Related Experiment Video
Updated: Nov 21, 2025

Tracking Microbial Contamination in Retail Environments Using Fluorescent Powder - A Retail Delicatessen Environment Example
Published on: March 5, 2014
Control of Listeria monocytogenes Contamination in Ready-to-Eat Meat Products
Meijun Zhu1, Min Du2, Joseph Cordray1
1Authors Zhu, Cordray, and Ahn are with Dept. of Animal Science, Iowa State Univ., Ames, IA 50011.
Abstract:
The ubiquitous nature of Listeria monocytogenes and its ability to grow at refrigerated temperature makes L. monocytogenes a significant threat to the safety of ready-to-eat (RTE) meat products. The contamination by L. monocytogenes in RTE meat primarily occurs during slicing and packaging after cooking. The effectiveness of post-package decontamination technology such as in-package thermal pasteurization, irradiation, and high-pressure processing are discussed. Formulating meat products with antimicrobial additives is another common approach to control L. monocytogenes in RTE meat. Irradiation is an effective technology to eliminate L. monocytogenes but can influence the quality of RTE meat products significantly. The effect of irradiation or the combination of irradiation and antimicrobials on the survival of L. monocytogenes and the quality of RTE meat is discussed.
Related Concept Videos
Methods for Controlling Microbial Growth
Physical Methods for Controlling Microbial Growth: Temperature
Biological Methods for Microbial Control
Microorganisms in Agriculture and Food industry
Stringent Response in E. coli
Chemical Agents for Microbial Control

