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Use of bioluminescent Salmonella enterica serovar Enteriditis to determine penetration in tumbled and hand-tumbled marinated chicken breast fillets

L. F. Moza^*, M. W. Griffiths^* and S. Barbut^,1

^* Canadian Research Institute for Food Safety, and Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1

¹ Corresponding author: sbarbut{at}uoguelph.ca

Migration of bacteria into tumbled chicken breast fillets was investigated using a bioluminescent strain of Salmonella Enteriditis. Tumbling (6 rpm; 0 to 30 min) resulted in the introduction of bacteria into the muscle interior at every time period measured and at a higher frequency (72%) than marination (38%; samples placed in brine, and manually turned every 2 to 3 min) alone. The frequency of penetration was greatest after 20 min for the marinated meat and after 30 min for the tumbled chicken breast fillets. The results illustrate the usefulness of the bioluminescent method to track bacterial migration and compare processes such as tumbling and marinating.

Key Words: breast fillet • tumbling • Salmonella • bioluminescence