Abstract
Short (20 sec) exposure to steam of 170 samples of whole and cut-up chicken in a chamber at 180 to 200 C reduced the aerobic plate counts by 1 to 3 log10 units and Salmonella contamination by 50% when compared to die indigenous flora in matched controls. The incidence of Salmonella contamination in chicken legs declined from 26% (untreated) to 6% (treated), whereas no marked decreases were observed with whole carcasses (15 to 20%) and chicken wings (40 to 30%). These results suggest that short steam treatments could be used to increase the shelf-life of whole and cut-up chicken and to decrease the incidence of salmonellae in chicken legs.
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