Effect of packaging and temperature on survival kinetics of campylobacter jejuni on precooked chicken breast

Abstract

The survival ability of Campylobacter jejuni in poultry has been a major public health risk because of the low infectious dose. The objective of this study was to investigate the effects of different packaging condition and temperature on the survival kinetics of C.jejuniATCC 33291 on precooked chicken breast. Survival kinetics of C.jejuni were also compared with those of C.coliATCC 43486.Inoculated chicken breasts with 5.0-6.0log cfu/g were packed in three different ways (aerobic, semi-aerobic or vacuum), which were stored at 4, 10, 17, 24, 30 and 36C. Survival curves were fitted to Baranyi model to obtain the values of lag time and death rate of C.jejuni. During storage, the greatest reduction of C.jejuni (4.316log cfu/g) was observed in aerobic packaged chicken breast at 24C, while the least reduction of C.jejuni (1.031log cfu/g) was observed in vacuum-packaged chicken breast at 4C. Lag time was affected by packing method, temperature and strain. Similar survival behavior of C.coli to C.jejuni was observed only at 10C. At the temperatures above 24C, lag phase of C.jejuni was only observed in semi-aerobic or vacuum-packed chicken breasts, indicating that C.jejuni survived better than C.coli, for which no lag phase was observed. The results indicated that vacuum or semi-aerobic packaging on poultry product at 4C, which is the most popular method at retail markets, created the highest risk for C.jejuni survival.