000413 Steam Treatment Targets Listeria In Prepared Meats

Kansas City, MO - Researchers at Kansas State University are testing a new steam-based pasteurization system that researchers say can wipe out deadly bacteria in ready-to-eat meats.

The program follows a series of high-profile meat safety problems in the United States, including the recall last month of 34,500 pounds of hot dogs.

“This is extremely significant,” said Randy Phebus, an associate professor of microbiology at the university. “Listeria in ready-to-eat meat products is one of our most significant health issues right now. We perceive these products as being completely safe, but when you have listeria, it is extremely deadly for some populations of people.”

Last month, Sara Lee Corp. recalled hot dogs distributed in 15 states after tests found some of the products were contaminated with listeria, a bacteria that can cause miscarriages, meningitis and death among vulnerable people.

Phebus would not identify the food companies KSU was working with to test the new process, but he said they ranged from the very large to the very small. At least two are expected to adopt the new process for treatment of their products within the next several weeks, he said.

The process being tested at KSU uses condensed steam to sterilize already fully packaged and sealed meats like hot dogs, ham and bologna before they head to grocers' shelves. Though the meat itself is fully cooked before packaging, sometimes the packaging process contaminates the surface of the product, and harmful bacteria can then be spread when the consumer opens the package.

The steam process, performed in a “clean room” environment, is followed by a plunge into an ice bath. The process does nothing to alter the meat product in appearance or taste, but does decontaminate it, Phebus said.

Testing at the university shows a 99.99 percent eradication of listeria bacteria on tested products, he said.

“If it achieves the success that they claim, it sounds like a wonderful thing,” said Nancy Donley, president of Safe Tables Our Priority (STOP), a national food safety group.

“Listeria is a very big problem and there certainly is a need for more attention to be paid to this issue,” she said. “If this process is helpful, that is something to be excited about.”

The Sara Lee recall in March was the 37th involving a meat company since January 1999, leading STOP and other food safety advocates to push for mandatory warning labels on ready-to-eat meat products.

KSU researchers believe that the adoption of their process could avoid the need for such labeling.

“This is what we're trying to take care of with this system,” Phebus said.

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