Control of Bacillus cereus spores and spoilage microflora in sous vide chicken breast

Safety of sous vide chicken breast with respect to Bacillus cereus and effect of processing parameters on natural microflora were evaluated. B. cereus, a facultatively anaerobic sporeformer, may cause foodborne illness and has been isolated from poultry. Product was inoculated and processed to 77 degrees C or 94 degrees C. Populations were reduced by 0.5- to 1.0-log and by 3-log in products heated to 77 degrees C and 94 degrees C, respectively. Spores germinated within 1 day at 10 degrees C yet detectable changes in populations were not evident through 28 days storage. Lactate did not influence B. cereus populations or spore germination. Natural microflora was reduced by processing and remained low through 28 days storage at 4 degrees C and 10 degrees C.