogenes ◽  
Predictive Model ◽  
Enrichment Culture ◽  
Hot Water ◽  
Management Tool ◽  
Heat Inactivation ◽  
Heat Treated ◽  
Processing Plants

Heat treatment of potential biofilm-forming sites is sometimes used for control of Listeria monocytogenes in food processing plants. However, little information is available on the heat treatment required to kill L. monocytogenes present in biofilms. The purpose of this study was to develop a predictive model for the heat inactivation of L. monocytogenes in monoculture biofilms (strains Scott A and 3990) and in biofilms with competing bacteria (Pseudomonas sp. and Pantoea agglomerans) formed on stainless steel in the presence of food-derived soil. Biofilms were produced on stainless steel coupons with diluted tryptic soy broth incubated for 48 h at 25°C. Duplicate biofilm samples were heat treated for 1, 3, 5, and 15 min at 70, 72, 75, 77, and 80°C and tested for survivors using enrichment culture. The experiment was repeated six times. A predictive model was developed using logistic regression analysis of the fraction negative data. Plots showing the probability of L. monocytogenes inactivation in biofilms after heat treatment were generated from the predictive equation. The predictive model revealed that hot water sanitation of stainless steel can be effective for inactivating L. monocytogenes in a biofilm on stainless steel if time and temperature are controlled. For example, to obtain a 75% probability of total inactivation of L. monocytogenes 3990 biofilm, a heat treatment of 80°C for 11.7 min is required. The model provides processors with a risk management tool that provides predicted probabilities of L. monocytogenes inactivation and allows a choice of three heat resistance assumptions. The predictive model was validated using a five-strain cocktail of L. monocytogenes in the presence of food soil.

Lethality of Salmonella and Listeria innocua in Fully Cooked Chicken Breast Meat Products during Postcook In-Package Pasteurization

2003 ◽  
Vol 66 (2) ◽  
pp. 242-248 ◽  
Author(s):  
R. Y. MURPHY ◽  
L. K. DUNCAN ◽  
K. H. DRISCOLL ◽  
J. A. MARCY
Keyword(s):  
Confidence Level ◽  
Meat Product ◽  
Meat Products ◽  
Hot Water ◽  
Listeria Innocua ◽  
Chicken Breast ◽  
Breast Meat ◽  
Fully Cooked ◽  
Inoculation Study ◽  
Chicken Breast Meat

The process lethality model was used to predict the thermal kill of Salmonella and Listeria innocua in fully cooked and vacuum-packaged chicken breast meat during hot-water postprocess pasteurization. Time-temperature profiles of the meat samples during treatment and D-values (decimal reduction times) and z-values (change in temperature required to change the D-value) for Salmonella and L. innocua in the same meat product were used in the prediction of lethality. The results of the model prediction were compared with those of the inoculation study for the same meat product at a 95% confidence level of up to 107 CFU/g for Salmonella and L. innocua. The thermal lethality predictions obtained with the process lethality model for Salmonella and L. innocua were within the 95% confidence level for the experimental data from the inoculation study, suggesting that the process lethality model was a useful tool for the determination of the kill of Salmonella or L. innocua at up to 107 CFU/g in fully cooked chicken breast meat products during postprocess pasteurization with hot water.

scholarly journals Prevalence of Listeria monocytogenes in pork-meat and other processed products from the Colombian swine industry

2012 ◽  
pp. 2827-2833 ◽  
Author(s):  
Andrea Gamboa-Marín ◽  
Sonia Buitrago M ◽  
Karol Pérez-Pérez ◽  
Marcela Mercado R ◽  
Raúl Poutou-Piñales ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Listeria Monocytogenes ◽  
Multiplex Pcr ◽  
Meat Products ◽  
Stratified Sampling ◽  
Pork Meat ◽  
Swine Industry ◽  
Processed Products

ABSTRACTObjective. To determine the prevalence of L. monocytogenes in pork carcasses, meat cuts, and meat products (“chorizo”, sausage and ham). Materials and methods. Stratified sampling was implemented in meat-processed products. We analyzed 566 (37%) carcasses, 472 (31%) meat cuts, and 481, (32%) meat-processed products, distributed as follows: 169 (11%) sausage, 163 (11%) ham, and 149 (10%) “chorizo”, for a total of 1519 (100%) samples in a period of 18 months. The samples were processed using the ISO-17604, ISO-11290-1 and the USDA/FSIS (MLG-8.03) methods. Genus and species were confirmed by multiplex-PCR. Results. We obtained isolates of L. monocytogenes from 21 carcasses (10%), 160 (76%) from meat deboning, 10 (5%) from ham, 6 (3%) from “chorizo”, and 13 (6%) from sausage. The prevalence found was 3.7% and 33.9% in carcasses and meat deboning respectively. The prevalence in the meat-processed products was 4.03% in “chorizo”, 6.13% in ham and 7.69% in sausage. The overall prevalence of L. monocytogenes in the study was 13.82%. Conclusions. We found L. monocytogenes in different products analyzed, with particular interest in ham and sausage since both are consumed without previous heat treatment

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