Document Detail


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.
MedLine Citation:
PMID:  16245708     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
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 degrees C) in a sauce pan on a hot plate, an average reduction in L. monocytogenes numbers of > or = 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 degrees 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 > or = 1.0 log unit and average product surface temperature of 60.5 to 63.5 degrees 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.
Authors:
Steven C Ingham; Michael D DeVita; Rishi K Wadhera; Melody A Fanslau; Dennis R Buege
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.    
Journal Detail:
Title:  Journal of food protection     Volume:  68     ISSN:  0362-028X     ISO Abbreviation:  J. Food Prot.     Publication Date:  2005 Oct 
Date Detail:
Created Date:  2005-10-25     Completed Date:  2005-11-10     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  7703944     Medline TA:  J Food Prot     Country:  United States    
Other Details:
Languages:  eng     Pagination:  2059-67     Citation Subset:  IM    
Affiliation:
Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin 53706-1565, USA. scingham@wisc.edu
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MeSH Terms
Descriptor/Qualifier:
Animals
Cattle
Colony Count, Microbial
Consumer Product Safety
Consumer Satisfaction
Cookery / methods
Food Handling / methods*
Food Microbiology
Food Packaging / methods*
Hot Temperature*
Listeria monocytogenes / growth & development*
Meat Products / microbiology*
Time Factors

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


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