scholarly journals Thermal Inactivation of Salmonella senftenberg and Listeria innocua in Ground Chicken Breast Patties Processed in an Air Convection Oven

2001 ◽  
Vol 80 (4) ◽  
pp. 515-521 ◽  
Author(s):  
R.Y. Murphy ◽  
E.R. Johnson ◽  
B.P. Marks ◽  
M.G. Johnson ◽  
J.A. Marcy
Keyword(s):  
Thermal Inactivation ◽  
Listeria Innocua ◽  
Chicken Breast ◽  
Convection Oven ◽  
Air Convection ◽  
Salmonella Senftenberg

Thermal Lethality of Salmonella Senftenberg and Listeria innocua in Fully Cooked and Packaged Chicken Breast Strips via Steam Pasteurization

2001 ◽  
Vol 64 (12) ◽  
pp. 2083-2087 ◽  
Author(s):  
R. Y. MURPHY ◽  
L. K. DUNCAN ◽  
E. R. JOHNSON ◽  
M. D. DAVIS ◽  
R. E. WOLFE ◽  
...  
Keyword(s):  
Continuous Process ◽  
Meat Products ◽  
Batch Process ◽  
Cooking Time ◽  
Listeria Innocua ◽  
Batch Processes ◽  
Chicken Breast ◽  
Log Reduction ◽  
Fully Cooked ◽  
Salmonella Senftenberg

Fully cooked chicken breast strips were surface inoculated to contain 9 log10 (CFU/g) Salmonella Senftenberg or Listeria innocua. The inoculated products were vacuum packaged in 0.2-mm-thick barrier bags (241 by 114 mm), then steam pasteurized at 88°C in a continuous process for 26 to 40 min or in a batch process for 33 to 41 min. After the treatments, the products were analyzed for the survivors of Salmonella or Listeria. The models were developed to correlate the surviving rate of Salmonella and Listeria with cooking time for both continuous and batch processes. A cooking time of 34 min was needed to achieve 7 logs of the reduction in a batch process. To achieve the same log reduction, a longer (6 min) cooking time was needed in a batch process than in a continuous process. The results from this study will be useful for processors to evaluate postcooking treatment procedures for ready-to-eat meat products.

Inactivation of Salmonella and Listeria in Ground Chicken Breast Meat during Thermal Processing

1999 ◽  
Vol 62 (9) ◽  
pp. 980-985 ◽  
Author(s):  
R. Y. MURPHY ◽  
B. P. MARKS ◽  
E. R. JOHNSON ◽  
M. G. JOHNSON
Keyword(s):  
Thermal Processing ◽  
Thermal Inactivation ◽  
Process Condition ◽  
Medium Composition ◽  
Chicken Meat ◽  
Listeria Innocua ◽  
Chicken Breast ◽  
Breast Meat ◽  
Salmonella Spp ◽  
Chicken Breast Meat

Thermal inactivation of six Salmonella spp. and Listeria innocua was evaluated in ground chicken breast and liquid medium. Survival of Salmonella and Listeria was affected by the medium composition. Under the same thermal process condition, significantly more Salmonella and Listeria survived in chicken breast meat than in 0.1% peptone-agar solution. The thermal lethality of six tested Salmonella spp. was additive in chicken meat. Survival of Listeria in chicken meat during thermal processing was not affected by the presence of the six Salmonella spp. Sample size and shape affected the inactivation of Salmonella and Listeria in chicken meat during thermal processing.

Survival and Growth of Salmonella and Listeria in the Chicken Breast Patties Subjected to Time and Temperature Abuse under Varying Conditions

2001 ◽  
Vol 64 (1) ◽  
pp. 23-29 ◽  
Author(s):  
R. Y. MURPHY ◽  
E. R. JOHNSON ◽  
J. A. MARCY ◽  
M. G. JOHNSON
Keyword(s):  
Storage Temperature ◽  
Pilot Scale ◽  
Chicken Breast ◽  
Air Velocity ◽  
Bacteria Growth ◽  
Convection Oven ◽  
Low Humidity ◽  
Temperature Time ◽  
Salmonella Senftenberg ◽  
Chicken Patties

Chicken breast patties were inoculated with a mixture of Salmonella Senftenberg, Salmonella Typhimurium, Salmonella Heidelberg, Salmonella Mission, Salmonella Montevideo, Salmonella California, and Listeria innocua. The initial inoculation of bacteria was approximately 107 log10 CFU/g. The inoculated patties were processed in a pilot-scale air convection oven at an air temperature of 177°C, an air velocity of 9.9 m3/min, and a low (a wet bulb temperature of 48°C) or high (a wet bulb temperature of 93°C) humidity condition. The patties were processed to a final center temperature of 65 to 75°C. The survivors of Salmonella and Listeria in the processed patties were evaluated. Processing humidity affected the survivors of bacteria. More survivors of Salmonella and Listeria (>2 logs) were obtained for the patties cooked at low humidity than at high humidity. After thermal processing, the patties were stored under air, vacuum, or CO2 at refrigerated (4°C) or thermally abused (8 to 15°C) temperatures. Storage temperature, time, and gas environment affected the bacteria growth. Higher storage temperature and longer storage time correlated to an increased growth of bacteria in the cooked chicken patties. Less Salmonella (2 logs) and Listeria (0.5 to 1 log) cells were obtained in the patties stored under vacuum than in air. Storing the patties in 30% CO2 reduced the growth of Salmonella more than 2 log10 CFU/g. At a CO2 level of 15%, 1 log10 CFU/g of reduction was obtained for Listeria in cooked chicken patties.

Thermal Lethality of Salmonella Senftenberg and Listeria innocua on Fully Cooked and Vacuum Packaged Chicken Breast Strips during Hot Water Pasteurization

2002 ◽  
Vol 65 (10) ◽  
pp. 1561-1564 ◽  
Author(s):  
R. Y. MURPHY ◽  
M. E. BERRANG
Keyword(s):  
Treatment Time ◽  
Hot Water ◽  
Listeria Innocua ◽  
Chicken Breast ◽  
Bacterial Survival ◽  
Log10 Reduction ◽  
Heat Treated ◽  
Effect Of Treatment ◽  
Fully Cooked ◽  
Salmonella Senftenberg

Seven log10 CFU of Salmonella Senftenberg or Listeria innocua were surface inoculated on fully cooked chicken breast strips. The inoculated strips (227 or 454 g) were vacuum packaged in 0.2-mm-thick pouches (114 by 114 mm and 241 by 114 mm, respectively). The products were then heat treated in a hot water cooker at 88°C for 0 to 40 min. After heat treatment, Salmonella Senftenberg and L. innocua survivors were enumerated. Increasing treatment time increased the thermal lethality for Salmonella Senftenberg and L. innocua. The effect of treatment time interacted with product size. To achieve a 7-log10 reduction for Salmonella Senftenberg and L. innocua, the 454-g packages needed to be heat treated for 34 min and the 227-g packages needed to be treated for 20 min. Models were developed to correlate treatment time with bacterial survival rate and could be used to predict up to a 7-log10 reduction of Salmonella Senftenberg or L. innocua for similar products.

scholarly journals Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench

2016 ◽  
Vol 5 (3) ◽  
Author(s):  
Raffaella Branciari ◽  
Andrea Valiani ◽  
Raffaella Franceschini ◽  
David Ranucci ◽  
Alessia Lupattelli ◽  
...  
Keyword(s):  
Experimental Study ◽  
Listeria Monocytogenes ◽  
Thermal Inactivation ◽  
Challenge Test ◽  
Listeria Innocua ◽  
Growth Potential ◽  
Post Processing ◽  
Colony Forming Unit ◽  
Post Process ◽  
Hygiene Measures

An experimental study for the evaluation of <em>Listeria monocytogenes</em> inactivation during a hot smoking process in tench was performed using <em>Listeria innocua</em> strains. Furthermore, the survival of <em>L. monocytogenes</em> in smoked tench was determined after post-processing in contaminated samples, evaluating the growth potential during storage. <em>L. innocua</em> was not detected after the smoking process. In the challenge test, the growth potential of <em>L. monocytogenes</em> was 5.68 log colony forming unit g<sup>−1</sup>. The results showed that hot smoking at an inner temperature around 72°C is able to eliminate the microorganism. Nevertheless, the product is able to support the growth of the pathogen if post-process contamination occurs, as the food is suitable for <em>Listeria</em> multiplication. Product recontamination should be prevented by means of appropriate application of hygiene measures.

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