Inactivation of Campylobacter during immersion chilling of chicken carcasses

被引：10

作者：

Sukted, Nion ^{[1
,2
]}

Tuitemwong, Pravate ^{[2
]}

Tuitemwong, Kooranee ^{[3
]}

Poonlapdecha, Wanwisa ^{[2
]}

Erickson, Larry E. ^{[1
]}

机构：

[1] Kansas State Univ, Dept Chem Engn, 1701A Platt St,Durland 1005, Manhattan, KS 66506 USA

[2] King Mongkuts Univ Technol, Dept Microbiol, Thonburi, Thailand

[3] Kasetsart Univ, Dept Microbiol, Bangkok, Thailand

来源：

JOURNAL OF FOOD ENGINEERING | 2017年 / 202卷

关键词：

Campylobacter; Broiler; Carcass; Chlorine; Chilling; Modeling; ACIDIFIED SODIUM-CHLORITE; ESCHERICHIA-COLI; POULTRY MEAT; SPP; SALMONELLA; DIOXIDE; JEJUNI; WATER; ENUMERATION; MODEL;

D O I：

10.1016/j.jfoodeng.2017.02.007

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Immersion chilling of chicken carcasses is used in many locations to reduce temperature. In some cases chemicals are added to the water to reduce the numbers of Campylobacter and other microbial populations. The addition of chlorine to the chilling water has the potential to reduce CaMpylobacter numbers significantly. Because of the interest in reducing campylobacteriosis, the chilling process is reviewed with emphasis on successful methods for the reduction of viable Campylobacter populations. A mathematical model of the fate of Campylobacter during the chilling process is presented. Some parameters in the model are estimated based on experimental data from several sources. Experimental results and simulation results show that Campylobacter numbers can be reduced significantly in chillers with three tanks in series and a measurable concentration of free chlorine in the chillers. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：25 / 33

页数：9

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