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

• Author / Creator

  Zhang, James

• 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.

• Subjects / Keywords

  • Ready-to-eat meat
  • Listeria monocytogenes
  • Post-packaging pasteurization

• Graduation date

  Spring 2013

• Type of Item

  Thesis

• Degree

  Master of Science

• DOI

  https://doi.org/10.7939/R3TM0H

• License

  This thesis is made available by the University of Alberta Libraries with permission of the copyright owner solely for non-commercial purposes. This thesis, or any portion thereof, may not otherwise be copied or reproduced without the written consent of the copyright owner, except to the extent permitted by Canadian copyright law.