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Gram positive pathogens such as Listeria monocytogenes pose an appreciable threat to the safety of our food supply. This organism is responsible for illness linked to various foods, including ready-to-eat (RTE) pork products. As such, additional research is warranted to manage this important food borne pathogens in such foods. The primary objective of this cooperative research and development agreement is to validate both the lethality and inhibitory properties of select food grade pH-altering compounds and/or surfactants towards L. monocytogenes in vacuum-sealed packages of ready-to-eat (RTE) meats such as frankfurters and ham throughout shelf life.
APPROACH: Determine the viability of Listeria Monocytogenes and other foodborne pathogens in various new and RTE meat and poultry products with and without different levels of antimicrobial. Monitor antilisterial activity when added to the package prior to vacuum sealing. Monitor the pH, background flora and/or viability of the pathogen after packing and during extended storage (>45 days) at refrigeration temperatures.