title: Effect of packaging and storage time on survival of Listeria monocytogenes on kippered beef steak and turkey tenders.
abstract: The objective of our study was to determine effect of packaging method and storage time on reducing Listeria monocytogenes in shelf-stable meat snacks. Commercially available kippered beef steak strips and turkey tenders were dipped into a 5-strain L. monocytogenes cocktail, and dried at 23 °C until a water activity of 0.80 was achieved. Inoculated samples were packaged with 4 treatments: (1) vacuum, (2) nitrogen flushed with oxygen scavenger, (3) heat sealed with oxygen scavenger, and (4) heat sealed without oxygen scavenger. Samples were stored at 23 °C and evaluated for L. monocytogenes levels at 0, 24, 48, and 72 h. Initial levels (time 0) of L. monocytogenes were approximately 5.7 log CFU/cm² for steak and tenders. After 24 h of storage time, a 1 log CFU/cm² reduction of L. monocytogenes was observed for turkey tenders for all packaging treatments. After 48 h, turkey tenders showed >1 log CFU/cm² reduction of L. monocytogenes for all packaging treatments except for vacuum, where only 0.9 log CFU/cm² reduction was observed. After 72 h, reductions for all packaging treatments for turkey tenders ranged from 1.5 to 2.4 log CFU/cm². For kippered beef steak, there was no interaction between the packaging treatments and all storage times (P > 0.05) whereas, time was different (P <0.05). For kippered beef steak, there was 1 log reduction of L. monocytogenes at 24 and 48 h of storage times at 23 °C for all packaging treatments and a 2.1 log CFU/ cm² L. monocytogenes reduction at 72 h of storage time.
  
  
  CONCLUSIONS
  Processors of kippered beef steak and turkey tenders could use a combination of vacuum or nitrogen-flushing or heat sealed with an oxygen scavenger packaging methods and a holding time of 24 h prior to shipping to reduce potential L. monocytogenes numbers by ≥1 log. However, processors should be encouraged to hold packaged product a minimum of 72 h to enhance the margin of safety for L. monocytogenes control.
authors: Oberto Sausage Co., Kent, WA, USA.
authors: Kamaldeep K
authors: KK
authors: Uppal
authors: Kelly J K
authors: KJ
authors: Getty
authors: Elizabeth A E
authors: EA
authors: Boyle
authors: Nigel M
authors: NM
authors: Harper
authors: April Shayne S
authors: AS
authors: Lobaton-Sulabo
authors: Bruce
authors: B
authors: Barry
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000494:pharmacology; D002417:Cattle; D002645:Chickens; D015169:Colony Count, Microbial; D057140:Fast Foods / Q000382:microbiology*; D005511:Food Handling; D018857:Food Packaging; D005520:Food Preservatives / Q000494:pharmacology; D008089:Listeria monocytogenes / Q000187:drug effects / Q000254:growth & development* / Q000302:isolation & purification; D008461:Meat Products / Q000382:microbiology*; D050296:Microbial Viability; D009584:Nitrogen / Q000737:chemistry; D013997:Time Factors; D014618:Vacuum
chemical_list: D000975:Antioxidants; D005520:Food Preservatives; D009584:Nitrogen