Prepackage Surface Pasteurization of Ready-to-Eat Meats with a Radiant Heat Oven for Reduction of Listeria monocytogenes

摘要: In this paper, a thermal process for surface pasteurization of ready-to-eat (RTE) meat products the reduction Listeria monocytogenes on such (turkey bologna, roast beef, corned and ham) is described. The involves passage through "tunnel" heated coils stainless steel conveyor belt at various treatment times relevant to manufacture processed RTE products. Two inoculation procedures, dip contact inoculation, were examined with use four-strain cocktail L. prior heat processing. With radiant prepackage pasteurization, 1.25 3.5-log reductions achieved 60 120 s air temperatures 475 750 o F (246 399 C) these meats. Reduction levels differed depending upon type method used, product temperature, time. Prepackage (60 s) was also combined postpackage submerged water formed ham or 90 s), turkey bologna (45 beef resulting in 3.2 3.9, 2.7 4.3, 2.0 3.75 log cycles, respectively. These findings demonstrate that either alone combination an effective tool controlling contamination may result from in-house handling.