A new study has found the combination of natural antimicrobials with in-package pasteurization of ready-to-eat (RTE) turkey bologna is effective in reducing the L. monocytogenes pathogen and preventing outgrowth during refrigerated storage.
The findings of the Clemson University researchers were published in the journal Food Microbiology.
The researchers claim that combining in-package pasteurization with natural antimicrobial treatments is a novel approach to food preservation and has a greater impact on bacterial populations compared to interventions using a single treatment, reducing the need for intense heat treatment.
“Results from this study could have a significant impact for the industry since a reduction in bacterial contamination was achieved by a relatively short pasteurization time and antimicrobials reduced populations further during refrigerated storage,” said the research team.
Source: FoodProductionDaily.com
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