Other Treatments

Ozone treatment also has been used for preservation of foods, especially of fruits and vegetables. Ozone-treated broiler parts have consistently lower microbial counts than air-treated control parts during the entire refrigerated observation period (68). Using log total microbial counts of 7.0/cm2 as spoilage criterion, broiler parts treated with ozone had a shelf life that was extended for 2.4 days. It was also indicated that ozone-treated carcasses contained about 52.7% gram-positive cocci, while air-treated controls had 39.6% gram-positive cocci. Studies using microflora from spoiled poultry meat have also demonstrated that ozone treatment preferentially destroyed gram-negative, rod-type organisms.

Radurization processing of fresh eviscerated poultry with a dose of 5 kGy has been reported to extend the shelf life at 5°C by approximately 14 days (69). It has been reported that at 4°C the shelf life of chicken carcass was 3 days for nonirradiated samples, 13 days for those irradiated at 3 kGy, and greater than 30 days for those irradiated at 7 kGy (70). Chicken carcasses irradiated with 5 to 10

kGy at 3 to 4°C could extend the shelf life by 2 to 4 weeks (71). Chicken breast meats were irradiated with 3.7 kGy at 0°C; a satisfactory quality for about 3 weeks was reported (72). Recently, it was noted that irradiation increased the shelf life of chicken fillets (73). The time required to reach a log number of 6.5/g was 15 days for the controls and 35 days for the fillets treated with 2 kGy, all stored at 3°C. The combination of vacuum skin packaging and 4 kGy irradiation dose resulted in fillets with a shelf life of more than 45 days at 3°C. Irradiation at 3 kGy destroyed all inoculated S. typhimurium and E. coli in ground chicken meat.

Antagonisms of microorganisms on broiler carcasses have been observed. The growth-interfering effect of spoilage microorganisms by gram-positive cocci on broiler carcasses has been reported (74). This growth-interfering effect was greater at 2 to 4°C and 5 to 7°C than at 19 to 21°C. The higher the ratio of the gram-positive cocci to the rodtype spoilage microorganisms, the more the growth-interfering effect was observed. The cell-free filtrates from gram-positive broth cultures interfered with the growth of the spoilage microorganisms at 2 to 4°C, and the causative agent was heat-sensitive metabolites.

The Mediterranean Diet Meltdown

The Mediterranean Diet Meltdown

Looking To Lose Weight But Not Starve Yourself? Revealed! The Secret To Long Life And Good Health Is In The Foods We Eat. Download today To Discover The Reason Why The Mediterranean Diet Will Help You Have Great Health, Enjoy Life And Live Longer.

Get My Free Ebook


Post a comment