Validation of a 5-log(10) reduction of Listeria monocytogenes following simulated commercial processing of Lebanon bologna in a model system

Recently, numerous product recalls and one devastating outbreak that claime d 21 lives were attributed to Listeria monocytogenes in ready-to-eat meat p roducts. Consequently, the Food Safety and Inspection Service published a f ederal register notice requiring manufacturers of ready-to-eat meat and pou ltry products to reassess their hazard analysis and critical control point plans for these products as specified in 9 CFR 417.4(a). Lebanon bologna is a moist, fermented ready-to-eat sausage. Because of undesirable quality ch anges, Lebanon bologna is often not processed above 48.9 degreesC (120 degr eesF). Therefore, the present research was conducted to validate the destru ction of L. monocytogenes in Lebanon bologna batter in a model system. Duri ng production, fermentation of Lebanon bologna to pH 4.7 alone significantl y reduced L. monocytogenes by 2.3 log(10) CFU/g of the sausage mix (P < 0.0 1). Heating the fermented mix to 48.9 degreesC in 10.5 h destroyed at least 7.0 log(10) CFU of L. monocytogenes per g of sausage mix. A combination of low pH (5.0 or lower) and high heating temperatures (greater than or equal to 43.3 degreesC, 115 degreesF) destroyed more than 5 log(10) CFU of L. mo nocytogenes per g of sausage mix during the processing of Lebanon bologna. In conclusion, an existing commercial process, which was validated for dest ruction of Escherichia coli O157:H7, was also effective for the destruction of more than 5 log(10) CFU of L. monocytogenes.