Use of conventional media and thin agar layer method for recovery of foodborne pathogens from pressure-treated poultry products

J. Yuste, M. Capellas, R. Pla, S. Llorens, D. Y.C. Fung, M. Mor-Mur

Research output: Contribution to journalArticleResearchpeer-review

14 Citations (Scopus)

Abstract

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.
Original languageEnglish
Pages (from-to)2321-2324
JournalJournal of Food Science
Volume68
Issue number7
DOIs
Publication statusPublished - 1 Jan 2003

Keywords

  • Bacterial recovery
  • Foodborne pathogens
  • High-pressure processing
  • Poultry products
  • Thin agar layer method

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