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PubMed2026

Effectiveness of a Web-Based Educational eHealth Platform on Women's Health Literacy About Phthalate Exposure: Randomized Controlled Trial.

BACKGROUND: Phthalates are environmental endocrine-disrupting chemicals widely used in plastics, cosmetics, food packaging, and personal care products. Women may experience frequent exposure through everyday consumer and household products. Improving phthalate-related health literacy may support informed exposure-reduction decisions; however, conventional health education provides limited opportunities for repeated, interactive, and individually tailored learning. OBJECTIVE: This randomized controlled trial evaluated the effectiveness of an eHealth educational intervention (Phthalates Free) in improving women's overall and domain-specific phthalate-related health literacy and examined the association between platform engagement and health literacy outcomes. METHODS: A double-blind randomized controlled trial was conducted in the outpatient department of a regional teaching hospital in Taipei, Taiwan. A total of 114 women were randomly assigned to an intervention group (n=58) receiving a 6-month eHealth platform-based education program and a control group (n=56) receiving conventional paper-based education. Assessments were conducted at baseline (T0), 3 months (T1), and 6 months (T2). The Phthalate Health Literacy Scale (10 items; &#x3b1;=.90, content validity index=0.93) measured overall and domain-specific literacy (health care, disease prevention, and health promotion). Longitudinal outcomes were analyzed using generalized estimating equations based on all available observations according to participants' original randomized assignments, with adjustment for waist circumference and pregnancy history. Analysis of covariance (ANCOVA) was used to compare 6-month outcomes after adjustment for baseline scores. Platform engagement and perceived usability were assessed using back-end analytics and the System Usability Scale (SUS). RESULTS: At 6 months, the intervention group showed a significantly greater increase in total health literacy than the control group (+9.93 points, Wald &#x3c7;&#xb2;1=17.74; P<.001). Domain analyses revealed significant improvements in health care (+1.52; P=.001), disease prevention (+1.32; P=.001), and health promotion (+1.12; P=.001) domains. ANCOVA confirmed the between-group difference at T2 after adjusting for baseline scores (F1,109=11.43; P=.001; adjusted mean difference=7.15, 95% CI 2.96-11.34). Engagement analysis showed that high-engagement users (n=10) scored significantly higher in overall health literacy (t55=-3.00; P=.004) and all domains than general users. The SUS results (mean 84.7, SD 5.2; n=46, 79.3%) indicated high perceived usability. CONCLUSIONS: The Phthalates Free eHealth educational intervention significantly improved women's overall and domain-specific health literacy over 6 months. Higher platform engagement was associated with better health literacy outcomes. The intervention may serve as a practical adjunct to nurse-led education in outpatient and community settings by providing accessible, continuous, and evidence-based guidance on reducing phthalate exposure.

Humans↗
PubMed2002

Shear gradient in longissimus steaks.

Boneless top loin subprimals (n = 320) from Slight and Small marbled carcasses were fabricated into 2.54-cm thick steaks to determine core location effects on tenderness. In Exp. 1, top loins were aged to 7 d before steaks were cut and cooked to an internal temperature of 71 degrees C. After cooking, a maximum of 15 1.27-cm diameter cores were removed and sheared with a Warner-Bratzler shear force (WBSF) device. There was not a marbling score x core location interaction (P = 0.36). However, there was a main effect of core location (P < 0.01). Cores from the medial, middle, and lateral portion of the longissimus muscle (LM) aged for 7 d differed, with less resistance (P < 0.05) in the medial than the lateral end. Also, there was an effect of marbling score on WBSF, with Small-marbled steaks having lower (P < 0.02) WBSF values than Slight-marbled steaks. In a second experiment, steaks were removed from the middle of the top loin subprimals and aged an additional 7 d to produce 14-d aged steaks. Shear values decreased (P < 0.05) from Exp. 1 to 2 for all core locations. Neither the main effect of marbling score nor the core location x marbling score interaction was significant (P > 0.40); however, the same lateral to medial gradient in WBSF values was discovered again in Exp. 2. Both experiments indicated there were regions of WBSF values that differed (P < 0.05) across the cross section of the LM producing a shear-force/tenderness gradient, with the most medial cores having the lowest WBSF values in both experiments independent of marbling score. Regression analyses indicated the middle and center portions of LM steaks tended to have the most predictive capacity of average WBSF. Because of the variability in tenderness caused by location within the LM, care should be exercised when selecting sampling areas for the measurements of tenderness using the WBSF measure.

Aging↗
PubMed2004

Sensory shelf life of dulce de leche.

The objectives of this research were to determine the sensory cutoff points for dulce de leche (DL) critical descriptors, both for defective off-flavors and for storage changes in desirable attributes, and to estimate the shelf life of DL as a function of storage temperature. The critical descriptors used to determine the cutoff points were plastic flavor, burnt flavor, dark color, and spreadability. Linear correlations between sensory acceptability and trained panel scores were used to determine the sensory failure cutoff point for each descriptor. To estimate shelf life, DL samples were stored at 25, 37, and 45 degrees C. Plastic flavor was the first descriptor to reach its cutoff point at 25 degrees C and was used for shelf-life calculations. Plastic flavor vs. storage time followed zero-order reaction rate. Shelf-life estimations at different temperatures were 109 d at 25 degrees C, 53 d at 37 degrees C, and 9 d at 45 degrees C. The activation energy, necessary to calculate shelf lives at different temperatures, was 14,370 +/- 2080 cal/mol.

Color↗
PubMed2006

Sensory evaluation of whey and sweet cream buttermilk.

The objective of this work was to characterize the sensory attributes of sweet cream buttermilk (CBM) and a nontraditional product, whey buttermilk (WBM). Whey buttermilk results from processing whey cream into butter. The products were evaluated as fresh liquid buttermilk obtained directly from the butter churn, and as reconstituted buttermilk or whey buttermilk powders. Sweet cream buttermilk and WBM were produced either at the Dairy Products Technology Center (experimental samples, n = 2) or provided by the industry (n = 2 from 2 different commercial sources). Nine panelists were trained for twenty-four 1-h sessions; they then rated samples on a 15-cm line scale in triplicate using descriptive analysis. Data obtained were analyzed using SAS statistical software. Results indicated that WBM had similar sensory characteristics as regular CBM; however, there was a marked color difference between them. Liquid buttermilk was not significantly different from reconstituted buttermilk powder on many attributes. However, WBM was significantly more yellow, more sour, and more astringent than the CBM samples, and it had more cardboard flavor than the commercially produced CBM. Liquid buttermilk was not significantly different from reconstituted buttermilk powder on many attributes. However, some buttermilk types had more cardboard aroma and flavor in their powdered form than in liquid form. Most attributes showed no significant differences across replicates, indicating consistency of rating. Principal component analysis showed that attributes were separated on the 2 principal components based on production site and processing form (fresh vs. reconstituted).

Adult↗
PubMed2003

[Detection of tris(2,4-di-tert-butylphenyl)phosphite (Irgafos 168, antioxidant in plastics) and its oxide in commercial frozen vegetables].

Two peaks, A and B, detected in chromatograms of commercial frozen vegetable extracts during analysis of organophosphorus pesticide residues by GC-FPD, were identified as tris(2,4-ditert-butylphenyl)phosphite (Irgafos 168) and Irgafos 168 oxide, respectively, from their mass spectra. Irgafos 168 is used as an antioxidant in plastics, and there has been no report of its detection in foods. We analyzed Irgafos 168 and its oxide in 38 samples of commercial frozen vegetables, and they were detected from 4 samples (0.02-0.80 microgram/g as total amount of Irgafos 168 and its oxide).

Antioxidants↗
PubMed2006

[Survey of epoxidized soybean oil in cap sealing for bottled foods].

Epoxidized soybean oil (ESBO) was surveyed in the 103 samples of cap sealing for bottled foods on the Japanese market. Most of the sealings were made of polyvinyl chloride, while a few were made of polyethylene or acrylic resin. All the sealings contained ESBO in the range of 0.006-42.4%. Sealings for baby food, jam, etc. contained higher levels of ESBO, though those for beverages contained lower levels. Sealings in lug caps and press-on twist caps contained higher levels of ESBO, though that in pilfer-proof caps contained lower levels. Some sealings in screw caps and lug caps also contained other plasticizers, for example, di-2-ethylhexyl phthalate and diisononyl phthalate, and their ESBO contents were 1/10 of those in sealings containing only ESBO. In this survey, ESBO was the most common plasticizer in cap sealing resin for bottled foods on the Japanese market.

Diethylhexyl Phthalate↗
PubMed2006

[Determination of epoxidized soybean oil in bottled foods].

A determination method for epoxidized soybean oil (ESBO) in bottled foods was developed and used to survey bottled foods on the Japanese market. The amount of sample required was decreased to 20 g and the standard addition method was adopted for the quantification, because lipid in foods interrupted the hydrolysis of ESBO. The recoveries were 87.1 and 98.9% and the determination limit was 5.0 microg/g for a 20 g sample, be cause lipid in foods interupted the hydrolysis of ESBO. The recoveries using the internal standard method varied widely, because hydrolysis of the internal standard, cis-11,14-eicosadienoic acid ethyl ester, was affected more than that of ESBO by coexisting lipid in the sample. ESBO was not detected in any of the bottled baby food samples examined (14 samples), though it had been frequently detected in previous European surveys. This difference may be related to the low fat content and low fluidity of the bottled baby foods retailed in Japan. On the other hand, ESBO was detected at levels of 25.7-494.0 microg/g in liver paste, pasta sauce, Sungan in spicy oil, and spicy oil. These foods had higher fat content and higher fluidity. However, ESBO intake from these foods appears unlikely to exceed the TDI in the EU (1 mg/kg bw/day).

Dietary Fats↗
PubMed1998

Growth and toxin production by Clostridium botulinum on sliced raw potatoes in a modified atmosphere with and without sulfite.

The ability of Clostridium botulinum type A or B spores to grow and produce toxin on fresh raw potatoes in a modified atmosphere with or without sulfite was investigated at 22 degrees C. Fresh, peeled, sliced potatoes, untreated or dipped for 2 min into 0.7% sulfite solution and drained, were surface-inoculated at several concentration levels with a mixture of C. botulinum spores, either type A or B. They were placed in a modified atmosphere (30% N/70% CO2) within oxygen-impermeable bags (200 g/bag) and incubated at room temperature (22 degrees C). Toxicity was tested on days 0, 3, 4, 5, 6, and 7. After incubation, the potatoes were blended and centrifuged, and the Millipore-filtered supernatant fluid was injected intraperitoneally into mice. Sensory evaluation, except taste, was also performed. Potatoes inoculated with C. botulinum type A spores but untreated with NaHSO3 became toxic in 4 to 5 days, which coincided with the sensory evaluation "unfit for human consumption". Potatoes treated with NaHSO3 regardless of inoculum size or residual SO2 levels appeared acceptable for human consumption through day 7, even though they were toxic after 4 days of incubation. Although toxicity from type B spores occurred later and in fewer test samples than toxicity from type A, some potatoes again appeared acceptable but were toxic. Thus, although NaHSO3 markedly extended the consumer acceptability of peeled, sliced, raw potatoes at the abuse temperature, it did not inhibit outgrowth and toxin production by C. botulinum under these conditions.

Animals↗
PubMed1998

Specific inhibition of Photobacterium phosphoreum extends the shelf life of modified-atmosphere-packed cod fillets.

Inhibition of the specific spoilage organism, Photobacterium phosphoreum, was studied in model substrates and in modified-atmosphere-packed cod fillets. The objective was to determine how inhibition of this organism influenced spoilage. The spoilage reactions limiting shelf life were studied rather than the development of a new product. In naturally contaminated modified-atmosphere-packed cod fillets, 500 ppm Na2CaEDTA reduced the growth rate of P. phosphoreum by 40% and shelf life was increased proportionally by 40%, from 15 to 17 days to 21 to 23 days at 0 degree C. In aerobically stored cod fillets other microorganisms were responsible for spoilage and Na2CaEDTA had no effect on shelf life. The extension of the shelf life of modified-atmosphere-packed cod therefore was a result of the reduced growth of P. phosphoreum and no other microbial or nonmicrobial spoilage reactions limited shelf life. These results confirmed P. phosphoreum as the specific spoilage organism in modified-atmosphere-packed cod and showed the organism to have an extensive spoilage domain. Consequently, any preservation procedure able to reduce growth of P. phosphoreum is likely to extend shelf life of packed cod. However, the effect of different inhibitory compounds in model systems as well as results from packed cod indicated the need to include product studies in the screening of antimicrobials and in the development of preservation procedures.

Aerobiosis↗
PubMed1999

Inhibition of Listeria monocytogenes by in situ produced and semipurified bacteriocins of Carnobacterium spp. on vacuum-packed, refrigerated cold-smoked salmon.

Listeria monocytogenes inhibition by Carnobacterium strains and crude bacteriocins on sterile and commercial vacuum-packed cold-smoked salmon stored at 4 degrees C and 8 degrees C was investigated. Carnobacterium piscicola V1 was bactericidal against L. monocytogenes at the two temperatures, whereas Carnobacterium divergens V41 presented a bacteriostatic effect. C. piscicola SF668 delayed L. monocytogenes growth at 8 degrees C and had a bacteriostatic effect at 4 degrees C. Listeria growth was not affected by a non-bacteriocin-producing C. piscicola. Crude extracts of piscicocins were bactericidal at 4 degrees C and 8 degrees C. Listeria growth was delayed by divercin V41 at 8 degrees C and was inhibited at 4 degrees C. Nisin delayed Listeria growth at 8 degrees C and was bacteriostatic at 4 degrees C. The present study demonstrates that L. monocytogenes growth could be prevented on vacuum-packed cold-smoked salmon by Carnobacterium and associated bacteriocins at chilled temperatures. Moreover, no product spoilage could be observed with the use of such bacteriocin-producing strains as demonstrated by good sensorial analyses and low biogenic amine production.

Animals↗
PubMed1999

Growth control of Listeria monocytogenes on cold-smoked salmon using a competitive lactic acid bacteria flora.

A Lactobacillus sake strain LKE5 and four strains of Carnobacterium piscicola were evaluated as biopreservation cultures to control the growth of Listeria monocytogenes on vacuum-packed, cold-smoked salmon stored at 5 degrees C. All five strains were antilisterial as live cultures in an agar diffusion assay. Cell-free supernatants of two strains of C. piscicola and L. sake LKE5 were also antilisterial because of the production of bacteriocins. The presence of high cell numbers of strains of C. piscicola had no influence on the sensory quality of cold-smoked salmon stored at 5 degrees C, but L. sake LKE5 caused strong sulfurous off-flavors and was rejected as a culture for biopreservation of cold-smoked salmon. A bacteriocin-producing strain of C. piscicola (A9b) initially caused a 7-day lag phase of L. monocytogenes, followed by a reduction in numbers of L. monocytogenes from 10(3) CFU/ml to below 10 CFU/ml after 32 days of incubation, coinciding with the detection of antilisterial compounds. The presence of a nonbacteriocin-producing strain of C. piscicola (A10a) prevented the growth of L. monocytogenes during the 32-day incubation. The growth of L. monocytogenes was strongly repressed on cold-smoked salmon in the presence of C. piscicola A9b and A 10a, respectively. The initial cell numbers of L. monocytogenes that were found on Oxford plates incubated at 25 degrees C reached low maximum cell counts of 10(4) and 2 x 10(3) after 14 and 20 days of storage in mixed culture with C. piscicola A9b and A10a.

Animals↗
PubMed2000

Formation of heterocyclic amines in fried fish fiber during processing and storage.

The formation of heterocyclic amines (HAs) in fried fish fiber during processing and storage was studied. Fried fish fiber was prepared by boiling of raw fish, followed by eviscerating, pressing, chopping, and then the fish meat was subjected to frying, during which the various additives such as sugar, soybean sauce, and edible oil were added. The various HAs in fried fish fiber were analyzed by high-performance liquid chromatography with photodiode-array detection. Only four HAs, Norharman, Harman, 2-amino-9H-pyrido[2,3-b]indole, and 2-amino-3-methyl-9H-pyrido[2,3-b]indole were detected in fried fish fiber. The amount of HAs increased with increasing frying temperature. Amino acids might play a more important role for HA formation than reducing sugar during processing of fried fish fiber. During storage, the HAs increased with increasing storage temperature when the fried fish fiber was packed in an aluminum foil bag. However, the relationship between storage temperature and HAs formation was not consistent when the fried fish fiber was packed in a plastic bag.

Amines↗
PubMed2001

Formation of biogenic amines in bulk-stored chilled hake (Merluccius merluccius L.) packed under atmospheres.

The production of biogenic amines in the lots of whole hake stored bulk under a controlled or modified atmosphere for 12 days with the gas mixture 40% CO2:40% O2:20% N2 and after packing in trays under a modified atmosphere in the same mixture of gases or with air was studied. Results indicated a close relation between the development of trimethylamine nitrogen (TMA-N) and the sensory parameters gill appearance and odor but not with the general appearance of the skin and eyes. These results were related to changes observed in the concentration of gases (CO2 and O2) during storage containers and trays. The lot of bulk-stored whole hake in controlled atmospheres for 12 days with the gas mixture 40% CO2:40% O2:20% N2 and then packed in trays with the same atmosphere exhibited TMA-N levels below the 12.5 mg/100 g limit designated by the legislation in force (Directive 91/143/EU) on day 31 of storage when the sensory parameters general appearance and skin and gill color were not rejected. Histamine and tyramine levels were less than 1 mg/kg, putrescine levels were approximately 7 mg/kg, and cadaverine and agmatine levels were 33.91 and 20.33 mg/100 g, respectively.

Animals↗
PubMed2002

Effective use of nisin to control Bacillus and Clostridium spoilage of a pasteurized mashed potato product.

Heat-resistant spore-forming bacteria such as Bacillus and Clostridium can survive and grow in cooked potato products. This situation represents both a public health problem and an economic problem. The natural food preservative nisin is used in heat-treated foods to prevent the growth of such bacteria. A cocktail of Clostridium sporogenes and Clostridium tyrobutyricum spores was inoculated into cooked mashed potatoes, which were vacuum packed, pasteurized, and incubated at 8 and 25 degrees C. The shelf life of the mashed potatoes at 25 degrees C was extended by at least 58 days with the addition 6.25 microg of nisin per g. At 8 degrees C, in control samples not containing nisin, the natural contaminant Bacillus grew, but the inoculated Clostridium strains did not until the temperature was raised to 20 degrees C after 39 days. No bacterial growth occurred in nisin-containing samples. The shelf life of the mashed potatoes was extended by at least 30 days with 6.25 microg of nisin per g. In trials involving a cocktail of Bacillus cereus and Bacillus subtilis strains, 6.25 microg of nisin per g extended the shelf life of mashed potato samples that were not vacuum packed by at least 27 days at 8 degrees C. At 25 degrees C, 25 microg of nisin per g extended shelf life by a similar period. Shelf life extension was also observed at lower nisin levels. Microbiological analysis of the mashed potato ingredients showed that a high spore level was associated with the onion powder. It is emphasized that the preservative and the ingredients must be well mixed to ensure good nisin efficacy. Nisin remained at effective levels after pasteurization, and good retention was observed throughout the shelf life of the mashed potatoes.

Anti-Bacterial Agents↗
PubMed2002

Effects of pulsed electric field processing and storage on the quality and stability of single-strength orange juice.

The effects of pulsed electric field (PEF) processing on microorganisms in orange juice and on the flavor and color of the juice during storage for 112 days at 4 and 22 degrees C were investigated. Single-strength orange juice was PEF processed at an electric field strength of 35 kV/cm for 59 micros and placed into sterilized glass bottles in a sanitary glove box. PEF-processed orange juice was microbiologically stable at 4 and 22 degrees C for 112 days. PEF processing resulted in significant increases in the hydrocarbons D-limonene, alpha-pinene, myrecene, and valencene (P < or = 0.05) but did not have any effect on octanal, decanal, ethyl butyrate, and linalool. The levels of hydrocarbon compounds did not change at 4 and 22 degrees C in 112 days. Octanal, decanal, ethyl butyrate, and linalool levels significantly decreased in 14 days at 4 degrees C and in 2 days at 22 degrees C. The decrease in these compounds did not have a significant effect on the sensory quality of the orange juice (P > or = 0.05). The microorganisms in PEF-processed orange juice, along with the flavor and color of the juice, remained stable at 4 degrees C for 112 days.

Beverages↗
PubMed2002

Effects of diacetyl and carbon dioxide on spoilage microflora in ground beef.

The effect of CO2 and diacetyl, alone or in combination, on spoilage microflora in ground beef was determined. Ground beef was treated with 20, 30, or 40% CO2 for 22 days (study I); 20, 50, or 100 microg/g diacetyl for 26 days (study II); or a combination of 20% CO2 and 100 microglg diacetyl for 40 days (study III). Antimicrobial effectiveness was determined by aerobic plate counts (log10 CFU/g) using plate count agar (total aerobic bacteria), deMan Rogosa Sharpe (MRS) Lactobacillus agar (gram-positive bacteria), MacConkey agar (gram-negative bacteria), pH, and informal organoleptic assessments (by appearance and by odor). In study I, total bacteria and pH increased by day 4 in control meat samples. For all CO2 levels, gram-negative bacteria decreased and gram-positive bacteria increased compared with untreated controls. The pH remained constant for CO2-treated meat. Control samples had an off-odor and a brown appearance, while CO2-treated samples had no off-odor but did have a brown appearance. For samples treated with diacetyl (study II), spoilage was evident by day 7 for samples treated with 0, 20. and 50 microg/g diacetyl for all parameters examined. Ground beef treated with 100 microg/g diacetyl was spoiled on day 12. Diacetyl was detected (by odor) in samples that were treated with 100 microg/g diacetyl and had a brown appearance. Meat samples treated with the combination of CO2 and diacetyl (study III) showed that the addition of diacetyl did not have an additive effect on microbial growth. Combination-treated meat maintained a red appearance and no off-odor. Diacetyl and CO2 could be used in combination to maintain a red color and inhibit spoilage microorganisms.

Animals↗
PubMed2003

Inhibition of Listeria monocytogenes in cold-smoked salmon by Carnobacterium piscicola CS526 isolated from frozen surimi.

Strain CS526 was isolated from frozen surimi and identified as a bacteriocin producer that had strong inhibitory activity against Listeria monocytogenes. Strain CS526 was identified as Carnobacterium piscicola by partial 16S rDNA sequence similarity. The ability of this bacteriocinogenic strain and nonbacteriocinogenic C. piscicola JCM5348 to inhibit the growth of L. monocytogenes was examined in culture broth incubated at 12 degrees C and cold-smoked salmon stored at 4, 12, and 20 degrees C. L. monocytogenes viable counts in the culture broth rapidly declined from 10(6) colony-forming units per ml to less than 10 colony-forming units per ml within 1 day at 12 degrees C in the presence of C. piscicola CS526. At 4 and 12 degrees C, inhibition of L. monocytogenes on salmon depended on the initial inoculum level of C. piscicola CS526. However, C. piscicola CS526 was bactericidal to L. monocytogenes within 21 and 12 days at 4 and 12 degrees C in cold-smoked salmon, respectively, even when the initial inoculum levels were low. C. piscicola CS526 suppressed the maximum cell number of L. monocytogenes by two and three log cycles, even at 20 degrees C. However, C. piscicola JCM5348 did not prevent the growth of the pathogen, except at 4 degrees C. Bacteriocin was detected in the samples coinoculated with C. piscicola CS526. The study shows that C. piscicola CS526 might have potential for biopreservation of refrigerated foods against L. monocytogenes.

Animals↗
PubMed2003

Prepackage surface pasteurization of ready-to-eat meats with a radiant heat oven for reduction of Listeria monocytogenes.

In this paper, a thermal process for the surface pasteurization of ready-to-eat (RTE) meat products for the reduction of Listeria monocytogenes on such products (turkey bologna, roast beef, corned beef, and ham) is described. The process involves the passage of products through a "tunnel" of heated coils on a stainless steel conveyor belt at various treatment times relevant to the manufacture of processed meat for the surface pasteurization of RTE meat products. Two inoculation procedures, dip and contact inoculation, were examined with the use of a four-strain cocktail of L. monocytogenes prior to heat processing. With the use of radiant heat prepackage surface pasteurization, 1.25 to 3.5-log reductions of L. monocytogenes were achieved with treatment times of 60 to 120 s and air temperatures of 475 to 750 degrees F (246 to 399 degrees C) for these various RTE meats. Reduction levels differed depending on the type of inoculation method used, the type of product used, the treatment temperature, and the treatment time. Prepackage pasteurization (60 s) was also combined with postpackage submerged water pasteurization for formed ham (60 or 90 s), turkey bologna (45 or 60 s), and roast beef (60 or 90 s), resulting in reductions of 3.2 to 3.9. 2.7 to 4.3, and 2.0 to 3.75 log cycles, respectively. These findings demonstrate that prepackage pasteurization, either alone or in combination with postpackage pasteurization, is an effective tool for controlling L. monocytogenes surface contamination that may result from in-house handling.

Animals↗