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ACETATE, LACTATE, AND DIACETATE LEVELS IN RTE PROCESSED MEAT & POULTRY PRODUCTS COLLECTED AT RETAIL & CORRELATION WITH OCCURRENCE OF L. MONO

Investigators
Hwang C
Institutions
University of Tennessee
Start date
2005
End date
2007
Objective
The objectives of this cooperative research project are (1) to quantify the levels of acetate, lactate, and diacetate (organic acids) occurring in retail ready-to-eat (RTE) processed deli meat and poultry products previously analyzed for Listeria monocytogenes to determine the impact of current antimicrobial lethality treatments on occurrence of L. monocytogenes at retail, and (2) to provide data needed by the Food Safety and Inspection Service (FSIS) on the uniformity and levels of organic acids occurring in RTE processed meat and poultry products following implementation of the Listeria Rule in late 2003.
Funding Source
Agricultural Research Service
Project source
View this project
Project number
1935-42000-057-11S
Accession number
410146
Categories
Legislation and Regulations
Listeria
Commodities
Meat, Poultry, Game