Inactivation of Staphylococcus saprophyticus in chicken meat and purge using thermal processing, high pressure processing, gamma radiation, and ultraviolet light (254 nm)

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• 作者：Christopher Sommers^a ; ^{christopher.sommers@ars.usda.gov} ; Shiowshuh Sheen^a ; O. Joseph Scullen^a ; William Mackay^b
• 关键词：S. saprophyticus ; Urinary tract infection ; Thermal processing ; High pressure ; Gamma radiation ; Ultraviolet light ; Chicken meat ; Purge
• 刊名：Food Control
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：75
• 期：Complete
• 页码：78-82
• 全文大小：310 K
• 卷排序：75

文摘

The TP D10 of S. saprophyticus was 6.26, 0.60 and 0.09 min at 55, 60 and 65 °C, respectively. The HPP D10 of S. saprophyticus was 15.5, 9.43, and 3.54 min, at 200, 300, and 400 MPa, respectively. The GR D10 of S. saprophyticus was 0.64 and 0.77 kGy at 4 and -20 °C, respectively. The UV-C D10 of S. saprophyticus in purge ranged from 14.9 to 18.5 mJ/cm2.