Post-Packaging Heat Treatment

Post-Packaging Heat Treatment - Department of Agriculture - - Implementation of a Post-Packaging Heat Treatment to Reduce Listeria monocytogenes on Ready-to-Eat Meat Products for Very Small and Small Establishments. DVD and booklet. Pennsylvania State University. If you're producing ready-to-eat (RTE) products, you might be interested in the FSIS publication and DVD, "Implementation of a Post-Packaging Heat Treatment to Reduce Listeria monocytogenes on Ready-to-Eat Products for Very Small and Small Establishments." This publication is based on a study by Pennsylvania State University and was developed to assist you in moving from the Alternative 3 method to the Alternative 2 method to reduce Listeria monocytogenes (Lm) in RTE products. The study showed that post-packaging heat treatment, using a hot water bath and recommended packaging, produced a 1 log or 90 percent reduction of Lm on RTE products. The study validated that the process was effective and deemed acceptable by consumers. The booklet gives a clear outline of the material, and the DVD demonstrates the techniques of the 10 steps to use in the Alternative 2 method. The booklet and DVD are available at no cost.

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Education

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• usda.gov
• public.resource.org