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Increasing the shelf life of poultry meat using acid decontamination and modified atmosphere packaging.

Author(s) : ZEITOUN A., DEVLIEGHERE F., DEBEVERE J.

Summary

The use of decontamination agents should only be included in poultry processing to supplement, not to replace GMPs along the slaughter line. Such a terminal treatment should reduce, or even eliminate, pathogens and also further extend the keeping quality (Smulders, 1995). Acid decontamination has to be applied before chilling because the bacteria are less firmly attached before than after chilling. Storage of poultry under modified atmosphere conditions will extend shelf life by inhibition of mainly Gram negative bacteria which are generally responsible for proteolytic, psychrophilic spoilage of raw poultry. Consequently, a slower growing microflora will develop which is entirely different from those associated with Pseudomonas spp.

Details

  • Original title: Increasing the shelf life of poultry meat using acid decontamination and modified atmosphere packaging.
  • Record ID : 2000-3089
  • Languages: English
  • Source: Factors affecting the microbial quality of meat. 4. Microbial methods for the meat industry. Concerted Action CT94-1456.
  • Publication date: 1996
  • Document available for consultation in the library of the IIR headquarters only.

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