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


Other title
ready-to-eat meat
Listeria monocytogenes
Post-packaging pasteurization
Type of item
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 of Agricultural, Food, and Nutritional Science
Food Science and Technology
Date accepted
Graduation date
Master of Science
Degree level
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.
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