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Lethality of Listeria monocytogenes in Fully Cooked and Vacuum Packaged Chicken Leg Quarters During Steam Pasteurization
Author(s) -
Murphy R. Y.,
Driscoll K. H.,
Arnold M. E.,
Marcy J. A.,
Wolfe R. E.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb05804.x
Subject(s) - listeria monocytogenes , pasteurization , food science , inoculation , lethality , chemistry , biology , horticulture , bacteria , toxicology , genetics
Fully cooked chicken leg quarters (160 g to 300 g) were injected to contain 107 to 108 colony‐forming units (CFU)/g of a 5‐strain Listeria monocytogenes culture. The inoculated leg quarters were vacuum‐packaged in 0.08‐mm‐thick packaging films and then pasteurized at 96°C via steam. The heat transfer coefficient was about 760 W/m2 K in the steam cooker. Seven log 10 (CFU/g) reduction of L. monocytogenes was achieved in about 22 min of steam treatment. Results from the inoculation tests agreed with the process lethality model prediction using the kinetic values that were obtained for the same product. This information helps industry to validate the lethality of L. monocytogenes in similar products during postcook pasteurization.