|Hinton, jr, Arthur|
Submitted to: Southern Poultry Science Society Meeting Abstracts
Publication Type: Abstract only
Publication Acceptance Date: 12/1/2002
Publication Date: 7/6/2003
Citation: Sarjeant, K.C., Williams, S.K., Hinton Jr, A., Rodrick, G.E. 2003. The survival of salmonella typhimurium and psychrotrophic bacteria on commercial chicken breast meat treated with high energy electron beam irradiation and stored at 4c for 14 days [abstract]. Southern Poultry Science Society Meeting Abstracts. 82(Suppl.1):19. Interpretive Summary:
Technical Abstract: The antimicrobial effect of high energy electron beam irradiation on the survival of Salmonella typhimurium and psychrotrophic bacteria in commercial chicken breast meat was evaluated. Fresh chicken breast meat was purchased from a local poultry processor, inoculated with Salmonella typhimurium to yield 8 log cfu/gm, packaged in Styrofoam trays and over wrapped with a polyvinyl chloride film, and subjected to either 0, 1, 2 or 3 kilograys (kGy) dosages of irradiation. The packaged samples were stored at 4C and analyzed for Salmonella typhimurium and psychrotrophic organisms at 0, 2, 4, 6, 8, 10, 12 and 14-day storage intervals. Direct plating and enrichment methods were employed for Salmonella typhimurium analyses. All uninoculated samples were negative for Salmonella typhimurium before and after irradiation. The direct plating method revealed 90%, 95%, and 95% reduction in Salmonella for chicken breasts inoculated and treated with 1, 2 and 3 kGy of irradiation, respectively, when compared to, the unirradiated, inoculated control chicken breasts. The enrichment method revealed 3, 52 and 84% reduction in Salmonella typhimurium for chicken breasts inoculated and treated with 1, 2 and 3 kilograys of irradiation, respectively, when compared to the unirradiated, inoculated control chicken breasts. Psychrotrophic counts decreased significantly (P < 0.05) as the irradiation dosage increased.