CONTROL OF CAMPYLOBACTER JEJUNI IN CHICKEN BREAST MEAT BY IRRADIATION IN VACUUM OR HIGH CO2 ATMOSPHERE

摘要

IntroductionCampylobacterjejuni is one of the most frequently reported pathogens causing human foodbome illness in the U.S. through contaminated, undercooked meat and poultry, or cross contamination of ready-to-eat foods with raw meat and poultry (Mead and others 1999).Vacuum and high CO2 modified atmosphere packaging (MAP) are common packaging methods used by the poultry industry for the control of spoilage bacteria. High CO2 MAP also inhibits some foodbome pathogens in meat and poultry during storage (Rao & Sachindra 2002). However,Boysen et al. (2007) reported that C. jejuni survived in anaerobic packaging better than in aerobic packaging.Therefore, in order to maintain shelf life of fresh poultry products without compromising food safety in regard of C. jejuni, additional control measures may be necessary for reduction of this pathogen in poultry packaged in vacuum or high CO2 MAP. Low dose irradiation (<0.5 kGy), for example, has been reported to reduce this pathogen effectively in meat and poultry products (Radomyski et al, 1994).