A Method for the Preparation of Chicken Liver Pâté that Reliably Destroys Campylobacters

International Journal of Environmental Research and Public Health

Mike Hutchison¹  Dawn Harrison²  Ian Richardson²  Monika Tchórzewska²  Mieke Uyttendaele²  Eelco Franz² 

[1] School of Veterinary Sciences, University of Bristol, Langford, Bristol BS40 5DU, UK;

关键词: Campylobacter;    pâté;    effective cooking;    food safety;    critical control point;   

DOI  :  10.3390/ijerph120504652

来源: mdpi

【 摘 要 】

This study devised a protocol for the manufacture of commercial quantities of chicken liver pâté that reliably destroyed campylobacters. A literature search identified 40 pâté manufacture recipes. Recipes stages with a potential to be antimicrobial were assembled to form a new protocol that included washing with organic acid, freeze-thaw and flambé in alcohol. Naturally-contaminated, high-risk livers were obtained from clearance flocks at slaughter and the effect of each stage of the protocol on Campylobacter populations was determined. Organic acid washing changed the color of the liver surfaces. However, there were no significant differences between liver surface color changes when a range of concentrations of lactic acid and ethanoic acid washes were compared by reflective spectrophotometry. A 5% (w/v) acid wash reduced numbers of indigenous campylobacters by around 1.5 log₁₀ CFU/g for both acids. The use of a Bain Marie was found to more reproducibly apply heat compared with pan-frying. Antimicrobial recipe stages reduced the numbers of campylobacters, but not significantly if thermal processing was ineffective. Cooking to 63°C was confirmed to be a critical control point for campylobacters cooked in a Bain Marie. Organoleptic and sensory assessment of pâté determined an overall preference for pâté made from frozen livers.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.