alexa In-package Pasteurization of Ready to Eat (RTE) Meat Products-an Effective Way to Control Post-processing Contamination | OMICS International
ISSN: 2157-7110
Journal of Food Processing & Technology

Like us on:

Make the best use of Scientific Research and information from our 700+ peer reviewed, Open Access Journals that operates with the help of 50,000+ Editorial Board Members and esteemed reviewers and 1000+ Scientific associations in Medical, Clinical, Pharmaceutical, Engineering, Technology and Management Fields.
Meet Inspiring Speakers and Experts at our 3000+ Global Conferenceseries Events with over 600+ Conferences, 1200+ Symposiums and 1200+ Workshops on
Medical, Pharma, Engineering, Science, Technology and Business

In-package Pasteurization of Ready to Eat (RTE) Meat Products-an Effective Way to Control Post-processing Contamination

Sunil Mangalassary*

Food Science and Technology program, School of Kinesiology and Nutritional Science, California State University, Los Angeles, USA

*Corresponding Author:
Sunil Mangalassary
Assistant Professor, Food Science and Technology program
School of Kinesiology and Nutritional Science
California State University
Los Angeles, USA
Tel: 323-343-5441
E-mail: [email protected]

Received date: August 10, 2012; Accepted date: August 10, 2012; Published date: August 11 2012

Citation: Mangalassary S (2012) In-package Pasteurization of Ready to Eat (RTE) Meat Products-an Effective Way to Control Post-processing Contamination. J Food Process Technol 3:e110. doi:10.4172/2157-7110.1000e110

Copyright: © 2012 Mangalassary S. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Visit for more related articles at Journal of Food Processing & Technology

Ensuring the safety of meat and meat products is always a challenge to the industry. Ready to eat (RTE) meat and poultry products constitutes a major share of the processed meat products. The RTE meat and poultry products are in a form that is edible without additional preparation to achieve food safety and may receive additional preparation for palatability or aesthetic, gastronomic, or culinary purposes [1] and therefore often consumed without additional cooking steps. Post-process handling is a cause of recontamination of RTE meat products especially with food pathogen, Listeria monocytogenes. Processing operations such as peeling, sorting, loading, and slicing during preparation of RTE products are potential sources of L. monocytogenes contamination [2]. Since the year 2000, there were many RTE meat product recalls due to Listeria contamination including the very recent, 16,000 tons of RTE meat and poultry product recall by a Minnesota firm in August 2012 [3].

In-package pasteurization is an effective method to reduce postprocessing surface contamination by food pathogens [4,5]. The major challenge associated with this technique is to get the maximum lethal effect by using a minimum pasteurization time as the additional heating after the primarythermal process (cooking) will invariably affect the sensory qualities of the product. The product composition, especially thickness was found to be a factor affecting the surface heating rate of the product during in-package pasteurization [6]. Combining inpackage pasteurization with other preservative methods was another effective strategy tested where researchers found that the pasteurization time could be significantly reduced when in-package pasteurization was combined with methods such as surface application of natural antimicrobial compounds [7,8].

In-package pasteurization could be practiced as one of the efficient post-processing decontamination techniques primarily because of the fact that it is employed after completing all the handling steps in RTE meat products preparation and the lethal effects obtained will remain at a safer level provided a proper storage temperature and strict retail and consumer handling of the product. One of the challenges for the industry would be to assess the required time and temperature combination which will depend on product thickness and other characteristics. When used in combination with other methods, the bacterial survival curves obtained may not follow first-order kinetics (the survival curves may be of non-linear in nature) and hence the standard use of D and Z-values may result in over or under processing [8]. More research is needed to standardize various mathematical modeling techniques to suit the specific industry scenario.

References

Select your language of interest to view the total content in your interested language
Post your comment

Share This Article

Relevant Topics

Recommended Conferences

  • 19th Global Summit on Food & Beverages
    September 14-15, 2018, Virginia, USA

Article Usage

  • Total views: 11988
  • [From(publication date):
    September-2012 - Jun 18, 2018]
  • Breakdown by view type
  • HTML page views : 8168
  • PDF downloads : 3820
 

Post your comment

captcha   Reload  Can't read the image? click here to refresh

Peer Reviewed Journals
 
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2018-19
 
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

Agri & Aquaculture Journals

Dr. Krish

[email protected]

+1-702-714-7001Extn: 9040

Biochemistry Journals

Datta A

[email protected]

1-702-714-7001Extn: 9037

Business & Management Journals

Ronald

[email protected]

1-702-714-7001Extn: 9042

Chemistry Journals

Gabriel Shaw

[email protected]

1-702-714-7001Extn: 9040

Clinical Journals

Datta A

[email protected]

1-702-714-7001Extn: 9037

Engineering Journals

James Franklin

[email protected]

1-702-714-7001Extn: 9042

Food & Nutrition Journals

Katie Wilson

[email protected]

1-702-714-7001Extn: 9042

General Science

Andrea Jason

[email protected]

1-702-714-7001Extn: 9043

Genetics & Molecular Biology Journals

Anna Melissa

[email protected]

1-702-714-7001Extn: 9006

Immunology & Microbiology Journals

David Gorantl

[email protected]

1-702-714-7001Extn: 9014

Materials Science Journals

Rachle Green

[email protected]

1-702-714-7001Extn: 9039

Nursing & Health Care Journals

Stephanie Skinner

[email protected]

1-702-714-7001Extn: 9039

Medical Journals

Nimmi Anna

[email protected]

1-702-714-7001Extn: 9038

Neuroscience & Psychology Journals

Nathan T

[email protected]

1-702-714-7001Extn: 9041

Pharmaceutical Sciences Journals

Ann Jose

[email protected]

1-702-714-7001Extn: 9007

Social & Political Science Journals

Steve Harry

[email protected]

1-702-714-7001Extn: 9042

 
© 2008- 2018 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version
Leave Your Message 24x7