@article{yeap_kaur_lou_dicaprio_morgan_linton_li_2016, title={Inactivation Kinetics and Mechanism of a Human Norovirus Surrogate on Stainless Steel Coupons via Chlorine Dioxide Gas}, volume={82}, ISSN={["1098-5336"]}, DOI={10.1128/aem.02489-15}, abstractNote={ABSTRACT}, number={1}, journal={APPLIED AND ENVIRONMENTAL MICROBIOLOGY}, author={Yeap, Jia Wei and Kaur, Simran and Lou, Fangfei and DiCaprio, Erin and Morgan, Mark and Linton, Richard and Li, Jianrong}, year={2016}, month={Jan}, pages={116–123} }
 @article{trinetta_linton_morgan_2013, title={The application of high-concentration short-time chlorine dioxide treatment for selected specialty crops including Roma tomatoes (Lycopersicon esculentum), cantaloupes (Cucumis melo ssp melo var. cantaloupensis) and strawberries (Fragaria x ananassa)}, volume={34}, ISSN={["0740-0020"]}, DOI={10.1016/j.fm.2012.12.010}, abstractNote={The effects of high-concentration short-time chlorine dioxide (ClO2) gas treatment on food-borne pathogens inoculated onto the surface of tomatoes, cantaloupes, and strawberries were studied. Produce were spot-inoculated with a mixture of Salmonella enterica (serotypes Montevideo, Javiana and Baildon), Escherichia coli O157:H7 (serotypes 204 P, EDL 933 and C792) or Listeria monocytogenes (serotypes Scott A, F 5069 and LCDC 81-861), and treated with ClO2 gas at 10 mg/l for 180 s. After ClO2 gas treatment, surviving populations were determined and shelf-life studies were conducted (microbial spoilage population, change in color and overall appearance). Significant microbial reduction (p < 0.05) was observed for all treated samples. Nearly a 5 Log CFU/cm2 Salmonella reduction was found on tomatoes, cantaloupe and strawberries, while a ∼3 Log CFU/cm2 reduction was observed for E. coli and Listeria on all produce surfaces. E. coli and Listeria appeared to be more resistant to ClO2 gas as compared to Salmonella spp. Treatments significantly (p < 0.05) reduced initial microflora population, while produce color surface was not significantly influenced, as compared to the control (p > 0.05). Results obtained suggest the potential use of high-concentration short-time ClO2 gas treatment as an effective online pathogen inactivation technology for specialty crops in large-scale produce packing operations.}, number={2}, journal={FOOD MICROBIOLOGY}, author={Trinetta, V. and Linton, R. H. and Morgan, M. T.}, year={2013}, month={Jun}, pages={296–302} }
 @article{trinetta_linton_morgan_2013, title={Use of chlorine dioxide gas for the postharvest control of Alternaria alternata and Stemphylium vesicarium on Roma tomatoes}, volume={93}, ISSN={["0022-5142"]}, DOI={10.1002/jsfa.6180}, abstractNote={Abstract}, number={13}, journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}, author={Trinetta, Valentina and Linton, Richard H. and Morgan, Mark T.}, year={2013}, month={Oct}, pages={3330–3333} }
 @article{trinetta_vaid_xu_linton_morgan_2012, title={Inactivation of Listeria monocytogenes on ready-to-eat food processing equipment by chlorine dioxide gas}, volume={26}, ISSN={0956-7135}, url={http://dx.doi.org/10.1016/j.foodcont.2012.02.008}, DOI={10.1016/j.foodcont.2012.02.008}, abstractNote={The effectiveness of chlorine dioxide (ClO2) gas to control Listeria contamination on food contact and environmental surfaces was investigated in order to comply with the zero tolerance policy. Different ClO2 gas concentrations (0.3, 0.5, 1 and 2 mg/l) were evaluated in order to inactivate Listeria monocytogenes (planktonic cells and biofilms) on stainless steel coupons. An ideal condition was then selected, and its applicability was studied on a commercial meat slicer and an industrial hot-dog peeler (using a surrogate organism). L. monocytogenes biofilm cells initially showed more sensitivity to ClO2 treatments, as compared to planktonic cells, but after 10 min, ∼4 log CFU/cm2 reduction was observed for all the concentrations used. The treatment at 2 mg/l for 30 min was selected for the further validation study. Complete pathogen inactivation, >5 log CFU/cm2, was obtained on both the meat slicer and peeler, demonstrating the potential applicability of ClO2 gas as a sanitizing agent for RTE meat processing equipment.}, number={2}, journal={Food Control}, publisher={Elsevier BV}, author={Trinetta, Valentina and Vaid, Richa and Xu, Qin and Linton, Richard and Morgan, Mark}, year={2012}, month={Aug}, pages={357–362} }
 @article{trinetta_vaidya_linton_morgan_2011, title={A comparative study on the effectiveness of chlorine dioxide gas, ozone gas and e-beam irradiation treatments for inactivation of pathogens inoculated onto tomato, cantaloupe and lettuce seeds}, volume={146}, ISSN={0168-1605}, url={http://dx.doi.org/10.1016/j.ijfoodmicro.2011.02.014}, DOI={10.1016/j.ijfoodmicro.2011.02.014}, abstractNote={The increase in reported food-borne outbreaks linked with consumption of raw fruits and vegetables has motivated new research focusing on prevention of pre-harvest produce contamination. This study evaluates and compares the effectiveness of three non-thermal technologies, chlorine dioxide gas, ozone gas and e-beam irradiation, for inactivation of Salmonella enterica and Escherichia coli O157:H7 on pre-inoculated tomato, lettuce and cantaloupe seeds, and also their corresponding effect on seeds germination percentage after treatments. Samples were treated with 10 mg/l ClO2 gas for 3 min at 75% relative humidity, with 4.3 mg/l ozone gas for 5 min and with a dose of 7 kGy electron beam for 1 min. Initial load of pathogenic bacteria on seeds was ~ 6 log CFU/g. Results demonstrate that all treatments significantly reduce the initial load of pathogenic bacteria on seeds (p < 0.05). In particular, after ozone gas treatments 4 log CFU/g reduction was always observed, despite the seeds and/or microorganisms treated. ClO2 and e-beam treatments were noticeably more effective against Salmonella on contaminated tomato seeds, where 5.3 and 4.4 log CFU/g reduction were respectively observed. Germination percentage was not affected, except for cantaloupe seeds, where the ratio was significantly lowered after ClO2 treatments. Overall, the results obtained show the great applicability of these non-thermal inactivation techniques to control and reduce pathogenic bacteria contamination of seeds.}, number={2}, journal={International Journal of Food Microbiology}, publisher={Elsevier BV}, author={Trinetta, V. and Vaidya, N. and Linton, R. and Morgan, M.}, year={2011}, month={Mar}, pages={203–206} }
 @article{vaid_linton_morgan_2010, title={Comparison of inactivation of Listeria monocytogenes within a biofilm matrix using chlorine dioxide gas, aqueous chlorine dioxide and sodium hypochlorite treatments}, volume={27}, ISSN={0740-0020}, url={http://dx.doi.org/10.1016/j.fm.2010.05.024}, DOI={10.1016/j.fm.2010.05.024}, abstractNote={The present research compared the effect of chlorine dioxide (CD) gas, aqueous CD and aqueous sodium hypochlorite (SHC) treatments on the inactivation of a five strain mixture of Listeria monocytogenes - containing biofilms. Four day old biofilms were developed on a stainless steel (SS 304) coupon by using a mixture of five cultures of L. monocytogenes (Scott A, N1-227, 103M, 82 and 311) using a 100% relative humidity (RH) dessicator for incubation at room temperature (22 ± 2 °C). After biofilm development, coupons were rinsed and dried for 2 h and treated with 0.3 mg/l CD gas at 75% RH, 7 mg/l of aqueous CD and 50 mg/l SHC. Initial log(10) population of biofilm cells before CD gas, aqueous CD and SHC treatment was 4.80, 5.09 and 4.95 log(10) CFU/cm(2). The Weibull model was used to fit non-linear survivor curves. Treatments and time points of 0.3 mg/l CD gas and 7 mg/l aq. CD solution were significantly different (p < 0.05). A 10 min treatment of 0.3 mg/l CD gas, 7 mg/l of aq. CD, and 50 mg/l SHC resulted in reductions of 3.21, 3.74 and 3.09 log(10) CFU/cm(2), respectively. At 10 min, all treatments were not statistically different (p > 0.05). Low levels of CD (0.3 mg/l CD gas and 7 mg/l aq. CD solution) for 10 min resulted in similar log reductions compared to 50 mg/l SHC.}, number={8}, journal={Food Microbiology}, publisher={Elsevier BV}, author={Vaid, Richa and Linton, Richard H. and Morgan, Mark T.}, year={2010}, month={Dec}, pages={979–984} }
 @article{mahmoud_bachman_linton_2010, title={Inactivation of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on spinach leaves by X-ray}, volume={27}, ISSN={0740-0020}, url={http://dx.doi.org/10.1016/j.fm.2009.07.004}, DOI={10.1016/j.fm.2009.07.004}, abstractNote={Several recent foodborne disease outbreaks associated with leafy green vegetables, including spinach, have been reported. X-ray is a non-thermal technology that has shown promise for reducing pathogenic and spoilage bacteria on spinach leaves. Inactivation of inoculated Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on spinach leaves using X-ray at different doses (0.1, 0.2, 0.3, 0.5, 0.75, 1.0, 1.5 and 2.0 kGy) was studied. The effect of X-ray on color quality and microflora counts (mesophilic counts, psychrotrophic counts and yeast and mold counts) of untreated and treated spinach was also determined. A mixture of three strains of each tested organism was spot inoculated (100 microl) onto the surface of spinach leaves (approximately 8-9 log ml(-1)), separately, and air-dried, followed by treatment with X-ray at 22 degrees C and 55-60% relative humidity. Surviving bacterial populations on spinach leaves were evaluated using a nonselective medium (tryptic soy agar) with a selective medium overlay for each bacteria; E. coli O157:H7 (CT-SMAC agar), L. monocytogenes (MOA), and S. enterica and S. flexneri (XLD). More than a 5 log CFU reduction/leaf was achieved with 2.0 kGy X-ray for all tested pathogens. Furthermore, treatment with X-ray significantly reduced the initial inherent microflora on spinach leaves and inherent levels were significantly (p < 0.05) lower than the control sample throughout refrigerated storage for 30 days. Treatment with X-ray did not significantly affect the color of spinach leaves, even when the maximum dose (2.0 kGy) was used.}, number={1}, journal={Food Microbiology}, publisher={Elsevier BV}, author={Mahmoud, Barakat S.M. and Bachman, Gary and Linton, Richard H.}, year={2010}, month={Feb}, pages={24–28} }
 @article{trinetta_morgan_linton_2010, title={Use of high-concentration-short-time chlorine dioxide gas treatments for the inactivation of Salmonella enterica spp. inoculated onto Roma tomatoes}, volume={27}, ISSN={0740-0020}, url={http://dx.doi.org/10.1016/j.fm.2010.06.009}, DOI={10.1016/j.fm.2010.06.009}, abstractNote={Salmonella outbreaks have been recently linked to the consumption of fresh tomatoes. Thus, there is a need to develop systems that reduce the risk of microbial contamination to increase product shelf-life and keep fresh fruit attributes. The objectives of this study were to evaluate high-concentration-short-time chlorine dioxide gas treatments effects on Salmonella-inoculated Roma tomatoes and determine the optimal treatment conditions for microbial inactivation and shelf-life extension. Effects of ClO2 concentration (2, 5, 8 and 10 mg/l) and exposure time (10, 30, 60, 120 and 180 s) on inoculated Roma tomatoes were studied. Salmonella enterica strains, serotype Montevideo, Javiana and Baildon, were used to experimentally inoculate the food product. After ClO2 treatments, tomatoes were stored at room temperature for 28 days. Inherent microbial population, change in tomato color, and chlorine dioxide gas residuals were evaluated. ANOVA analysis showed that both ClO2 concentration and treatment time were significant (p < 0.01) for Salmonella inactivation. Surviving Salmonella populations of 3.09, 2.17 and 1.16 log CFU/cm2 were obtained treating tomatoes with 8 mg/l ClO2 for 60 s, 10 mg/l ClO2 for 120 s, and 10 mg/l for 180 s, respectively (initial Salmonella population: 6.03 ± 0.11 log CFU/cm2). The selected treatments significantly reduced background microflora (p < 0.05), while fruit color and residual contents were not significantly different (p > 0.05), as compared to the control. Results suggest the potential for high-concentration-short-time treatments ClO2 gas as an effective pathogen inactivation technology for large-scale produce packing operations.}, number={8}, journal={Food Microbiology}, publisher={Elsevier BV}, author={Trinetta, V. and Morgan, M.T. and Linton, R.H.}, year={2010}, month={Dec}, pages={1009–1015} }
 @article{kim_linton_2008, title={Identification of a non-pathogenic surrogate organism for chlorine dioxide (ClO2) gas treatment}, volume={25}, ISSN={0740-0020}, url={http://dx.doi.org/10.1016/j.fm.2008.02.002}, DOI={10.1016/j.fm.2008.02.002}, abstractNote={The identification of non-pathogenic surrogate microorganisms is beneficial for determining and validating the efficacy of antimicrobial treatments in food manufacturing environments. A surrogate organism was identified to aid in the decontamination process of fresh produce when treated with chlorine dioxide (ClO(2)) gas. Thirty-two known strains of pathogenic and non-pathogenic microorganisms and seven unknown microbial isolates from mushroom, tomatoes, and strawberries were evaluated. The primary goal was to find alternative non-pathogenic organisms that had an equal or higher resistance compared to Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes. Among the strains tested, MR1 (mushroom isolate), E. coli O157:H7 C7927, E. coli O157:H7 204P, STB2 (strawberry isolate), and vegetative cells of Bacillus cereus 232 in wet inoculum were found to be the most resistant to gaseous ClO(2) treatment at 0.3 mg/l for 1 min and D-values at 0.3 mg/l ClO(2) were 3.53, 1.95, 1.72, 1.68, and 1.57 min, respectively. For identification, the MR1 and STB2 strains were identified using a Ribotyper with the EcoRI restriction enzyme of 16S rDNA sequence. MR1 was identified as Hafnia alvei with a similarity value of 94% using the ribotype pattern and with a 93.6% similarity using an API 20E strip, and with a 99% similarity using 16S rDNA analysis. The Ped-2E9-based cytotoxicity assay was conducted for the MRI strain extracellular toxin and whole cell toxicity and did not show cytotoxicity. Analysis, using multiplex PCR, was performed to verify absence of the eaeA gene. H. alvei is a suitable non-pathogenic surrogate, with higher resistance to ClO(2) gas compared to pathogens studied, that may be useful to establish optimum conditions of ClO(2) gas decontamination systems.}, number={4}, journal={Food Microbiology}, publisher={Elsevier BV}, author={Kim, Jeong-Mok and Linton, Richard H.}, year={2008}, month={Jun}, pages={597–606} }
 @article{mahmoud_linton_2008, title={Inactivation kinetics of inoculated Escherichia coli O157:H7 and Salmonella enterica on lettuce by chlorine dioxide gas☆}, volume={25}, ISSN={0740-0020}, url={http://dx.doi.org/10.1016/j.fm.2007.10.015}, DOI={10.1016/j.fm.2007.10.015}, abstractNote={The purpose of this investigation was to study inactivation kinetics of inoculated Escherichia coli O157:H7 and Salmonella enterica on lettuce leaves by ClO2 gas at different concentrations (0.5, 1.0, 1.5, 3.0, and 5.0 mg l−1) for 10 min and to determine the effect of ClO2 gas on the quality and shelf life of lettuce during storage at 4 °C for 7 days. One hundred microliters of each targeted organism was separately spot-inoculated onto the surface (5 cm2) of lettuce (approximately 8–9 log CFU ml−1), air-dried, and treated with ClO2 gas at 22 °C and 90–95% relative humidity for 10 min. Surviving bacterial populations on lettuce were determined using a membrane transferring method, which included a non-selective medium followed by a selective medium. The inactivation kinetics of E. coli O157:H7 and S. enterica was determined using first-order kinetics to establish D-values and z-values. The D-values of E. coli and S. enterica were 2.9±0.1 and 3.8±0.5 min, respectively, at 5.0 mg l−1 ClO2 gas. The z-values of E. coli and S. enterica were 16.2±2.4 and 21.4±0.5 mg l−1, respectively. A 5 log CFU reduction (recommended by the United States Food and Drug Administration) for E. coli and S. enterica could be achieved with 5.0 mg l−1 ClO2 gas for 14.5 and 19.0 min, respectively. Treatment with ClO2 gas significantly reduced inherent microflora on lettuce and microbial counts remained significantly (p<0.05) lower than the uninoculated control during storage at 4 °C for 7 days. However, treatment with ClO2 gas had a significantly (p<0.05) negative impact on visual leaf quality. These results showed that treatment with ClO2 gas significantly reduced selected pathogens and inherent microorganisms on lettuce; however, the processing conditions would likely need to be altered for consumer acceptance.}, number={2}, journal={Food Microbiology}, publisher={Elsevier BV}, author={Mahmoud, B.S.M. and Linton, R.H.}, year={2008}, month={Feb}, pages={244–252} }
 @article{mahmoud_vaidya_corvalan_linton_2008, title={Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Poona on whole cantaloupe by chlorine dioxide gas}, volume={25}, ISSN={0740-0020}, url={http://dx.doi.org/10.1016/j.fm.2008.05.009}, DOI={10.1016/j.fm.2008.05.009}, abstractNote={The objectives of this study were to examine inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Poona inoculated onto whole cantaloupe and treated with ClO(2) gas at different concentrations (0.5, 1.0, 1.5, 3.0 and 5.0 mg l(-1)) for different times (0, 2.0, 4.0, 6.0, 8.0 and 10.0 min). The effect of ClO(2) gas on the quality and shelf life of whole cantaloupe was also evaluated during storage at 22 degrees C for 12 days. A 100 microl inoculation of each targeted organism was spotted onto the surface (5 cm(2)) of cantaloupe rind (approximately 8-9 log CFU 5 cm(-2)) separately, air dried (60 min), and then treated with ClO(2) gas at 22 degrees C and 90-95% relative humidity for 10 min. Surviving bacterial populations on cantaloupe surfaces were determined using a membrane transferring method with a non-selective medium followed by a selective medium. The inactivation kinetics of E. coli O157:H7, L. monocytogenes and S. Poona were determined using nonlinear kinetics (Weibull model). A 3 log CFU reduction of E. coli O157:H7, L. monocytogenes and S. Poona were achieved with 5.0 mg l(-1) ClO(2) gas for 5.5, 4.2 and 1.5 min, respectively. A 5l og CFU reduction of S. Poona was achieved with 5.0 and 3.0 mg l(-1) ClO(2) gas for 6 and 8 min, respectively. A 4.6 and 4.3 log reduction was achieved after treatment with 5.0 mg l(-1) ClO(2) gas at 10 min for E. coli O157:H7 and L. monocytogenes, respectively. Treatment with 5.0 mg l(-1) ClO(2) gas significantly (p<0.05) reduced the initial microflora (mesophilic bacteria, psychrotrophic bacteria, and yeasts and molds) on cantaloupe by more than 2 log CFU cm(-2) and kept them significantly (p<0.05) lower than the untreated control during storage at 22 degrees C for 12 days. Treatment with ClO(2) gas did not significantly (p>0.05) affect the color of whole cantaloupe and extended the shelf life to 9 days compared to 3 days for the untreated control, when stored at ambient temperature (22 degrees C).}, number={7}, journal={Food Microbiology}, publisher={Elsevier BV}, author={Mahmoud, B.S.M. and Vaidya, N.A. and Corvalan, C.M. and Linton, R.H.}, year={2008}, month={Oct}, pages={857–865} }
 @article{schultze_linton_cousin_luchansky_tamplin_2007, title={Effect of preinoculation growth media and fat levels on thermal inactivation of a serotype 4b strain of Listeria monocytogenes in frankfurter slurries}, volume={24}, ISSN={0740-0020}, url={http://dx.doi.org/10.1016/j.fm.2006.07.019}, DOI={10.1016/j.fm.2006.07.019}, abstractNote={Preinoculation growth conditions and fat levels were evaluated for effects on the heat resistance of Listeria monocytogenes strain MFS 102 in formulated frankfurter slurries and on frankfurter surfaces. Comparison of linear inactivation rates (D-values) for cells heated in frankfurter slurry showed that growth conditions were significant (P<0.05) factors affecting subsequent thermal resistance. The average D60 °C-values for the five preinoculation growth media tested from most resistant to least heat resistant were: tryptic soy broth with 0.6% yeast extract (TSBYE) (2.2 min) and 8.5% fat slurry (2.2 min), followed by 23% fat slurry (1.7 min) and 11% fat slurry (1.7 min), and then TSYBE with quaternary ammonium compounds added (TSBYE+Q) (1 min). The fat level in the frankfurter heating media also had a significant (P<0.05) effect on the thermal death rate of L. monocytogenes. Cells heated in 8.5% fat slurry had a significantly higher (P<0.05) D60 °C-value (2.2 min) than those heated in 11% fat (1.0 min) and 23% fat slurry (0.9 min). Growth media (TSBYE, 8.5% fat slurry, and TSBYE+Q), and fat level (15% and 20%), however, were not significant factors (P>0.05) affecting thermal inactivation rates on frankfurter surfaces. Heat inactivation rates were consistently higher on frankfurter surfaces compared to similar treatments done in frankfurter slurry. On frankfurter surfaces, a 2.3- to 5.1-log10 reduction was achieved after 15 min depending on frankfurter surface type. The time necessary to achieve a 3-log10 reduction using post-processing pasteurization of frankfurters in a hot water-bath at 60 °C almost doubled for cells grown in TSBYE and heated in 23% fat frankfurter slurry (19.6 min) versus cells grown and heated in 8.5% fat frankfurter slurry (10.8 min).}, number={4}, journal={Food Microbiology}, publisher={Elsevier BV}, author={Schultze, K.K. and Linton, R.H. and Cousin, M.A. and Luchansky, J.B. and Tamplin, M.L.}, year={2007}, month={Jun}, pages={352–361} }
 @article{mahmoud_bhagat_linton_2007, title={Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica on strawberries by chlorine dioxide gas☆}, volume={24}, ISSN={0740-0020}, url={http://dx.doi.org/10.1016/j.fm.2007.03.006}, DOI={10.1016/j.fm.2007.03.006}, abstractNote={Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica on strawberries by chlorine dioxide gas at different concentrations (0.5, 1, 1.5, 3 and 5 mgl(-1)) for 10 min were studied. A cocktail of three strains of each targeted organism (100 microl) was spotted onto the surface of the strawberries (approximately 8-9 log ml(-1)) separately followed by air drying, and then treated with ClO(2) gas at 22 degrees C and 90-95% relative humidity. Approximately a 4.3-4.7 logCFU reduction per strawberry of all examined bacteria was achieved by treatment with 5 mgl(-1) ClO(2) for 10 min. The inactivation kinetics of E. coli O157:H7, L. monocytogenes and S. enterica were determined using first-order kinetic models to establish D-values and z-values. The D-values of E. coli, L. monocytogenes and S. enterica were 2.6+/-0.2, 2.3+/-0.2 and 2.7+/-0.7 min, respectively, at 5 mgl(-1) ClO(2). The z-values of E. coli, L. monocytogenes and S. enterica were 16.8+/-3.5, 15.8+/-3.5 and 23.3+/-3.3 mgl(-1), respectively. Furthermore, treatment with ClO(2) gas significantly (p < or = 0.05) reduced the initial microflora (mesophilic, psychrotrophic bacteria, yeasts and molds) on strawberries. Treatment with ClO(2) gas did not affect the color of strawberries and extended the shelf-life to 16 days compared to 8 days for the untreated control.}, number={7-8}, journal={Food Microbiology}, publisher={Elsevier BV}, author={Mahmoud, B and Bhagat, A and Linton, R}, year={2007}, month={Oct}, pages={736–744} }
 @article{selby_berzins_gerrard_corvalan_grant_linton_2006, title={Microbial heat resistance of Listeria monocytogenes and the impact on ready-to-eat meat quality after post-package pasteurization}, volume={74}, ISSN={0309-1740}, url={http://dx.doi.org/10.1016/j.meatsci.2006.02.018}, DOI={10.1016/j.meatsci.2006.02.018}, abstractNote={Several methods using bactericides, hydrostatic pressure, and post-package pasteurization technologies to control Listeria monocytogenes (LM) in ready-to-eat meats have been attempted. In addition to controlling LM contamination, any newly developed technology must have minimal effects on organoleptic properties. The objectives of this study were to: (1) determine the heat resistance of LM in two brands (A and B) of bologna differing in formulations, and, (2) evaluate the effects of post-package pasteurization on product quality. Fat content did not affect LM heat resistance in bologna at 55, 60, and 65°C; however, Brand B bologna had a numerically lower inactivation rate. Microbial heat resistance differed (P<0.05) with changes in pasteurization temperature. Time and temperature affected (P<0.05) cook-loss and L(∗) Hunter color value for both bologna brands. These data show that post-package pasteurization is effective but suggest that meat formulations may need modification to prevent development of negative quality characteristics.}, number={3}, journal={Meat Science}, publisher={Elsevier BV}, author={Selby, T.L. and Berzins, A. and Gerrard, D.E. and Corvalan, C.M. and Grant, A.L. and Linton, R.H.}, year={2006}, month={Nov}, pages={425–434} }