Authors: Murphy R.Y.¹; Duncan L.K.²; Driscoll K.H.¹; Beard B.L.¹; Berrang M.B.³; Marcy J.A.⁴

Source: Journal of Food Protection®, Volume 66, Number 4, 1 April 2003 , pp. 578-583(6)

Publisher: International Association for Food Protection

Abstract:

Fully cooked chicken breast fillets and strips were surface inoculated with a cocktail of Listeria monocytogenes culture. The inoculation level was 10⁷ to 10⁸ CFU/g meat. The inoculated products were vacuum packaged and pasteurized at 90°C with a pilot-scale steam or hot water cooker. After heat treatment, the survivors of L. monocytogenes were enumerated. No significant difference was found on survivors of L. monocytogenes between steam- and hot water-treated products. Toachieve a 7-log₁₀ (CFU/g) reduction, approximately 5, 25, and 35 min were needed for single-packaged fillets, 227-g package strips, and 454-g strips, respectively. The results from this study were subsequently verified by a computer model that could predict the thermal lethality of pathogens in fully cooked meat and poultry products during postcook in-package pasteurization.

Document Type: Research article

Affiliations: 1: Department of Biological and Agricultural Engineering 2: Department of Mathematical Sciences, University of Arkansas, Fayetteville, Arkansas 72701 3: U.S. Department of Agriculture, Agricultural Research Service, 934 College Station Road, Athens, Georgia 30605 4: Center of Excellence in Poultry Science, University of Arkansas, Fayetteville, Arkansas 72701, USA

Publication date: 2003-04-01

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