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Skip to Search Results- 15Listeria monocytogenes
- 3Ready-to-eat meat
- 2Escherichia coli
- 2Flow cytometry
- 2Inactivation
- 2bacteriocin
- 2Gänzle, Michael G.
- 2Teixeira, Januana S.
- 1Black, Emilie Kathleen.
- 1Fedio, Willis M.
- 1Li, Kuan-Lin
- 1Liu, Xiaoji
- 13Graduate and Postdoctoral Studies (GPS), Faculty of
- 13Graduate and Postdoctoral Studies (GPS), Faculty of/Theses and Dissertations
- 2Agricultural, Food and Nutritional Science, Department of
- 2Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 4McMullen, Lynn (Agricultural, Food and Nutritional Science)
- 1Gaenzle, Michael (Agricultural, Food and Nutritional Science)
- 1Gänzle, Michael (Agricultural, Life, and Environmental Sciences
- 1Jeon, Byeonghwa (Public Health, School of)
- 1McMullen, Lynn (Agricultural, Food, and Nutritional Science
- 1McMullen, Lynn (Agricultural, Life, and Environmental Sciences)
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Fall 2023
High pressure processing (HPP) is a non-thermal processing technology aimed to inactivate bacteria and improve the shelf life of food. Commercial parameters for ready-to-eat (RTE) meat products are 600 MPa for 3-7 min at cold or room temperatures. Many regulatory agencies require a 5-log...
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The effect of growth temperature, process temperature, and sodium chloride on the high pressure inactivation of Listeria monocytogenes on ham
Download2016-01-01
Teixeira, Januana S., Maier, Maximilian B., Miller, Petr, Gänzle, Michael G., McMullen, Lynn M.
This study investigated the effect of growth temperature (8–32 °C), process temperature (−17 to 32 °C), and sodium chloride concentration (0–3 %) on the lethality of pressure to Listeria monocytogenes. Pressure treatments were performed using a 5-strain cocktail of L. monocytogenes. Cultures...
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Validation of a post-packaging pasteurization process to eliminate Listeria monocytogenes from ready-to-eat meat products
DownloadSpring 2013
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...