Combinations of organic acid rinses and steam based post-packaging thermal pasteurization were evaluated for their ability to reduce Listeria monocytogenes populations on surfaces of various ready-to-eat (RTE) meat products. All-beef frankfurters were mist inoculated, acid rinse…
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Whole broilers exposed to a radiant wall (RW) at 649°C, for 0, 3, 4, 5, or 8 s or dipped in a solution containing 1% buffered sodium citrate, pH 5.8 (BSC), 0.5% citric acid (CA) or 2% liquid smoke (LS) prior to RW exposure. 5 s exposure reduced total plate count (TPC) 1.23 to 1.…
Background. Up to 40% of all mother-to-child transmission of the human immunodeficiency virus (HIV) occurs via breastfeeding, yet in developing countries, infant formula may not be a safe option. The World Health Organization (WHO) recommends heat-treated breast milk as one infa…
Listeria monocytogenes is a significant food-borne pathogen particularly associated with ready-to-eat (RTE) meat and poultry products which can grow and multiply at refrigeration temperatures. In-package pasteurization is an effective post-lethality intervention to reduce microb…