Scientific Research
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Infrared Pasteurization – Deli Ham
Validation Testing: Reduction of Listeria monocytogenes on Deli Ham Surfaces Using a Radiant Heat Oven.
Title:Reduction on Listeria monocytogenes on Deli Ham Surfaces Using a Radiant Heat Oven
Objectives:To determine microbial reduction conditions for Listeria monocytogenes on deli hams passed through a radiant heat oven/tunnel:
a) Microbial reduction at various select residence times (depends on product).
b) Temperature will be set at maximum (can be adjusted down if need be).
c) Surface-inoculated trials with 4-strain cocktail of Listeria monocytogenes.
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Infrared Pasteurization – Roast Beef
Reduction of Listeria monocytogenes on Roast Beef: Using Unitherm Food System’s “InfraRed Grill”, Contact Inoculation, and Sodium Chlorite Spray.
Objectives: To determine microbial reduction conditions for Listeria monocytogenes on roast beef surfaces passed through the IR Grill with/without sodium chlorite spray treatment:
1) Microbial reduction at 1 min residence time.
2) Surface-inoculated (contact inoculation) trials with 4-strain cocktail of Listeria monocytogenes.
3) Microbial reduction of L. monocytogenes in combination with sodium chlorite spray treatment.
4) Microbial reduction of L. monocytogenes in combination with sodium chlorite spray treatment and IR Grill heating.
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Combination Pasteuriztion Approach
Pre-And Post Pasreurization of Deli Roast Beef
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Pre-Package Pasteurization and Post Package Surface Pasteurization
Pre-And Post Pasreurization of Deli Roast Beef
Compliance Guidelines to Control Listeria Monocytogenes in Post-Lethality Exposed Ready-To-Eat Meat and Poultry Products.
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Journal of Food Protection Vol. 66, No. 9, 2003
Nanditha Gande and Peter Muriana
Prepackage Surface Pasteurization Of Ready-to-Eat Meats with a Radiant Heat Oven for Reduction of Listeria monocytogenes.
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Journal of Food Protection, Vol. 65, No.6, 2002
P. M. MURIANA,W. QUIMBY, C. A. DAVlDSON, AND J. GROOMS!
Postpackage Pasteurization of Ready-to-Eat Deli Meats by Submersion Heating for Reduction of Listeria monocytogenest.
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Journal of Food Protection, Vol.66, No. 9, 2003
Nanditha Gande1 and Peter Muriana
Prepackage Surface Pasteurization Of Ready-to-Eat Meats with a Radiant Heat Oven for Reduction of Listeria monocytogenes.
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Journal of Food Protection, Vol. 67, No. 11, 2004
PETER MURIANA, NANDITHA GANDE, WILL ROBERTSON, BRAD JORDAN, AND SUPARNA MITRA
Effect of Prepackage and Postpackage Pasteurization on Postprocess Elimination of Listeria monocytogenes on Deli Turkey Products.
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Case Studies
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Patent Information
These machines are manufactured and patented by Unitherm Food Systems, Inc.:
Method and Apparatus for Sanitizing a Drain:
Patent No: US 7,264,774 B1
Date of Patient: Sep. 4, 2007
Inventor: David Howard
Surface Pasteurization of Cooked Food Products :
Patent No: US 7,285,299 B1
Date of Patient: Oct. 23, 2007
Inventor: David Howard
Apparatus and Process for pressing and cooking food product logs :
Patent No: US 7,069,840 B1
Date of Patient: Jul. 4, 2006
Inventor: David Howard
Industrial Floor Drain:
Patent No: US D523,537 S
Date of Patient: Jun. 20, 2006
Inventor: David Howard
Infrared Element & Oven:
Patent No: US 6,867,392 B1
Date of Patient: Mar. 15, 2005
Inventor: David Howard
Pasteurization of Food Products :
Patent No: US 6,780,448 B1
Date of Patient: Aug. 24, 2004
Inventor: David Howard
Freeze-Crusting Process:
Patent No: US 6,675,589 B1
Date of Patient: Jan. 13, 2004
Inventor: David Howard5
Freeze Crusting Process and Apparatus:
Patent No: US 6,622,513 B1
Date of Patent: Sept. 23, 2003
Inventor: David Howard
Combined Curb and Drainage System:
Patent No: Des. 373,181
Date of Patient: Aug. 27, 1996
Inventor: David Howard
Patents Pending
- Process for Producing Precooked Bacon Slices
- Surface Pasteurization of Cooked Food Products
- Reducing Live Pathogens on Precooked Wieners & Sausages
- Freeze-Crusting to Reduce Pathogens on Cooked Food Products
- Method for Surface Pasteurization of Meat Products