and showed less than 2 development of pathogenic typhimurium Y. enterocolitica log growth at 46F (8C) and less than 1 bacteria in vacuum-packed, S. enteritidis log growth at 41F (5C) over 28 days. cooked emulsion-style sausage. Journal of Food showed a 4 log growth S. typhimurium Protection. 48 (1) 28-34. in 9 days when stored at 59°F (15°C). and does not B. cereus S. enteritidis grow at 50F (10C) or less. B Growth of Cured hot dogs showed no growth over C. C. perfringens – vacuum packaged 28 days at 54F (12C), or 50F (10C). perfringens B Vacuum-packaged multiplied > 1 log Buncic, S., L. Paunovic, and Listeria L. monocytogenes – frankfurters stored unit the first 10 days and another 1 log D. Radisic. 1991. The fate monocytogenes survival and 20 days at 40F unit in the second 10 days. A hazard is of in Listeria monocytogenes growth (4C) likely due to the favorable fermented sausages and in environment the vacuum packaging vacuum-packaged creates. frankfurters. Journal of Food Protection. 54 (6) 413-417. Packaging B All-beef wiener decreased 1 to 2 log Listeria L. monocytogenes – and/or exudate inoculated units with either of these treatments. monocytogenes Storage survival with and 100 AU growth pediocin AcH, or 4 log units of Pediococcus H acidilactici stored at 40F (4C) for 29 days
typhimurium and S. enteritidis development of pathogenic bacteria in vacuum-packed, cooked emulsion-style sausage. Journal of Food Protection. 48 (1) 28-34. Y. enterocolitica showed less than 2 log growth at 46F (8C) and less than 1 log growth at 41F (5C) over 28 days. S. typhimurium showed a 4 log growth in 9 days when stored at 59°F (15°C). B. cereus and S. enteritidis does not grow at 50F (10C) or less. B – Growth of C. perfringens Cured hot dogs vacuum packaged C. perfringens showed no growth over 28 days at 54F (12C), or 50F (10C). B – Listeria monocytogenes survival and growth Vacuum-packaged frankfurters stored 20 days at 40F (4C) L. monocytogenes multiplied > 1 log unit the first 10 days and another 1 log unit in the second 10 days. A hazard is likely due to the favorable environment the vacuum packaging creates. Buncic, S., L. Paunovic, and D. Radisic. 1991. The fate of Listeria monocytogenes in fermented sausages and in vacuum-packaged frankfurters. Journal of Food Protection. 54 (6) 413-417. Packaging and/or Storage B – Listeria monocytogenes survival and growth All-beef wiener exudate inoculated with 100 AU pediocin AcH, or 4 log units of Pediococcus acidilactici H stored at 40F (4C) for 29 days L. monocytogenes decreased 1 to 2 log units with either of these treatments.
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