Lethality of <i>Listeria monocytogenes</i> in Fully Cooked and Vacuum Packaged Chicken Leg Quarters During Steam Pasteurization

Murphy, R. Y.; Driscoll, K. H.; Arnold, Mark; Marcy, J. A.; Wolfe, R. E.

doi:10.1111/j.1365-2621.2003.tb05804.x

Cited by 8 publications

(3 citation statements)

References 19 publications

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“…The z-values of a 5-strain cocktail in duck muscle, turkey breast, and chicken breast were 5.04, 5.29, and 5.71°C, respectively (Murphy et al, 2003b). In chicken leg quarter meat, the z-value of L. monocytogenes was determined as 5.76°C (Murphy et al, 2003a). For a 6-strain cocktail of L. monocytogenes in beef, the z-value of was reported as 6.01°C (Murphy et al, 2004b).…”

Section: Kinetic Analysis Of Survival Curvesmentioning

confidence: 99%

Thermal inactivation of Listeria monocytogenes in ground beef under isothermal and dynamic temperature conditions

Huang

2009

Journal of Food Engineering

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Section: Kinetic Analysis Of Survival Curvesmentioning

confidence: 99%

Thermal inactivation of Listeria monocytogenes in ground beef under isothermal and dynamic temperature conditions

Huang

2009

Journal of Food Engineering

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“…Pasteurization of RTE meats in individual packages is an alternative for some manufacturers since this technology can reduce or even eliminate L. monocytogenes with confidence. A few studies have been reported using either steam or hot water for in‐package pasteurization of cooked chicken breast meats, turkey breast meats, chicken leg quarters, and cooked bologna (Murphy and Berrang 2002; Murphy and others 2003a, 2003b, 2003c, 2005). In general, postlethality in‐package thermal treatment takes a relatively long time (20 to 40 min), and is highly dependent upon the thickness of products.…”

Section: Introductionmentioning

confidence: 99%

Numerical Analysis of Survival of Listeria monocytogenes during In‐Package Pasteurization of Frankfurters by Hot Water Immersion

Huang¹

2007

Journal of Food Science

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The objective of this research was to develop and validate a more accurate method to analyze and calculate the inactivation of Listeria monocytogenes in frankfurter packages during postlethality hot water immersion heating and the subsequent cooling processes. Finite difference analysis with implicit scheme was used to simulate the heat transfer process during in-package pasteurization of frankfurters. A volumetrically distributed simulation method was developed to calculate the lethality of the thermal treatment. The simulation method was validated using frankfurter packages inoculated with a 4-strain cocktail of L. monocytogenes. Experimental results showed that the numerical analysis model could accurately simulate the heat transfer process during heating and cooling of frankfurter packages. The simulated temperatures on the surface or in the middle of the package matched very closely with the experimental observations. Using the simulated temperature distribution in the packages, the integrated lethality simulation method, based on the volumetric distribution of bacteria, could accurately predict the reduction in the bacterial counts. The calculation results were on average within 0.3 log(CFU/g) difference from the experimental observations, while the General Method systematically underestimated the bacterial reductions by approximately 0.9 log(CFU/g). The study shows that the integrated lethality method is more accurate than the General Method in calculating the lethality of thermal processes for conduction-heated foods.

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“…RTE poultry products can be consumed directly without further cooking and should be free of pathogens. However, even with the most rigorous hygienic operation, fully cooked poultry products might still be exposed to recontamination during subsequent handling and packaging procedures (18,23). To reduce or eliminate the contamination associated with L. monocytogenes, attention has been turned toward postpackage pasteurization procedures (22,24,25).…”

mentioning

confidence: 99%

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

Pradhan

Cooney

et al. 2011

Journal of Food Protection

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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.

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Lethality of Listeria monocytogenes in Fully Cooked and Vacuum Packaged Chicken Leg Quarters During Steam Pasteurization

Cited by 8 publications

References 19 publications

Thermal inactivation of Listeria monocytogenes in ground beef under isothermal and dynamic temperature conditions

Thermal inactivation of Listeria monocytogenes in ground beef under isothermal and dynamic temperature conditions

Numerical Analysis of Survival of Listeria monocytogenes during In‐Package Pasteurization of Frankfurters by Hot Water Immersion

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

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