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SURVIVAL OF LISTERIA MONOCYTOGENES ON MICROWAVE COOKED POULTRY.

Author(s) : HARRISON M. A., CARPENTER S. L.

Type of article: Article

Summary

CHICKEN BREAST, EXPERIMENTALLY CONTAMINATED, IS COOKED IN A MICROWAVE OVEN UNTIL A CORE TEMPERATURE OF 338.6, 344.7, 346.9, 349.7 OR 355.2 (65.6, 71. 7, 73.9, 76.7 OR 82.2 DEG C) IS OBTAINED, VACUUM-PACKED OR WRAPPED IN AN OXYGEN PERMEABLE FILM AND STORED FOR 4 WEEKS AT 277 K (4 DEG C) OR FOR 10 DAYS AT 283 K (10 DEG C). ANY THERMAL TREATMENT REDUCES THE BACTERIAL POPULATION WITHOUT CONTROLLING IT TOTALLY. STORAGE OF THE SAMPLES AT 277 K HARDLY CHANGES THE MICROBIOLOGICAL QUALITY OF THE MEAT. DIFFERENCES DUE TO PACKAGING ARE REPORTED FOR BOTH STORAGE TEMPERATURES. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-254596.

Details

  • Original title: SURVIVAL OF LISTERIA MONOCYTOGENES ON MICROWAVE COOKED POULTRY.
  • Record ID : 1990-2416
  • Languages: English
  • Source: Food Microbiol. - vol. 6 - n. 3
  • Publication date: 1989

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