S15: Contol of Listeria monocytogenes in food processing environments and on processed Ready-to-Eat food products using a photohydroionization technology

The ubiquitous nature and continued presence in the food processing environments makes Listeria monocytogenes a significant threat in ready-to-eat (RTE) food products. This study was conducted to evaluate efficacy of Photohydroionization (PHI) technology to control L. monocytogenes on food contact surfaces and ready-to-eat food products. Stainless steel coupons and ham were surface inoculated with a cocktail of L. monocytogenes. Results from treatment with PHI unit showed significant (P < 0.05) reduction in bacterial populations. L. monocytogenes populations reduced by over 4 log CFU/coupon on stainless steel surfaces after 15 min of treatment; greater than 2 Log CFU/sample reduction on ham after short treatment time of 5 min was seen. Lipid oxidation analyses performed on food product samples indicated that the PHI treatment did not significantly affect (P < 0.05) TBAR values. This study suggests that a treatment using photohydroionization can be used as a part of integrated process to ensure the safe production of RTE food products. Further research is needed to evaluate combinations of treatments, including effective processing CCP’s, interventions to address post-process contamination, Photohydroionization for environmental decontamination and direct product applications and the addition of growth inhibitors as components of an integrated control strategy for L. monocytogenes in ready-to-eat food products.