Campus Units
Animal Science
Document Type
Article
Publication Version
Accepted Manuscript
Publication Date
4-30-2019
Journal or Book Title
Food Control
DOI
10.1016/j.foodcont.2019.04.020
Abstract
Pork bellies and boneless hams were smoked or cooked using unusually long processes to determine the impact of extended come-up times on the populations of Clostridium perfringens, Salmonella enterica, Staphylococcus aureus and Listeria monocytogenes. The products were formulated using brine formulations representative of what might be used in commercial production, and the thermal processes were more than doubled in length. Pork bellies and boneless hams were inoculated on the surface as well as 1 cm below the surface, and samples were collected every 3 h. The populations of C. perfringens (spores and vegetative cells) at internal locations of pork bellies increased by less than 1 log10 and declined significantly (approximately 3 log10/cm2) on the surface of the bellies during an extended bacon process. The populations of S. enterica, L. monocytogenes and S. aureusdid not increase during the extended bacon process. The populations of C. perfringens (spores and vegetative cells), S. aureus, S. enterica and L. monocytogenesdeclined significantly over an extended ham process. There were significant population reductions (>2 log10/cm2) at 7 h (surface) and 12 h (>5 log10/g; internal) for the hams. Populations of both surface and internal locations of the hams declined to a point approaching the limit of detection of the assays within 17 h.
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-No Derivative Works 4.0 International License.
Copyright Owner
Elsevier Ltd.
Copyright Date
2019
Language
en
File Format
application/pdf
Recommended Citation
Sindelar, J.; Glass, K.; Hanson, R.; Sebranek, J. G.; Cordray, J.; and Dickson, J.S., "Validation of lethality processes for products with slow come up time: Bacon and bone-in ham" (2019). Animal Science Publications. 463.
https://lib.dr.iastate.edu/ans_pubs/463
Included in
Agriculture Commons, Food Processing Commons, Meat Science Commons
Comments
This is a manuscript of an article published as Sindelar, J., K. Glass, R. Hanson, J. G. Sebranek, J. Cordray, and J. S. Dickson. "Validation of lethality processes for products with slow come up time: Bacon and bone-in ham." Food Control (2019). doi: 10.1016/j.foodcont.2019.04.020.