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Permanent link (DOI): https://doi.org/10.7939/R3TM0H

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Validation of a post-packaging pasteurization process to eliminate Listeria monocytogenes from ready-to-eat meat products Open Access

Descriptions

Other title
Subject/Keyword
ready-to-eat meat
Listeria monocytogenes
Post-packaging pasteurization
Type of item
Thesis
Degree grantor
University of Alberta
Author or creator
Zhang, James
Supervisor and department
McMullen, Lynn (Department of Agricultural, Food, and Nutritional Science)
Examining committee member and department
Chui, Linda (Department of Laboratory Medicine and Pathology)
Peitrasik, Zeb (Alberta Agriculture and Rural Development)
Betti, Mirko (Department of Agricultural, Food, and Nutritional Science)
Department
Department of Agricultural, Food, and Nutritional Science
Specialization
Food Science and Technology
Date accepted
2013-01-30T10:07:52Z
Graduation date
2013-06
Degree
Master of Science
Degree level
Master's
Abstract
A small steam and hot water pasteurization unit was validated for its effectiveness in the elimination of Listeria monocytogenes on ready-to-eat meat products. Bologna, turkey breast and roast beef slices, and smoked sausages were inoculated with a L. monocytogenes cocktail and pasteurized to internal temperatures of 60°C, 65°C, 70°C, 75°C, and 80°C. Products were shingled packaged and sampled at three different areas to determine thermal processing for each section. A 5 log CFU/g cell count reduction was achieved during pasteurization of bologna to 75°C, turkey breast slices to 80°C, and roast beef slices to 70°C, regardless of the area sampled. Turkey breast and bologna exposed to heat on both sides had greater cell count reduction, but roast beef among the different areas sampled were not significantly different. Purge produced in the packages of pasteurized sliced bologna was significantly less (P<0.05) than turkey breast and roast beef for all pasteurization temperatures.
Language
English
DOI
doi:10.7939/R3TM0H
Rights
Permission is hereby granted to the University of Alberta Libraries to reproduce single copies of this thesis and to lend or sell such copies for private, scholarly or scientific research purposes only. Where the thesis is converted to, or otherwise made available in digital form, the University of Alberta will advise potential users of the thesis of these terms. The author reserves all other publication and other rights in association with the copyright in the thesis and, except as herein before provided, neither the thesis nor any substantial portion thereof may be printed or otherwise reproduced in any material form whatsoever without the author's prior written permission.
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