A Method for the Preparation of Chicken Liver Pâté that Reliably Destroys Campylobacters
Bibliographic Data
| ID | 15484698 |
|---|---|
| Authors | Mike Hutchison (University of Bristol, corresponding author), Dawn Harrison (University of Bristol), Ian Richardson (0000-0002-8869-3870, University of Bristol), R I Richardson (0000-0002-3514-7040, University of Bristol), Monika A Tchórzewska (University of Bristol), Monika Tchórzewska (University of Bristol) |
| Year | 2015 |
| Volume | 12 |
| Issue | 5 |
| Pages | 4652-4669 |
| Publication date | 2015-04-28 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | International Journal of Environmental Research and Public Health (JOURNAL) |
| Journal identifiers | ISSN: 1661-7827 • E-ISSN: 1660-4601 |
| Publisher | Multidisciplinary Digital Publishing Institute (PUBLISHER • CH) |
| DOI | 10.3390/ijerph120504652 |
| PMID | 25927478 |
| PMCID | PMC4454932 |
| OpenAlex | W2105520793 |
| Language | EN |
| Citations received | 1 |
| References cited | 19 |
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
Antimicrobial · Bacteria · Biology · Campylobacter · Chicken Liver · Enzyme · Flock · Lactic acid · Organoleptic · Veterinary medicine · Chemistry · Essential Oils and Antimicrobial Activity · Meat and Animal Product Quality · Medicine · Salmonella and Campylobacter epidemiology · Biochemistry · Food Science · Microbiology
| Citations per year | 0.09 |
|---|---|
| Citation span | 2015 - 2015 (1) |
| Highly cited | No |