Effect of superheated steam on the inactivation of Listeria innocua surface-inoculated onto chicken skin

Journal of Food Engineering

Volumn 87, Issue 2, 2008, Pages 162-171

  Kondjoyan, Alain ^a   Portanguen, Stéphane ^a  

^a UR370 QuaPA   (France)

Author keywords

Listeria; Poultry skin; Superheated steam; Thermal decontamination

Indexed keywords

BIODIVERSITY; DECONTAMINATION; HEAT TREATMENT; PATHOGENS; SKIN; SUPERHEATERS;

CELL NUMBERS; POULTRY SKIN; SUPERHEATED STEAM; THERMAL DECONTAMINATION;

BACTERIA;

BACTERIA (MICROORGANISMS); LISTERIA; LISTERIA INNOCUA;

EID: 39749088254     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.11.030     Document Type: Article

References (26)

1. Albert I., and Mafart P. A modified Weibull model for bacterial inactivation. International Journal of Food Microbiology 100 (2005) 197-211
2. Avens J.S., Albright S.N., Morton A.S., Prewitt B.E., Kendall A., and Sofos J.N. Destruction of microorganisms on chicken carcasses by steam and boiling water immersion. Food Control 13 (2002) 445-450
3. Begot C., Lebert I., and Lebert A. Variability of the response of 66 Listeria monocytogenes and Listeria innocua strains to different growth conditions. Food Microbiology 14 (1997) 403-412
4. Braud L.M., Moreira R.G., and Castell-Perez M.E. Mathematical modeling of impingement drying of corn tortillas. Journal of Food Engineering 50 (2001) 121-128
5. Chen Z., Wu W., and Agarwal P.K. Steam-drying of coal. Part 1. Modelling the behavior of a single particle. Fuel 79 (2000) 961-973
6. Fyhr C., and Rasmuson A. Some aspects of the modelling of wood chips drying in superheated steam. International Journal of Heat Mass Transfer 40 12 (1997) 2825-2842
7. Gaze J.E., Brown G.D., Gaskell D.E., and Banks J.G. Heat resistance of Listeria monocytogenes in homogenates of chicken, beef steak and carrots. Food microbiology 6 (1989) 251-259
8. Gaze J.E., Boyd A.R., and Shaw H.L. Heat inactivation of Listeria monocytogenes Scott A on potato surfaces. Journal of Food Engineering 76 (2006) 27-31
9. Geeraerd A.H., Valdramidis V.P., and Van Impe J.F. GInaFiT a free ware tool to assess non-log-linear microbial survivor curves. International Journal of Food Microbiology 102 (2005) 95-105
10. James, C., & James, S. J. (1997). Meat decontamination - the state of the art. Bristol, European Commission - MAFF Advanced Fellowship in Food Process Engineering, University of Bristol. 140p.
11. James C., Göksoy E.O., Corry S.E.L., and James S.J. Surface pasteurisation of poultry meat using steam at atmospheric pressure. Journal of Food Engineering 45 2 (2000) 111-117
12. James S.J., and Evans J.A. Predicting the reduction in microbes on the surface of foods during surface pasteurisation - the "BUGDEATH" project. Journal of Food Engineering 76 (2006) 1-6
13. Kondjoyan A., Rouaud O., McCann M., Havet M., Foster A., Swain M., and Daudin J.D. Modelling coupled heat-water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air-I. Sensitivity analysis of the model and first validations of product surface temperature under constant air temperature conditions. Journal of Food Engineering 76 (2006) 53-62
14. Kondjoyan A., McCann M., Rouaud O., Havet M., Foster A., Swain M., and Daudin J.D. Modelling coupled heat-water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air-II. Validations of product surface temperature and water activity under fast transient air temperature conditions. Journal of Food Engineering 76 (2006) 63-69
15. Kondjoyan, A., Portanguen, S., in press. Prediction of surface and "under surface" temperatures on poultry muscles and poultry skins subjected to jets of superheated steam. Food Research International, doi: 10.1016/j.Foodres.2007.07.006.
16. Kozempel M., Goldberg N., Radewonuk E.R., and Scullen O.J. Modification of the VSV surface pasteurizer to treat the visceral cavity and surfaces of chicken carcasses. Journal of Food Science 66 7 (2001) 954-959
17. Lebert I., Bégot C., and Lebert A. Development of two Listeria monocytogenes growth models in a meat broth and their application to beef meat. Food Microbiology 15 (1998) 499-509
18. McCann M.S., McGovern A.C., McDowell D.A., Blair I.S., and Sheridan J.J. Surface decontamination of beef inoculated with Salmonella typhimurium DT104 or Escherichia coli O157:H7 using dry air in a novel heat treatment apparatus. Journal of Applied Microbiology 101 (2006) 1177-1187
19. McCann M.S., Sheridan J.J., McDowell D.A., and Blair I.S. Effects of steam pasteurisation on Salmonella typhimurium DT104 and Escherichia coli O157:H7 surface inoculated onto beef, pork and chicken. Journal of Food Engineering 76 (2006) 32-40
20. Moreira R.G. Impingement drying of foods using hot air and superheated steam. Journal of Food Engineering 49 (2001) 291-295
21. Morgan A.I., Goldberg N., Radewonuk E.R., and Scullen O.J. Surface pasteurization of raw poultry meat by steam. Lebensmittel Wissenshaft Und Technologie 29 (1996) 447-451
22. Robles Olvera V., Bégot C., Lebert I., and Lebert A. An original device to measure bacterial growth on the surface of meat at relative air humidity close to 100%. Journal of Food Engineering 38 (1999) 425-437
23. Spicher G., Peters J., Nürnberg M., and Schwebke I. Microbiological efficacy of superheated steam. II. Studies involving E. faecium and spores of B. xerothermodurans and B. coagulans. International Journal of Hygiene and Environmental Health 204 (2002) 309-316
24. Taechapairoj C., Prachayawarakorn S., and Soponronnarit S. Modelling of parboiled rice in superheated-steam fluidized bed. Journal of Food Engineering 76 3 (2006) 411-419
25. Valdramidis V.P., Geeraerd A.H., Gaze J.E., Kondjoyan A., Boyd A.R., Shaw H.L., and Van Impe J.F. Quantitative description of Listeria monocytogenes inactivation kinetics with temperature and water activity as the influencing factors; model prediction and methodological validation on dynamic data. Journal of Food Engineering 76 (2006) 79-88
26. Valdramidis, V. P., Peroval, C., Portanguen, S., Verhulst, A. J., Van Impe, J. F, Geeraerd, A. H., Kondjoyan, A., in press. Quantitative evaluation of thermal inactivation kinetics of free-floating versus surface-attached Listeria innocua cells. Food and Bioprocess Technology, doi: 10.1007/s11947-007-0010-5.