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Synergistic Effect of Ozone and Microgard® 300 for Controlling Listeria Monocytogenes in Ready-to-Eat Cooked and Cured Ham

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  Paper number  026143,  2002 ASAE Annual Meeting . (doi: 10.13031/2013.9783) @2002
Authors:   R Jhala, K Muthukumarappan, James L Julson, Rajiv I Dave, and Ajit K Mahapatra
Keywords:   Ozone, Listeria monocytogenes, Microgard, synergistic effect, microbial inactivation

The effectiveness of ozone and Microgard (MG 300) in inactivating Listeria monocytogenes in ready-to-eat cooked and cured ham (97% fat free) was investigated in a closed system. The survival rate of Listeria monocytogenes was studied as a function of gaseous ozone concentration (0.2, 0.5 &1.0 ppm), Microgard (1.0, 2.0 & 3.0%), temperature (10, 15 & 20 0C) and storage period (1, 5, 10 days) for a fixed treatment period of 30 min and storage temperature of 4 0C. The results indicate that the synergistic effect of ozone, MG 300 and storage period can inactivate up to 99.94% of Listeria monocytogenes on cooked and cured ham. The treatment temperature does not have any significant effect on % kill of Listeria monocytogenes. The combination of ozone and MG 300 can be an effective hurdle to control Listeria monocytogenes in cooked and cured ham.

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