Survie et développement de Salmonella et Listeria sur du blanc de poulet haché subissant des conditions de non-respect des températures et durées d'entreposage requises.
Survival and Growth of Salmonella and listeria in chicken breast patties subjected to time and temperature abuse under varying conditions.
Auteurs : MURPHY R. Y., JOHNSON E. R., MARCY J. A., et al.
Type d'article : Article
Résumé
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.
Détails
- Titre original : Survival and Growth of Salmonella and listeria in chicken breast patties subjected to time and temperature abuse under varying conditions.
- Identifiant de la fiche : 2002-0263
- Langues : Anglais
- Source : Journal of Food Protection - vol. 64 - n. 1
- Date d'édition : 01/2001
- Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.
Liens
Voir d'autres articles du même numéro (1)
Voir la source
Indexation
- Thèmes : Viande et produits carnés
- Mots-clés : Volaille; Salmonelle; Micro-organisme; Microbiologie; Viande; Température; Pâte de viande; Développement
-
Résultats de simulation des températures commer...
- Auteurs : ABU-RUWAIDA A. S., SAWAYA W. N., DASHTI B. H., BAROON Z. H., OTHMAN H. A. al-
- Date : 06/1996
- Langues : Allemand
- Source : Fleischwirtschaft - vol. 76 - n. 6
Voir la fiche
-
Competitive growth of Aeromonas hydrophila in m...
- Auteurs : VAID R. K., GARG S. R.
- Date : 07/2002
- Langues : Anglais
- Source : Int. J. Food Sci. Technol. - vol. 39 - n. 4
Voir la fiche
-
Effects of antioxidants and gamma irradiation o...
- Auteurs : LEE J. W., YOOK H. S., KIM S. A., et al.
- Date : 06/1999
- Langues : Anglais
- Source : Journal of Food Protection - vol. 62 - n. 6
Voir la fiche
-
Growth of Listeria on packaged and non-packaged...
- Auteurs : FEU M. R., RODRIGUEZ J. J., QUINTO E. J., et al.
- Date : 19/09/1999
- Langues : Anglais
- Source : 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
- Formats : PDF
Voir la fiche
-
Salmonellabakterien in Schweinehackfleisch: Ver...
- Auteurs : GROSSKLAUS H., SINELL H. J., HÖPKE H. U.
- Date : 02/1999
- Langues : Allemand
- Source : Fleischwirtschaft - vol. 79 - n. 2
Voir la fiche