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Effet de l'épaisseur du film d'emballage sur l'inactivation thermique de Salmonella et de Listeria innocua dans le blanc de poulet cuit.

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

Auteurs : MURPHY R. Y., DUNCAN L. K., MARCY J. A., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Effect of packaging-film thicknesses on thermal inactivation of Salmonella and Listeria innocua in fully cooked chicken breast meat.
  • Identifiant de la fiche : 2003-2888
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 67 - n. 9
  • Date d'édition : 11/2002
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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