Listeria monocytogenes Inactivation in Turkey Rolls and Battered Chicken Nuggets Subjected to Simulated Commercial Cooking |
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Authors: | J. ERIC. LINE A. HARRISON |
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Affiliation: | Author Line is with the Dept. of Food Science &Technology, Food Safety &Quality Enhancement Laboratory, Georgia Agricultural Experiment Station, Univ. of Georgia, Griffin, GA 30223. Author Harrison is with the Dept. of Food Science &Technology, Univ. of Georgia, Athens, GA 30602. |
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Abstract: | Cured and uncured turkey rolls inoculted with 107Listeria monocytogenes CFU/g were vacuum packaged and cooked to internal temperatures of 68°C and 74°C, respectively, in a steam-injected chamber. Samples were stored up to 15 wk at 4°C. Battered chicken nuggets were also inoculated internally with about 107L. monocytogenes CFU/ g. Nuggets enclosed in bags were cooked under moist heating conditions in a convection oven to an internal temperature of 71°C. Nuggets were flushed with 30% CO2, 70% N2 atmosphere and sealed. Chicken nuggets were stored at 4°C up to 30 days. No Listeria monocytogenes were recovered from the cooked products suggesting that similar commercial processes are adequate to reduce populations of L. monocytogenes below detection limits. |
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Keywords: | turkey rolls chicken nuggets cook temperature convection heating |
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