Effects of steam pasteurisation on Salmonella Typhimurium DT104 and Escherichia coli O157:H7 surface inoculated onto beef, pork and chicken

Antimicrobial activity of decontamination treatments for poultry carcasses: A literature survey

“…The comparatively high reductions of C. jejuni and E. coli reported by James et al (2007) might be correlated with the inoculation of carcasses. On inoculated chicken breasts or legs, steam treatment for 1 min or less reduced E. coli O157:H7, L. innocua, and Salmonella (S.) Typhimurium by 3.5, 1.5-5.5, and 6.2 log CFU cm À2 , respectively McCann, Sheridan, McDowell, & Blair, 2006). Highest inactivation rates were thereby reported during the first seconds of treatment.…”

Risk Factors and Control Measures for Bacterial Contamination in the Bovine Meat Chain: A Review on Salmonella and Pathogenic E.coli

“…Although adherence to Good Hygiene Practices in abattoirs improves the microbiological quality of the meat significantly, it is generally recognized that contamination of meat is unavoidable during the cattle slaughtering process (McCann et al, 2006). Therefore, carcass decontamination before refrigeration appears as a corrective measure to restore the bacterial load of carcasses to the acceptable range.…”

“…One of the side effects reportedly associated with carcass decontamination treatments by steam or hot water is the change in the carcass colour after a prolonged treatment. McCann et al (2006) reported a cooked appearance on the surface of carcasses having undergone a steam decontamination treatment of 10 seconds or longer. Furthermore, weight gain resulting from water absorption by treated carcasses generally reported in hot water decontamination treatments may be perceived as a fraud by meat consumers (EFSA, 2010).…”

Effect of UV-C irradiation on the inactivation of inoculated pathogens and quality of chicken breasts during storage

“…Therefore, chicken processing procedures must consider means of decreasing contamination by foodborne pathogens (McCann, Sheridan, McDowell, & Blair, 2006). Although chicken is normally cleansed in chilled water before packaging, microbial cross-contamination is inevitable (Ko, Ma, & Song, 2005) and thus microbiological performance standards in the chicken product may include the reduction of external infection with pathogens by surface decontamination techniques (Hong, Ku, Kim, Won, et al, 2008;Ko et al, 2005).…”