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Title of Research:
Listeria Interventions for Country Hams |
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Place:
University of Kentucky
Authors:
Drs. William Benjy Mikel and Melissa Newman
Purpose:
To assess whether steam and nisin provide an effective
treatment of country cured ham slices to control Listeria
monocytogenes. Liquid smoke was used as one of the treatment
agents in this study to compare with steam and nisin.
Summary:
Steam and 2 micrograms of nisin produced a 1.5 log greater
reduction of Listeria in ham slices than did treatment with liquid
smoke. The application of steam and 20 micrograms of nisin on
country cured hams resulted in a 6 log reduction when evaluated at 7
days post treatment. These data indicate that steam and 20
micrograms of nisin, when used in combination, can act as an
effective intervention method for country-cured ham center slices.
Benefits:
Small and very small plant processors may use steam and nisin
treatment to control and reduce Listeria in country cured ham
products. These parameters are easy and cost effective and thus
should be of particular value to small and very small plants that
make country cured hams. Plants will, however, need to validate that
their methodology achieves these parameters. This research should
decrease their operating cost while helping them to ensure food
safety and public health protection.
The full report on this research can be found on the Fiscal Year 2003 table under the column Food Safety Technologies - Additional Information.
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