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Inactivation of Listeria monocytogenes Scott A on artificially contaminated frankfurters by high-pressure processing

L A Lucore1, T H Shellhammer, A E Yousef

  • 1Department of Food Science and Technology, The Ohio State University, Columbus 43210, USA.

Journal of Food Protection
|May 29, 2000
PubMed

Insights

High-pressure processing effectively inactivates Listeria monocytogenes in vacuum-packaged frankfurters. Even brief pressure application significantly reduces bacterial populations, showing promise for food safety.

Area of Science:

  • Food Microbiology
  • Food Processing Technology

Background:

  • Listeria monocytogenes is a significant foodborne pathogen.
  • Post-processing contamination of frankfurters poses a food safety challenge.

Purpose of the Study:

  • To evaluate the efficacy of high-pressure processing (HPP) in reducing Listeria monocytogenes in vacuum-packaged frankfurters.
  • To determine the impact of different pressure levels and durations on bacterial inactivation.

Main Methods:

  • Vacuum-packaged frankfurters were inoculated with Listeria monocytogenes Scott A.
  • Samples were subjected to high hydrostatic pressure (HHP) at 300, 500, and 700 MPa for up to 9 minutes.
  • Bacterial populations were enumerated after pressure treatment.

Main Results:

  • Listeria monocytogenes populations decreased by 1, >3, and >5 logs during the come-up time to 300, 500, and 700 MPa, respectively.
  • A 5-log reduction was achievable at all pressure treatments.
  • 700 MPa demonstrated the fastest inactivation, reducing bacteria from 10(8) to 10(2) CFU/package during come-up.

Conclusions:

  • High-pressure processing is a viable method for controlling foodborne pathogens in postprocessed, packaged frankfurters.
  • HPP offers a promising approach to enhance the safety of ready-to-eat meat products.

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