Artículo
Predictive models for the survival of campylobacter jejuni inoculated in chicken meat
Fecha de publicación:
04/2010
Editorial:
Wiley Blackwell Publishing, Inc
Revista:
Journal of Food Processing and Preservation
ISSN:
0145-8892
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Campylobacter jejuni is an emerging pathogen that is becoming more relevant due to the high percentage of isolations found in raw or undercooked poultry products. The objective of the present work was to analyze and to model mathematically the effect of storage temperature , potassium sorbate concentration (0, 500 and 1,000 ppm) and packaging in plastic films of different gas permeabilities (low and high gas permeability, polyethylene and EVA SARAN EVA) on the survival of C. jejuni.C. jejuni inoculated into chicken meat. Different models (linear, Gompertz and Weibull equation) were applied to experimental data, obtaining the best fit with the Weibull model. Among analyzed factors, storage temperature in chicken meat that reduce microbial counts between 3 and 4 logarithmic cycles. However, at 4ºC, the inhibitory effect was more successful. Potassium sorbate and packaging in different permeability films did not show inhibitory effect on C. jejuni.
Palabras clave:
Campylobacter Jejuni
,
Chicken meat
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Sansalone, Luis Pablo; Oteiza, Juan Martín; Giacoboni, Gabriela Isabel; Giannuzzi, Leda; Predictive models for the survival of campylobacter jejuni inoculated in chicken meat; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 34; 2; 4-2010; 247-264
Compartir
Altmétricas