Journal of Food Processing & Technology

William Mackay

Publications

• Research Article
  Inactivation of Listeria innocua on Frankfurters by Flash Pasteurization and Lauric Arginate Ester
  Author(s): Christopher Sommers, William Mackay, David Geveke, Bryan Lemmenes and Seth PulsfusChristopher Sommers, William Mackay, David Geveke, Bryan Lemmenes and Seth Pulsfus
  
  Listeria monocytogenes , a psychrotrophic food-borne pathogen, is a recurring post-process contaminant on ready-to-eat meat (RTE) products including frankfurters. Flash Pasteurization (FP) uses short pulses of steam to decontaminate the surface of precooked sausages such as frankfurters. The antimicrobial lauric-arginate-ester (LAE) has been shown to reduce levels of L. monocytogenes and its nonpathogenic surrogate L. innocua on frankfurters. In this study the use of FP to inactivate L. innocua on frankfurters followed by application of LAE immediately prior to vacuum-packaging in a pilot plant setting was investigated. Use of FP (1.5 s, 120°C steam), LAE (3.33 ml of a 5% volume/volume solution per pack of four frankfurters), or FP followed by application of LAE, resulted in a 2.5, 1.6, and 3.3 of log reductions of L. innocua that was surface-inoculated onto frankfurters, respect.. View More»
  DOI: 10.4172/2157-7110.1000147

  Abstract PDF