TY - JOUR
T1 - Use of conventional media and thin agar layer method for recovery of foodborne pathogens from pressure-treated poultry products
AU - Yuste, J.
AU - Capellas, M.
AU - Pla, R.
AU - Llorens, S.
AU - Fung, D. Y.C.
AU - Mor-Mur, M.
PY - 2003/1/1
Y1 - 2003/1/1
N2 - The recovery of 5 pathogens from minced chicken (MC) and liquid whole egg (LWE) was determined with tryptone soya agar (TSA), selective medium, and thin agar layer (TAL; selective medium overlaid with TSA) to evaluate high-pressure effects at 200, 300, 400, and 500 MPa for 1 and 5 min at 20°C. At 400 MPa for 5 min, Escherichia coli inactivation was 4 log in MC and 5.5 log in LWE, whereas no Salmonella Typhimurium, Yersinia enterocolitica, or Listeria monocytogenes were detected in either product. Staphylococcus aureus was the most pressure-resistant. In general, counts on the 3 media were not different. The TAL method allows differentiation of the inoculated pathogens from background microbiota.
AB - The recovery of 5 pathogens from minced chicken (MC) and liquid whole egg (LWE) was determined with tryptone soya agar (TSA), selective medium, and thin agar layer (TAL; selective medium overlaid with TSA) to evaluate high-pressure effects at 200, 300, 400, and 500 MPa for 1 and 5 min at 20°C. At 400 MPa for 5 min, Escherichia coli inactivation was 4 log in MC and 5.5 log in LWE, whereas no Salmonella Typhimurium, Yersinia enterocolitica, or Listeria monocytogenes were detected in either product. Staphylococcus aureus was the most pressure-resistant. In general, counts on the 3 media were not different. The TAL method allows differentiation of the inoculated pathogens from background microbiota.
KW - Bacterial recovery
KW - Foodborne pathogens
KW - High-pressure processing
KW - Poultry products
KW - Thin agar layer method
U2 - 10.1111/j.1365-2621.2003.tb05766.x
DO - 10.1111/j.1365-2621.2003.tb05766.x
M3 - Article
SN - 0022-1147
VL - 68
SP - 2321
EP - 2324
JO - Journal of Food Science
JF - Journal of Food Science
IS - 7
ER -