Survival and death of Listeria monocytogenes on cooked bacon at three storage temperatures.

Survival of Listeria monocytogenes on cooked bacon cubes (a(w) 0.910 +/- 0.080), strips (a(w) 0.

Inactivation of Listeria monocytogenes on hams shortly after vacuum packaging by spray application of lauric arginate.

This study measured and compared the short-term efficacy levels of lauric arginate (LAE) as a postlethality treatment against Listeria monocytogenes present on varied surfaces of large-diameter hams. Preliminary in vitro work demonstrated a 5-log inactivation of L. monocytogenes in 5,000- and 9,090-ppm LAE solutions within 180 min at 4.

Short-term bactericidal efficacy of lauric arginate against Listeria monocytogenes present on the surface of frankfurters.

The antimicrobial lauric arginate (LAE) alone or in combination with an antimicrobial liquid smoke extract was studied as a postlethality treatment against Listeria monocytogenes on vacuum-packaged frankfurters. Treatment with 2 ml of 5,000 ppm of LAE reduced L. monocytogenes from 7.

Evaluation of hot-water and sanitizer dip treatments of knives contaminated with bacteria and meat residue.

Hot water (HW; 82.2 degrees C, 180 degreesF) is used for sanitation of meat cutting implements in most slaughter facilities, but validation of actual practices against meat-borne bacterial pathogens and spoilage flora is lacking. Observed implement immersions in HW in two large pork processing plants were found to typically be < or = 1 s.

Growth potential of Clostridium perfringens during cooling of cooked meats.

Many meat-based food products are cooked to temperatures sufficient to inactivate vegetative cells of Clostridium perfringens, but spores of this bacterium can survive, germinate, and grow in these products if sufficient time, temperature, and other variables exist. Because ingestion of large numbers of vegetative cells can lead to concomitant sporulation, enterotoxin release in the gastrointestinal tract, and diarrhea-like illness, a necessary food safety objective is to ensure that not more than acceptable levels of C. perfringens are in finished products.