Fate of Staphylococcus aureus on Vacuum-Packaged Ready-to-Eat Meat Products Stored at 21°C
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چکیده
منابع مشابه
Fate of Staphylococcus aureus on Vacuum-Packaged Ready-to-Eat Meat Products Stored at 218C
The U.S. Department of Agriculture has established standards for the composition and shelf stability of various readyto-eat meat products. These standards may include product pH, moisture:protein ratio, and water activity (aw) values. It is unclear how closely these standards are based on the potential for pathogen growth or toxin production. Because the vacuum packaging used on most ready-to-e...
متن کاملPredicting growth-no growth of Staphylococcus aureus on vacuum-packaged ready-to-eat meats.
U.S. Department of Agriculture (USDA) composition-based labeling standards for various ready-to-eat (RTE) meat products typically specify maximum product pH and/or moisture:protein ratio and less often maximum water activity (a(w)). Compliance with these standards often has been regarded as proof of shelf stability. However, the USDA now requires additional proof, e.g., challenge study results,...
متن کاملSurvival of Staphylococcus aureus and Listeria monocytogenes on vacuum-packaged beef jerky and related products stored at 21 degrees C.
In the manufacture of beef jerky, a thermal lethality step is followed by drying to prevent growth of pathogenic bacterial postprocessing contaminants on the finished product. Recent guidelines from the U.S. Department of Agriculture have raised the question of the maximum water activity (a(w)) in jerky products that will inhibit growth of pathogenic bacteria. The survival of the potential post...
متن کاملPredicting growth-no growth of Listeria monocytogenes on vacuum-packaged ready-to-eat meats.
Compliance with U.S. Department of Agriculture (USDA) composition-based labeling standards often has been regarded as evidence of the shelf stability of ready-to-eat (RTE) meats. However, the USDA now requires further proof of shelf stability. Our previous work included development of equations for predicting the probability of Staphylococcus aureus growth based on the pH and a(w) of an RTE pro...
متن کاملOccurrence of Listeria monocytogenes in Ready-to-Eat Meat Products and Meat Processing Plants in Spain
The aim of this work was to study the occurrence of Listeria monocytogenes in several types of ready-to-eat (RTE) meat products and in the environment of meat processing plants. A total of 129 samples of RTE meat products and 110 samples from work surfaces and equipment were analyzed. L. monocytogenes was detected in 6 out of 35 cooked products (17.14%), 21 out of 57 raw-cured products (36.84%)...
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ژورنال
عنوان ژورنال: Journal of Food Protection
سال: 2005
ISSN: 0362-028X,1944-9097
DOI: 10.4315/0362-028x-68.9.1911