Modification of the VSV Surface Pasteurizer to Treat the Visceral Cavity and Surfaces of Chicken Carcasses |
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Authors: | M. Kozempel N. Goldberg E.R. Radewonuk O.J. Scullen |
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Affiliation: | Authors are with the U.S. Dept. of Agriculture, ARS, ERRC, 600 East Mermaid Lane, Wyndmoor, PA 19038. |
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Abstract: | ABSTRACT: Previous research with the VSV (vacuum/steam/vacuum) surface pasteurizer revealed the visceral cavity of chicken carcasses was not treated as effectively as the outside surface. The processor was modified to specifically treat the cavity by adding a mandrel assembly. Optimum process parameters were determined. Optimum process conditions were: initial vacuum 0.1s, final vacuum 0.5 s, vacuum absolute pressure of 4.1 to 7.1 kPa, steam time 0.1 s, and steam temperature 138 °C. Using carcasses inoculated with Listeria innocua and the whole bird rinse sampling procedure, bacteria kills were statistically significant at 0.7 to 0.8 log cfu/mL. Using deboned chicken breasts inoculated with L. innocua and the whole bird rinse sampling procedure, bacteria kills were statistically significant at 1.0 to 1.3 log cfu/mL. |
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Keywords: | surface pasteurization chicken APC Listeria E. coli |
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