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Strategies for enhancing microbiological safety of uncooked poultry based products

Deumier F., Collignan A.. 2002. In : Food sanitary safety, 16 October 2002, Johannesburg, South Africa. s.l. : s.n., 5 p.. Seminar on Food Sanitary Safety, 2002-10-16, Johannesburg (Afrique du Sud).

The choice of the fat characteristics is critical while processing raw or dry-ripened pure chicken sausages. Chicken grease leads to unacceptable products because it is unstructured and oozing. Modem poultry industry usually uses chicken skin as fat source. But chicken skin is very contaminated, especially by Salmonella spp. and Campylobacter jejuni. Different decontamination strategies have been tested. Organic acids treatment has been applied in processing raw poultry sausages. Moreover the use of acidifying lactic acid bacteria-based starter cultures and sodium lactate was found to inhibit pathogens like Salmonella spp. and Listeria monocytogenes in dry-ripened poultry sausages. (Résumé d'auteur)

Mots-clés : viande de volaille; saucisse; qualité; microbiologie; corps gras animal; peau; acidification; contamination biologique; listeria monocytogenes; salmonella; campylobacter jejuni

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