Application of statistical process control, sampling, and validation for producing Listeria monocytogenes-free chicken leg quarters processed in steam followed by impingement cooking Original Research Article

Chicken leg quarters (180–230 g) were processed for 4 min in steam at 99°C and then in an air impingement oven for 24 min at an oven temperature of 232°C, an air velocity of 2 m/s, and a humidity of 60%. The cooked chicken leg quarters were sampled to measure for the end-point internal temperatures. Sampling size in each subgroup for the internal temperature measurements was determined based on a normal distribution at a confidence level of 95%. The process mean, range, and standard deviation at 95% confidence level were 73.9°C, 1.8°C, and 0.9°C, respectively, for the internal temperatures of the cooked chicken leg quarters. The process lethality was validated for up to 7 log10 cfu/g reductions of Listeria monocytogenes in the cooked chicken leg quarters and verified by an inoculation study in which the chicken leg quarters were injected with 0.1 ml of the culture per cm2 of the product surface area to contain 7–8 log10 cfu/g of L. monocytogenes. This paper provided an approach for process control, sampling, and validation to reduce pathogens in fully cooked poultry products.