Printer Friendly

Additional thermal processing can reduce, eliminate surface pathogens.

In the past two decades, much has been learned about L. monocytogenes as a foodborne pathogen. We've learned about its many virulence factors, how it may be transferred from product to product and its sources of contamination. Researchers have developed diagnostic techniques for its detection and differentiation.

Still, it has persisted as a common and significant pathogen, contaminating environmental surfaces in facilities that produce ready-to-eat (RTE) meat and poultry products, despite the implementation of HACCP controls. The USDA-FSIS has responded to the challenge by providing greater incentives for pathogen reduction if companies use both postprocess (post-cook) lethality steps that demonstrate significant reductions in Listeria and antimicrobial ingredients that either eliminate or control Listeria.

In December 2002 and June 2003, provisions were published that could reduce a high-medium-risk product category, i.e., hotdogs and RTE deli meats, to a low-risk grouping. This could lead to a reduction in the amount of product testing needed if validated pathogen reduction and control measures are implemented by companies.

New initiatives addressing pathogen reduction have been investigated by researchers at Oklahoma State University in response to these potential incentives. One area that has garnered considerable interest is in the postprocess surface pasteurization of RTE meat and poultry products. Many RTE products experience considerable exposure to environmental conditions after they are removed from cook-in bags either for further processing, such as smoke flavor processing, or for transfer into retail packaging bags.

While exposed, the products can acquire incidental contamination from racks and trays, workers' hands, food contact surfaces or aerosol sprays. Additional thermal processing for 1 minute to 3 minutes, immediately before or after the final packaging is in place, can reduce or eliminate surface pathogens and significantly reduce the risk to consumers.

These approaches are being implemented as effective pathogen reduction alternatives in the fight against foodborne pathogen contamination of RTE meat and poultry products. Further information. Peter Muriana, Food and Agricultural Products Research and Technology Center, Oklahoma State University, Room 109, Stillwater, OK 74078; phone: 405-744-5563; fax: 405-744-6313; email:
COPYRIGHT 2005 Food Technology Intelligence, Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2005, Gale Group. All rights reserved. Gale Group is a Thomson Corporation Company.

Article Details
Printer friendly Cite/link Email Feedback
Publication:Microbial Update International
Date:Feb 1, 2005
Previous Article:Software simulates high-pressure cooling of pork.
Next Article:Pediocin shows stability in film application.

Related Articles
Design a HACCP plan for shell egg processing.
Apply condensed steam to inhibit microbial growth.
Develop detection methodologies.
Processing humidity levels influence survival of bacteria.
Simulate RF dielectric heating on vegetable sprout seeds to improve safety.
Thickness of packaging film impacts thermal inactivation.
Improve accuracy of predictive microbiology.
Quantitatively determine pathogen reduction.
Conductive inks for flex circuits: with higher conductivity and lower resistivity, highly conductive silver inks are propelling new flexible...
Additional thermal processing can reduce, eliminate surface pathogens.

Terms of use | Privacy policy | Copyright © 2021 Farlex, Inc. | Feedback | For webmasters |