| Survival and growth of Salmonella and Listeria in the chicken breast patties subjected to time and temperature abuse under varying conditions. | |
| | |
MedLine Citation:
|
PMID: 11198436 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
|
Chicken breast patties were inoculated with a mixture of Salmonella Senftenberg, Salmonella Typhimurium, Salmonella Heidelberg, Salmonella Mission, Salmonella Montevideo, Salmonella California, and Listeria innocua. The initial inoculation of bacteria was approximately 10(7) log10 CFU/g. The inoculated patties were processed in a pilot-scale air convection oven at an air temperature of 177 degrees C, an air velocity of 9.9 m3/min, and a low (a wet bulb temperature of 48 degrees C) or high (a wet bulb temperature of 93 degrees C) humidity condition. The patties were processed to a final center temperature of 65 to 75 degrees C. The survivors of Salmonella and Listeria in the processed patties were evaluated. Processing humidity affected the survivors of bacteria. More survivors of Salmonella and Listeria (>2 logs) were obtained for the patties cooked at low humidity than at high humidity. After thermal processing, the patties were stored under air, vacuum, or CO2 at refrigerated (4 degrees C) or thermally abused (8 to 15 degrees C) temperatures. Storage temperature, time, and gas environment affected the bacteria growth. Higher storage temperature and longer storage time correlated to an increased growth of bacteria in the cooked chicken patties. Less Salmonella (2 logs) and Listeria (0.5 to 1 log) cells were obtained in the patties stored under vacuum than in air. Storing the patties in 30% CO2 reduced the growth of Salmonella more than 2 log10 CFU/g. At a CO2 level of 15%, 1 log10 CFU/g of reduction was obtained for Listeria in cooked chicken patties. |
| | |
Authors:
|
R Y Murphy; E R Johnson; J A Marcy; M G Johnson |
Related Documents
:
|
16169916 - The lagged effect of cold temperature and wind chill on cardiorespiratory mortality in ... 3618476 - The effect of temperature and humidity levels in a protective mask on user acceptabilit... 3628166 - Effect of air movement on operant heat demand of chicks. 11763096 - A novel fluorescence reagent, 10-hydroxybenzo[h]quinoline-7-sulfonate, for selective de... 20662526 - Membrane disk and sphere: controllable mesoscopic structures for the capture and releas... 16814866 - Comparison of the effects of selected chalcones, dihydrochalcones and some cyclic flavo... |
Publication Detail:
|
Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S. |
Journal Detail:
|
Title: Journal of food protection Volume: 64 ISSN: 0362-028X ISO Abbreviation: J. Food Prot. Publication Date: 2001 Jan |
Date Detail:
|
Created Date: 2001-01-24 Completed Date: 2001-10-04 Revised Date: 2006-11-15 |
Medline Journal Info:
|
Nlm Unique ID: 7703944 Medline TA: J Food Prot Country: United States |
Other Details:
|
Languages: eng Pagination: 23-9 Citation Subset: IM |
Affiliation:
|
Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville 72701, USA. rymurph@comp.uark.edu |
Export Citation:
|
APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
|
Aerobiosis Animals Carbon Dioxide Chickens Colony Count, Microbial Food Handling* Humidity Listeria / growth & development* Meat / microbiology* Salmonella / growth & development* Temperature Time Factors Vacuum |
| Chemical | |
Reg. No./Substance:
|
124-38-9/Carbon Dioxide |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
Previous Document: Inhibition of in vitro Salmonella Typhimurium colonization in porcine cecal bacteria continuous-flow...
Next Document: Fecal shedding of Salmonella spp. by dairy cows on farm and at cull cow markets.