Validation of a 5-log10 reduction of Listeria monocytogenes following simulated commercial processing of Lebanon bologna in a model system

N. Chikthimmah, R. B. Guyer, Stephen John Knabel

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

Recently, numerous product recalls and one devastating outbreak that claimed 21 lives were attributed to Listeria monocytogenes in ready-to-eat meat products. Consequently, the Food Safety and Inspection Service published a federal register notice requiring manufacturers of ready-to-eat meat and poultry products to reassess their hazard analysis and critical control point plans for these products as specified in 9 CFR 417.4(a). Lebanon bologna is a moist, fermented ready-to-eat sausage. Because of undesirable quality changes, Lebanon bologna is often not processed above 48.9°C (120°F). Therefore, the present research was conducted to validate the destruction of L. monocytogenes in Lebanon bologna batter in a model system. During production, fermentation of Lebanon bologna to pH 4.7 alone significantly reduced L. monocytogenes by 2.3 log10 CFU/g of the sausage mix (P < 0.01). Heating the fermented mix to 48.9°C in 10.5 h destroyed at least 7.0 log10 CFU of L. monocytogenes per g of sausage mix. A combination of low pH (5.0 or lower) and high heating temperatures (≥43.3°C, 115°F) destroyed more than 5 log10 CFU of L. monocytogenes per g of sausage mix during the processing of Lebanon bologna. In conclusion, an existing commercial process, which was validated for destruction of Escherichia coli O157:H7, was also effective for the destruction of more than 5 log10 CFU of L. monocytogenes.

Original languageEnglish (US)
Pages (from-to)873-876
Number of pages4
JournalJournal of Food Protection
Volume64
Issue number6
DOIs
StatePublished - Jan 1 2001

Fingerprint

Lebanon
bologna
Listeria monocytogenes
sausages
Meat Products
meat products
Heating
Food Inspection
Product Recalls and Withdrawals
Poultry Products
Food Safety and Inspection Service
Hazard Analysis and Critical Control Points
heat
poultry products
Escherichia coli O157
batters
Food Safety
HACCP
Fermentation
Disease Outbreaks

All Science Journal Classification (ASJC) codes

  • Food Science
  • Microbiology

Cite this

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Validation of a 5-log10 reduction of Listeria monocytogenes following simulated commercial processing of Lebanon bologna in a model system. / Chikthimmah, N.; Guyer, R. B.; Knabel, Stephen John.

In: Journal of Food Protection, Vol. 64, No. 6, 01.01.2001, p. 873-876.

Research output: Contribution to journalArticle

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