CONTROL OF BACILLUS-CEREUS SPORES AND SPOILAGE MICROFLORA IN SOUS VIDE CHICKEN BREAST

Authors
TURNER BE FOEGEDING PM LARICK DK MURPHY AH
Citation
Be. Turner et al., CONTROL OF BACILLUS-CEREUS SPORES AND SPOILAGE MICROFLORA IN SOUS VIDE CHICKEN BREAST, Journal of food science, 61(1), 1996, pp. 217
Citations number
19
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food science → ACNP
ISSN journal
00221147
Volume
61
Issue
1
Year of publication
1996
Database
ISI
SICI code
0022-1147(1996)61:1<217:COBSAS>2.0.ZU;2-7
Abstract
Safety of sous vide chicken breast with respect to Bacillus cereus and effect of processing parameters on natural microflora were evaluated. B. cereus, a facultatively anaerobic sporeformer, may cause foodborne illness and has been isolated from poultry. Product was inoculated an d processed to 77 degrees C or 94 degrees C. Populations were reduced by 0.5- to 1.0-log and by 3-log in products heated to 77 degrees C and 94 degrees C, respectively. Spores germinated within 1 day at 10 degr ees C yet detectable changes in populations were not evident through 2 8 days storage. Lactate did not influence B. cereus populations or spo re germination. Natural microflora was reduced by processing and remai ned low through 28 days storage at 4 degrees C and 10 degrees C.