View Report Details

Evaluation of survival and growth of Salmonella on chilled poultry under different storage temperatures

Project Code: B12004

13/06/2003

Campden BRI
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.

Main File

Some of the files on this site may be in a format that your computer can't read. However, you can download Readers and Viewers for the following document types below: