SURVIVAL OF SURFACE‐INOCULATED LISTERIA MONOCYTOGENES ON COMMERCIALLY AVAILABLE FRANKFURTERS FOLLOWING GAMMA IRRADIATION¹

Abstract

Frankfurter is a generic term for a cured and cooked sausage, which may consist of almost any meat type and include a wide variety of nonmeat fillers and additives. When several “brands” or types of commercially available frankfurters were surface‐inoculated with Listeria monocytogenes and vacuum‐packed, gamma radiation D‐values ranged from 0.49 kGy to 0.71 kGy, with an average D‐value of 0.61 kGy. Differences in gamma radiation D‐value were observed for nine of twenty one pair‐wise comparisons (α= 0.01) as determined by analysis of covariance. Therefore, frankfurter formulation may affect radiation D‐values for surface inoculated L. monocytogenes. If low dose gamma irradiation, cold pasteurization, were to be used for control of L. monocytogenes on frankfurters, gamma radiation dosage should be based on individual product formulation.

Physical Methods for Cleaning and Disinfection of Surfaces

“…Similar results were observed for fruits [136][137][138] and pine kernels [139]. Shelf life extension and inactivation of pathogens require doses of 2.5-5 kGy for meat products, leading to inactivation rates of approximately five orders of magnitude for ready-to-eat foods (ham, frankfurters, chicken breast) [140][141][142]. Shelf life of poultry was extended from 6-10 to 12-20 days after 2.5 kGy radiation by Molins [143], and a three orders of magnitude viable count reduction was achieved for frozen (3-5 kGy) and chilled (1.5-2.5 kGy) poultry without loss of sensory quality [144,145].…”

Automatic control of a microwave heating process for in-package pasteurization of beef frankfurters

“…Samples inside the sampling bags were shaken manually about 50 times (Sommers & Thayer, 2000). The wash solution was serially diluted and surface-plated onto freshly prepared PALCAM Listeria selective agar (Van Netten, Perales, Van Moosdijk, Curtis, & Mossel, 1989).…”

Effects of Polyphosphate Additives on Campylobacter Survival in Processed Chicken Exudates

“…The exudates were then aliquoted into conveniently sized containers and frozen at Ϫ80°C. The frozen aliquots were then irradiated to sterility using a self-contained 137 Cs gamma irradiator (Lockheed Georgia Company, Marietta, GA) at a dose rate of 0.086 kGy/min (27). The temperature during irradiation was maintained at 0°C through the introduction of gas-phase liquid nitrogen directly into the top of the sample chamber.…”