Surface pasteurisation of poultry meat using steam at atmospheric pressure Original Research Article

The effects of various steam treatments on the appearance, shelf-life and microbiological quality of chicken portions were investigated. Application of steam at atmospheric pressure (100°C for 10 s) on naturally contaminated chicken breast portions resulted in a 1.65 log10 cfu cm−2 (S.D. 1.06) reduction in the numbers of total viable bacteria. However, in comparison with untreated controls, this treatment did not extend the shelf-life. Steam treatment for up to 10 s on chicken portions inoculated with a nalidixic acid resistant strain of Escherichia coli serotype O 80 resulted in a maximum reduction of 1.90 log10 cfu cm−2 (S.D. 0.63). Overall, results indicate that significant reductions in microbiological numbers can be achieved on chicken meat using steam. However, such reductions have little effect on the shelf-life of portioned chicken.