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- Chappa, K., et al. Show all 5 Authors
- Journal of food protection 2006 v.69 no.1 pp. 47
- hot dogs; food preservatives; acetic acid; lactic acid; sodium benzoate; food surfaces; food packaging; vacuum packaging; steam pasteurization; Listeria monocytogenes; food pathogens; bacterial contamination; food contamination; viability; food storage; storage temperature; ready-to-eat foods
- ... An organic acid solution of 2% acetic, 1% lactic, 0.1% propionic, and 0.1% benzoic acids was combined with steam surface pasteurization to treat frankfurters during vacuum packaging to eliminate potential postcook contamination with Listeria monocytogenes. The thermal lethality of L. monocytogenes from steam was evaluated at an inoculation concentration of 1 to 6 log CFU/cm2. About 3-log reduction ...
- Chappa, K., et al. Show all 6 Authors
- Journal of food science 2005 v.70 no.2 pp. M138
- anti-infective agents; steam; packaging; Listeria monocytogenes
- ... This study was to evaluate the effectiveness of steam or steam in combination with an antimicrobial agent to control Listeria monocytogenes on ready‐to‐eat (RTE) franks. The franks were surface‐inoculated to contain 6 or 3 log₁₀(colony‐forming units [CFU])/cm² of L. monocytogenes and treated with steam or steam in combination with an antimicrobial agent, immediately followed by vacuum‐sealing the ...