Vacuum was reduced more L. monocytogenes smoked turkey than 2 log units after 4 minutes. reheated in 205 °F was reduced greater L. monocytogenes (96.1°C) water. than 3 log units after 6 minutes. was reduced 3 log L. monocytogenes units after 8 minutes. Vacuum packaged was reduced 2.5 to 3 L. monocytogenes formed turkey or log units in 4 to 8 minutes. muscle turkey reheated in 205 °F (96.1°C) water. Vacuum packaged was reduced 3.5 log L. monocytogenes turkey ham or units after 3 minutes. netted turkey reheated in 200°F was reduced 3 to 3.5 L. monocytogenes (93.3°C) or 205 °F log units after 4 minutes. (96.1°C) Post package B Survival of Vacuum packaged was reduced .5 log Muriana, P.M., W. L. L. monocytogenes – pasteurization netted turkey after 3 minutes. Davidson, and J. Grooms. monocytogenes breasts, containing 2002 (continued) sodium lactate, was reduced more L. monocytogenes reheated in 200°F than 2.5 log units after 4 minutes. (93.3°C) water or 205 °F (96.1°C) water Vacuum packaged was reduced 1.5 to L. monocytogenes cracked pepper, 2.5 log units after 3 minutes. mesquite and lemon dill turkey, reheated in 200°F (93.3°C) water or 205 °F (96.1°C) water
Vacuum smoked turkey reheated in 205 °F (96.1°C) water. L. monocytogenes was reduced more than 2 log units after 4 minutes. L. monocytogenes was reduced greater than 3 log units after 6 minutes. L. monocytogenes was reduced 3 log units after 8 minutes. Vacuum packaged formed turkey or muscle turkey reheated in 205 °F (96.1°C) water. L. monocytogenes was reduced 2.5 to 3 log units in 4 to 8 minutes. Vacuum packaged turkey ham or netted turkey reheated in 200°F (93.3°C) or 205 °F (96.1°C) L. monocytogenes was reduced 3.5 log units after 3 minutes. L. monocytogenes was reduced 3 to 3.5 log units after 4 minutes. Post package pasteurization B – Survival of L. monocytogenes Vacuum packaged netted turkey breasts, containing sodium lactate, reheated in 200°F (93.3°C) water or 205 °F (96.1°C) water L. monocytogenes was reduced .5 log after 3 minutes. L. monocytogenes was reduced more than 2.5 log units after 4 minutes. Muriana, P.M., W. Davidson, and J. Grooms. 2002 (continued) Vacuum packaged cracked pepper, mesquite and lemon dill turkey, reheated in 200°F (93.3°C) water or 205 °F (96.1°C) water L. monocytogenes was reduced 1.5 to 2.5 log units after 3 minutes.