Effect of packaging-film thicknesses on thermal inactivation of Salmonella and Listeria innocua in fully cooked chicken breast meat

被引：8

作者：

Murphy, RY ^{[1
]}

Duncan, LK

Marcy, JA

Berrang, ME

Driscoll, KH

机构：

[1] Univ Arkansas, Dept Biol & Agr Engn, Fayetteville, AR 72701 USA

[2] Univ Arkansas, Dept Math Sci, Fayetteville, AR 72701 USA

[3] Univ Arkansas, Ctr Excellence Poultry Sci, Fayetteville, AR 72701 USA

[4] USDA ARS, Russell Res Ctr, Athens, GA 30604 USA

来源：

JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 09期

关键词：

Salmonella; Listeria; thermal lethality; fully cooked chicken; packaging-film thickness;

D O I：

10.1111/j.1365-2621.2002.tb09602.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The study was conducted to determine the effect of packaging-film thicknesses on thermal inactivation of Salmonella and Listeria innocua in cooked chicken breast meat. The meat was inoculated to contain 10(7) CFU/g of Salmonella or L. innocua and vacuum-packaged in a thickness of 0.0762- or 0.2032-mm film. The packaged meat was heat-treated in a water bath at 68 degreesC for 10 to 120 s and then cooled in an ice-water bath. The survivors of Salmonella or L. innocua were enumerated. This study revealed that packaging-film thicknesses affected thermal inactivation of Salmonella and L. innocua. The results are useful for surface pasteurization of fully cooked and vacuum-packaged meat and poultry products.

引用

页码：3435 / 3440

页数：6

共 14 条

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