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Evaluation of survival and growth of Salmonella on chilled poultry under different storage temperatures
Project Code: B12004
Betts, G ; Everis, L; Paish, A
Growth of a cocktail of Salmonella Typhimurium and Salmonella Enteritidis was monitored on chicken thighs stored at 0, 4, 6, 8, 10 and 12°C.
For each temperature, 10 replicate growth/survival experiments were carried out using two selective media: XLD and MLCB. The data conclusively showed that there was no growth of Salmonella at 0, 4 and 6°C over a fifteen-day period and that numbers decreased during storage.
At 8, 10 and 12°C, significant Salmonella growth (P<0.01) was achieved on the inoculated chicken within nine days.
Fresh chicken should be stored at 6°C or less in order to minimise the risks of Salmonella growth over a maximum two-week storage period. Storage at 8°C or above could allow growth of any Salmonella present.
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