Author(s): Chen CM, Sebranek JG, Dickson JS, Mendonca AF
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Abstract Frankfurters packaged in 1-link, 5-link, or 10-link packages were surface-inoculated with a five-strain mixture of Listeria monocytogenes (3.40 or 5.20 log CFU/g) after treatments with 3,000 arbitrary units (AU) or 6,000 AU pediocin (in ALTA 2341) per link. The frankfurters were vacuum packaged, after which the packages were heated in hot water at 71, 81, or 96 degrees C for 30, 60, or 120 s. L. monocytogenes was enumerated following the treatments. Selected treatments were subsequently evaluated during storage at 4, 10, and 25 degrees C for up to 12 weeks. L. monocytogenes was reduced by all treatments, but 81 degrees C or more for at least 60 s in combination with pediocin (Pdn-6000) was necessary to achieve a 50\% reduction of initial inoculations. Heat treatments were most effective for 1-link packages and least effective for 10-link packages. Little or no growth of L. monocytogenes occurred on frankfurters for 12 weeks at 4 or 10 degrees C, and for 12 days at 25 degrees C. Generally, the treatments mentioned above did not significantly (P > 0.05) affect the sensory qualities of frankfurters. Therefore, pediocin (in ALTA 2341) in combination with postpackaging thermal treatment offers an effective treatment combination for improved control of L. monocytogenes on frankfurters.
This article was published in J Food Prot
and referenced in Journal of Food Processing & Technology