Salmonella Typhimurium and Listeria monocytogenes are major bacterial pathogens associated with poultry products. A controlled released ClO2 sachet applied with modified atmosphere packaging (MAP) was evaluated for its ability to control the growth of S. Typhimurium and L. monocytogenes on raw chicken breast during refrigerated storage. The fresh chicken samples were inoculated with one or the other of the pathogens at 104cfu/g, and the packages (with and without ClO2 sachet) were flushed with ambient air or 30% CO2/70% N2 before sealing, and then stored at 4C for up to 21 days. The maximum reduction in MAP plus ClO2 (compared with MAP alone) was 0.68logcfu/g for S. Typhimurium and 1.87logcfu/g for L. monocytogenes. Color and pH changes of the chicken breast were observed at 8μg/h of ClO2 during the storage period.
All Science Journal Classification (ASJC) codes
- Food Science
- Safety, Risk, Reliability and Quality