Microbiological Quality of Raw Ground Chicken Processed at High Isostatic Pressure

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Abstract:

Freshly ground raw chicken that had average aerobic and anaerobic bacterial populations of about 106 colony-forming units (CFU)/g was packaged and sealed in polyfilm pouches. Pouches were shipped on ice for high-pressure processing at ambient temperatures. Temperatures during the l0-min high-pressure treatment never exceeded 28°C. Samples were immediately cooled to <4°C and returned to the originating laboratory where counts of aerobic and anaerobic bacteria were made during storage at 4°C. Samples were considered spoiled at the time counts by either of the two bacterial enumeration methods reached 107 CFU/g, based on the upper limit of the 95% confidence interval of the three trials. Applications of 408 MPa, 616 MPa and 888 MPa to the samples resulted in estimated microbial spoilage times of 27 days, 70 days, and >98 days, respectively. The type of bacteria that survived best in the pressure-treated samples were the facultatively anaerobic psychrotrophic bacteria, Carnobacterium divergens and Serratia liquefactens.

Keywords: CHICKEN; ISOSTATIC PRESSURE; SHELF LIFE

Document Type: Research Article

Affiliations: 1: Ralston Purina Company, Checkerboard Square, St. Louis, Missouri 63164 USA 2: Department of Food Science and Human Nutrition, University of Missouri, Columbia, Missouri 65211 USA

Publication date: February 1, 1996

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