Controlling Listeria monocytogenes Scott A on Surfaces of Fully Cooked Turkey Deli Product Using Organic Acid-Containing Marinades as Postlethality Dips

Table 1

Dry bulb temperatures, wet bulb temperatures, time, and smoke setting for each step used in the turkey deli loaf smoke cycle.

Step	Dry bulb temp. (°C)	Wet bulb temp. (°C)	Time (min)	Smoke
1	53.9	−17.8	30	OFF
2	65.6	46.1	120	OFF
3	76.7	58.9	60	OFF
4	85	68.9	Until 71.1°C internal temp	OFF
5	−17.8	−17.8	15 (cold shower)	OFF