Postpackage pasteurization of ready-to-eat deli meats by submersion heating for reduction of Listeria monocytogenes.

A mixed cocktail of four strains of Listeria monocytogenes was resuspended in product purge and added to a variety of ready-to-eat (RTE) meat products, including turkey, ham, and roast beef. All products were vacuum sealed in shrink-wrap packaging bags, massaged to ensure inoculum distribution, and processed by submersion heating in a precision-controlled steam-injected water bath. Products were run in pairs at various time-temperature combinations in either duplicate or triplicate replications.

Feeding and watering behavior of healthy and morbid steers in a commercial feedlot.

Our objective was to determine whether there were differences in feeding and watering behavior of newly received healthy and morbid feedlot steers. Two separate 32-d feeding trials were conducted in Wellton, Arizona, in July and November 1996. Radio frequency technology was used to record individual animal behaviors from 108 (average weight 139 kg) and 143 (average weight 160 kg) steers in each respective trial.