Salmonella enteritidis and aerobic mesophiles in inoculated poultry sausages manufactured with high-pressure processing.
Salmonella enteritidis-inoculated poultry sausages were pressurized at 500 MPa by combining different times (10 and 30 min) and temperatures (50, 60 and 70 degrees C) or heat treated with the same temperature-time combinations and a standard cooking (75 degrees C for 30 min). Counts of Salm. enteritidis and mesophilic bacteria were determined. Most pressure treatments generated statistically higher reductions than the corresponding heat treatments alone. Lethalities of about 7.5 and 6.5 log cfu g(-1) for Salm. enteritidis and mesophiles, respectively, were found in pressurized sausages. There was no significant difference in counts between pressurization at 60 degrees C for 30 min or at 70 degrees C and the standard cooking. High-pressure processing is a suitable alternative method in poultry sausage manufacture.
Yuste
J
J
Tecnologia dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, Bellaterra, Barcelona, Spain.
Pla
R
R
Mor-Mur
M
M
D001420:Bacteria, Aerobic; D005516:Food Microbiology; D005525:Food-Processing Industry / Q000379:methods*; D006358:Hot Temperature; D011202:Poultry Products / Q000382:microbiology*; D011312:Pressure; D012477:Salmonella enteritidis