Microbiological Conditions of Moisture-Enhanced Chicken Breasts Prepared at a Poultry Packing Plant†

摘要: Brines circulated in equipment for injecting chicken breasts were sampled before meat processing commenced and at times after the beginning of up to 60 min. Numbers bacteria brines increased started but apparently stable by 45 min began, which time total numbers aerobes, coliforms, presumptive listerias from 15 samples 5.5, 4.5, 2.9 log CFU/15 ml. respectively. No Escherichia coli recovered those samples, number E. was 2.7 The deep tissues injected reflected collection (15 30 start processing) amount brine retained meat. Mean coli, about 2.8, 2.6, 0, 0 CFU/g, that had been tumbled not with similar breasts. Undercooking 61 degrees C destroyed most tissues, single 1-g five three undercooked 70 C, any fully cooked breast.