Determination of Thermal Lethality of Listeria monocytogenes in Fully Cooked Chicken Breast Fillets and Strips during Postcook In-Package Pasteurization
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)
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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
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