Modification of the VSV Surface Pasteurizer to Treat the Visceral Cavity and Surfaces of Chicken Carcasses

Kozempel, Michael F.; Goldberg, Neil M.; Radewonuk, E.R.; Scullen, O. Joseph

doi:10.1111/j.1365-2621.2001.tb08218.x

Cited by 9 publications

(3 citation statements)

References 8 publications

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“…For any given period, the efficiency of a heat treatment tends to increase with temperature. Decontamination treatments have been developed using pressurized steam, but these systems have very short treatment times that appear to achieve only limited microbial inactivation (Kozempel et al, 2001;Morgan et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

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

Kondjoyan¹,

Portanguen²

2008

Journal of Food Engineering

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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.

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Section: Introductionmentioning

confidence: 99%

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

Kondjoyan¹,

Portanguen²

2008

Journal of Food Engineering

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“…However the meat underneath the cooked broiler carcass skin and turkey tail skin remained virtually unchanged in appearance in up to 3 min of immersion in boiling water (Avens and Morton, 1999; Avens et al., 2002). Kozempel et al. (2001) found the vacuum/steam/vacuum surface pasteurizer was effective in killing bacteria on skin but when modified for carcass cavity did not adequately reduce bacteria counts.…”

Section: Introductionmentioning

confidence: 98%

Effect of Boiling Water Carcass Immersion on Aerobic Bacteria Counts of Poultry Skin and Processed Ground Poultry Meat

Tompkins

Avens

Kendall

et al. 2008

Zoonoses and Public Health

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This study was conducted to determine the relationship between bacteria destruction on poultry carcass skin and bacteria in raw ground poultry meat from the same carcasses. Immersion time in boiling water of broiler chicken whole carcasses required for maximum reduction of naturally occurring aerobic bacterial count on skin was measured. Treatments for chicken carcasses consisted of immersion in boiling water (approximately 95 degrees C) for 0, 0.5, 1, 1.5, 2, 2.5, 3, 3.5, and 4 min. Four skin samples taken following treatment and three taken from subsequently ground carcass meat were analyzed for total aerobic plate counts (APC). Analysis of the data indicated a linear increase in bacterial destruction on skin with increased boiling water immersion time from 0 to 4 min. Reduction of skin bacteria to less than 1 log10 occurred at 3 min carcass immersion or longer. The analysis also indicated that treatment with boiling water and removal of skin was effective in reducing bacterial counts in ground meat to similar levels at all treatment times from 0.5 to 4.0 min. Findings from this study indicated that a boiling water immersion intervention and removal of skin could reduce subsequent bacteria contamination of ground meat. This intervention could minimize the risk of pathogen-contaminated primary processed poultry carcasses used in further processing.

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“…The steam treatment time was up to 0.1 s. Experimental results showed the VSV process could only achieve 0.5-1.0 log reduction for the naturally occurring E. coli, coliforms, and APC. Kozempel, Goldberg, Radewonuk, and Scullen (2001a) conducted another study to treat whole chickens using the VSV apparatus modified with a mandrel inside the treatment chamber to inject steam directly into the visceral cavity of chicken carcasses. Whole chickens inoculated with L. innocua at the level of 4.5 log (CFU/ml) were treated in the modified VSV apparatus under an optimum condition (0.1 s initial vacuum, 0.1 s steam at 138°C, and 0.5 s final vacuum).…”

Section: Introductionmentioning

confidence: 99%

Dynamic measurement and mathematical modeling of the temperature history on hot dog surfaces during vacuum–steam–vacuum processes

Huang

2005

Journal of Food Engineering

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Modification of the VSV Surface Pasteurizer to Treat the Visceral Cavity and Surfaces of Chicken Carcasses

Cited by 9 publications

References 8 publications

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

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

Effect of Boiling Water Carcass Immersion on Aerobic Bacteria Counts of Poultry Skin and Processed Ground Poultry Meat

Dynamic measurement and mathematical modeling of the temperature history on hot dog surfaces during vacuum–steam–vacuum processes

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