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Survival and Growth of Salmonella and listeria in chicken breast patties subjected to time and temperature abuse under varying conditions.

Author(s) : MURPHY R. Y., JOHNSON E. R., MARCY J. A., et al.

Type of article: Article

Summary

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 inoculated patties were processed in a pilot-scale air convection oven at an air temperature of 177 °C and low (a wet bulb temperature of 48 °C) or high (a wet bulb temperature of 93 °C) humidity conditions. The patties were processed to a final center temperature of 65 to 75 °C. Survivors of Salmonella and Listeria in the processed patties were evaluated. More survivors of Salmonella and Listeria (>2 logs) were obtained for the patties cooked at low than at high humidity. After thermal processing, the patties were stored under air, vacuum, or CO2 at refrigerated (4 °C) or thermally abused (8 to 15 °C) temperatures. Storage temperature, time and gas environment affected bacterial growth. Higher storage temperature and longer storage time correlated to increase growth. 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 log(10) CFU/g. At a CO2 level of 15%, 1 log(10) CFU/g of reduction was obtained for Listeria in cooked chicken patties.

Details

  • Original title: Survival and Growth of Salmonella and listeria in chicken breast patties subjected to time and temperature abuse under varying conditions.
  • Record ID : 2002-0263
  • Languages: English
  • Source: Journal of Food Protection - vol. 64 - n. 1
  • Publication date: 2001/01
  • Document available for consultation in the library of the IIR headquarters only.

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