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Effects of steam and lactic acid treatments on inactivation of Listeria innocua surface-inoculated on chicken skins.

Abstract：

:Effectiveness of combined steam (10 and 60 s, 70 degrees C and 98 degrees C) and chemical treatments, using concentrated solutions of lactic acid (1 and 30 min, 5% and 10% lactic acid), on the inactivation of Listeria innocua inoculated on the surface of chicken skins have been studied. Surviving bacteria on the skin were enumerated immediately after treatment, and after 7 days of storage at 4 degrees C. The most effective treatment was the combination of steam of 98 degrees C and 10% lactic acid with its immediate efficacy being mainly attributed to the applied heat treatment. However, after 7-day storage, the treatment's effectiveness was mainly due to the applied acid treatment, which prevented growth of the bacteria that survived the heat treatment. Milder treatments (70 degrees C steam, 5% lactic acid) revealed a genuine synergy between the heat and acid treatments, paving the way for an effective means of reducing bacterial load on the surface of poultry without affecting the product's "raw" appearance.

journal_name

Int J Food Microbiol

journal_title

International journal of food microbiology

authors

Lecompte JY,Kondjoyan A,Sarter S,Portanguen S,Collignan A

doi

10.1016/j.ijfoodmicro.2008.06.033

subject

Has Abstract

pub_date

2008-09-30 00:00:00

pages

155-61

issue

1-2

eissn

0168-1605

issn

1879-3460

pii

S0168-1605(08)00370-X

journal_volume

127

pub_type

杂志文章

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