Evaluation of small-scale hot-water postpackaging pasteurization treatments for destruction of Listeria monocytogenes on ready-to-eat beef snack sticks and natural-casing wieners

Journal of Food Protection

Volumn 68, Issue 10, 2005, Pages 2059-2067

  Ingham, Steven C ^a   DeVita, Michael D ^a   Wadhera, Rishi K ^a   Fanslau, Melody A ^a   Buege, Dennis R ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

LISTERIA MONOCYTOGENES;

EID: 26644463027     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-68.10.2059     Document Type: Article

References (10)

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7. Murphy, R. Y., L. K. Duncan, K. H. Driscoll, J. A. Marcy, and B. L. Beard. 2003. Thermal inactivation of Listeria monocytogenes on ready-to-eat turkey breast meat products during postcook in-package pasteurization with hot water. J. Food Prot. 66:1618-1622.
8. Steel, R. G. D., and J. H. Torrie. 1960. Principles and procedures of statistics. McGraw-Hill, New York.
9. U.S. Department of Agriculture, Food Safety and Inspection Service. 2003. Control of Listeria monocytogenes in ready-to-eat meat and poultry products; final rule. Fed. Regist. 68:34207-34254.
10. U.S. Department of Agriculture, Food Safety and Inspection Service. 2004. Compliance guidelines to control Listeria monocytogenes in post-lethality exposed ready-to-eat meat and poultry products. Available at: http://www.fsis.usda.gov/OPDE/rdad/FRPubs/97-013F/CompGuidelines.pdf. Accessed 19 April 2004.