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Electrical treatment of poultry chiller water to destroy Campylobacter jejuni.

Author(s) : LI Y., WALKER J. T., SLAVIK M. F., WANG H.

Type of article: Article

Summary

Pulsed electricity in combination with a salt was evaluated as an electrical pasteurization method. The results showed that Campylobacter jejuni was reduced and that the bacterial death rate was dependent upon pH of the salt solution, salt concentration, and treatment time. In the electrical treatments, Campylobacter jejuni was reduced linearly on log scale in the chiller water mixed with trisodium phosphate (TSP), but nonlinearly with sodium chloride. Bacterial destructtion rate was accelerated by higher concentrations or higher pH of sodium chloride or TSP added to chiller water.

Details

  • Original title: Electrical treatment of poultry chiller water to destroy Campylobacter jejuni.
  • Record ID : 1996-3562
  • Languages: English
  • Source: Journal of Food Protection - vol. 58 - n. 12
  • Publication date: 1995/12
  • Document available for consultation in the library of the IIR headquarters only.

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