Dry Heat Thermal Inactivat- ion of Listeria innocua on Deli Slicer Components
نویسندگان
چکیده
PhIlIP g. CRaNDall,1* CORlISS a. O’BRyaN,1 ElIzaBETh M. MaRTIN,2 SEaN PENDlETON,1 ERIN ShaNNON,1 JOhN MaRCy1,3 and STEvEN C. RICKE1 1Dept. of Food Science and Center for Food Safety, University of arkansas, Fayetteville, aR 72701-1201, USa; 2Dept. of Biological & agricultural Engineering, University of arkansas, Fayetteville, aR 72701-1201, USa; 3Dept. of Poultry Science, University of arkansas, Fayetteville, aR 72701-1201, USa
منابع مشابه
Role of Lactic Acid Bacteria as a Bio-sanitizer to Prevent Attachment of Listeria Monocytogenes on Deli Slicer Contact Surfaces, and the Influence of Listeria Innocua on the Attachment of L. Monocytogenes on Selected Materials Located in the Food-processi
Listeria monocytogenes is an important foodborne pathogen that continues to be a serious problem for the food industry. This pathogen contaminates food primarily during post-harvest in the food-processing environment. Its ecology in the food-processing environment is not well understood but previous research has demonstrated the ability of L. monocytogenes to survive on food contact surfaces af...
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Salmonella spp. surface transfer patterns/models between ready-to-eat (RTE) deli meat and a typical meat slicer are presented. A five-strain cocktail of Salmonella spp. was inoculated directly onto the rim of a round slicer blade at an initial level of ca. 4, 5, 6, 7 or 8 log CFU/blade (ca. 3, 4, 5, 6 or 7 log CFU/cm of the blade edge area). Thereafter, a RTE deli meat (ham) was sliced to a thi...
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The present work aims to present the results of the application of a treatment with high hydrostatic pressure (HHP) on Italian fermented and dry-cured pork products. The products used in this study were portioned cured ham, portioned bacon and salami, vacuumpackaged and produced by a single processing company. Two studies were conducted on a single batch of the three products by means of an art...
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تاریخ انتشار 2010