Effect of Packaging-Film Thicknesses on Thermal Inactivation of Salmonella and Listeria innocua in Fully Cooked Chicken Breast Meat

The study was conducted to determine the effect of packaging-film thicknesses on thermal inactivation of Salmonella and Listeria innocua in cooked chicken breast meat. The meat was inoculated to contain 107 CFU/g of Salmonella or L. innocua and vacuum-packaged in a thickness of 0.0762- or 0.2032-mm...

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Bibliographic Details
Published in:Journal of food science 2002-11, Vol.67 (9), p.3435-3440
Main Authors: Murphy, R.Y, Duncan, L.K, Marcy, J.A, Berrang, M.E, Driscoll, K.H
Format: Article
Language:English
Subjects:
Bacteria
Biological and medical sciences
breast meat
cooked foods
Food industries
Food microbiology
Food packaging
Food science
fully cooked chicken
Fundamental and applied biological sciences. Psychology
heat inactivation
Listeria
Listeria innocua
Meat and meat product industries
packaging-film thickness
Poultry
poultry meat
Salmonella
thermal lethality
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Summary:The study was conducted to determine the effect of packaging-film thicknesses on thermal inactivation of Salmonella and Listeria innocua in cooked chicken breast meat. The meat was inoculated to contain 107 CFU/g of Salmonella or L. innocua and vacuum-packaged in a thickness of 0.0762- or 0.2032-mm film. The packaged meat was heat-treated in a water bath at 68°C for 10 to 120 s and then cooled in an ice-water bath. The survivors of Salmonella or L. innocua were enumerated. This study revealed that packaging-film thicknesses affected thermal inactivation of Salmonella and L. innocua. The results are useful for surface pasteurization of fully cooked and vacuum-packaged meat and poultry products.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2002.tb09602.x