Cooked beef both In all treatments, C. sporogenes treated with a 75 decreased 1 to 2 log units with in the ppm solution of first 21 days of storage and remained and unchanged to 70 days. Only no microwaved to a treatment at 50°F (10°C) showed surface increased cell counts with a growth of temperature at 2 log units. 95°F(35°C) to 131°F (55° C) vacuum-packaged and stored up to 70 days at 39.2°F (4°C) or 50°F (10°C). Post-cooking B Growth of Frankfurters and The lactic acid bacteria inhibited Amezquita, A. and M.M L. L. – Intervention cooked ham growth for the 28 days. Brashears. 2002. monocytogenes monocytogenes innoculated with In the frankfurters approxamity 1 log Competitive Inhibition of decrease of was in Pediococcus L. monocytogenes Listeria monocytogenes and found. Overall, pH dropped from about Ready-to-Eat Meat Product acidilactici 6.5 to 4.6 in the frankfurters and 5.7 in by Lactic Acid Bacteria. Lactobacillus and the ham. Journal of Food Protection. casei, 65 (2) 316-325. Lactobacillus then paracasei vacuum packaged and stored at 5°C (45°F) for 28 days
Cooked beef both treated with a 75 ppm solution of and microwaved to a surface temperature at 95°F(35°C) to 131°F (55° C) vacuum-packaged and stored up to 70 days at 39.2°F (4°C) or 50°F (10°C). In all treatments, C. sporogenes decreased 1 to 2 log units with in the first 21 days of storage and remained unchanged to 70 days. Only no treatment at 50°F (10°C) showed increased cell counts with a growth of 2 log units. Post-cooking Intervention B – Growth of L. monocytogenes Frankfurters and cooked ham innoculated with Pediococcus acidilactici and Lactobacillus casei, and Lactobacillus paracasei then vacuum packaged and stored at 5°C (45°F) for 28 days The lactic acid bacteria inhibited L. monocytogenes growth for the 28 days. In the frankfurters approxamity 1 log decrease of L. monocytogenes was found. Overall, pH dropped from about 6.5 to 4.6 in the frankfurters and 5.7 in the ham. Amezquita, A. and M.M Brashears. 2002. Competitive Inhibition of Listeria monocytogenes in Ready-to-Eat Meat Product by Lactic Acid Bacteria. Journal of Food Protection. 65 (2) 316-325.