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Résultats exploitables
The research carried out in this project determined the effects of rapid temperature cycles on microorganisms present on the surface of different meats (poultry with the skin on, raw lean beef and pork skin) and the synergistic effects of organic acids. It also quantified the limitations on temperature time cycles and acid concentrations imposed by organoleptic considerations. Extensions of shelf life were also quantified with special attention paid to the possibility of pathogen growth due to reduced competition from spoilage flora. The engineering problems of ensuring an even distribution of condensing vapor/acid on all areas of the exposed surface were also studied. In the absence of acid or water sprays, steam at 75 or 85oC for 40 seconds was required in order to reduce levels of Salmonella enteritidis on chicken by 3-4 log cycles. Treatments of 75oC for 10 seconds reduced Yersinia enterocolitica on pork skin and Echerichia coli O157:H7 on beef by 2-3 log cycles. The addition of organic acids increased microbial reductions in all of the three meats investigated. The application of acids at high temperature (55oC) and stronger molarities was found to be most effective. Improved effects of the acids were also found when the time of contact between the acid and the food prior to steam treatment was increased. When steam alone was used to decontaminate beef samples the shelf life of samples stored at 0 or 10 C in either vacuum packs or air was only extended if the storage temperature was maintained at 0 C. When acids were applied in addition to steam treatment the storage life of pork skin and chicken was extended. The project has identified that the concept of a heat treatment and addition of an organic acid can achieve significant and measurable reductions in the numbers of microorganisms on the surface of various raw meats.
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