All-beef wiener decreased 0.61 to Applied and Environmental L. monocytogenes exudate stored at 3.8 log units in 29 days. Microbiology. 57 (5) 40F (4C) for 29 days All-beef wiener decreased log L. monocytogenes exudate inoculated with either of these treatments. with 100 AU pediocin AcH, or 4 log of Pediococcus H acidilactici stored at 77F (25C) for 5.8 days All-beef wiener There was great variation in L. exudate stored at activity. monocytogenes 77F (25C) for 5.8 pH < 4.4 = 2 to 4.2 log reduction. days pH > 4.5 = 1.7 to 3.6 log increase. Packaging B - Cooked ham, grew 7 log units in Listeria L.monocytogenes and/or chicken breast and 35 days monocytogenes Storage survival luncheon and meats growth packaged in 30% CO2/ 70% N2 or vacuum packaged and held 35 days at 44.6°F (7°C)
Applied and Environmental Microbiology. 57 (5) All-beef wiener exudate stored at 40F (4C) for 29 days L. monocytogenes decreased 0.61 to 3.8 log units in 29 days. All-beef wiener exudate inoculated with 100 AU pediocin AcH, or 4 log of Pediococcus acidilactici H stored at 77F (25C) for 5.8 days L. monocytogenes decreased log with either of these treatments. All-beef wiener exudate stored at 77F (25C) for 5.8 days There was great variation in L. monocytogenes activity. pH < 4.4 = 2 to 4.2 log reduction. pH > 4.5 = 1.7 to 3.6 log increase. Packaging and/or Storage B - Listeria monocytogenes survival and growth Cooked ham, chicken breast and luncheon meats packaged in 30% CO2/ 70% N2 or vacuum packaged and held 35 days at 44.6°F (7°C) L.monocytogenes grew 7 log units in 35 days
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