A Predictive Model for the Inactivation of Listeria innocua in Cooked Poultry Products during Postpackage Pasteurization

Abstract

Contamination of Listeria monocytogenes in ready-to-eat poultry products poses potential risk of listeriosis to the public. To control the level of Listeria contamination, attention has been focused on the postpackage pasteurization of fully cooked poultry products. In this study, we sought to develop a model to predict the thermal inactivation of L. monocytogenes in chicken drumettes during postpackage hot water pasteurization. Fully cooked chicken drumettes were inoculated with Listeria innocua as a surrogate microorganism for Listeria monocytogenes, vacuum packaged, and treated in hot water baths at 60, 70, 80, and 90°C for different heating times. Experimental results showed that a 7-log CFU/g reduction of L. innocua occurred at 54, 28, 18, and 10 min at 60, 70, 80, and 90°C, respectively. The Weibull model was used to fit the survival curves of L. innocua at each heating temperature. The root mean square errors and residual plots indicated good agreements between the predicted and observed values. The predictive model was further validated by predicting a new data set generated in the pilot-plant tests. Model performance was evaluated by the acceptable prediction zone method, and the results indicated that the percentages of acceptable prediction errors were 100, 100, 82.4, and 87.5% at 60, 70, 80 and 90°C, respectively, which were all greater than the threshold acceptable value of 70% , indicating good performance of the model. The developed predictive model can be used as a tool to predict thermal inactivation behaviors of L. monocytogenes in ready-to-eat chicken drumettes products.

Predictive model for growth of Salmonella Newport on Romaine lettuce

“…Luo, Hong, and Oh (2015) used it to evaluate performance of models for growth of Listeria monocytogenes on RTE ham and sausages. Li et al (2011) (Oscar, 2005b) and a statistical analysis of experimental error associated with bacterial enumeration (Oscar, 2005a), these studies are important because they confirm that the APZ method is now an accepted validation method in the field of predictive microbiology.…”

“…Luo, Hong, and Oh () used it to evaluate performance of models for growth of Listeria monocytogenes on RTE ham and sausages. Li et al () used it to evaluate performance of models for thermal inactivation of Listeria innocua in poultry products. Min and Yoon () used it to evaluate performance of models for growth of Salmonella Typhimurium and Staphylococcus aureus on cooked pork.…”

Establishing temperature and time factors for the post-pasteurization of gourmet meat products

“…The use of pasteurization of cooked chicken thighs individually packed in a vacuum bag was effective to reduce number of microorganisms including Listeria innocua [28].…”

Validation of a Predictive Model for Survival and Growth of Salmonella Typhimurium DT104 on Chicken Skin for Extrapolation to a Previous History of Frozen Storage

“…Typhimurium definitive type 104 (DT104) on chicken skin as a function of time (0 to 8 h) and temperature (5 to 50°C) (18). This model was validated with the acceptable prediction zone (APZ) method, which has been used to validate other predictive models (1,8,10,15,19,20,22).…”