Table 3.
Examples of studies aimed to assess the efficacy of different post-lethality treatment on Listeria monocytogenes counts applied in artificially contaminated ready-to-eat food.
| Type of treatment | Type of product | RTE food | Parameter | Performance standard Δ° (log10) | Reference |
|---|---|---|---|---|---|
| Hot water bath temperature (°C) | Meat products | Sliced deli meat | 65 for 10’’-5’ | 3.0-4.8 | McCormick et al., 2003; |
| Selby et al., 2006; | |||||
| Mangalassary et al., 2008 | |||||
| Sliced deli meat | 85 for 10’’ | >6.0 | McCormick et al., 2003 | ||
| Deli meat | 90.6-96.1 for 2’-10’ | 2.0-4.0 | Muriana et al., 2002 | ||
| Cooked turkey breast | 96 for 50’ | 7 | Murphy et al., 2003b | ||
| Dairy products | Ricotta salata cheese | 90 for 90’ | 6 | Spanu et al., 2013 | |
| Steam pasteurization temperature (°C) | Meat products | Fully cooked frankfurters | 100 for 1.5’’ | 3.0 | Murphy et al., 2005b, 2006 |
| Fully cooked bologna logs | 100 for 2.5’ | 2.0 | Murphy et al., 2005a | ||
| Fully cooked chicken leg quarters | 96 for 22’ | 7 | Murphy et al., 2003a | ||
| Electron beam irradiation (kGy) | Meat products | RTE deli meat | 1.0-2.5 | 2.0-3.0 | Foong et al., 2004; Cabeza et al., 2007 |
| Fishery products | Cold-smoked salmon | 1.0-1.5 | 2.5-3.0 | Su et al., 2004; Medina et al., 2009 | |
| Gamma irradiation (kGy) | Meat products | Frankfurters | 0.49-2.6 | 1.0-5.0 | Sommers and Thayer, 2000; Knight et al., 2007 |
| RTE deli meat | 0.52-2.5 | 1.0-5.0 | Zhu et al., 2005; Jin et al., 2009 | ||
| Cured ham | 0.75-0.90 | >2.0 | Fu et al., 1995 | ||
| Dairy products | Feta cheese | 2.5 | 3.0 | Konteles et al., 2009 | |
| Fishery products | Seafood salad | 0.7 | >2.0 | Foley et al., 2005 | |
| Produce | Chopped romaine lettuce | 0.56 | 2.6-2.9 | Mintier and Foley, 2006 | |
| High pressure processing (MPa) | Meat products | Frankfurters | 300 | 1.0 | Lucore et al., 2000 |
| RTE deli meat | 400-450 for 10’ at 12-17°C | 1.1-3.4 | Morales et al., 2006; Marcos et al., 2008 | ||
| Dry-cured ham | 600 for 5’ at 15°C | 3.85 | Hereu et al., 2012 | ||
| RTE deli meat | 600-700 for 3-10’ at 10-31°C | 3.0-3.5 | Hayman et al., 2004; Jofré et al., 2008, 2009 | ||
| Dairy products | Gorgonzola cheese | 400 for 90’’ at 20°C | 2 | López-Pedemonte et al., 2007 | |
| Cheese | 500 for 110’’ at 5-20°C | 5 | López-Pedemonte et al., 2007 | ||
| 600 for 10’ or 700 for 5’ | 2.0 | Carminati et al., 2004 | |||
| Fishery products | Cold-smoked salmon | 450 for 10’ at 12°C | 3 | Medina et al., 2009 |
RTE, ready-to-eat. °Log10 reduction after the application of the treatment.