کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6390680 1628405 2015 30 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Inactivation of Salmonella spp. in ground chicken using high pressure processing
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Inactivation of Salmonella spp. in ground chicken using high pressure processing
چکیده انگلیسی
High Pressure Processing (HPP) is a safe and effective process for improving the microbial safety and shelf-life of foods. Salmonella is a common contaminant in poultry meat and is frequently responsible for foodborne illness associated with contaminated poultry meat. In this study the inactivation of a five-isolate cocktail of Salmonella spp. in ground chicken (95% lean) using HPP at refrigeration temperature (4-6 °C) was studied. More than 5-log CFU/g inactivation was achieved at 450 MPa for10 min. In contrast, HPP treatment at 250 MPa or 350 MPa (single-cycle, 15 min) inactivated 0.5 log or 1.7 log CFU/g, respectively. The multiple-cycle HPP mode at 250 or 350 MPa (3-cycle with 5 min/cycle) showed higher cell reduction at 1.3 or 3.3 log CFU/g, respectively. HPP at 550 MPa for 10 min may reduce the cell counts, initially at 8.5 log CFU/g, to below the detection limit (1.0 log CFU/g) in current study. The images (electron microscopy) of the HPP shocked cells were examined for structural damage, which demonstrated that Salmonella cells may still look intact (with damages on rough/irregular surface at 450 MPa stress) under Scanning Electron Microscopy (SEM), but have significant damage internally (voids and uneven mass distribution patterns) under Transmission Electron Microscopy (TEM).
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 57, November 2015, Pages 41-47
نویسندگان
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