Author/Authors :
P.E. Cook، نويسنده , , K.L. Beers and K.W. Beers، نويسنده ,
Abstract :
The possibility of the presence of Listeria in marinade solutions poses a threat to the safety of injected poultry products. Thus, a sample (25 gallons) of a fresh poultry marinade was collected from a USDA-inspected poultry processing facility and was shipped overnight to MCA Services (Rogers, AR) under refrigerated conditions. Upon arrival at the laboratory, the marinade was inoculated with an overnight culture of Listeria innocua to a level of 3.4 logs per mL (colony forming units). The inoculated marinade was then passed through a FreshLighf 210 ultraviolet light system (Safe Foods Corporation, N. Little Rock, AR) for 10 minutes (flow rate = 10.6 gallons per minute and turnover time = 2.4 minutes). Samples were collected after 0, 2, 4, 6, 8 and 10 minutes of ultraviolet light exposure which corresponded to 0, 0.9, 1.7, 2.6, 3.4 and 4.3 calculated passes through the system. Samples of the marinade were plated on Aerobic Plate Count Petrifilm™3 to determine reductions in the inoculum over time. After 2 minutes of ultraviolet light exposure (approximately 1 pass through the ultraviolet light system), the level of Listeria innocua was reduced by 2 logs, at 8 minutes of exposure (3.4 passes) the level was reduced by 2.9 logs and at 10 minutes (4.3 passes) Listeria innocua could not be recovered from the poultry marinade solution. Thus, in 10 minutes of ultraviolet light exposure, levels of Listeria innocua in poultry marinade decreased from an initial level of 3.4 logs per mL to < 1.0 log (the lower detection level) per mL resulting in a > 99.5% reduction in the original level of inoculum. In conclusion, the commercially available FreshL/g/7^11210 ultraviolet light system (FDA regulated under 21 CFR 179.39) is an extremely effective and low cost tool for controlling and eliminating Listeria innocua in commercial poultry marinades.
Keywords :
Poultry , marinades , Listeria innocua , FreshLighf
