TY - JOUR
T1 - Survival of Campylobacter spp. in poultry meat preparations subjected to freezing, refrigeration, minor salt concentration, and heat treatment
AU - Sampers, Imca
AU - Habib, Ihab
AU - De Zutter, Lieven
AU - Dumoulin, Ann
AU - Uyttendaele, Mieke
N1 - Funding Information:
This work was supported by a project fund from the Belgian Federal Public Services (FOD), Health, Food Chain Safety and Environment.
PY - 2010/2/28
Y1 - 2010/2/28
N2 - The survival of Campylobacter spp. under defined conditions of freezing (- 22 °C) was studied in naturally contaminated chicken skin and minced chicken meat. A decline of approximately one log10 cfu/g was observed after 1 day of freezing. No further significant reduction was achieved by prolonged storage in the freezer, although a tendency for further gradual reduction of the numbers of Campylobacter spp. present was noted. Campylobacter spp. could still be detected qualitatively (per 0.1 g) after 84 days. In a second part of this study, the survival of Campylobacter spp. in a typical minced meat preparation (minced meat supplemented with 1.5% salt (NaCl)) stored at refrigeration (4 °C) or frozen (- 22 °C) was studied. No significant reduction of the pathogen was observed if the minced chicken meat was kept at 4 °C for 14 days, opposite to approximately one log10 cfu/g reduction after 1 day when the minced meat preparation was stored in the freezer (- 22 °C) for 14 days. The latter reduction is imputed to the effect of freezing as mentioned above and not due to the supplementation of NaCl to minced meat or the combination of NaCl and freezing, because similar reductions of Campylobacter spp. were noticed when minced meat (without addition of NaCl) was frozen. Finally, in a third part of the study, the survival of Campylobacter spp. subjected to a heat treatment, conform to consumer-based pan-frying, in inoculated (4.5 ± 0.2 cfu/g) as well as naturally contaminated chicken burgers (2.1 ± 0.1 cfu/g) was studied. The Campylobacter spp. numbers declined after 2 min (internal temperature reached circa 38 °C), where after 4 min (internal temperature reached circa 57.5 °C) they dropped below detectable levels (< 10 cfu/g).
AB - The survival of Campylobacter spp. under defined conditions of freezing (- 22 °C) was studied in naturally contaminated chicken skin and minced chicken meat. A decline of approximately one log10 cfu/g was observed after 1 day of freezing. No further significant reduction was achieved by prolonged storage in the freezer, although a tendency for further gradual reduction of the numbers of Campylobacter spp. present was noted. Campylobacter spp. could still be detected qualitatively (per 0.1 g) after 84 days. In a second part of this study, the survival of Campylobacter spp. in a typical minced meat preparation (minced meat supplemented with 1.5% salt (NaCl)) stored at refrigeration (4 °C) or frozen (- 22 °C) was studied. No significant reduction of the pathogen was observed if the minced chicken meat was kept at 4 °C for 14 days, opposite to approximately one log10 cfu/g reduction after 1 day when the minced meat preparation was stored in the freezer (- 22 °C) for 14 days. The latter reduction is imputed to the effect of freezing as mentioned above and not due to the supplementation of NaCl to minced meat or the combination of NaCl and freezing, because similar reductions of Campylobacter spp. were noticed when minced meat (without addition of NaCl) was frozen. Finally, in a third part of the study, the survival of Campylobacter spp. subjected to a heat treatment, conform to consumer-based pan-frying, in inoculated (4.5 ± 0.2 cfu/g) as well as naturally contaminated chicken burgers (2.1 ± 0.1 cfu/g) was studied. The Campylobacter spp. numbers declined after 2 min (internal temperature reached circa 38 °C), where after 4 min (internal temperature reached circa 57.5 °C) they dropped below detectable levels (< 10 cfu/g).
KW - Campylobacter spp.
KW - Chicken meat preparations
KW - Consumer
KW - Cooking
KW - Food
KW - Freezing
KW - Heat
KW - Salt
KW - Water activity
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U2 - 10.1016/j.ijfoodmicro.2009.11.013
DO - 10.1016/j.ijfoodmicro.2009.11.013
M3 - Article
C2 - 20006911
AN - SCOPUS:74249117097
SN - 0168-1605
VL - 137
SP - 147
EP - 153
JO - International Journal of Food Microbiology
JF - International Journal of Food Microbiology
IS - 2-3
ER -