Inactivation of Campylobacter jejuni in poultry meat by means of high-pressure

• Autorzy: Uradzinski J , Jablonska M. , Jozwik E.
• Języki publikacji: EN

Abstrakty

EN

Inactivation of Campylobacter jejuni (strains No. 6, 19, and 34) was determined in poultry meat pressurised under the following conditions: at 300 MPa for 5, 15, 30, and 60 min, and at 500 MPa for 5, 15, and 30 min, at 20°C. The pressure treatment of 300 MPa applied for 5, 15, and 30 min did not inactivate all cells of the analysed C. jejuni strains. The inactivation of all C. jejuni cells occurred after 60-min pressurisation at 300 MPa. The pressure of 500 MPa resulted in death of all C. jejuni strains, irrespective of the time of pressure treatment. The study demonstrated that the high- pressure technique may be applied for the reduction of C. jejuni cells or their complete inactivation in poultry meat, which in turn, is likely to contribute to the production of more safer poultry products.

Słowa kluczowe

EN

inactivation; poultry meat; public health; high pressure; reduction; Campylobacter jejuni; food preservation; poultry product

• Wydawca: -
• Czasopismo: Bulletin of the Veterinary Institute in Puławy
• Rocznik: 2008
• Tom: 52
• Numer: 1
• Opis fizyczny: p.93-96,ref.

Twórcy

autor

Uradzinski J

• University of Warmia and Mazury in Olsztyn, 10-957 Olsztyn, Poland

autor

Jablonska M.

autor

Jozwik E.

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