Vacuum packaged was reduced 2.5 to 3 Muriana, P.M., W. L. monocytogenes smoked ham log units in 4 to 6 minutes. Davidson, and J. Grooms. reheated in 205°F 2002. Postpackage (96.1°C) water was reduced 3.5log pasteurization of L. monocytogenes units in 8 and 10 minutes. deli meats by submersion heating for Vacuum packaged was reduced 2 to 2.5 L. monocytogenes reduction of roast beef reheated log units in 4 to 6 minutes. Listeria Journal of in 195°F (90.6°C) monocytogenes. Food Protection. 65(6) water. was reduced 2.5 to 3 L. monocytogenes log in 8 to 10 minutes. Vacuum packaged was reduced 2.5 to 3 L. monocytogenes roast beef reheated log in 4 to 6 minutes. in 200°F (93.3°C) water. was reduced .5 log L. monocytogenes units in 8 to 10 minutes. Vacuum packaged was reduced 2 to 2.5 L. monocytogenes beef reheated log units in 4 to 10 minutes. in 205°F (96.1°C) water. Post package B Survival Vacuum of packaged was reduced log L. L. monocytogenes – pasteurization skin-on turkey units in 4 to 10 minutes. monocytogenes reheated in 195°F (90.6°C) or 200°F (93.3°C) water. Vacuum packaged was reduced more L. monocytogenes skin-on turkey than 1.5 log units in 4 to 10 minutes. breasts reheated in 205°F (96.1°C) water.
Vacuum packaged smoked ham reheated in 205°F (96.1°C) water L. monocytogenes was reduced 2.5 to 3 log units in 4 to 6 minutes. L. monocytogenes was reduced 3.5log units in 8 and 10 minutes. Muriana, P.M., W. Davidson, and J. Grooms. 2002. Postpackage pasteurization of deli meats by submersion heating for reduction of Listeria monocytogenes. Journal of Food Protection. 65(6) Vacuum packaged roast beef reheated in 195°F (90.6°C) water. L. monocytogenes was reduced 2 to 2.5 log units in 4 to 6 minutes. L. monocytogenes was reduced 2.5 to 3 log in 8 to 10 minutes. Vacuum packaged roast beef reheated in 200°F (93.3°C) water. L. monocytogenes was reduced 2.5 to 3 log in 4 to 6 minutes. L. monocytogenes was reduced .5 log units in 8 to 10 minutes. Vacuum packaged beef reheated in 205°F (96.1°C) water. L. monocytogenes was reduced 2 to 2.5 log units in 4 to 10 minutes. Post package pasteurization B – Survival of L. monocytogenes Vacuum packaged skin-on turkey reheated in 195°F (90.6°C) or 200°F (93.3°C) water. L. monocytogenes was reduced log units in 4 to 10 minutes. Vacuum packaged skin-on turkey breasts reheated in 205°F (96.1°C) water. L. monocytogenes was reduced more than 1.5 log units in 4 to 10 minutes.
SDupdate10-9-2014.docx