Steam based post-process pasteurization of beef salami for control of Listeria monocytogenes

摘要

We evaluated the destruction of Listeriamonocytogenes on surfaces of artificiallyinoculated, vacuum-packaged beefsalami by steam pasteurization (StorkRMA-Protecon Post-process Pasteurizer).Beef salami was inoculated with L. monocytogenes(initial concentrations of 4.36log10 CFU/cm2 at the end and 4.49 at themiddle), then pasteurized at 185, 194, or203°F for 2 or 4 min. Only about 0.11log10 CFU/cm2 (detection limit) L. monocytogenes survived after pasteurization at 203°F for 2 and 4 min, for a “kill rate” of over 99.99%. Post-packaging pasteurizationreduces the threat of L. monocytogeneson the surfaces of cooked meat products.