Inactivation of Listeria on Frankfurter Surfaces Using UVC Radiation and Vacuum-Steam-Vacuum Pasteurization

Authors: Sommers, Christopher; Geveke, David

Submitted to: Meeting Abstract
Publication Type: Proceedings
Publication Acceptance Date: 10/1/2006
Publication Date: 10/21/2006
Citation: Sommers, C.H., Geveke, D.J. 2006. Inactivation of Listeria on Frankfurter Surfaces Using UVC Radiation and Vacuum-Steam-Vacuum Pasteurization. In: Proceedings of the United States-Japan Cooperative Program in Natural Resources, October 21-28, 2006, Sonoma, California. p. F23-F25.

Interpretive Summary:

Technical Abstract: Listeria monocytogenes, a psychrotrophic food-borne pathogen, is a frequent post-process contaminant on ready-to-eat meat (RTE) products including frankfurters. Both Ultraviolet (254 nm) radiation and Vacuum-Steam-Vacuum (VSV) surface steam pasteurization are FDA approved technologies that can be used to decontaminate food surfaces. In this study, the ability of UVC and VSV, alone or in combination, to inactivate Listeria spp. on the surfaces of frankfurters that contained antimicrobials, sodium diacetate and potassium lactate, were investigated. UVC radiation, 1 J/cm2 or 2 J/cm2, was able to inactivate between 1.49-1.99 log of L. monocytogenes or L. innocua on frankfurter surfaces, respectively. In a pilot plant setting VSV (2 cycles, 1.5s, 121C) was able to inactivate 2.56 log of L. innocua on frankfurter surfaces. Exposure of frankfurters that were surface-inoculated with L. innocua with 1 J/cm2 UVC prior to VSV treatment resulted in a 3.55 log reduction of L. innocua. Combinatorial use of UVC and VSV technologies, in combination with sodium diacetate and potassium lactate, resulted in significant reduction (greater than 99.9 percent) of Listeria spp. on frankfurter surfaces.