Effect of rapid surface cooling on Campylobacter numbers on poultry carcasses

被引：15

作者：

Burfoot, Dean ^{[1
]}

Hall, Jeremy ^{[2
]}

Nicholson, Keith ^{[3
]}

Holmes, Kirsty ^{[2
]}

Hanson, Cedric ^{[3
]}

Handley, Simon ^{[3
]}

Mulvey, Elizabeth ^{[1
]}

机构：

[1] Campden BRI, Stn Rd, Chipping Campden GL55 6LD, Glos, England

[2] Bernard Matthews Ltd, Great Witchingham Hall, Norwich NR9 5QD, Norfolk, England

[3] BOC Linde, Chinor Rd, Thame OX9 3NX, England

来源：

FOOD CONTROL | 2016年 / 70卷

关键词：

Decontamination; Chicken; Cooling; Campylobacter; TEMPERATURE; REDUCTION; JEJUNI;

D O I：

10.1016/j.foodcont.2016.05.041

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

These studies examined the effect of rapid surface cooling on the numbers of Campylobacter on chicken carcasses. In two trials, chicken skins were immersed in liquid nitrogen. Campylobacter numbers were reduced by 1 logio cfu/g by immersion for 20s. Immersion would not be practical for whole carcasses in commercial slaughterhouses. Twenty two trials investigated the effects of spraying liquid nitrogen towards whole carcasses either in a chamber or in a tunnel. The final four trials, with carcasses passing through a spray tunnel for 40s, caused average reductions in the numbers of Campylobacter of between 0.9 and 1.5 log(10) cfu/g when tested the day after treatment and between 0.9 and 1.3 logio cfu/g when tested a further six days later. The temperature of the flesh remained above -2 degrees C thereby showing that the flesh was not frozen by the process which offers a viable approach to reducing Campylobacter on chicken carcasses. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：293 / 301

页数：9

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