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4121117 
Journal Article 
Electrical treatment of poultry chiller water to destroy Campylobacter jejuni 
Li, Y; Walker, JT; Slavik, MF; Wang, H 
1995 
Yes 
Journal of Food Protection
ISSN: 0362-028X 
BIOSIS/96/05807 
58 
12 
1330-1334 
English 
BIOSIS COPYRIGHT: BIOL ABS. To control bacterial contamination in poultry processing, pulsed electricity in combination with a salt was evaluated as an electrical pasteurization method to kill Campylobacter jejuni in poultry chiller water. Chiller water from a poultry processing plant was mixed with either sodium chloride (NaCl) or trisodium phosphate (Na3PO4 12H2O or TSP) at 0.1%, 0.2% or 0.3% concentration, and inoculated with C. jejuni at 1 at 4?C for 20 min using pulsed electrical signals at 10 mA/cm2 current, 1 kHz frequency and 50% duty cycle. Samples taken at different intervals were serially diluted, pre-enriched in Brucella-FBP broth, plated on Campy-Cefex agar and incubated, and colony-forming units (CFU) were counted. The results showed that C. jejuni was reduced and that the bacterial death rate was dependent upon pH of the salt solution, salt concentration, and treatment time. In the electrical treatments, C. jejuni was reduced linearly on log scale in the chiller water mixed with TS