51
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Trisodium phosphate and sodium hypochlorite are more effective as antimicrobials against Campylobacter and Salmonella on duck as compared to chicken meat. Int J Food Microbiol 2015; 203:63-9. [DOI: 10.1016/j.ijfoodmicro.2015.02.026] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2014] [Revised: 02/11/2015] [Accepted: 02/22/2015] [Indexed: 11/19/2022]
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52
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Effect of various decontamination treatments against Gram-positive bacteria on chicken stored under differing conditions of temperature abuse. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.06.032] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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53
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Koolman L, Whyte P, Meade J, Lyng J, Bolton D. Use of chemical treatments applied alone and in combination to reduce Campylobacter on raw poultry. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.05.041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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54
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Chen X, Bauermeister LJ, Hill GN, Singh M, Bilgili SF, McKee SR. Efficacy of various antimicrobials on reduction of salmonella and campylobacter and quality attributes of ground chicken obtained from poultry parts treated in a postchill decontamination tank. J Food Prot 2014; 77:1882-8. [PMID: 25364921 DOI: 10.4315/0362-028x.jfp-14-114] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Ground chicken is likely to have higher microbiological loads than whole carcasses and parts. Therefore, it is necessary to identify antimicrobials that reduce pathogens and overall microbial loads without negatively impacting meat quality. The objectives of this research were to evaluate the effect of various postchill antimicrobials on reducing Salmonella and Campylobacter, and determine the impact of these treatments on shelf life and quality attributes of ground chicken. Five treatments (0.003% chlorine, 0.07 and 0.1% peracetic acid [PAA], and 0.35 and 0.6% cetylpyridinium chloride [CPC]) were evaluated. Samples (n = 120) of skin-on chicken breast and thigh meat were inoculated with Salmonella Typhimurium (10(8) CFU/ml) and C. jejuni (10(8) CFU/ml). Following a 30-min attachment time, parts were rinsed with either chlorine, PAA, or CPC in a decontamination tank for 23 s. Parts then were ground, samples (25 g) were plated, and reduction of Salmonella Typhimurium and C. jejuni was determined. Noninoculated ground breast and thigh meat were used for sensory and shelf-life determination. Samples (n = 200) for shelf-life determination were collected on days 1, 4, 7, and 10 to estimate spoilage microflora of ground chicken stored at 4°C. Additionally, color measurement and sensory evaluation were conducted on days 1, 4, and 7. Ground chicken treated with 0.07 and 0.1% PAA had the greatest reductions (P ≤ 0.05) in Salmonella and Campylobacter providing approximately a 1.5-log reduction, followed by a 0.8-log reduction after treatment with 0.35 and 0.6% CPC. Chlorine (0.003%) was the least effective treatment (P ≤ 0.05), while treatments with 0.07 and 0.1% PAA also extended the shelf life of ground chicken for 3 days. None of the treatments had negative impact on color or sensory attributes of ground chicken patties during the storage (P ≤ 0.05). Results from this study indicated that using PAA as an antimicrobial agent in a postchill decontamination tank to treat ground poultry parts is effective for the reduction of Salmonella and Campylobacter while maintaining product quality.
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Affiliation(s)
- Xi Chen
- Department of Poultry Science, Auburn University, 201 Poultry Science Building, 260 Lem Morrison Drive, Auburn, Alabama 36849, USA
| | - Laura J Bauermeister
- Department of Poultry Science, Auburn University, 201 Poultry Science Building, 260 Lem Morrison Drive, Auburn, Alabama 36849, USA
| | - Gretchen N Hill
- Department of Poultry Science, Auburn University, 201 Poultry Science Building, 260 Lem Morrison Drive, Auburn, Alabama 36849, USA
| | - Manpreet Singh
- Department of Food Science, Purdue University, West Lafayette, Indiana 47907, USA
| | - Sacit F Bilgili
- Department of Poultry Science, Auburn University, 201 Poultry Science Building, 260 Lem Morrison Drive, Auburn, Alabama 36849, USA
| | - Shelly R McKee
- Department of Poultry Science, Auburn University, 201 Poultry Science Building, 260 Lem Morrison Drive, Auburn, Alabama 36849, USA; Poultry and Egg Export Council, 2300 West Park Place Boulevard, Stone Mountain, GA 30087, USA.
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55
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Influence of lactic acid and acetic acid on Salmonella spp. growth and expression of acid tolerance-related genes. Food Res Int 2014; 64:726-732. [DOI: 10.1016/j.foodres.2014.08.019] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2014] [Revised: 07/11/2014] [Accepted: 08/17/2014] [Indexed: 11/17/2022]
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56
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A Combination of Chemical and Ultrasonication Treatments to Reduce Campylobacter jejuni on Raw Poultry. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1370-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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57
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Thanissery R, Smith D. Effect of marinade containing thyme and orange oils on broiler breast fillet and whole wing aerobic bacteria during refrigerated storage. J APPL POULTRY RES 2014. [DOI: 10.3382/japr.2013-00890] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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58
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59
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Kročko M, Bobko M, Bučko O, Čanigová M, Ducková V. Sensory quality, colour and oxidative stability of cured cooked ham with propolis extract. POTRAVINARSTVO 2014. [DOI: 10.5219/365] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The effect of 0.06% propolis ethanol extract on the sensory quality, colour and oxidative stability of cured cooked ham was evaluated. Half of the experimentally processed hams treated with 0.06% ethanolic extract of propolis with ascorbic acid (EEP), only with ascorbic acid (AA) and control samples (C) were sliced and vacuum packaged. Samples were kept at 4 °C 21 days (sliced) respectively 20, 50 and 100 days (unsliced). The results revealed that all samples were characterized without any significant colour discrepancies. In general, the thiobarbituric acid value (mg malondialdehyde/kg) increased gradually in all samples examined, with a significantly lower (P <0.05) level for treated samples than for controls. The significantly lowest (P <0.05) sensory parameters in comparison to unsliced hams were observed in sliced hams packaged in vacuum. Sliced hams with EEP were characterized with significantly lowest (P <0.05) intensity of characteristic aroma. Undesirable taste was detected in control sliced hams after storage period. Significantly (P <0.05) more desirable taste of sliced hams was observed in those with only ascorbic acid in comparison with EEP. In our study was demonstrated that 0.06% ethanol extract of propolis positive affected oxidation stability and not negative affected others technological (pH, colour) and sensory characteristics of poultry meat product - cured cooked ham.
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60
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Šulcerová H, Mihok M, Jůzl M, Haščík P. Effect of addition of pollen and propolis to feeding mixtures during the production of broiler chickens ROSS 308 to the colour of thigh and breast muscle and pH determination. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2014. [DOI: 10.11118/actaun201159060359] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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61
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Scientific Opinion on the evaluation of the safety and efficacy of peroxyacetic acid solutions for reduction of pathogens on poultry carcasses and meat. EFSA J 2014. [DOI: 10.2903/j.efsa.2014.3599] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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62
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The effect of chemical treatments in laboratory and broiler plant studies on the microbial status and shelf-life of poultry. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.08.027] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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63
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Tsiraki MI, Savvaidis IN. Citrus extract or natamycin treatments on “Tzatziki” – A traditional Greek salad. Food Chem 2014; 142:416-22. [DOI: 10.1016/j.foodchem.2013.07.087] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2013] [Revised: 06/27/2013] [Accepted: 07/18/2013] [Indexed: 11/29/2022]
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64
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Rodriguez M, Conte C, Carneiro C, Franco R, Mano S. The effect of carbon dioxide on the shelf life of ready-to-eat shredded chicken breast stored under refrigeration. Poult Sci 2014; 93:194-9. [DOI: 10.3382/ps.2013-03045] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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65
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Effectiveness of several chemical decontamination treatments against Gram-negative bacteria on poultry during storage under different simulated cold chain disruptions. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.05.020] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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66
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Alonso-Hernando A, Capita R, Alonso-Calleja C. Decontamination treatments for psychrotrophic microorganisms on chicken meat during storage at different temperatures. J Food Prot 2013; 76:1977-80. [PMID: 24215705 DOI: 10.4315/0362-028x.jfp-13-175] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The antimicrobial effectiveness of five chemical decontaminants (12 % trisodium phosphate [TSP], 1,200 ppm acidified sodium chlorite [ASC], 2 % citric acid [CA], 220 ppm of peroxyacids [PA], or 50 ppm of chlorine dioxide [CD]) against psychrotrophic populations on skinned chicken legs was assessed throughout 120 h of storage under various temperature abuse scenarios. Three different simulated cold chain disruptions were used: T1 (12 h at 1 ± 1 °C, 6 h at 15 ± 1 °C, and 102 h at 4 ± 1 °C), T2 (18 h at 1 ± 1 °C, 6 h at 15 ± 1 °C, and 96 h at 10 ± 1 °C), or T3 (18 h at 4 ± 1 °C, 6 h at 20 ± 1 °C, and 96 h at 7 ± 1 °C). Microbiological analyses were carried out at 0, 24, 72, and 120 h of storage. Substantial microbial reductions, with respect to control (untreated) samples, were obtained in legs treated with TSP, ASC, and CA, with average values ranging from 1.54 ± 1.52 to 2.02 ± 2.19 log CFU/cm(2). TSP was the most effective compound under mild abuse temperature conditions (T1), with mean reductions of 2.01 ± 1.67 log CFU/cm(2), whereas ASC, followed by CA, proved to be particularly useful under moderate abuse conditions (T3; average reductions of 2.99 ± 2.27 and 1.98 ± 1.65 log CFU/cm(2), respectively). Treatment with PA or CD resulted in minimal microbial reductions.
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Affiliation(s)
- Alicia Alonso-Hernando
- Department of Food Hygiene and Food Technology, Veterinary Faculty, University of León, 24071 León, Spain
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67
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Dawson PL, Chaves BD, Northcutt JK, Han IY. Quality and Shelf Life of Fresh Chicken Breasts Subjected to Crust Freezing with and without Skin. J FOOD QUALITY 2013. [DOI: 10.1111/jfq.12046] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- Paul L. Dawson
- Department of Food, Nutrition and Packaging Sciences; Clemson University; 223 Poole Agricultural Center Clemson SC 29634-0316
| | - Byron D. Chaves
- Department of Food, Nutrition and Packaging Sciences; Clemson University; 223 Poole Agricultural Center Clemson SC 29634-0316
| | - Julie K. Northcutt
- Department of Food, Nutrition and Packaging Sciences; Clemson University; 223 Poole Agricultural Center Clemson SC 29634-0316
| | - Invee Y. Han
- Department of Food, Nutrition and Packaging Sciences; Clemson University; 223 Poole Agricultural Center Clemson SC 29634-0316
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68
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An investigation of the immediate and storage effects of chemical treatments on Campylobacter and sensory characteristics of poultry meat. Int J Food Microbiol 2013; 166:309-15. [DOI: 10.1016/j.ijfoodmicro.2013.07.005] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2013] [Revised: 04/11/2013] [Accepted: 07/07/2013] [Indexed: 11/19/2022]
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69
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Meredith H, McDowell D, Bolton DJ. An evaluation of trisodium phosphate, citric acid and lactic acid cloacal wash treatments to reduce Campylobacter, total viable counts (TVC) and total enterobacteriaceae counts (TEC) on broiler carcasses during processing. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.11.026] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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70
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Mikulic-Petkovsek M, Schmitzer V, Slatnar A, Weber N, Veberic R, Stampar F, Munda A, Koron D. Alteration of the content of primary and secondary metabolites in strawberry fruit by Colletotrichum nymphaeae infection. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:5987-95. [PMID: 23734881 DOI: 10.1021/jf402105g] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The effects of infection with Colletotrichum nymphaeae , the causative agent of strawberry black spot, were studied on two strawberry cultivars: susceptible 'Elsanta' and tolerant 'Honeoye' cultivars. Four treatments were established: (1) artificial inoculation; (2) spray application of pyraclostrobin + boscalid (Signum); (3) foliar spraying with calcium (Stopit); and (4) control (spraying with water). Primary metabolites (sugars and organic acids) and secondary metabolites (phenolic compounds) were determined in strawberry fruit with the use of HPLC-MS(n). Infected fruit accumulated large amounts of total sugars and low levels of organic acids. The sugar/acid ratio was higher in the infected and in Ca-treated strawberries. The contents of ellagic acid derivatives, flavonols, oligomeric procyanidins, flavan-3-ols, and total phenolics were highest in inoculated strawberry fruit. Results indicated that fungicide and calcium sprayings did not alter polyphenolic levels in plant tissue.
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Affiliation(s)
- Maja Mikulic-Petkovsek
- Chair for Fruit, Wine and Vegetable Growing, Department of Agronomy, Biotechnical Faculty, University of Ljubljana , Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
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71
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Hungaro HM, Mendonça RCS, Gouvêa DM, Vanetti MCD, Pinto CLDO. Use of bacteriophages to reduce Salmonella in chicken skin in comparison with chemical agents. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.02.032] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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72
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Alonso-Hernando A, Guevara-Franco JA, Alonso-Calleja C, Capita R. Effect of the temperature of the dipping solution on the antimicrobial effectiveness of various chemical decontaminants against pathogenic and spoilage bacteria on poultry. J Food Prot 2013; 76:833-42. [PMID: 23643125 DOI: 10.4315/0362-028x.jfp-12-396] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The influence of the temperature of the dipping solution on the antimicrobial effectiveness of several chemical poultry decontaminants was assessed. A total of 765 poultry legs were inoculated with gram-positive bacteria (Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, or Brochothrix thermosphacta) or gram-negative bacteria (Salmonella enterica serotype Enteritidis, Escherichia coli, Yersinia enterocolitica, or Pseudomonas fluorescens). Samples were dipped for 15 min in solutions (wt/vol) of trisodium phosphate (12%), acidified sodium chlorite (1,200 ppm), citric acid (2%), peroxyacids (220 ppm), chlorine dioxide (50 ppm), or tap water or were left untreated (control). The temperatures of the dipping solutions were 4, 20, or 50°C. Microbiological analyses and pH determinations were carried out after 0, 1, 3, and 5 days of storage at 4°C. In comparison with the control samples, all chemical solutions were effective for reducing microbial loads. The temperature of treatment affected the microbial reductions caused by all chemicals (P < 0.001). The lowest average bacterial reductions caused by trisodium phosphate, acidified sodium chlorite, citric acid, and peroxyacids were observed at 4°C, all sampling days and microbial groups being considered simultaneously. The highest and the lowest effectiveness for chlorine dioxide were observed at 4 and 50°C, respectively. These results may be of use to meat processors for selecting the best conditions for decontamination treatments and may help the European Regulatory Authorities make their decisions for authorization of poultry decontamination treatments.
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Affiliation(s)
- Alicia Alonso-Hernando
- Department of Food Hygiene and Food Technology, Veterinary Faculty, University of León, León, Spain
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73
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de Ávila ARA, Marques SC, Piccolli RH, Schwan RF. Sensitivity to Organic Acids In Vitro
and In Situ
of Salmonella
spp. and Escherichia coli
Isolated from Fresh Pork Sausages. J FOOD QUALITY 2013. [DOI: 10.1111/jfq.12026] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
Affiliation(s)
| | - Simone Cristina Marques
- Biology Department; Federal University of Lavras; Zip Code 37200 000 Lavras MG CP 3037 Brazil
| | | | - Rosane Freitas Schwan
- Biology Department; Federal University of Lavras; Zip Code 37200 000 Lavras MG CP 3037 Brazil
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74
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Capita R, Alvarez-Fernández E, Fernández-Buelta E, Manteca J, Alonso-Calleja C. Decontamination treatments can increase the prevalence of resistance to antibiotics of Escherichia coli naturally present on poultry. Food Microbiol 2012; 34:112-7. [PMID: 23498186 DOI: 10.1016/j.fm.2012.11.011] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2012] [Revised: 11/08/2012] [Accepted: 11/20/2012] [Indexed: 11/19/2022]
Abstract
The main objective of this study was to determine the ability of various decontaminants to increase the prevalence of resistance to antibiotics in Escherichia coli populations on poultry. Chicken legs were dipped for 15 min into aqueous solutions (wt/vol) of trisodium phosphate (TSP; 12%), acidified sodium chlorite (ASC; 1200 ppm), ascorbic acid (AA; 2%) or citric acid (CA; 2%), or tap water (control). Samples were analyzed immediately after treatment (day 0) and after five days of storage at 7 ± 1 °C. A total of 250 E. coli isolates (50 from each group of samples; 25 on day 0 and 25 on day 5) were tested against twelve antibiotics of clinical significance by means of a standard disc-diffusion technique. A high prevalence of resistance to antibiotics was observed for E. coli strains from control samples, with three (6.0%) isolates sensitive, three (6.0%) resistant to one antibiotic and 44 (88.0%) isolates resistant to two or more antibiotics. Isolates from control samples had a lower prevalence of resistance than those from treated samples to ampicillin-sulbactam (P < 0.01, samples treated with TSP), amoxicillin-clavulanic acid (P < 0.001, ASC, AA and CA), cephotaxime (P < 0.05, TSP), trimethoprim-sulphamethoxazole (P < 0.05, AA; P < 0.01, CA), tetracycline (P < 0.01, CA), ciprofloxacin (P < 0.001, ASC; P < 0.05, AA; P < 0.01, CA) and nitrofurantoin (P < 0.01, TSP). These results suggest that the chemical decontaminants tested could favor the emergence, selection and/or proliferation of antibiotic-resistant strains in microbial populations on poultry meat.
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Affiliation(s)
- Rosa Capita
- Department of Food Hygiene and Food Technology, Veterinary Faculty, University of León, Campus de Vegazana, s/n, 24071-León, Spain.
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75
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Mexis S, Chouliara E, Kontominas M. Shelf life extension of ground chicken meat using an oxygen absorber and a citrus extract. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.04.012] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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76
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Alonso-Hernando A, Capita R, Alonso-Calleja C. Behaviour of co-inoculated pathogenic and spoilage bacteria on poultry following several decontamination treatments. Int J Food Microbiol 2012; 159:152-9. [DOI: 10.1016/j.ijfoodmicro.2012.08.011] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2012] [Revised: 08/03/2012] [Accepted: 08/07/2012] [Indexed: 11/25/2022]
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77
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CORTEZ-VEGA W, PIZATO S, PRENTICE C. QUALITY OF RAW CHICKEN BREAST STORED AT 5C AND PACKAGED UNDER DIFFERENT MODIFIED ATMOSPHERES. J Food Saf 2012. [DOI: 10.1111/j.1745-4565.2012.00388.x] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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78
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Trindade MA, Kushida MM, Montes Villanueva ND, dos Santos Pereira DU, De Oliveira AEL. Comparison of ozone and chlorine in low concentrations as sanitizing agents of chicken carcasses in the water immersion chiller. J Food Prot 2012; 75:1139-43. [PMID: 22691485 DOI: 10.4315/0362-028x.jfp-11-288] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The aim of this study was to investigate the effects of the use of chlorine or ozone as sanitizing agents in the water of chicken immersion chilling, using the residual levels usually applied in Brazil (1.5 ppm), comparing the effects of these treatments on the microbiological, physicochemical, and sensory characteristics of carcasses. Chicken carcasses were chilled in water (4°C) with similar residual levels of ozone and chlorine until reaching temperatures below 7°C (around 45 min). The stability of carcasses was assessed during 15 days of storage at 2 ± 1°C. Microbiological, surface color (L*, a*, b* parameters), pH value, lipid oxidation (thiobarbituric acid reactive substances index), and sensory evaluation (on a 9-point hedonic scale for odor and appearance) analyses were carried out. The presence of Salmonella was not detected, coagulase-positive staphylococci counts were below 10(2) CFU/ml of rinse fluid, and Escherichia coli and total coliform counts were below 10(5) CFU/ml of rinse fluid until the end of the storage period for both treatments. Psychrotrophic microorganism counts did not differ (P > 0.05) between chlorine and ozone treatments, and both values were near 10(9) CFU/ml of rinse fluid after 15 days at 4 ± 1°C. pH values did not differ between treatments (P > 0.05) or during the storage period (P > 0.05). In addition, neither chlorine nor ozone treatment showed differences (P > 0.05) in the lipid oxidation of carcasses; however, the thiobarbituric acid reactive substances index of both treatments increased (P ≤ 0.05) during the storage period, reaching values of approximately 0.68 mg of malonaldehyde per kg. Samples from both treatments did not differ (P > 0.05) in their acceptance scores for odor and overall appearance, but in the evaluation of color, ozone showed an acceptance score significantly higher (P ≤ 0.05) than that for the chlorine treatment. In general, under the conditions tested, ozone showed results similar to the results for chlorine in the disinfection of chicken carcasses in the immersion chilling, which may indicate its use as a substitute for chlorine in poultry slaughterhouses.
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Affiliation(s)
- Marco Antonio Trindade
- University of São Paulo, Food Engineering Department, Faculty of Animal Science and Food Engineering-FZEA, Duque de Caxias Norte 225, Pirassununga, São Paulo, Brazil.
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79
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80
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Lee YM, Chin KB. Effects of Phosphate Addition Alone or in Combined with Dipping in Trisodium Phosphate Solution on Product Quality and Shelf-life of Low-fat Sausages during Refrigerated Storage. Korean J Food Sci Anim Resour 2012. [DOI: 10.5851/kosfa.2012.32.1.84] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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81
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Gunther NW, He Y, Fratamico P. Effects of polyphosphate additives on the pH of processed chicken exudates and the survival of Campylobacter. J Food Prot 2011; 74:1735-40. [PMID: 22004823 DOI: 10.4315/0362-028x.jfp-10-510] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Campylobacter spp. are nutritionally fastidious organisms that are sensitive to normal atmospheric oxygen levels and lack homologues of common cold shock genes. At first glance, these bacteria seem ill equipped to persist within food products under processing and storage conditions; however, they survive in numbers sufficient to cause the largest number of foodborne bacterial disease annually. A mechanism proposed to play a role in Campylobacter survival is the addition of polyphosphate-containing marinades during poultry processing. Campylobacter jejuni and Campylobacter coli strains incubated in chicken exudates collected from poultry treated with a marinade demonstrated considerable survival advantages (1 to 4 log CFU/ml) over the same strains incubated in chicken exudate from untreated birds. Polyphosphates, which constitute a large portion of the commercial poultry marinades, were shown to account for a majority of the observed influence of the marinades on Campylobacter survival. When six different food grade polyphosphates (disodium pyrophosphate, tetrasodium pyrophosphate, pentasodium triphosphate, sodium polyphosphate, monosodium phosphate, and trisodium phosphate) were utilized to compare the survival of Campylobacter strains in chicken exudate, significant differences were observed with regard to Campylobacter survival between the different polyphosphates. It was then determined that the addition of polyphosphates to chicken exudate increased the pH of the exudate, with the more sodiated polyphosphates increasing the pH to a greater degree than the less sodiated polyphosphates. It was confirmed that the change in pH mediated by polyphosphates is responsible for the observed increases in Campylobacter survival.
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Affiliation(s)
- Nereus W Gunther
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Molecular Characterization of Foodborne Pathogens Research Unit, Wyndmoor, Pennsylvania 19038, USA.
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82
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Ntzimani A, Giatrakou V, Savvaidis I. Combined natural antimicrobial treatments on a ready-to-eat poultry product stored at 4 and 8°C. Poult Sci 2011; 90:880-8. [DOI: 10.3382/ps.2010-00816] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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83
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Hwang CA, Juneja V. Effects of salt, sodium pyrophosphate, and sodium lactate on the probability of growth of Escherichia coli O157:H7 in ground beef. J Food Prot 2011; 74:622-6. [PMID: 21477477 DOI: 10.4315/0362-028x.jfp-10-325] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Ground beef products are susceptible to contamination with Escherichia coli O157:H7. The objective of this study was to examine the effect of salt, sodium pyrophosphate (SPP), and sodium lactate on the probability of growth of E. coli O157:H7 in ground beef under a temperature abuse condition. Ground beef containing 0 to 2.25% salt, 0 to 0.5% SPP, and 0 to 3% lactate was inoculated with a four-strain mixture of E. coli O157:H7, vacuum packaged, and stored at 10°C for 15 days. A total of 25 combinations of the three additives, each with 20 samples, were tested. A logistic regression was used to model the probability of growth of E. coli O157:H7 (with a 1.0-log CFU/g increase during storage) as a function of salt, SPP, and lactate. The resultant probability model indicated that lactate at higher concentrations decreased the probability of growth of E. coli O157:H7 in ground beef, and the effect was more pronounced at higher salt concentrations. At salt concentrations below 1.3%, the increase of SPP concentration marginally increased the growth probabilities of E. coli O157:H7. The model illustrated the effect of salt, SPP, and lactate on the growth probabilities and growth or no-growth behavior of E. coli O157:H7 in ground beef and can be used to improve the microbial food safety of ground beef products.
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Affiliation(s)
- Cheng-An Hwang
- Residue Chemistry and Microbial Food Safety Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
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84
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Thormar H, Hilmarsson H, Thráinsson J, Georgsson F, Gunnarsson E, Dadadóttir S. Treatment of fresh poultry carcases with emulsions of glycerol monocaprate (monocaprin) to reduce contamination withCampylobacterand psychrotrophic bacteria. Br Poult Sci 2011; 52:11-9. [DOI: 10.1080/00071668.2010.537308] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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85
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Skřivanová E, Molatová Z, Matěnová M, Houf K, Marounek M. Inhibitory effect of organic acids on arcobacters in culture and their use for control of Arcobacter butzleri on chicken skin. Int J Food Microbiol 2011; 144:367-71. [DOI: 10.1016/j.ijfoodmicro.2010.10.021] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2010] [Revised: 10/15/2010] [Accepted: 10/18/2010] [Indexed: 10/18/2022]
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86
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Killinger KM, Kannan A, Bary AI, Cogger CG. Validation of a 2 percent lactic acid antimicrobial rinse for mobile poultry slaughter operations. J Food Prot 2010; 73:2079-83. [PMID: 21219721 DOI: 10.4315/0362-028x-73.11.2079] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Poultry processing antimicrobial interventions are critical for pathogen control, and organic, mobile operations in Washington seek alternatives to chlorine. Laboratory and field studies (three replications each) evaluated lactic acid efficacy as a chlorine alternative. For the laboratory study, retail-purchased, conventionally processed chicken wings inoculated with Salmonella were randomly assigned to the following treatments: Salmonella inoculation followed by no treatment (10 wings) or by 3-min rinses of water, 50 to 100 ppm of chlorine, or 2% lactic acid (20 wings for each rinse treatment). Wings were sampled for Salmonella enumeration on xylose lysine desoxycholate agar. During pastured poultry processing at mobile slaughter units for each field study replication, 20 chicken carcasses were randomly assigned to each treatment: untreated control or 3-min immersion in lactic acid or chlorine. Whole-carcass rinses were examined for aerobic plate count (APC) on tryptic soy agar and coliforms on violet red bile agar. Untreated controls were also examined for Salmonella. In the laboratory study, lactic acid produced a significant (P < 0.01) Salmonella reduction compared with the inoculated no-rinse, water, and chlorine treatments, which were statistically similar to each other. In the field study, no Salmonella was detected on untreated controls. Lactic acid produced significant >2-log (P < 0.01) reductions in APC and coliforms, whereas chlorine resulted in slight, but significant 0.4-log reductions (P < 0.01) and 0.21-log reductions (P < 0.05) in APC and coliforms compared with untreated controls. Considering laboratory and field studies, lactic acid produced greater reductions in Salmonella, APC, and coliforms, validating its effectiveness as a chlorine alternative in mobile poultry slaughter operations.
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Affiliation(s)
- Karen M Killinger
- School of Food Science, Washington State University, Pullman, Washington 99164-6376, USA.
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87
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88
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Susceptibility of Campylobacter jejuni to organic acids and monoacylglycerols. Folia Microbiol (Praha) 2010; 55:215-20. [DOI: 10.1007/s12223-010-0031-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2009] [Revised: 12/16/2009] [Indexed: 10/19/2022]
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89
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Loretz M, Stephan R, Zweifel C. Antimicrobial activity of decontamination treatments for poultry carcasses: A literature survey. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.11.007] [Citation(s) in RCA: 81] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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90
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DOLEŽALOVÁ M, MOLATOVÁ Z, BUŇKA F, BŘEZINA P, MAROUNEK M. EFFECT OF ORGANIC ACIDS ON GROWTH OF CHILLED CHICKEN SKIN MICROFLORA. J Food Saf 2010. [DOI: 10.1111/j.1745-4565.2009.00212.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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91
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Gunther NW. Effects of polyphosphate additives on Campylobacter survival in processed chicken exudates. Appl Environ Microbiol 2010; 76:2419-24. [PMID: 20173061 PMCID: PMC2849192 DOI: 10.1128/aem.02865-09] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2009] [Accepted: 02/10/2010] [Indexed: 11/20/2022] Open
Abstract
Campylobacter spp. are responsible for a large number of the bacterial food poisoning cases worldwide. Despite being sensitive to oxygen and nutritionally fastidious, Campylobacter spp. are able to survive in food processing environments and reach consumers in sufficient numbers to cause disease. To investigate Campylobacter persistence on processed chicken, exudates from chickens produced for consumer sale were collected and sterilized. Two types of exudates from chicken products were collected: enhanced, where a marinade was added to the chickens during processing, and nonenhanced, where no additives were added during processing. Exudates from enhanced chicken products examined in this study contained a mixture of polyphosphates. Exudate samples were inoculated with Campylobacter jejuni or Campylobacter coli strains and incubated under a range of environmental conditions, and viable bacteria present in the resultant cultures were enumerated. When incubated at 42 degrees C in a microaerobic environment, exudates from enhanced chicken products resulted in increased survival of C. jejuni and C. coli compared with that in nonenhanced exudates in the range of <1 to >4 log CFU/ml. Under more relevant food storage conditions (4 degrees C and normal atmosphere), the exudates from enhanced chicken products also demonstrated improved Campylobacter survival compared with that in nonenhanced exudates. Polyphosphates present in the enhanced exudates were determined to be largely responsible for the improved survival observed when the two types of exudates were compared. Therefore, polyphosphates used to enhance chicken quality aid in sustaining the numbers of Campylobacter bacteria, increasing the opportunity for disease via cross-contamination or improperly cooked poultry.
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Affiliation(s)
- Nereus W Gunther
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Microbial Food Safety Research Unit, Wyndmoor, PA 19038, USA.
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92
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GIATRAKOU V, NTZIMANI A, SAVVAIDIS IN. Combined Chitosan-Thyme Treatments with Modified Atmosphere Packaging on a Ready-to-Cook Poultry Product. J Food Prot 2010; 73:663-9. [DOI: 10.4315/0362-028x-73.4.663] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
In the present study, natural antimicrobials chitosan and thyme, and their combination, were evaluated for their effect on the shelf life of a ready-to-cook (RTC) chicken-pepper kebab (skewer) stored under modified atmosphere packaging (MAP) conditions at 4 ± 0.5°C for 14 days. The following treatments were examined: control samples stored under aerobic packaging (A), samples stored under MAP (M), samples treated with 1.5% chitosan (vol/wt) and stored under MAP (M-CH), samples treated with 0.2% thyme essential oil (vol/wt) (M-T), and samples treated with 1.5% chitosan (vol/wt) and 0.2% thyme essential oil (vol/wt) and stored under MAP (M-CH-T). Treatment M-CH-T significantly affected aerobic plate counts and counts of lactic acid bacteria, Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae, and yeasts and molds during the entire storage period. Similarly, lipid oxidation of the RTC product was retarded (M-CH-T treatment) during storage, whereas redness was maintained in M-T, M-CH, and M-CH-T samples. Based primarily on sensory data (taste attribute), M-CH and M-T treatments extended RTC product shelf life by 6 days, whereas M-CH-T treatment resulted in a product with a shelf life of 14 days that maintained acceptable sensory characteristics (shelf life of the control was 6 days).
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Affiliation(s)
- V. GIATRAKOU
- Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece
| | - A. NTZIMANI
- Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece
| | - I. N. SAVVAIDIS
- Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece
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93
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Effects of Lactic and Acetic Acid on Survival of Salmonella enteritidis During Refrigerated and Frozen Storage of Chicken Meats. FOOD BIOPROCESS TECH 2010. [DOI: 10.1007/s11947-009-0320-x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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94
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Combined natural antimicrobial treatments (EDTA, lysozyme, rosemary and oregano oil) on semi cooked coated chicken meat stored in vacuum packages at 4°C: Microbiological and sensory evaluation. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2009.09.004] [Citation(s) in RCA: 91] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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95
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Choi Y, Kim O, Kim K, Kim B, Rhee M. Combined effect of organic acids and supercritical carbon dioxide treatments against nonpathogenicEscherichia coli,Listeria monocytogenes,Salmonella typhimuriumandE. coliO157:H7 in fresh pork. Lett Appl Microbiol 2009; 49:510-5. [DOI: 10.1111/j.1472-765x.2009.02702.x] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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96
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Mohammed A AE, Sallam KI. Improving the Microbial Quality and Shelf Life of Chicken Carcasses by Trisodium Phosphate and Lactic Acid Dipping. ACTA ACUST UNITED AC 2009. [DOI: 10.3923/ijps.2009.645.650] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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97
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Adaptation and cross-adaptation of Listeria monocytogenes and Salmonella enterica to poultry decontaminants. J Microbiol 2009; 47:142-6. [DOI: 10.1007/s12275-008-0237-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2008] [Accepted: 12/19/2008] [Indexed: 11/26/2022]
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98
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Kim KK, Eom SJ, Im JH, Lee KM, Yoo SJ, Kim HU, Kim GB. A Study on the Effects of Probiotic Yogurt on the Microbial Quality of Fresh Chicken Meat during Cold Storage. Korean J Food Sci Anim Resour 2009. [DOI: 10.5851/kosfa.2009.29.2.269] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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99
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Comparison of acids on the induction of an Acid Tolerance Response in Salmonella typhimurium, consequences for food safety. Meat Sci 2009; 81:65-70. [DOI: 10.1016/j.meatsci.2008.06.019] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2008] [Revised: 06/18/2008] [Accepted: 06/19/2008] [Indexed: 11/20/2022]
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100
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O'Bryan CA, Crandall PG, Ricke SC. Organic Poultry Pathogen Control from Farm to Fork. Foodborne Pathog Dis 2008; 5:709-20. [DOI: 10.1089/fpd.2008.0091] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Corliss A. O'Bryan
- Center for Food Safety–IFSE and Department of Food Science, University of Arkansas, Fayetteville, Arkansas
| | - Philip G. Crandall
- Center for Food Safety–IFSE and Department of Food Science, University of Arkansas, Fayetteville, Arkansas
| | - Steven C. Ricke
- Center for Food Safety–IFSE and Department of Food Science, University of Arkansas, Fayetteville, Arkansas
- Department of Poultry Science, University of Arkansas, Fayetteville, Arkansas
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