Surface pasteurisation of poultry meat using steam at atmospheric pressure

The effects of various steam treatments on the appearance, shelf-life and m icrobiological quality of chicken portions were investigated. Application o f steam at atmospheric pressure (100 degrees C for 10 s) on naturally conta minated chicken breast portions resulted in a 1.65log(10) cfu cm(-2) (S.D. 1.06) reduction in the numbers of total viable bacteria. However, in compar ison with untreated controls, this treatment did not extend the shelf-life. Steam treatment for up to 10 s on chicken portions inoculated with a nalid ixic acid resistant strain of Escherichia coli serotype O 80 resulted in a maximum reduction of 1.90log(10) cfu cm(-2) (S.D. 0.63). Overall, results i ndicate that significant reductions in microbiological numbers can be achie ved on chicken meat using steam. However, such reductions have little effec t on the shelf-life of portioned chicken. (C) 2000 Elsevier Science Ltd. Al l rights reserved.