Stabilization of poultry processing by-products and poultry carcasses through direct chemical acidification

Radiation decontamination of poultry viscera

“…One of the major constraints in this method has been the heavy load of microorganisms, which rapidly putrefy the tissue during storage before processing. The widely used methods such as heat sterilization (Giri et al, 2000), acid stabilization (Cai et al, 1995), and fermentation (Kherrati et al, 1998;Rao et al, 1996) could not be adopted in our scheme of protein retrieval because these methods either inactivate tissue proteinases or do not ensure complete microbial safety (Haapapuro et al, 1997). Thus, the need was felt for standardizing a suitable method for decontamination of poultry viscera, without inactivating the tissue proteinases.…”

Synergism between hydrogen peroxide and seventeen acids against five agri-food-borne fungi and one yeast strain

“…Each active substance constituting our synergistic combinations has yet been investigated individually for its capacity of decontamination, most often against bacteria, and its impact on organoleptic quality of produce has been sometimes investigated (Cai et al . ; Wagenaar and Snijders ; Rico et al . ).…”

“…The impact of food pH, composition and texture and the impact of the temperature of storage are parameters that could influence favourably or not the performance of acid and hydrogen peroxide combinations. Each active substance constituting our synergistic combinations has yet been investigated individually for its capacity of decontamination, most often against bacteria, and its impact on organoleptic quality of produce has been sometimes investigated (Cai et al 1995;Wagenaar and Snijders 2004;Rico et al 2007). As the organoleptic consequences of the utilization of sanitizers are related to their level of concentration and as lower concentrations were necessary for each active substance in synergistic combinations, the negative organoleptic effect of each active substance on produce may be reduced.…”