Document Detail


Thermal inactivation D- and Z-values of Salmonella and Listeria innocua in fully cooked and vacuum packaged chicken breast meat during postcook heat treatment.
MedLine Citation:
PMID:  12412927     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Studies were conducted to determine thermal inactivation D- and z-values of Salmonella and Listeria innocua in fully cooked and vacuum-packaged chicken breast meat. Fully cooked chicken breast meat products that were obtained from three different sources with differing formulations were uniformly inoculated with a cocktail of Salmonella (including Senftenberg, Typhimurium, Heidelberg, Mission, Montevideo, and California) or L. innocua at approximately 10(7) cfu/g. The inoculated meat samples were vacuum-packaged and then heat-treated at a temperature of 55 to 70 C for 5 to 90 min. After heat treatment, the samples were immediately cooled in an ice-water bath. Survivors of Salmonella and L. innocua were enumerated for each sample. D- and z-values of Salmonella and L. innocua were determined for each product and compared among the products. Source and formulation did not cause significant differences in the D- and z-values of Salmonella or L. innocua among the three fully cooked and vacuum-packaged chicken breast meat products.
Authors:
R Y Murphy; L K Duncan; M E Berrang; J A Marcy; R E Wolfe
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Publication Detail:
Type:  Journal Article; Research Support, U.S. Gov't, Non-P.H.S.    
Journal Detail:
Title:  Poultry science     Volume:  81     ISSN:  0032-5791     ISO Abbreviation:  Poult. Sci.     Publication Date:  2002 Oct 
Date Detail:
Created Date:  2002-11-04     Completed Date:  2003-02-10     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0401150     Medline TA:  Poult Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1578-83     Citation Subset:  IM    
Affiliation:
Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville 72701, USA. rymurph@uark.edu
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MeSH Terms
Descriptor/Qualifier:
Animals
Chickens
Food Packaging
Hot Temperature*
Listeria / isolation & purification*
Poultry Products / microbiology*
Salmonella / isolation & purification*
Vacuum

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


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