Thermal pasteurization requirements for the inactivation of Salmonella in foods

Optimization of the canned poultry meat sterilization formula with hydrocolloids

“…Рассмотрены особенности применения мяса перепелов в рецептурах мясных консервов из мяса птицы с применением гидроколлоидов. Проведено сравнение влияния процесса стери-лизации на показатели мяса цыплят-бройле-ров и перепелов Ключевые слова: мясо птицы, формула сте-рилизации, гидроколлоиды, мясо перепелов, мясо цыплят-бройлеров with a gradual increase in temperature with a total duration of at least 80 minutes at a temperature of 70 to 85 ºC [1] is effective. Other species and strains of microorganisms that are present in meat products require more rigid heat treatment modes [2] because they have high resistance to inactivation, including the action of antibiotics [3].…”

Determination of the Optimal Sterilization Regime of Canned Quail Meat With Hydrocoloids Application

“…The most important requirement is a correspondence to microbiological safety norms. Alongside with high organoleptic and physical-chemical parameters of canned poultry, the important problem is to provide the complete sterility of these types of canned food that determines the microbiological safety for a consumer [1][2][3].…”

Comparison of vacuum treatments and traditional cooking in vegetables using instrumental and sensory analysis

“…In several cases, the kinetics of microbiology mortality follow a linear model (Bigelow and Esty, 1920;Silva and Gibbs, 2012;Sun, 2012). In these cases, it is possible to calculate several constants that permit reducing the microbial load to a similar level by combining time and temperature.…”

“…Each D-value and Z-value is particular to each bacteria and product. For example, the D-value of chicken breast meat with 4 serotypes of Salmonella cooked at 60 °C is 3 min (Juneja, 2007;Silva and Gibbs, 2012). This means that if the microbial load was 8x10 12 CFU, after 6 minutes the microbial load Introduction botulinum by at least six decimal reductions (6D) is considered safe in long shelf life products when during distribution, retail sale and storage the temperature is less than 3 °C (avoiding the growth of mesophilic strains of C. botulinum).…”

“…Thus, products provided to immune-compromised people should have a 6.5-7 decimal reduction applied for Salmonella species and 5 decimal reductions for pathogenic strains of E. coli. Concerning immune-competent consumers, 6 decimal reductions are recommended in general to maintain product safety (ECFF, 2006), and 7 decimal reductions in the case of chicken products (CFIA, 2010;Silva and Gibbs, 2012). After this consideration of the treatment, products have to respect the current regulations in food safety (Commission Regulation (EC) No.…”