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Decontamination of poultry meat by intense heat treatment

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  1. Tez No: 400616
  2. Yazar: ERGÜN ÖMER GÖKSOY
  3. Danışmanlar: DR. JANET CRRYO
  4. Tez Türü: Doktora
  5. Konular: Gıda Mühendisliği, Veteriner Hekimliği, Food Engineering, Veterinary Medicine
  6. Anahtar Kelimeler: Belirtilmemiş.
  7. Yıl: 1999
  8. Dil: İngilizce
  9. Üniversite: University of Bristol
  10. Enstitü: Yurtdışı Enstitü
  11. Ana Bilim Dalı: Zooloji Ana Bilim Dalı
  12. Bilim Dalı: Belirtilmemiş.
  13. Sayfa Sayısı: 269

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Özet (Çeviri)

Three physical methods for inactivating microorganisms on the surface of raw chicken -microwave heating, hot water immersion and steam condensation were investigated. Microwave heating produced very uneven temperature distribution. Attempts to reduce this were partially successful. The best results were achieved when heating regular-shaped chicken pieces in a standard microwave cavity, shielding with aluminium. Short time treatments had little effect on microbial populations. Where reductions in microbial numbers were observed so were high surface temperatures. No evidence of any athermal lethal effects of microwaves on microorganisms was observed. Previous reports of athermal effects were probably due to errors in temperature measurement. Only with more uniformity of heating, would microwaves be suitable for decontaminating poultry. Immersing vacuum-packed pieces of chicken in water at 100, 90, 80, 70, 60, 50 ±1°C for 1, 2, 6, 9, 60 and 120 s, respectively caused no irreversible changes in visual appearance. Determination of appearance changes using reflectance colorimetry was not successful, because the main changes were in surface roughness, not colour. These time/temperature treatment combinations had no significant effect on inoculated Escherichia coli O 80 populations. It was concluded that a much faster method of transferring heat was required. Atmospheric steam gave promising but variable results. Treatment times of 6-10 s reduced total viable counts (TVr) and ?nnN of F. mil O R0 on the skin of carcasses anc pieces by 0.41-3.00 and 0.55-1.90 log10 cfu cm"2, respectively. Sampling of whoh carcasses using a rinse technique, however, indicated that the steam did not alway: penetrate the cavity. Thus, longer treatment times were required in order to achievi significant reductions on carcasses, 60 s (6x10 s) to reduce TVCs by a maximum of 2.1. logl0 cfu ml4. Decontaminating poultry carcasses with steam at atmospheric pressur _show_ed substantial potential for^commercial development.

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