Reduction of Campylobacter on Chicken Carcasses by SonoSteam® Treatment
Special Symposium - Innovations in Food Technology (LMC Congress)
Innovations in Food Technology - Poster Session (Food - P2)
Keywords: Campylobacter, decontamination of surfaces, chicken, ultrasound, steam, zoonoses
D. HANSEN and B. S. LARSEN
Contaminated food or water as well as poor cooking and kitchen hygiene are the typical causes of Campylobacter infections. It is an increasing health problem and since poultry is the most common source, intervention programmes have been initiated to help eliminate the occurrence of Campylobacter on fresh poultry products. Attempts to decontaminate the surface of fresh meat by various methods have so far not been sufficiently effective. SonoSteam® is a new technology for decontamination of surfaces by the use of steam and ultrasound combined, and the method was tested on freshly slaughtered chickens in an off-line pilot plant, which was designed for the present investigations. Groups of 30 carcasses were included; one that was treated with SonoSteam® (sound-level of 160 dB and frequency of 20-25 kHz; steam at max. output of 100kg/h and temp. of 100° C) and another represented the references, All the carcasses were placed individually in sterile, airtight bags and analysed for the level of Campylobacter on the surface before and after SonoSteam® treatment. The results showed a reduction of 2.51 log10 units (CFU/ml) and no visual changes of the chicken carcasses, which is as good as or better than currently used decontamination methods. A SonoSteam® in-line system is being developed and will be tested in the near future.
Corresponding author: Dorthe Hansen
Dorthe Hansen (doh@force.dk), M.Sc.
Birte Skov Larsen (bsl@force.dk), M.Sc.
Adresse: FORCE Technology, Park Alle 345, 2605 Brøndby, DK
See the full pdf manuscript of the abstract.
Presented Thursday 20, 13:30 to 14:40, in session Innovations in Food Technology - Poster Session (Food - P2).
