Document Detail


Effect of packaging and storage time on survival of Listeria monocytogenes on kippered beef steak and turkey tenders.
MedLine Citation:
PMID:  22133033     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
PRACTICAL APPLICATIONS: Processors of kippered beef steak and turkey tenders could use a combination of vacuum or nitrogen-flushing or heat sealed with an oxygen scavenger packaging methods and a holding time of 24 h prior to shipping to reduce potential L. monocytogenes numbers by ≥1 log. However, processors should be encouraged to hold packaged product a minimum of 72 h to enhance the margin of safety for L. monocytogenes control.
Authors:
Kamaldeep K Uppal; Kelly J K Getty; Elizabeth A E Boyle; Nigel M Harper; April Shayne S Lobaton-Sulabo; Bruce Barry
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Publication Detail:
Type:  Comparative Study; Journal Article; Research Support, U.S. Gov't, Non-P.H.S.     Date:  2011-12-02
Journal Detail:
Title:  Journal of food science     Volume:  77     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2012 Jan 
Date Detail:
Created Date:  2012-01-20     Completed Date:  2012-06-12     Revised Date:  2014-11-13    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  M57-60     Citation Subset:  IM    
Copyright Information:
© 2011 Institute of Food Technologists®
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MeSH Terms
Descriptor/Qualifier:
Animals
Antioxidants / pharmacology
Cattle
Chickens
Colony Count, Microbial
Fast Foods / microbiology*
Food Handling*
Food Packaging*
Food Preservatives / pharmacology
Listeria monocytogenes / drug effects,  growth & development*,  isolation & purification
Meat Products / microbiology*
Microbial Viability
Nitrogen / chemistry
Time Factors
Vacuum
Chemical
Reg. No./Substance:
0/Antioxidants; 0/Food Preservatives; N762921K75/Nitrogen

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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