Link and logo to the Food Safety and Inspection Service Home Page United States Department of Agriculture
Food Safety and Inspection Service
Office of Policy and Program Development
Washington, DC  20250-3700

REGULATIONS AND DIRECTIVES DEVELOPMENT


Control of Foodborne Pathogens in Meat Products by Sanitation, Drying and Antimicrobials

 

05/08/2001

Note: The pages that follow were created using  Microsoft PowerPoint '97. To view a PowerPoint slide you must download the  PowerPoint Viewer 97 (2000 Release).

Start Presentation
Download PowerPoint source
Table of Contents

Control of Foodborne  Pathogens in Meat Products by Sanitation, Drying, and Antimicrobials

Sanitizer Inactivation of Acid-Adapted and Nonadapted Listeria Monocytogenes Biofilms

Stainless steel attached cells; fresh beef washings (15C, 2 days) inoculated with Listeria monocytogenes

Deattached cells; fresh beef washings (15C, 2 days) inoculated with Listeria monocytogenes

Conclusions

Fate of Listeria monocytogenes in Fresh Meat Decontamination fluids at 4 and 10C

Graphic Chart depicting Behavior of Listeria monocytogenes in Meat Washings

Conclusions

Fresh Beef Decontamination and Populations of Listeria monocytogenes during Vacuum-packaged Storage (4C, 10C)

Acid-adapted Listeria monocytogenes in vacuum packaged beef Not-treated: , Water (55C): , Water (75C): , Lactic acid (55C): or Acetic acid (55C):

Acid-adapted Listeria monocytogenes in vacuum packaged beef Not-treated: , Water (55C): , Water (75C): , Lactic acid (55C): or Acetic acid (55C):

Conclusions

Evaluation of Processes to Destroy Echerichia Coli O157:H7 and Listeria monocytogenes in Whole Muscle Home Dried Jerky

Escherichia coli O157:H7 Beef Jerky

Escheria coli 0157:H7 Beef Jerky (storage time)

Escherichia coli 0157H7 Beef Jerky (68C)

Escherichia coli O157:H7 Beef Jerky (68.3C) Water Activity

Escherichia coli O157:H7 Beef Jerky (62.5C)

Bacterial counts (TSA+0.1% pvruvate) on jerky (dried at 60.0C) inoculated with E. coli 0157:H7

Survival of L. monocytogenes on beef jerky - (PALCAM)

Conclusions

Treatments to control post-processing contamination by Listeria monocytogenes on port frankfurters and sliced bologna stored at 4C in vacuum packages

Bologna Slices Inoculated with Listeria monocytogenes and then Immersed (1 min)

SlideBologna Slices Inoculated with Listeria monocytogenes and then Immersed (1 min) (Continued)

Bologna Slices Inoculated with Listeria monocytogenes and then Immersed (1 min) (Continued)

Control, Lysozyme (0.1%), Nisin (0.5%), Lysozyme (0.1%) + Nisin (0.5%), Water, Lysozyme (0.1%) and Lysozyme (0.1%)+Nisin (0.5%)

Bologna Slices Inoculated with Listeria monocytogenes and then Immersed (1 min)

Conclusions

Conclusions (Continued)

Frankfurters with Antimicrobials included in the formulation inoculated with Listeria monocytogenes

Inoculated Frankfurters dipped in hot (75C) water

Frankfurters with antimicrobials included in the formulation inoculated with Listeria monocytogenes

Conclusions

Conclusions (Continued)

Conclusions (Continued)

Acknowledgements

Author: Dr. John Sofos
               Colorado State University
                 Cooperative State Research,
               Education and Extension Service

 

 

 

For Further Information Contact:
Food Safety and Inspection Service
Regulations and Directives Development Staff
Telephone:  202-720-5627
Fax:  202-690-0486
E-mail:
  FSIS.Regulations@fsis.usda.gov

FSIS is in the process of developing a mechanism for electronic submittal of comments via e-mail -- stay posted.

 

Send mail to webmaster  with questions or comments about this web site.
Last modified: June 24, 2002