In order to verify the microbial inactivation with this method in real food, and evaluate the effectiveness of the selected processing parameters, inactivation experiments of natural microflora (total aerobic bacteria, TAB) and inoculated E. coli (ATCC 25922) in frozen chicken meat were carried out. Fresh chicken breast (Tyson, Jiangsu) was obtained from a local market (Wal-Mart, Hangzhou) and stored in a refrigerator at 4 ?C before processing. Chicken was cut into pieces weighting ?100 g and filled into sterile stomacher bags inside a biological safety cabinet. Chicken slurry was made by blending for 15 min in a stomacher (BM-400, Interscience
BagMixer, France) to obtain 100 g of sample slurry.