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Title: POSTCOOK PASTEURIZATION TO REDUCE LISTERIA MONOCYTOGENES IN FULLY COOKED AND VACUUM-PACKAGED CHICKEN BREAST MEAT PRODUCTS

Author
item MURPHY, R - UGA
item Berrang, Mark
item BEARD, B - UGA

Submitted to: Poultry Science
Publication Type: Abstract Only
Publication Acceptance Date: 3/30/2002
Publication Date: 7/1/2002
Citation: Murphy, R.Y., Berrang, M.E., Beard, B.L. 2002. Postcook pasteurization to reduce listeria monocytogenes in fully cooked and vacuum-packaged chicken breast meat products. [abstract] Poultry Science. August 11-14, 2002. Newark, Delaware.

Interpretive Summary: N/A

Technical Abstract: Three types of fully cooked chicken breast meat products (patties or strips) were surface-inoculated to contain approximately 8 log 10 cfu/g of Listeria monocytogenes, vacuum-packaged in barrier pouches, and pasteurized via steam or hot water at 90 degree C for different lengths of time. The survivors of L. monocytogenes were enumerated on Modified Oxford agar medium overlaid with a thin layer of typtic soy plus yeast extract agar medium. No significant (a = 0.05) difference was found on the survivors of L. monocytogenes between steam and hot water treatment. However, significant (a = 0.05) difference was found on thermal lethality of L. monocytogenes among the three types of the packaged products. In order to achieve 7 log 10(cfu/g) reduction for L. monocytogenes, the heat treatment time was 36, 30, and 4.7 min for the packages containing 454 g strips, 227 g strips, and 120 g patties, respectively. This information is important for postcook pasteurization to eliminate L .monocytogenes in packaged ready-to-eat chicken products.