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United States Department of Agriculture

Agricultural Research Service

Research Project: NON-THERMAL AND ADVANCED THERMAL FOOD PROCESSING INTERVENTION TECHNOLOGIES

Location: Food Safety and Intervention Technologies

Title: Pasteurization of Ready-to-Eat Meats

Authors
item Huang, Lihan
item Sites, Joseph

Submitted to: Meeting Abstract
Publication Type: Proceedings
Publication Acceptance Date: May 30, 2008
Publication Date: June 25, 2008
Citation: Huang, L., Sites, J.E. 2008. Pasteurization of Ready-to-Eat Meats. In: International Microwave Power Institute's 42nd Annual Symposium, June 25-27, 2008, New Orleans, LA. 37-42.

Technical Abstract: A microwave heating system was developed for inactivating Listeria monocytogenes in ready-to-eat meats. Frankfurters, inoculated and vacuum-sealed in plastic packages, were subjected to heating, with the package surface temperature increased to and maintained at three temperature set points for different periods of time. The surface temperature of frankfurter packages increased linearly with the heating time until it reached a set point. The observed rate of bacterial inactivation was 0.41, 0.65, and 0.94 log(CFU/pk) per min at the surface temperature of 65, 75, or 85C. This study demonstrated the feasibility of a PID-controlled microwave heating process for in-package pasteurization of frankfurters.

Last Modified: 8/27/2014
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