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

被引：13
|
作者：
Lecompte, Jean-Yves [2 ]
Kondjoyan, Alain [1 ]
Sarter, Samira [3 ]
Portanguen, Stephane [1 ]
Collignan, Antoine [4 ]
机构：
[1] INRA, UR Qual Prod Anim 370, F-63122 St Genes Champanelle, France
[2] CIRAD, UMR QualiSud, St Pierre, Reunion, France
[3] CIRAD, UMR QualiSud, Montpellier, France
[4] ENSIA SIARC, Montpellier, France
来源：
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2008年 / 127卷 / 1-2期
关键词：
lactic acid; steam; combined treatment; Listeria spp; inactivation; chicken;
D O I：
10.1016/j.ijfoodmicro.2008.06.033
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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. (C) 2008 Elsevier B.V. All rights reserved.
引用
收藏
页码：155 / 161
页数：7
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