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Walker GK, Bourassa DV, Qudsieh R, Hutson B, Joardar D, Livingston ML. Research note: A scald water surfactant combined with an organic acid carcass dip reduces microbial contaminants on broiler carcasses during processing. Poult Sci 2024; 103:103847. [PMID: 38776858 PMCID: PMC11141257 DOI: 10.1016/j.psj.2024.103847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2024] [Revised: 05/07/2024] [Accepted: 05/09/2024] [Indexed: 05/25/2024] Open
Abstract
Organic acids are applied to poultry carcasses during processing to reduce foodborne pathogens and spoilage microorganisms. Scald water surfactant agents employed to improve feather removal may enhance the efficacy of organic acids during processing. This study investigated the effects of concurrent application of a scald water surfactant and organic acid dip on microbial contamination of carcasses processed in a small-scale production model. Broilers were reared in litter floor pens to 47 d of age and slaughtered using standard practices. Carcasses were scalded in either control or surfactant scald water initially and dipped in either a 2% organic acid blend or water after feather removal to complete a 2 × 2 factorial arrangement with n = 15 carcasses per treatment group. The commercially available scald water additive was a slightly alkaline surfactant solution labelled as a feather removal aid. The organic acid dip consisting of lactic and citric acid was maintained at pH of 2.5. Approximately 10 g of neck skin was collected 1-min postdipping and placed in buffered peptone water with an added neutralizing agent, sodium thiosulfate. Serial dilutions were performed to determine general coliform (GC), E. coli (EC), and aerobic plate (APC) counts as CFU per gram of skin sample. A significant 0.61, 0.76, and 1.6 log reduction of GC, EC, and APC, respectively, was attributed to use of the organic acid carcass dip (P ≤ 0.01). There were no significant differences in carcass microbial reduction due to surfactant scald water alone. A 0.69, 0.73 (P ≤ 0.05), and 1.96 log reduction of GC, EC, and APC, respectively, was observed in surfactant-scalded, acid-dipped carcasses compared to water-scalded, water-dipped control groups. These data demonstrated that a surfactant scald water additive and an organic acid carcass dip can have beneficial effects of microbial reduction when employed simultaneously during broiler processing.
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Affiliation(s)
- Grayson K Walker
- Population Health and Pathobiology, NC State University College of Veterinary Medicine, Raleigh, NC 27695, USA.
| | - Dianna V Bourassa
- Department of Poultry Science, Auburn University, Auburn, AL 36849, USA
| | - Rasha Qudsieh
- Prestage Department of Poultry Science, NC State University, Raleigh, NC 27695, USA
| | - Brittany Hutson
- Prestage Department of Poultry Science, NC State University, Raleigh, NC 27695, USA
| | - Dinabandhu Joardar
- Prestage Department of Poultry Science, NC State University, Raleigh, NC 27695, USA
| | - Matthew L Livingston
- Prestage Department of Poultry Science, NC State University, Raleigh, NC 27695, USA
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Gama GSP, Pimenta AS, Feijó FMC, Santos CS, Fernandes BCC, de Oliveira MF, de Souza EC, Monteiro TVC, Fasciotti M, de Azevedo TKB, de Melo RR, Júnior AFD. Antimicrobial activity and chemical profile of wood vinegar from eucalyptus (Eucalyptus urophylla x Eucalyptus grandis - clone I144) and bamboo (Bambusa vulgaris). World J Microbiol Biotechnol 2023; 39:186. [PMID: 37150799 DOI: 10.1007/s11274-023-03628-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Accepted: 04/20/2023] [Indexed: 05/09/2023]
Abstract
Microbial resistance to drugs is a public health problem; therefore, there is a search for alternatives to replace conventional products with natural agents. One of the potential antimicrobial agents is wood vinegar derived from the carbonization of lignocellulosic raw materials. The objectives of the present work were to evaluate the antibacterial and antifungal action of two kinds of wood vinegar (WV), one of Eucalyptus urograndis wood and another of Bambusa vulgaris biomass, and determine their chemical profile. The antimicrobial effect was assessed against Staphylococcus aureus, Pseudomonas aeruginosa, Salmonella enteritidis, Escherichia coli, Streptococcus agalactiae, and Candida albicans. The minimum inhibitory concentration and the minimum bactericidal and fungicidal concentrations were determined. Micrographs of the microorganisms before and after exposure to both kinds of wood vinegar were obtained by scanning electron microscopy. The chemical profile of the eucalyptus and bamboo vinegar was carried out by gas chromatography and mass spectrometry (GC/MS). Both types of WV presented significant antimicrobial activity, with the bamboo one having a higher efficiency. Both studied pyroligneous extracts seem promising for developing natural antimicrobials due to their efficiency against pathogens. GC/MS analyses demonstrated that the chemical profiles of both kinds of WV were similar but with some significant differences. The major component of the eucalyptus vinegar was furfural (17.2%), while the bamboo WV was phenol (15.3%). Several compounds in both WVs have proven antimicrobial activity, such as acetic acid, furfural, phenol, cresols, guaiacol, and xylenols. Together, they are the major in the chemical composition of the organic fraction of both WVs. Bamboo vinegar had a more expressive content of organic acids. Micrographs of microorganisms taken after exposure to both kinds of wood vinegar displayed several cell modifications. The potential of both types of wood vinegar as a basis for natural antimicrobial products seems feasible due to their proven effect on inhibiting the microorganisms' growth assessed in this experiment.
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Affiliation(s)
- Gil Sander Próspero Gama
- Graduate Program in Forest Sciences, Universidade Federal do Rio Grande do Norte, Rodovia RN 160, Km 03 S/N, Distrito de Jundiaí, Macaíba, RN, CEP 59.280-000, Brazil
| | - Alexandre Santos Pimenta
- Graduate Program in Forest Sciences, Universidade Federal do Rio Grande do Norte, Rodovia RN 160, Km 03 S/N, Distrito de Jundiaí, Macaíba, RN, CEP 59.280-000, Brazil.
| | - Francisco Marlon Carneiro Feijó
- Graduate Program in Environment, Technology and Society - PPGATS, Universidade Federal Rural do Semiárido - UFERSA, Av. Francisco Mota, 572 - Bairro Costa E Silva, Mossoró, RN, CEP 59.625-900, Brazil
| | - Caio Sérgio Santos
- Graduate Program in Environment, Technology and Society - PPGATS, Universidade Federal Rural do Semiárido - UFERSA, Av. Francisco Mota, 572 - Bairro Costa E Silva, Mossoró, RN, CEP 59.625-900, Brazil
| | - Bruno Caio Chaves Fernandes
- Agricultural Sciences Center - CCA, Laboratory of Electron Microscopy - CPVSA, Universidade Federal Rural do Semiárido - UFERSA, Av. Francisco Mota, 572 - Bairro Costa E Silva, Mossoró, RN, CEP 59.625-900, Brazil
| | - Moacir Franco de Oliveira
- Graduate Program in Environment, Technology and Society - PPGATS, Universidade Federal Rural do Semiárido - UFERSA, Av. Francisco Mota, 572 - Bairro Costa E Silva, Mossoró, RN, CEP 59.625-900, Brazil
| | - Elias Costa de Souza
- Department of Technology and Natural Resources, Universidade Do Estado Do Pará, Rodovia PA-125, Paragominas, PA, CEP 68.625-000, Brazil
| | - Thays V C Monteiro
- Laboratory of Organic Analyses, Instituto Nacional de Metrologia, Qualidade E Tecnologia, Av. Nossa Sra. das Graças, 50, Xerém, Duque de Caxias, RJ, CEP 25.250-020, Brazil
| | - Maíra Fasciotti
- Laboratory of Organic Analyses, Instituto Nacional de Metrologia, Qualidade E Tecnologia, Av. Nossa Sra. das Graças, 50, Xerém, Duque de Caxias, RJ, CEP 25.250-020, Brazil
| | - Tatiane Kelly Barbosa de Azevedo
- Graduate Program in Forest Sciences, Universidade Federal do Rio Grande do Norte, Rodovia RN 160, Km 03 S/N, Distrito de Jundiaí, Macaíba, RN, CEP 59.280-000, Brazil
| | - Rafael Rodolfo de Melo
- Graduate Program in Environment, Technology and Society - PPGATS, Universidade Federal Rural do Semiárido - UFERSA, Av. Francisco Mota, 572 - Bairro Costa E Silva, Mossoró, RN, CEP 59.625-900, Brazil
| | - Ananias Francisco Dias Júnior
- Graduate Program in Forest Sciences, Forest Engineering, Universidade Federal do Espírito Santo - UFES, Av. Gov. Lindemberg, 316, Centro, Jerônimo Monteiro City, ES, CEP 29.550-000, Brazil
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Kiprotich SS, Aldrich CG. A review of food additives to control the proliferation and transmission of pathogenic microorganisms with emphasis on applications to raw meat-based diets for companion animals. Front Vet Sci 2022; 9:1049731. [DOI: 10.3389/fvets.2022.1049731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Accepted: 10/25/2022] [Indexed: 11/11/2022] Open
Abstract
Raw meat-based diets (RMBDs) or sometimes described as biologically appropriate raw food (BARFs) are gaining in popularity amongst dog and cat owners. These pet guardians prefer their animals to eat minimally processed and more “natural” foods instead of highly heat-processed diets manufactured with synthetic preservatives. The market for RMBDs for dogs and cats is estimated at $33 million in the United States. This figure is likely underestimated because some pet owners feed their animals raw diets prepared at home. Despite their increasing demand, RMBDs have been plagued with numerous recalls because of contamination from foodborne pathogens like Salmonella, E. coli, or Campylobacter. Existing literature regarding mitigation strategies in RMBD's for dogs/cats are very limited. Thus, a comprehensive search for published research was conducted regarding technologies used in meat and poultry processing and raw materials tangential to this trade (e.g., meats and poultry). In this review paper, we explored multiple non-thermal processes and GRAS approved food additives that can be used as potential antimicrobials alone or in combinations to assert multiple stressors that impede microbial growth, ultimately leading to pathogen inactivation through hurdle technology. This review focuses on use of high-pressure pasteurization, organic acidulants, essential oils, and bacteriophages as possible approaches to commercially pasteurize RMBDs effectively at a relatively low cost. A summary of the different ways these technologies have been used in the past to control foodborne pathogens in meat and poultry related products and how they can be applied successfully to impede growth of enteric pathogens in commercially produced raw diets for companion animals is provided.
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Fernández M, Rodríguez A, Fulco M, Soteras T, Mozgovoj M, Cap M. Effects of lactic, malic and fumaric acids on Salmonella spp. counts and on chicken meat quality and sensory characteristics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3817-3824. [PMID: 34471305 PMCID: PMC8357907 DOI: 10.1007/s13197-020-04842-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/31/2020] [Accepted: 10/08/2020] [Indexed: 11/28/2022]
Abstract
The aim of this work was to assess the effectiveness of dipping chicken breast in lactic, malic and fumaric acid 3% solutions for 15 s on Salmonella counts, as well as on chicken meat quality and sensory characteristics. All three treatments effectively reduced Salmonella counts. The values of Salmonella log reduction were 2.22, 1.55 and 1.30 log CFU/g for fumaric, malic and lactic treatments, respectively. Although fumaric acid was the most effective for reducing Salmonella counts, chicken meat quality and sensory characteristics were significantly affected, even in cooked samples. Conversely, malic and lactic acids treatments caused minimal changes in chicken meat quality and sensory characteristics compared to control samples. This study shows effective alternatives to reduce Salmonella contamination on chicken breast fillets, although further studies should be considered to improve the effects on quality and sensory attributes.
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Affiliation(s)
- Mariano Fernández
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, Buenos Aires, Argentina
| | - Anabel Rodríguez
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, Buenos Aires, Argentina
- Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, UEDD INTA CONICET, Buenos Aires, Argentina
| | | | - Trinidad Soteras
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, Buenos Aires, Argentina
| | - Marina Mozgovoj
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, Buenos Aires, Argentina
- Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, UEDD INTA CONICET, Buenos Aires, Argentina
- Universidad de Morón, Buenos Aires, Argentina
| | - Mariana Cap
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, Buenos Aires, Argentina
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Laranja DC, da Silva Malheiros P, Cacciatore FA, de Oliveira Elias S, Milnitsky BP, Tondo EC. Salmonella inactivation and changes on texture and color of chicken skin treated with antimicrobials and ultrasound. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111836] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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6
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Coban HB. Organic acids as antimicrobial food agents: applications and microbial productions. Bioprocess Biosyst Eng 2019; 43:569-591. [PMID: 31758240 DOI: 10.1007/s00449-019-02256-w] [Citation(s) in RCA: 67] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Accepted: 11/11/2019] [Indexed: 12/30/2022]
Abstract
Food safety is a global health and socioeconomic concern since many people still suffer from various acute and life-long diseases, which are caused by consumption of unsafe food. Therefore, ensuring safety of the food is one of the most essential issues in the food industry, which needs to be considered during not only food composition formulation but also handling and storage. For safety purpose, various chemical preservatives have been used so far in the foods. Recently, there has been renewed interest in replacing chemically originated food safety compounds with natural ones in the industry, which can also serve as antimicrobial agents. Among these natural compounds, organic acids possess the major portion. Therefore, in this paper, it is aimed to review and compile the applications, effectiveness, and microbial productions of various widely used organic acids as antimicrobial agents in the food industry.
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Affiliation(s)
- Hasan Bugra Coban
- Izmir International Biomedicine and Genome Institute, Dokuz Eylul University Health Campus, Balcova, 35340, Izmir, Turkey.
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Xiao X, Wang W, Zhang J, Liao M, Yang H, Fang W, Li Y. Modeling the Reduction and Cross-Contamination of Salmonella in Poultry Chilling Process in China. Microorganisms 2019; 7:E448. [PMID: 31614953 PMCID: PMC6843316 DOI: 10.3390/microorganisms7100448] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 10/06/2019] [Accepted: 10/11/2019] [Indexed: 11/30/2022] Open
Abstract
: The study was to establish a predictive model for reduction and cross-contamination of Salmonella on chicken in chilling process. Reduction of Salmonella on chicken was 0.75 ± 0.04, 0.74 ± 0.08, and 0.79 ± 0.07 log CFU/g with 20, 50, and 100 mg/L of chlorine, respectively. No significant differences of bacterial reductions with 20-100 mg/L of chlorine were found and a Normal (-0.75, 0.1) distribution could describe the uncertainty of bacterial reductions. Inoculated and non-inoculated chicken samples were washed together and bacterial transfer rates among them were 0.13%-0.004% with 20-100 mg/L of chlorine. No significant differences of transfer rates with 50-100 mg/L of chlorine were observed and a Triangle (-2.5, -1.5, -1.1) distribution could describe the log transfer rate. Additionally, a 3-factor response surface model based on the central composite design was developed to evaluate the effects of initial contamination level (1-5 log CFU/g), pre-chill incidence (3%-40%) and chlorine concentration (0-100 mg/L) on post-chill incidence. The post-chill incidences in these treatments were within 30%-91.7%. The developed model showed a satisfactory performance to predict the post-chill incidence as evidenced by statistical indices (pseudo-R2 = 0.9; p < 0.0001; RMSE = 0.21) and external validation parameters (Bf = 1.02; Af = 1.11).
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Affiliation(s)
- Xingning Xiao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
- State Key Laboratory for Quality and Safety of Agro-products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-products (Hangzhou), Institute of Quality and Standard of Agricultural Products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Wen Wang
- State Key Laboratory for Quality and Safety of Agro-products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-products (Hangzhou), Institute of Quality and Standard of Agricultural Products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Jianmin Zhang
- College of Veterinary Medicine, South China Agricultural University, Guangzhou 510642, China.
| | - Ming Liao
- College of Veterinary Medicine, South China Agricultural University, Guangzhou 510642, China.
| | - Hua Yang
- State Key Laboratory for Quality and Safety of Agro-products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-products (Hangzhou), Institute of Quality and Standard of Agricultural Products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Weihuan Fang
- College of Animal Sciences, Zhejiang University, Hangzhou 310058, China.
| | - Yanbin Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
- Department of Biological & Agricultural Engineering, University of Arkansas, Fayetteville, Arkansas, A.R. 72701, USA.
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Zhou M, Doyle MP, Chen D. Combination of levulinic acid and sodium dodecyl sulfate on inactivation of foodborne microorganisms: A review. Crit Rev Food Sci Nutr 2019; 60:2526-2531. [PMID: 31397170 DOI: 10.1080/10408398.2019.1650249] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
The combination of levulinic acid and sodium dodecyl sulfate (SDS) in recent years has shown considerable promise as an antimicrobial intervention. Both ingredients have been designated by the U.S. Food and Drug Administration (FDA) as Generally Recognized as Safe (GRAS) for being used as a flavoring agent and multipurpose food additive, respectively. The use of levulinic acid and SDS alone has limited antimicrobial efficacy on tested microorganisms, and synergism between levulinic acid and SDS has been observed. The postulated mechanism of action of the synergistic effect is presented. The antimicrobial efficacy of levulinic acid plus SDS remains high even when organic materials are present. The other features, including penetration, foamability, and being readily soluble, extend its potential applications to disinfection of difficult-to-access areas and control of foodborne pathogens both in a planktonic state and in a biofilm. These features indicate that the levulinic acid plus SDS combination may have the potential to be applied within the food processing environment on a large scale.
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Affiliation(s)
- Manli Zhou
- College of Food Science, Southwest University, Chongqing, China.,National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing, China
| | - Michael P Doyle
- Center for Food Safety, Department of Food Science and Technology, University of Georgia, Griffin, GA, USA
| | - Dong Chen
- College of Food Science, Southwest University, Chongqing, China.,National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing, China
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Zhang L, Ren T, Qiao M, Huang TS, Xia X. The reduction of Salmonella on chicken skin by the combination of sodium dodecyl sulfate with antimicrobial chemicals and coating wax microemulsions. Poult Sci 2019; 98:2615-2621. [DOI: 10.3382/ps/pez008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2018] [Accepted: 01/04/2019] [Indexed: 11/20/2022] Open
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Mohamed HM, Abdel-Naeem HH. Enhancing the bactericidal efficacy of lactic acid against Salmonella typhimurium attached to chicken skin by sodium dodecyl sulphate addition. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.022] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Polycarpo GV, Burbarelli MFC, CarÃo ACP, Merseguel CEB, Dadalt JC, Maganha SRL, Sousa RLM, Cruz-Polycarpo VC, Albuquerque R. Effects of lipid sources, lysophospholipids and organic acids in maize-based broiler diets on nutrient balance, liver concentration of fat-soluble vitamins, jejunal microbiota and performance. Br Poult Sci 2016; 57:788-798. [PMID: 27494540 DOI: 10.1080/00071668.2016.1219019] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Three experiments with a 2 × 2 × 2 factorial arrangement were conducted to evaluate maize-based diets for broilers containing different lipid sources [soybean oil (S) or beef tallow (T)] supplemented with or without lysophospholipids and organic acids on nutrient balance (Experiment I, evaluation period of 10-14 d), on liver concentration of fat-soluble vitamins, on jejunal microbiota (Experiment II, sampling at d 14) and on performance (Experiment III, accumulated periods of 1-14, 1-21 and 1-42 d). A total of 1344 male chicks were used. In each experiment, the birds were allotted in a completely randomised design with 8 replications. The lysophospholipids were mainly composed of lysolecithins and the organic acids blend was constituted by lactic (40%), acetic (7%) and butyric acids (1%). An interaction between lipid sources and lysophospholipids was observed on faecal apparent digestibility of lipid (ADL), which improved with lysophospholipids addition in T diets. Broilers fed on S had higher ADL and faecal apparent digestibility of nitrogen-corrected gross energy (ADGEN). It was not possible to demonstrate a significant treatment effect on the liver concentration of vitamins A and E, even with the differences in fatty acid profile between S and T. Enterobacteria values were below the detection threshold. Lysophospholipid supplementation reduced gram-positive cocci in T-fed birds. S diets promoted lower total anaerobe counts compared with T diets, independent of additives. S diets increased BW gain and feed:gain ratio in all evaluation periods. Lysophospholipids and organic acids improved feed:gain ratio at 1-21 d in T diets. Furthermore, main effects were observed for lysophospholipids and organic acids at 1-42 d, which increased BW gain and improved feed:gain ratio, respectively. No positive interactions between additives were found.
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Affiliation(s)
- G V Polycarpo
- a Department of Animal Nutrition and Production (VNP) , University of São Paulo (FMVZ-USP) , Pirassununga , Brazil
| | - M F C Burbarelli
- a Department of Animal Nutrition and Production (VNP) , University of São Paulo (FMVZ-USP) , Pirassununga , Brazil
| | - A C P CarÃo
- a Department of Animal Nutrition and Production (VNP) , University of São Paulo (FMVZ-USP) , Pirassununga , Brazil
| | - C E B Merseguel
- a Department of Animal Nutrition and Production (VNP) , University of São Paulo (FMVZ-USP) , Pirassununga , Brazil
| | - J C Dadalt
- a Department of Animal Nutrition and Production (VNP) , University of São Paulo (FMVZ-USP) , Pirassununga , Brazil
| | - S R L Maganha
- b Department of Veterinary Medicine , University of São Paulo (FZEA-USP) , Pirassununga , Brazil
| | - R L M Sousa
- b Department of Veterinary Medicine , University of São Paulo (FZEA-USP) , Pirassununga , Brazil
| | | | - R Albuquerque
- a Department of Animal Nutrition and Production (VNP) , University of São Paulo (FMVZ-USP) , Pirassununga , Brazil
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Zaki HM, Mohamed HM, El-Sherif AM. Improving the antimicrobial efficacy of organic acids against Salmonella enterica attached to chicken skin using SDS with acceptable sensory quality. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.012] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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13
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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: 60] [Impact Index Per Article: 6.0] [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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Li Y, Wu C. Enhanced inactivation of Salmonella Typhimurium from blueberries by combinations of sodium dodecyl sulfate with organic acids or hydrogen peroxide. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.09.012] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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15
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Lu Y, Joerger R, Wu C. Similar Reduction of Salmonella enterica Typhimurium on Grape Tomatoes and Its Cross-Contamination in Wash Water by Washing with Natural Antimicrobials as Compared with Chlorine Treatment. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1105-9] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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16
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Mani-López E, García H, López-Malo A. Organic acids as antimicrobials to control Salmonella in meat and poultry products. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.04.043] [Citation(s) in RCA: 159] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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17
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Over K, Hettiarachchy N, Perumalla A, Johnson M, Meullenet JF, Dickson J, Holtzbauer M, Niebuhr S, Davis B. Antilisterial Activity and Consumer Acceptance of Irradiated Chicken Breast Meat Vacuum-Infused with Grape Seed and Green Tea Extracts and Tartaric Acid. J Food Sci 2010; 75:M455-61. [DOI: 10.1111/j.1750-3841.2010.01727.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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18
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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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19
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Zhao T, Zhao P, Doyle MP. Inactivation of Salmonella and Escherichia coli O157:H7 on lettuce and poultry skin by combinations of levulinic acid and sodium dodecyl sulfate. J Food Prot 2009; 72:928-36. [PMID: 19517717 DOI: 10.4315/0362-028x-72.5.928] [Citation(s) in RCA: 79] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Four organic acids (lactic acid, acetic acid, caprylic acid, and levulinic acid) and sodium dodecyl sulfate (SDS) were evaluated individually or in combination for their ability to inactivate Salmonella and Escherichia coli O157:H7. Results from pure culture assays in water with the treatment chemical revealed that 0.5% organic acid and 0.05 to 1% SDS, when used individually, reduced pathogen cell numbers by < or = 2 log CFU/ml within 20 min at 21 degrees C. The combination of any of these organic acids at 0.5% with 0.05% SDS resulted in > 7 log CFU/ml inactivation of Salmonella and E. coli O157:H7 within 10 s at 21 degrees C. A combination of levulinic acid and SDS was evaluated at different concentrations for pathogen reduction on lettuce at 21 degrees C, on poultry (wings and skin) at 8 degrees C, and in water containing chicken feces or feathers at 21 degrees C. Results revealed that treatment of lettuce with a combination of 3% levulinic acid plus 1% SDS for < 20 s reduced both Salmonella and E. coli O157:H7 populations by > 6.7 log CFU/g on lettuce. Salmonella and aerobic bacterial populations on chicken wings were reduced by > 5 log CFU/g by treatment with 3% levulinic acid plus 2% SDS for 1 min. Treating water heavily contaminated with chicken feces with 3% levulinic acid plus 2% SDS reduced Salmonella populations by > 7 log CFU/ml within 20 s. The use of levulinic acid plus SDS as a wash solution may have practical application for killing foodborne enteric pathogens on fresh produce and uncooked poultry.
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Affiliation(s)
- Tong Zhao
- Center for Food Safety, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223, USA
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Xing K, Chen XG, Kong M, Liu CS, Cha DS, Park HJ. Effect of oleoyl-chitosan nanoparticles as a novel antibacterial dispersion system on viability, membrane permeability and cell morphology of Escherichia coli and Staphylococcus aureus. Carbohydr Polym 2009. [DOI: 10.1016/j.carbpol.2008.09.016] [Citation(s) in RCA: 124] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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21
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Friedly E, Crandall P, Ricke S, Roman M, O'Bryan C, Chalova V. In vitroAntilisterial Effects of Citrus Oil Fractions in Combination with Organic Acids. J Food Sci 2009; 74:M67-72. [DOI: 10.1111/j.1750-3841.2009.01056.x] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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22
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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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Bauermeister L, Bowers J, Townsend J, McKee S. The Microbial and Quality Properties of Poultry Carcasses Treated with Peracetic Acid as an Antimicrobial Treatment. Poult Sci 2008; 87:2390-8. [DOI: 10.3382/ps.2008-00087] [Citation(s) in RCA: 85] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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24
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Bauermeister LJ, Bowers JWJ, Townsend JC, McKee SR. Validating the efficacy of peracetic acid mixture as an antimicrobial in poultry chillers. J Food Prot 2008; 71:1119-22. [PMID: 18592736 DOI: 10.4315/0362-028x-71.6.1119] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Peracetic acid mixture (PAHP), which is a combination of peracetic acid and hydrogen peroxide, has been approved as an antimicrobial for use in poultry chillers. To validate its effectiveness, 85 ppm of PAHP was compared with the 30-ppm chlorine treatment in a commercial setting. In this trial, 100 carcasses were sampled for Salmonella and Campylobacter spp. prior to chilling and 100 carcasses were sampled after chilling. In all, 400 carcasses were sampled using 85 ppm of PAHP in the chiller and 400 carcasses were sampled using the chlorine treatment. PAHP at 85 ppm reduced Salmonella-positive carcasses by 92% exiting the chiller, whereas treatment with 30 ppm of chlorine reduced Salmonella by 57%. Additionally, PAHP reduced Campylobacter species-positive carcasses exiting the chiller by 43% while chlorine resulted in a 13% reduction. These results suggest that peracetic acid in combination with hydrogen peroxide may be an effective antimicrobial in poultry chiller applications.
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25
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Byelashov OA, Kendall PA, Belk KE, Scanga JA, Sofos JN. Control of Listeria monocytogenes on vacuum-packaged frankfurters sprayed with lactic acid alone or in combination with sodium lauryl sulfate. J Food Prot 2008; 71:728-34. [PMID: 18468026 DOI: 10.4315/0362-028x-71.4.728] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
U.S. regulations require that processors employ lethal or inhibitory antimicrobial alternatives in production of ready-to-eat meat and poultry products that support growth of Listeria monocytogenes and may be exposed to the processing environment after a lethality treatment. In this study, lactic acid (LA; 5%, vol/vol) and sodium lauryl sulfate (SLS; 0.5%, wt/vol) were evaluated individually or as a mixture (LASLS) for control of L. monocytogenes on frankfurters. Frankfurters were inoculated with a 10-strain mixture of L. monocytogenes, sprayed for 10 s (20 bar, 23 +/- 2 degrees C) with antimicrobials or distilled water (DW) before (LASLS or DW) or after (LA, SLS, LASLS, or DW) inoculation (4.8 +/- 0.1 log CFU/cm2), vacuum packaged, and stored at 4 degrees C for 90 days. Samples were analyzed for numbers of the pathogen (on PALCAM agar) and for total microbial counts (on tryptic soy agar with yeast extract) during storage. Spraying with DW, LA, or SLS after inoculation reduced numbers of L. monocytogenes by 1.3 +/- 0.2, 1.8 +/- 0.5, and 2.0 +/- 0.4 log CFU/cm2, respectively. The LASLS mixture applied before or after inoculation reduced pathogen populations by 1.8 +/- 0.4 and 2.8 +/- 0.2 log CFU/cm2, respectively. No further reduction by any treatment was observed during storage. The bacterial growth curves (fitted by the model of Baranyi and Roberts) indicated that the lag-phase duration of the bacterium on control samples (13.85 to 15.18 days) was extended by spraying with all solutions containing LA. For example, LA suppressed growth of L. monocytogenes for 39.14 to 41.01 days. Pathogen growth rates also were lower on frankfurters sprayed after inoculation with LA or LASLS compared to those sprayed with DW. Therefore, spraying frankfurters with a mixture of LA and SLS may be a useful antilisterial alternative treatment for ready-to-eat meat and poultry products.
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Affiliation(s)
- Oleksandr A Byelashov
- Center for Meat Safety & Quality, Department of Animal Sciences, 1171 Campus Delivery, Colorado State University, Fort Collins, Colorado 80523, USA
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Fujimoto T, Tsuchiya Y, Terao M, Nakamura K, Yamamoto M. Antibacterial effects of chitosan solution against Legionella pneumophila, Escherichia coli, and Staphylococcus aureus. Int J Food Microbiol 2006; 112:96-101. [PMID: 17045689 DOI: 10.1016/j.ijfoodmicro.2006.06.003] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2005] [Revised: 05/05/2006] [Accepted: 06/06/2006] [Indexed: 11/27/2022]
Abstract
Chitosan has been shown to have antibacterial activities on the growth of a wide variety of bacteria. Chitosan solution has been sold commercially for use as an antibacterial agent. Chitosan solution contains not only chitosan but also organic acids as solvents and desalted Japan Sea Proper Water (dJSPW). We aimed to clarify whether chitosan solution has antibacterial activity against bacteria invading bath water, and then to explore the causative factor among these ingredients. The antibacterial activity of full-strength chitosan solution and of 10(2)- and 10(4)-fold chitosan solution diluted with purified water was studied against Legionella pneumophila serogroups 1 (L. pneumophila SG1) and 6 (L. pneumophila SG6), Escherichia coli (E. coli), and Staphylococcus aureus (S. aureus) for 7 days at 37 degrees C. To clarify the causative factor in the antibacterial activity against E. coli, the antibacterial activities of the full-strength and diluted chitosan solutions for 24 h were examined. L. pneumophila SG1 and SG6, and E. coli could not survive in the chitosan solution or in the 10(2)-fold dilute solution for over a day at 37 degrees C. The cells of S. aureus were found to have decreased more than 2.46 log cfu/ml after 1 day of incubation, not only in the chitosan solutions, but also in phosphate buffer solution as a control. No inhibitory effect of dJSPW on the growth of the bacteria was observed. The antibacterial activity of the chitosan solution was lower compared with those of the organic acids solutions, and it increased with decreasing pH value. We observed the antibacterial activity of chitosan solution against L. pneumophila SG1 and SG6, and E. coli, suggesting it may be due to the decreased pH value derived from organic acids rather than from chitosan itself or dJSPW.
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Affiliation(s)
- Takanori Fujimoto
- Department of Community Preventive Medicine, Niigata University Graduate School of Medical and Dental Sciences, Niigata 951-8510, Japan
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Calicioglu M, Kaspar CW, Buege DR, Luchansky JB. Effectiveness of spraying with tween 20 and lactic acid in decontaminating inoculated Escherichia coli O157:H7 and indigenous Escherichia coli biotype I on beef. J Food Prot 2002; 65:26-32. [PMID: 11808802 DOI: 10.4315/0362-028x-65.1.26] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Beef carcass quarters and fat-covered subprimal cuts were suspended vertically and inoculated with a bovine manure slurry containing a five-strain mixture of Escherichia coli O157:H7 to deliver about 4 to 5 log10 CFU/cm2. To identify treatments that would improve the effectiveness of spraying with lactic acid (LA), the inoculated quarters and cuts were treated as follows: experiment A, (i) not treated (control), (ii) sprayed with 2% (vol/vol) LA, (iii) tempered at 21 degrees C for 4 h, and (iv) tempered and then sprayed with LA; experiment B, (v) sprayed with water, (vi) sprayed with LA, (vii) sprayed with LA containing 0.5% (vol/vol) sodium benzoate (SB), and (viii) sprayed with LA containing SB and 5% (vol/vol) Tween 20 (TW20); and experiment C, (ix) sprayed with water (no prespray), (x) presprayed with TW20 and then sprayed with LA, and (xi) presprayed with TW20 and then sprayed with LA containing SB. In experiment A, spraying carcasses with LA significantly (P < 0.05) reduced the numbers of E. coli Biotype I and serotype O157:H7 after 1 and 3 days of storage, respectively. The tempering process employed did not affect the effectiveness of the LA spray on either type of E. coli. In experiment B, there was no significant difference in the reduction of E. coli O157:H7 on subprimal cuts sprayed with water and that on cuts sprayed with LA alone or with LA in combination with SB and TW20 after 1 or 3 days of storage (total reductions ranged from about 1.6 to 2.8 log10 CFU/cm2). In experiment C, prespraying subprimal cuts with TW20 significantly (P < 0.05) increased the effectiveness of LA (reductions of 2.8 and 3.2 log10 CFU/cm2, respectively) and that of LA with SB (reductions of 2.6 and 3.3 log10 CFU/cm2, respectively) compared with spraying with water alone (reductions of ca. 1.0 and 2.0 log10 CFU/cm2, respectively) after I and 3 days of storage, respectively. In a separate experiment, the incorporation of TW20 (0.1 or 0.25%) into buffered peptone water prior to the maceration of excised carcass surface samples resulted in the recovery of significantly larger numbers (ca. 5.1 to 5.2 log10 CFU/cm2) of E. coli O157:H7 cells than did the control treatment without added TW20 (ca. 3.8 to 4.6 log10 CFU/cm2). These results demonstrate that the treatment of beef carcasses with LA reduces the number of viable E. coli O157:H7 cells and that this inactivation or removal by LA is enhanced by prespraying of the carcass with a 5% solution of TW20.
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28
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Mossel DA, Jansen JT, Struijk CB. Microbiological safety assurance applied to smaller catering operations world-wide. Food Control 1999. [DOI: 10.1016/s0956-7135(99)00019-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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