Combining Antimicrobial and Steam Treatments in a Vacuum-packaging System to Control Listeria monocytogenes on Ready-to-eat Franks

摘要

This study was to evaluate the effectiveness of steam or steam in combination with an antimicrobial agent to control Listeria monocytogenes on ready-to-eat (RTE) franks. The franks were surface-inoculated to contain 6 or 3 log_(10)(colony-forming units [CPU])/cm~2 of L. monocytogenes and treated with steam or steam in combination with an antimicrobial agent, immediately followed by vacuum-sealing the top films of frank packages (6 franks per package in a single layer). Three log (CPU)/cm~2 of reductions were achieved at the both inoculation levels for L. monocytogenes on franks. At an inoculation level of 3 logs, no outgrowth of I. monocytogenes was obtained on the treated franks after storing at 4.4℃ or 16℃ for a combined 47 d. This study provided an alternative approach for controlling L. monocytogenes in packaged franks.