Eradicating Listeria monocytogenes from fully cooked franks by using an integrated pasteurization-packaging system

Area of Science:

• Food Science
• Microbiology
• Food Engineering

Background:

• Ready-to-eat meat and poultry products are susceptible to pathogens like Listeria monocytogenes.
• Surface pasteurization using steam or hot water is a potential method for pathogen elimination.
• Integrating pasteurization into packaging offers a final safety step before retail.

Purpose of the Study:

• To develop and evaluate an integrated surface pasteurization and vacuum packaging system.
• To reduce Listeria monocytogenes contamination on fully cooked franks.
• To assess the efficacy of a novel pasteurization-packaging process.

Main Methods:

• A continuous vacuum-packaging system was modified to include a surface pasteurization unit.
• Fully cooked franks were inoculated with Listeria monocytogenes (up to 6 log CFU/cm2).
• Franks were treated with pressurized steam and hot water at 121°C for 1.5 seconds, followed by immediate vacuum sealing.

Main Results:

• The integrated system achieved a 3-log CFU/cm2 reduction of Listeria monocytogenes.
• The pasteurization depth reached 1.27 mm below the surface of the franks.
• The process effectively reduced pathogen load on the final product.

Conclusions:

• The integrated pasteurization-packaging system offers a commercially viable method for enhancing food safety.
• This process can effectively eliminate Listeria monocytogenes from ready-to-eat meat and poultry products.
• Implementing this technology at the final packaging stage ensures product safety for consumers.