Pasteurization of Poultry Meat by Steam Under Reduced Pressure

Klose, A. A.; Kaufman, V. F.; Bayne, H. G.; Pool, M. F.

doi:10.3382/ps.0501156

Cited by 25 publications

(6 citation statements)

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“…(1960) and Thatcher & Loit (1961) added antibiotics to the chilling water in poultry slaughterhouses, whilst Teotia (1973) tried a solution of lysozyme. Processes such as hot-acid treatment (Cox et al 1973;Juven et al 1974) and surface pasteurization (Klose & Bayne 1970;Klose et al 1971;Avens & Miller 1972) are also described in the literature but no practically applicable process has been developed from these investigations.…”

mentioning

confidence: 99%

Inactivation of Salmonellae on Chilled and Deep Frozen Broiler Carcasses by Irradiation

Mulder¹,

Notermans²,

Kampelmacher³

1977

Journal of Applied Bacteriology

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Chilled and deep‐frozen broiler carcasses were examined for total counts of salmonellae using pooled samples taken from 76 batches each of five birds. By means of a most probable number technique (MPN) it was found that counts expressed/100 g of skin or /500 ml of thaw water varied between < 2 and 1400 with 90% being < 100. Irradiation of carcasses using a dose of 250 krad was found to be highly effective in destroying salmonellae whether the birds had been chilled or deep‐frozen.

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confidence: 99%

Inactivation of Salmonellae on Chilled and Deep Frozen Broiler Carcasses by Irradiation

Mulder¹,

Notermans²,

Kampelmacher³

1977

Journal of Applied Bacteriology

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“…However, the direct, uncontrolled application of steam can result in noticeable shrinkage and distortion of the skin surface, causing darkening and a slight yellow discoloration twenty-four hours after treatment (Biemuller, Carpenter, & Reynolds, 1973). Utilising the condensation of steam at sub-atmospheric pressure was shown to be an effective method of decontaminating chicken drumsticks and carcasses (Klose & Bayne, 1970;Klose, Kaufman, Bayne, & Pool, 1971). Reductions of up to 5.6 log 10 cfu ml À1 were achieved and the shelf life at 3°C was extended from 6 to 19 days.…”

Section: Introductionmentioning

confidence: 97%

The effects of surface steam treatment on bacterial reduction and storage of beef primals and retail cuts

Purnell

Allen

James

et al. 2005

Journal of Food Engineering

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“…Meat products treated for a period longer than 240 s and a temperature higher than 76°C have shown undesirable organoleptic and cooking effects (Klose et al 1971;Murphy et al 2001). The highest log reduction achieved is 6 log (CFU/ml) and is obtained when treating E. coli O157:H7 inoculated in bovine hide pieces with condensing steam at subatmospheric pressures and at 80°C for 20 s (McEvoy et al 2001).…”

Section: Introductionmentioning

confidence: 98%

Quantitative Evaluation of Thermal Inactivation Kinetics of Free-Floating Versus Surface-Attached Listeria innocua Cells

Valdramidis

Péroval²,

Portanguen³

et al. 2007

Food Bioprocess Technol

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Surface pasteurization is one of the decontamination treatments that can contribute to better preservation of meat products retaining most of their quality characteristics relatively intact if compared with the raw products. The current research compares the kinetics of free-floating and surface attached Listeria innocua cells by using integrated microbial and heat transfer modelling approaches. Surface pasteurization treatments are applied on a (abiotic) Teflon® model system in a novel steam surface decontamination rig. The experimental set-up prevented following four technological aspects to occur, (1) cold purge migration to the surface during the heating process, (2) inactivation kinetics of a cocktail of microbes, (3) protective effect of food components, and (4) physical distribution of bacteria throughout the depth of the product skin. Microbial load predictions are performed based on the inactivation parameters obtained during free-floating cell experiments. These predictions, when compared with the microbial data of the surface treatments, prove that the surface attached cells were much more heat resistant, despite the experimental set-up preventing the aforementioned (technological) events to occur. Indeed, surface attached cells can have different physiological/phenotypical/genetical characteristics, such as cell aggregations, colony formations, presence of flagella. In a final step, three techniques are implemented to evaluate mathematically the kinetics of the surface attached cells. Overall, this research's significance is lying in the quantitative assessment of microbial heat resistance. The technological reasons underlying the increased microbial heat resistance on biotic and abiotic surfaces should be reevaluated, taking into account possible physiological/ phenotypical/genetical characteristics.

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Pasteurization of Poultry Meat by Steam Under Reduced Pressure

Cited by 25 publications

References 1 publication

Inactivation of Salmonellae on Chilled and Deep Frozen Broiler Carcasses by Irradiation

Inactivation of Salmonellae on Chilled and Deep Frozen Broiler Carcasses by Irradiation

The effects of surface steam treatment on bacterial reduction and storage of beef primals and retail cuts

Quantitative Evaluation of Thermal Inactivation Kinetics of Free-Floating Versus Surface-Attached Listeria innocua Cells

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