Reduction and survival of Listeria monocytogenes in ready-to-eat meats after irradiation.

@article{Foong2004ReductionAS,
  title={Reduction and survival of Listeria monocytogenes in ready-to-eat meats after irradiation.},
  author={Sally C C Foong and Glenda L Gonzalez and James S. Dickson},
  journal={Journal of food protection},
  year={2004},
  volume={67 1},
  pages={77-82}
}
A five-strain Listeria monocytogenes culture was inoculated onto six different types of ready-to-eat (RTE) meats (frankfurters, ham, roast beef, bologna, smoked turkey with lactate, and smoked turkey without lactate). The meats were vacuum packed and stored at 4 degrees C for 24 h prior to irradiation. Populations of L. monocytogenes were recovered by surface plating on nonselective and selective media. The margins of safety studied include 3-log (3D) and 5-log (5D) reduction of pathogenic… CONTINUE READING

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