Inactivation of Listeria monocytogenes Scott A on artificially contaminated frankfurters by high-pressure processing.

摘要: Vacuum-packaged frankfurters, inoculated with 24-h cultures of Listeria monocytogenes Scott A (approximately 10(9) CFU/ml) by injection into the packages, were held at pressures 300, 500, and 700 MPa for up to 9 min. L. washed from surface frankfurter plated onto brain heart infusion agar. During time achieve (come-up time), populations decreased 1, >3, >5 logs, respectively. Additional inactivation occurred while samples 300 500 MPa. 5-log reduction in bacterial population was possible all pressure treatments; however, pressurization showed fastest reduced 10(8) 10(2) CFU/package during come-up time. These results show that high-pressure processing may be a viable method controlling foodborne pathogens postprocessed, packaged frankfurters.