Publications by authors named "J P Luchansky"
Thermal Inactivation of Cells of Salmonella spp. in Pot Pies Prepared With a Beef, Chicken, or Meat Alternative Filling, With and Without Gravy, During Cooking in a Convection Oven.
Anna C S Porto-Fett Laura E Shane Bradley A Shoyer Manuela Osoria Aaron Beczkiewicz John B Luchansky
J Food Prot
December 2024
Cooking parameters elaborated in the U.S. Department of Agriculture's Food Safety and Inspection Service Cooking Guideline for Meat and Poultry Products (Appendix A) were evaluated for inactivation of Salmonella spp.
View Article and Find Full Text PDFThermal inactivation studies were undertaken on Listeria monocytogenes and Salmonella spp. inoculated on the surface of country ham. Hams (average = ca.
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- The study inoculated all-beef soppressata slices with Shiga toxin-producing E. coli and monitored pathogen levels over time.
- Vacuum-sealed slices stored at 4 °C or 20 °C showed significant reductions in bacteria, with more pronounced decreases at 20 °C after 90 days.
- Overall, the soppressata did not support the survival or growth of the pathogens during storage, indicating a low-risk environment for these bacteria.
Viability of cells of Listeria monocytogenes or Salmonella spp. was quantified on slices of a German-style bologna manufactured by a local butcher to contain no added antimicrobials or to include 0.9% or 1.
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