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Effect of packaging-film thicknesses on thermal inactivation of Salmonella and Listeria innocua in fully cooked chicken breast meat.

Author(s) : MURPHY R. Y., DUNCAN L. K., MARCY J. A., et al.

Type of article: Article

Summary

The study was conducted to determine the effect of packaging-film thicknesses on thermal inactivation of Salmonella and Listeria innocua in cooked chicken breast meat. The meat was inoculated with Salmonella or L. innocua and vacuum-packaged in a thickness of 0.0762- or 0.2032-mm film. The packaged meat was heat-treated in a water bath at 68 °C for 10 to 120 s and then cooled in an ice-water bath. The survivors of Salmonella or L. innocua were enumerated. This study revealed that packaging-film thicknesses affected thermal inactivation of Salmonella and L. innocua. The results are useful for surface pasteurization of fully cooked and vacuum-packaged meat and poultry products.

Details

  • Original title: Effect of packaging-film thicknesses on thermal inactivation of Salmonella and Listeria innocua in fully cooked chicken breast meat.
  • Record ID : 2003-2888
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 67 - n. 9
  • Publication date: 2002/11
  • Document available for consultation in the library of the IIR headquarters only.

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