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2009 | 59 | 4 |
Tytuł artykułu

Effect of microwave heating on the survivability of Campylobacter spp. in poultry nuggets

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Języki publikacji
EN
Abstrakty
EN
The objective of this study was to assess the susceptibility of three bacterial strains of Campylobacter: C. coli ATCC 43478, C. jejuni ATCC 33291 and C. jejuni PZH, isolated from 1 month old infant with diarrhea, to microwave heating. Poultry nuggets were contaminated with the analysed bacterial strains and subsequently exposed to the treatment at three power levels of a microwave (at 2450 MHz): 340 W, 480 W and 760 W for 30 s, 60 s, 90 s, 120 s and 180 s. The experiments were performed in four series. The initial contamination of poultry nuggets was at 107 cfu/g. The results obtained showed that the application of power at 340 W and 480 W for 30 s caused a decrease in the number of bacteria of all analysed strains by 1 and 2 log cycles, respectively. The extension of the heating time up to 1 min reduced bacterial count by 3.5 and 4.5 log cycles, respectively. Upon the powers applied, the complete inactivation of the bacteria in poultry nuggets was reached after 90-s treatment. The treatment at 760 W reduced the number of bacteria by 4 log cycles after 30-s exposure. The complete elimination of Campylobacter spp. from the samples was obtained after 1-min treatment. No statistically significant differences were found in the survivability of the strains applied during exposure to microwaves.
Słowa kluczowe
Wydawca
-
Rocznik
Tom
59
Numer
4
Opis fizyczny
p.335-338,fig.,ref.
Twórcy
autor
  • Chair of Animal Products Hygiene, Department of Veterinary Protection of Public Health, Faculty of Veterinary Medicine, University of Warmia and Mazury in Olsztyn, Oczapowskiego 14, 10-718 Olsztyn, Poland
autor
autor
Bibliografia
  • 1. Abd El-Aal S.S., Effect of microwave radiation on psychrotrophic bacteria and coliforms in some Egyptian foods. Az. J. Microbiol., 1996, 32, 62–70.
  • 2. Aleixo J.A.G., Swaminathan B. Jamesen K.S., Pratt D.E., Destruction of pathogenic bacteria in turkeys roasted in microwave ovens. J. Food Sci., 1985, 50, 873–880.
  • 3. Apostolou I., Papadopoulou C., Levidiotou S., Ioannides K., The effect of short-time microwave exposure on Escherichia coli O157:H7 inoculated onto chicken meat portions and whole chickens. Int. J. Food Microbiol., 2005, 101, 105–110.
  • 4. Aziz N.H., Mahrous S.R., Youssef B.M., Effect of gamma-ray and microwave treatment on the shelf-life of beef products stored at 5°C. Food Control, 2002, 13, 437–444.
  • 5. Bartnikowska E., Meat products as comfortable and functional food. Przem. Spoż., 2001, 10, 13–19 (in Polish).
  • 6. Corry J.E.L., Atabay H.I., Poultry as a source of Campylobacter and related organisms. J. Appl. Microbiol., 2001, 90, 96–114.
  • 7. Cunningham F.E., Influence of microwave radiation on psychrotrophic bacteria. J. Food Prot., 1980, 43, 651–655.
  • 8. Göksoy E.O., James C., Corry J.E.L., The effect of short-time microwave exposure on inoculated pathogens on chicken and the shelf-life of uninoculated chicken meat. J. Food Eng., 2000, 45, 153–160.
  • 9. Jagusztyn-Krynicka E.K., Brzuszkiewicz E., Heterogeneity of Campylobacter jejuni. Post. Mikrobiol., 2003, 42, 67–85 (in Polish).
  • 10. Polish Standard PN-EN ISO 7218:2007. Microbiology of food and feeds. General requriements and principles of microbiological analyses (in Polish).
  • 11. Pucciarelli A.B., Benassi F.O., Inactivation of Salmonella enteritidis on raw poultry using microwave heating. Brazil. Archiv. Biol. Technol., 2005, 11, 939–945.
  • 12. Uradziński J., Szteyn J., Gomółka M., Jóźwik E., Radkowski M., Survival of Campylobacter jejuni in chicken carcasses during microwave cooking. Fleischwirtschaft, 1997, 77, 52–54.
  • 13. Wieczorek K., Osek J., Campylobacter – cause of foodborne disease. Med. Wet., 2005, 68, 847–851 (in Polish).
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