Food Safety
Natural Sanitizer Helps Poultry Processing
Numerous recalls of fully cooked foods containing Listeria monocytogenes occur each year in the U.S. This is generally because after cooking, the foods must be cooled prior to packaging. Listeria monocytogenes resides in drains, cooling units, coolers, freezers, floors and on walls of food processing facilities. It is nearly impossible to eliminate Listeria from processing environments altogether. Any Listeria cells that incidentally go from the cooler or freezer environment to the surface of the fully cooked food represent a serious hazard. UGA poultry scientists conducted numerous studies by inoculating a five-strain cocktail of Listeria monocytogenes onto the surface of fully cooked chicken products. After inoculation, the products were treated with an all natural sanitizer derived from the pulp of a specific type of orange. This orange produces powerful phenol derivatives that are regulated by the U.S. Food and Drug Administration as an “all natural spice.” Data are extremely encouraging and suggest that if this method is appropriate and can be employed for this type of product without adversely affecting the product appearance or weight, it would be an effective means of preventing the growth of Listeria on cooked chicken during refrigeration. This sanitizer may significantly lower the risk processors incur with regard to USDA-FSIS regulations, may assist processors in preventing costly recalls, and reduce food borne illness. (2007)
Source
| Name | Department | |
| Scott Russell | srussell@uga.edu | Poultry Science |