Détail de la notice
Titre du Document
Risk Assessment of Listeria spp. Contamination in the Production Line of Ready-to-Eat Chicken Meat Products
Auteur(s)
KEERATIPIBUL Suwimon ; LEKROENGSIN Sumalin
Résumé
The risk of Listeria spp. contamination was assessed in frozen ready-to-eat chicken meat production lines by establishing a mathematical model for determining the probability of Listeria spp. prevalence on environmental surfaces directly in contact with the product at various times in a chicken plant in Thailand. Environmental surfaces were divided into three zones. Zone 1 included surfaces in direct contact with products. Both zones 2 and 3 included indirect contact surfaces; zone 2 was next to zone 1, and zone 3 was next to zone 2, relatively far from the product. The model for probability of Listeria spp. contamination on surfaces in zone 1 was derived from the probability of Listeria spp. on surfaces in zone 1 after the cleaning and sanitizing process multiplied by the probability of Listeria spp. transferred from zones 2 and 3 and the probability of Listeria spp. growth. The surfaces in zone 1 were cleaned with warm water, cleaned with detergent, and sanitized with a sanitizer. Factors affecting cleaning and sanitizing were water temperature, concentration, and contact time of detergent and sanitizer. The probability of Listeria spp. prevalence on surfaces in zone 1 was not affected by water temperatures of 50, 60, and 70°C and detergent concentrations of 0.5, 1, and 2% (vol/vol) at contact times of 5, 10, and 15 min. However, it was affected by sanitizer concentrations of 0.25, 0.5, and 1.25% (vol/vol) at contact times of 5, 10, and 20 min. Sensitivity analyses were co
Editeur
International Association of Milk, Food and Environmental Sanitarians
Identifiant
PMID : 18522028 ISSN : 0362-028X CODEN : JFPRDR
Source
Journal of food protection A. 2008, vol. 71, n° 5, pp. 946-952 [7 pages] [bibl. : 10 ref.]
Langue
Anglais
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