An original device to measure bacterial growth on the surface of meat at relative air humidity close to 100%

Robles-Olvera, V.J.; Bégot, C.; Lebert, I.; Lebert, André

doi:10.1016/s0260-8774(98)00124-1

Cited by 13 publications

(1 citation statement)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This behavioral similarity has been confirmed in other meat tryptone broth (Lebert et al, 1998) and beef meat surface studies (Robles Olvera et al, 1999). The strain was isolated from a meat processing workshop and therefore theoretically presents a stronger decontamination resistance than clinical strains or laboratory strains that date back a while.…”

Section: Introductionsupporting

confidence: 57%

Effect of superheated steam on the inactivation of Listeria innocua surface-inoculated onto chicken skin

Kondjoyan¹,

Portanguen²

2008

Journal of Food Engineering

View full text Add to dashboard Cite

This study investigated the effectiveness of superheated steam in the decontamination of poultry skin. The steam jet was at a temperature of 160°C and can be superheated up to 500°C, leading to an impinging jet temperature of 400-450°C. Disks of poultry skin were surface-inoculated with about 10 7 CFU/cm 2 Listeria innocua (CLIP 20595) and treated with either superheated or non-superheated steam for up to 60 s. Surface temperature was carefully measured throughout the treatment, and results were analyzed using a previously developed transfer model. The overall pattern of L. innocua inactivation was displaying an initial pattern of rapid decline followed by much slower decline thereafter. Superheated steam was clearly more bacterial inactivation-efficient than non-superheated steam, leading to an average reduction of more than 5 log 10 CFU/cm 2 after 30 s of treatment. Large variations in surviving cell numbers were observed between replicates which cannot be explained by variations in the heat treatment.

show abstract

Section: Introductionsupporting

confidence: 57%