期刊
FOOD MICROBIOLOGY
卷 32, 期 1, 页码 147-151出版社
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2012.05.004
关键词
Crust freezing; Ultraviolet light; Chicken; Campylobacter jejuni; Decontamination; Combinations
资金
- Irish National Development Plan, through the Food Institutional Research Measure
The application of crust freezing (CF) applied as a stand-alone treatment or in combination with ultraviolet (UV) light for reducing the level of artificially inoculated Campylobacter jejuni on raw chicken was investigated. CF air temperatures of -5, -15 and -27 degrees C (+/- 3 degrees C) with freezing times of 70, 15 and 6 min, respectively, were used. The level of C. jejuni on chicken was also examined following subsequent refrigerated (0-4 degrees C) storage at 3 and 7 days. All CF treatments resulted in significant reductions compared to untreated controls (P < 0.05). Although combining CF with UV also resulted in significant reductions for C. jejuni, the combined treatments were generally no more effective than treatment by CF alone. Overall, the color of chicken drumsticks was not affected by CF treatments (P >= 0.05). In general, CF resulted in increased drip loss (P < 0.05), which increased over storage time and was greater at higher CF temperatures. The current study indicates that CF has potential for reducing the levels of C. jejuni by between 0.5 and 1.5 log(10) CFU/g and impacts minimally on the color of treated skin. (C) 2012 Elsevier Ltd. All rights reserved.
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