To measure spore inactivation in poultry meat, pouches were submerged in alcohol. The content was aseptically transferred into sterile 700 1200 filter stomacher bag (LABPLAS Inc., Quebec, Canada) and then 90 ml of sterile 0.1% buffered peptone water (BPW) was added and the mixture homogenized for 2 min in a stomacher ( Lab Blender A400, Tekman Co., Cincinnati, OH, USA).