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KMID : 1007520020110030316
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Food Science and Biotechnology
2002 Volume.11 No. 3 p.316 ~ p.319
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Survival of Campylobacter jejuni during Refrigerated Frozen Storage on Sterile Ground Chicken Breast Patties Prewashed with Salt and Phosphates Solutions
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Yoon Ki-Sun
Candace N. Burnette
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Abstract
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This study investigated the effects of 10% (w/v) salt, trisodium phosphate (TSP), sodium tripolyphosphate (STPP), and tetrapotassium pyrophosphate (TKPP) washes on removal of attached Campylobacter jejuni from sterile ground chicken breast patties, as well as on their subsequent injury and survival in a refrigerator for 16 days and in a -20℃ freezer for 4 months. No significant sublethal injuries of attached C. jejuni on chicken patties were found due to chemical washing and refrigerated and frozen storage, irrespective of treatments. The viable count of C. jejuni was reduced by more than 5 log cycles within 2 months at -20℃, but prewashing with salt or phosphate further enhanced death of C. jejuni.
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