Control of Bacillus cereus spores and spoilage microflora in sous vide chicken breast

Journal of Food Science

Volumn 61, Issue 1, 1996, Pages 217-219

  Turner, B E ^a   Foegeding, P M ^a   Larick, D K ^a   Murphy, A H ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Bacillus cereus; Natural microflora; Poultry; Sous vide

Indexed keywords

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); COLUMBA; GALLUS GALLUS;

EID: 0000940695     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb14763.x     Document Type: Article

References (18)

1. Baird, B. 1990. Sous vide: What's all the excitement about? Food Technol. 44(4): 92, 94-95.
2. Bradford, D.D., Huffman, D.L., Egbert, W.R., and Jones, W.R. 1993 Low-fat fresh pork sausage patty stability in refrigerated storage with potassium lactate. J. Food Sci. 58: 488-491.
3. Brewer, M.S., McKeith, F., Martin, S.E., Dallmier, A.W., and Meyer, J. 1991. Sodium lactate effects on shelf-life, sensory and physical characteristics of fresh pork sausage. J. Food Sci. 56: 1176-1178.
4. Harmon, S.M. and Kautter, D.A. 1991. Incidence and growth potential of Bacillus cereus in ready-to-serve foods. J. Food Prot. 54: 372-374.
5. Johnson, K.M., Nelson, C., and Busta, F.F. 1982. Germination and heat resistance of Bacillus cereus from strains associated with diarrheal and emetic food-borne illness. J. Food Sci. 47: 1268-1271.
6. Kramer, J.M. and Gilbert, R.J. 1989. Bacillus cereus and other Bacillus species. Ch. 2 in Foodborne Bacterial Pathogens, M.P. Doyle (Ed.), p. 21-70. Marcel Dekker, Inc., New York.
7. Lamkey, J.W., Leak, F.W., Tuley, W.B., Johnson, D.D., and West, R.L. 1991. Assessment of sodium lactate addition to fresh pork sausage. J. Food Sci. 56: 220-223.
8. Maas, M.R., Glass, K.A., and Doyle, M.P. 1989. Sodium lactate delays toxin production by Clostridium botulinum in cook-in-bag turkey products. Appl. Environ. Microbiol. 55: 2226-2229.
9. Meer, R.R., Baker, J., Bodyfelt, F.W., and Griffiths, M.W. 1991. Psychrotrophic Bacillus spp. in fluid milk products: a review. J. Food Protect. 54: 969-979.
10. Papadopoulos, L.S., Miller, R.K., Acuff, G.R., Vanderzant, C., and Cross, H.R. 1991. Effect of sodium lactate on microbial and chemical composition of cooked beef during storage. J. Food Sci. 56: 341-347.
11. Rhodehamel, E.J. 1992. FDA's concerns with sous vide processing. Food Technol. 46(12): 73-76.
12. SAS Institute, Inc. 1989. SAS/STAT User's Guide, Version 6, Fourth Edition, SAS Institute, Inc., Cary, NC.
13. Scott, V.M. 1989. Interaction of factors to control microbial spoilage of refrigerated foods. J. Food Protect. 52: 431-435.
14. Simpson, M.V., Smith, J.P., Dodds, K., Ramaswamy, H.S., Blanchfield, B., and Simpson, B.K. 1995. Challenge studies with Clostridium botulinum in a sous-vide spaghetti and meat-sauce product. J. Food Protect. 58: 229-234.
15. Sooltan, J.R.A., Mead, G.C., and Norris, A.P. 1987. Incidence and growth potential of Bacillus cereus in poultry meat products. Food Microbiol. 4: 347-351.
16. Stillmunkes, A.A., Prabhu, G.A., Sebranek, J.G., and Molina, R.A. 1993. Microbiological safety of cooked beef roasts treated with lactate, monolaurin or gluconate. J. Food Sci. 58: 953-958.
17. Unda, J.R., Molina, R.A., and Walker, H.W. 1991. Clostridium sporogenes and Listeria monocytogenes: Survival and inhibition in microwave-ready beef roasts containing selected antimicrobials. J. Food Sci. 56: 198-205, 219.
18. van Netten, P., van de Moosdijk, A., van Hoensel, P., Mossel, D.A.A., and Perales, I. 1990. Psychrotrophic strains of Bacillus cereus producing enterotoxin. J. Appl. Bacteriol. 69: 73-79.