Document Detail


Effect of high pressure on the microbiological quality of cooked chicken during storage at normal and abuse refrigeration temperatures.
MedLine Citation:
PMID:  20141945     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Vacuum-packaged cooked poultry meat was treated at a range of pressures (400-600 MPa) and hold times (1, 2 and 10 min), followed by storage at 4 degrees , 8 degrees or 12 degrees C for up to 35 days. Weissella viridescens was found to be the dominant microorganism in the pressure-treated meat, constituting 100% of the microflora identified at 500 and 600 MPa. None of the pressure-treated samples had obvious signs of spoilage during the 35 day storage period, even when the Weissella count was >7 log(10) cfu/g. Studies on a typical W. viridescens isolate showed it to be relatively pressure-resistant in poultry meat, with <1 log reduction in numbers after a treatment of 2 min at 600 MPa. Agar diffusion assays showed that the isolate also caused the inhibition of a number of Gram-positive and Gram-negative pathogens, including strains of Clostridium botulinum, Listeria monocytogenes, Bacillus cereus and Escherichia coli. The selection of a pressure-resistant organism, such as this Weissella sp. could be advantageous in extending the shelf-life, and also microbiological safety, of the cooked meat, as it could give protection in addition to the pressure treatment itself.
Authors:
Margaret F Patterson; Alan M McKay; Malachy Connolly; Mark Linton
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Publication Detail:
Type:  Journal Article     Date:  2009-10-21
Journal Detail:
Title:  Food microbiology     Volume:  27     ISSN:  1095-9998     ISO Abbreviation:  Food Microbiol.     Publication Date:  2010 Apr 
Date Detail:
Created Date:  2010-02-09     Completed Date:  2010-04-09     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8601127     Medline TA:  Food Microbiol     Country:  England    
Other Details:
Languages:  eng     Pagination:  266-73     Citation Subset:  IM    
Affiliation:
Food Microbiology Branch, Agriculture, Food and Environmental Science Division, Agri-Food and Biosciences Institute, Newforge Lane, Belfast BT9 5PX, Northern Ireland, UK. margaret.patterson@afbini.gov.uk <margaret.patterson@afbini.gov.uk>
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MeSH Terms
Descriptor/Qualifier:
Animals
Bacteria / classification,  growth & development,  isolation & purification
Chickens
Cookery
Food Handling / methods
Food Microbiology*
Food Preservation / methods*
Leuconostocaceae / growth & development,  isolation & purification
Meat / microbiology*
Microbial Interactions
Pressure
Refrigeration / methods*

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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