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Survie de Salmonella typhimurium dans la viande hachée à base de blanc de poulet stérile après un lavage à l'aide de sel et de phosphates et lors de l'entreposage à l'état réfrigéré ou surgelé.

Survival of Salmonella typhimurium on sterile ground chicken breast patties after washing with salt and phosphates and during refrigerated and frozen storage.

Auteurs : YOON K. S., OSCAR T. P.

Type d'article : Article

Résumé

The study investigated the effects of 10% (w/v) salt, trisodium phosphate (TSP), sodium tripolyphosphate, and tetrapotassium pyrophosphate washes on removal of attached Salmonella typhimurium from sterile chicken breast patties, as well as on their injury and survival in a refrigerator for 16 days, in a -20 °C freezer for 10 months, and after 3 freeze-thaw cycles. S. typhimurium were grown on chicken patties at 20 °C for 20 h, washed, and enumerated by plating on selective and nonselective media. Salt and phosphate washing significantly lowered the survival populations of S. typhimurium on patties, but did not cause any significant sublethal injury of attached S. typhimurium, irrespective of storage treatments. The TSP washes showed superior effects of removing and inactivating S. typhimurium.

Détails

  • Titre original : Survival of Salmonella typhimurium on sterile ground chicken breast patties after washing with salt and phosphates and during refrigerated and frozen storage.
  • Identifiant de la fiche : 2003-2450
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 67 - n. 2
  • Date d'édition : 03/2002
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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