Modification of the VSV surface pasteurizer to treat the visceral cavity and surfaces of chicken carcasses

Previous research with the VSV (vacuum/steam/vacuum) surface pasteurizer re vealed the visceral cavity of chicken carcasses was not treated as effectiv ely as the outside surface. The processor was modified to specifically trea t the cavity by adding a mandrel assembly. Optimum process parameters were determined. Optimum process conditions were: initial vacuum 0.1 s, final va cuum 0.5 s, vacuum absolute pressure of 4.1 to 7.1 kPa, steam time 0.1 s, a nd steam temperature 138 degreesC. Using carcasses inoculated with Listeria innocua and the whole bird rinse sampling procedure, bacteria kills were s tatistically significant at 0.7 to 0.8 log cfu/mL. Using deboned chicken br easts inoculated with L. innocua and the whole bird rinse sampling procedur e, bacteria kills were statistically significant at 1.0 to 1.3 log cfu/mL.