Electrical Treatment of Poultry Chiller Water to Destroy Campylobacter jejuni

Authors: Li, Yanbin¹; Walker, Joel T.¹; Slavik, Michael F.²; Wang, Hong²

Source: Journal of Food Protection®, Volume 58, Number 12, December 1995 , pp. 1330-1334(5)

Publisher: International Association for Food Protection

Buy & download fulltext article:

Price: $37.00 plus tax (Refund Policy)

Abstract:

To control bacterial contamination in poultry processing, pulsed electricity in combination with a salt was evaluated as an electrical pasteurization method to kill Campylobacter jejuni in poultry chiller water. Chiller water from a poultry processing plant was mixed with either sodium chloride (NaCl) or trisodium phosphate (Na₃PO₄ 12H₂O or TSP) at 0.1%, 0.2% or 0.3% concentration, and inoculated with C. jejuni at 1 × 10⁶ CFU/ml. The inoculated chiller water was treated at 4°C for 20 min using pulsed electrical signals at 10 mN/cm² current, 1 kHz frequency and 50% duty cycle. Samples taken at different intervals were serially diluted, pre-enriched in Brucella-FBP broth, plated on Campy-Cefex agar and incubated, and colony-forming units (CFU) were counted. The results showed that C. jejuni was reduced and that the bacterial death rate was dependent upon pH of the salt solution, salt concentration, and treatment time. In the electrical treatments, C. jejuni was reduced linearly on log scale in the chiller water mixed with TSP, but nonlinearly with NaCl. Bacterial destruction rate was accelerated by higher concentrations or higher pH of NaCl or TSP added to chiller water.

Keywords: CAMPYLOBACTER JEJUNI; POULTRY CHILLER WATER; ELECTRICAL TREATMENT

Document Type: Research article

Affiliations: 1: Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, Arkansas 72701 USA 2: Department of Poultry Science, University of Arkansas, Fayetteville, Arkansas 72701 USA

Publication date: 1995-12-01

More about this publication?

IAFP members must first sign in on the right to access full text articles of JFP

First published in 1937, the Journal of Food Protection^®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection^® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

Print and online subscriptions are available to Members and Institutional subscribers. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Information can be obtained by calling +1 800.369.6337; +1 515.276.3344; fax: +1 515.276.8655, E-mail: info@foodprotection.org or Web site: www.foodprotection.org
Information for Authors
Submit a Paper
Subscribe to this Title
Membership Information
Information for Advertisers
ingentaconnect is not responsible for the content or availability of external websites

Electrical Treatment of Poultry Chiller Water to Destroy Campylobacter jejuni

Buy & download fulltext article:

Tools

Key

Text size:

Useful pages