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Kostoglou D, Vass A, Giaouris E. Comparative Assessment of the Antibacterial and Antibiofilm Actions of Benzalkonium Chloride, Erythromycin, and L(+)-Lactic Acid against Raw Chicken Meat Campylobacter spp. Isolates. Antibiotics (Basel) 2024; 13:201. [PMID: 38534636 DOI: 10.3390/antibiotics13030201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2024] [Revised: 02/17/2024] [Accepted: 02/19/2024] [Indexed: 03/28/2024] Open
Abstract
Campylobacter spp. are significant zoonotic agents, which cause annually millions of human cases of foodborne gastroenteritis worldwide. Their inclusion in biofilms on abiotic surfaces seems to play a pivotal role in their survival outside of the host, growth, and spread. To successfully mitigate the risks that arise with these bacteria, it is crucial to decrease their prevalence within the food production chain (from farm to the table), alongside the successful treatment of the resulting illness, known as campylobacteriosis. For this, the use of various antimicrobial agents remains actively in the foreground. A general-purpose biocide and cationic surfactant (benzalkonium chloride; BAC), a widely used macrolide antibiotic (erythromycin; ERY), and a naturally occurring organic acid (L(+)-lactic acid; LA) were comparatively evaluated in this work for their potential to inhibit both the planktonic and biofilm growth of 12 selected Campylobacter spp. (of which, seven were C. jejuni and five were C. coli) raw chicken meat isolates, all grown in vitro as monocultures. The inhibitory action of LA was also studied against four mixed-culture Campylobacter biofilms (each composed of three different isolates). The results showed that the individual effectiveness of the agents varied significantly depending on the isolate, growth mode (planktonic, biofilm), intercellular interactions (monocultures, mixed cultures), and the growth medium used (with special focus on blood presence). Thus, BAC exhibited minimum inhibitory concentrations (MICs), minimum bactericidal concentrations (MBCs), and minimum biofilm inhibitory concentrations (MBICs) that ranged from 0.5 to 16 μg/mL. Interestingly enough, these values varied widely from 0.25 to 1024 μg/mL for ERY. Concerning LA, the MICs, MBCs, and MBICs varied from 1024 to 4096 μg/mL, with mixed-culture biofilm formation always being more difficult to suppress when compared to biofilm monocultures. In addition, it was evident that intercellular interactions encountered within mixed-culture Campylobacter biofilms significantly influenced both the population dynamics and the tolerance of each consortium member to acid exposure. Overall, the findings of this study provide useful information on the comparative effectiveness of three well-known antimicrobial agents for the control of Campylobacter spp. under various growth modes (i.e., planktonic, biofilm, monocultures, mixed cultures) that could potentially be encountered in food production and clinical settings.
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Affiliation(s)
- Dimitra Kostoglou
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Lemnos, Greece
| | - Athina Vass
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Lemnos, Greece
| | - Efstathios Giaouris
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Lemnos, Greece
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Gonzalez-Fandos E, Maya N, Martínez-Laorden A, Perez-Arnedo I. Efficacy of Lactic Acid and Modified Atmosphere Packaging against Campylobacter jejuni on Chicken during Refrigerated Storage. Foods 2020; 9:E109. [PMID: 31968597 PMCID: PMC7022977 DOI: 10.3390/foods9010109] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Revised: 12/20/2019] [Accepted: 01/16/2020] [Indexed: 01/19/2023] Open
Abstract
The present study was conducted to evaluate the combined effect of lactic acid washing and modified atmospheres packaging on the counts of Campylobacter jejuni on chicken legs stored at 4 °C. In experiment 1, inoculated chicken legs were washed with either 1% or 2% lactic acid solution for 5 min or distilled water (control). The treatment with 2% lactic acid reduced C. jejuni counts 1.42 log units after treatment (day 0). In experiment 2, inoculated samples were packaged under different conditions: air, 100%N2, vacuum, 20%CO2/80%N2, or 40%CO2/60%N2. C. jejuni counts were higher in samples packaged under vacuum or atmospheres containing CO2 than in air. In experiment 3, inoculated chicken legs were washed with a 2% lactic acid solution for 5 min or distilled water (control). Samples were packaged under different conditions: air, vacuum, 20%CO2/80%N2, or 40%CO2/60%N2. C. jejuni counts were lower in samples treated with lactic acid than in samples non-treated. However, C. jejuni counts were higher in chicken legs treated with lactic acid and packaged in modified atmospheres than in those treated and packaged in air. Immersion of chicken legs in a solution containing 2% lactic acid can reduce C. jejuni counts on fresh chicken packaged in modified atmosphere.
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Affiliation(s)
- Elena Gonzalez-Fandos
- Food Technology Department, CIVA Research Center, University of La Rioja, 26006 La Rioja, Spain; (N.M.); (A.M.-L.); (I.P.-A.)
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González-Fandos E, Maya N. Efficacy of Malic Acid Against Campylobacter jejuni
Attached to Chicken Skin During Refrigerated Storage. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12637] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Elena González-Fandos
- Food Technology Department; CIVA Research Center; University of La Rioja; Madre de Dios 51 26006 Logroño La Rioja Spain
| | - Naiara Maya
- Food Technology Department; CIVA Research Center; University of La Rioja; Madre de Dios 51 26006 Logroño La Rioja Spain
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Occurrence of multidrug resistance in Campylobacter from Ivorian poultry and analysis of bacterial response to acid shock. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0162-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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Rasschaert G, Piessens V, Scheldeman P, Leleu S, Stals A, Herman L, Heyndrickx M, Messens W. Efficacy of electrolyzed oxidizing water and lactic acid on the reduction of Campylobacter on naturally contaminated broiler carcasses during processing. Poult Sci 2013; 92:1077-84. [DOI: 10.3382/ps.2012-02771] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Havelaar AH, Mangen MJJ, de Koeijer AA, Bogaardt MJ, Evers EG, Jacobs-Reitsma WF, van Pelt W, Wagenaar JA, de Wit GA, van der Zee H, Nauta MJ. Effectiveness and efficiency of controlling Campylobacter on broiler chicken meat. RISK ANALYSIS : AN OFFICIAL PUBLICATION OF THE SOCIETY FOR RISK ANALYSIS 2007; 27:831-844. [PMID: 17958495 DOI: 10.1111/j.1539-6924.2007.00926.x] [Citation(s) in RCA: 78] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Campylobacter bacteria are an important cause of foodborne infections. We estimated the potential costs and benefits of a large number of possible interventions to decrease human exposure to Campylobacter by consumption of chicken meat, which accounts for 20-40% of all cases of human campylobacteriosis in the Netherlands. For this purpose, a farm-to-fork risk assessment model was combined with economic analysis and epidemiological data. Reduction of contamination at broiler farms could be efficient in theory. However, it is unclear which hygienic measures need to be taken and the costs can be very high. The experimental treatment of colonized broiler flocks with bacteriophages has proven to be effective and could also be cost efficient, if confirmed in practice. Since a major decrease of infections at the broiler farm is not expected in the short term, additional measures in the processing plant were also considered. At this moment, guaranteed Campylobacter-free chicken meat at the retail level is not realistic. The most promising interventions in the processing plant are limiting fecal leakage during processing and separation of contaminated and noncontaminated flocks (scheduling), followed by decontamination of the contaminated flock. New (faster and more sensitive) test methods to detect Campylobacter colonization in broilers flocks are a prerequisite for successful scheduling scenarios. Other methods to decrease the contamination of meat of colonized flocks such as freezing and heat treatment are more expensive and/or less effective than chemical decontamination.
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Affiliation(s)
- Arie H Havelaar
- National Institute for Public Health and the Environment, 3720 BA, Bilthoven, The Netherlands.
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SIGNORINI M, SALAZAR J, PONCE-ALQUICIRA E, GUERRERO-LEGARRETA I. EFFECT OF LACTIC ACID AND LACTIC ACID BACTERIA TREATMENT ON MYOFIBRILLAR PROTEIN DEGRADATION AND DYNAMIC RHEOLOGY OF BEEF. J Texture Stud 2007. [DOI: 10.1111/j.1745-4603.2007.00102.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Signorini M, Ponce‐Alquicira E, Guerrero‐Legarreta I. Proteolytic and Lipolytic Changes in Beef Inoculated with Spoilage Microorganisms and Bioprotective Lactic Acid Bacteria. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2007. [DOI: 10.1081/jfp-120016631] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Marcelo Signorini
- a Departamento de Biotecnología , Universidad Autónoma Metropolitana , Apartado Postal 55‐535, C.P. 09340 , Mexico D.F. , Mexico
- b Departamento de Salud Pública Veterinaria, Facultad de Ciencias Veterinarias , Universidad Nacional del Litoral , Provincia de Santa Fe , Argentina
| | - Edith Ponce‐Alquicira
- a Departamento de Biotecnología , Universidad Autónoma Metropolitana , Apartado Postal 55‐535, C.P. 09340 , Mexico D.F. , Mexico
| | - Isabel Guerrero‐Legarreta
- a Departamento de Biotecnología , Universidad Autónoma Metropolitana , Apartado Postal 55‐535, C.P. 09340 , Mexico D.F. , Mexico
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SIGNORINI M, PONCE-ALQUICIRA E, GUERRERO-LEGARRETA I. EFFECT OF LACTIC ACID AND LACTIC ACID BACTERIA ON GROWTH OF SPOILAGE MICROORGANISMS IN VACUUM-PACKAGED BEEF. ACTA ACUST UNITED AC 2006. [DOI: 10.1111/j.1745-4573.2006.00050.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Thormar H, Hilmarsson H, Bergsson G. Stable concentrated emulsions of the 1-monoglyceride of capric acid (monocaprin) with microbicidal activities against the food-borne bacteria Campylobacter jejuni, Salmonella spp., and Escherichia coli. Appl Environ Microbiol 2006; 72:522-6. [PMID: 16391087 PMCID: PMC1352223 DOI: 10.1128/aem.72.1.522-526.2006] [Citation(s) in RCA: 74] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2005] [Accepted: 10/20/2005] [Indexed: 11/20/2022] Open
Abstract
Of 11 fatty acids and monoglycerides tested against Campylobacter jejuni, the 1-monoglyceride of capric acid (monocaprin) was the most active in killing the bacterium. Various monocaprin-in-water emulsions were prepared which were stable after storage at room temperature for many months and which retained their microbicidal activity. A procedure was developed to manufacture up to 500 ml of 200 mM preconcentrated emulsions of monocaprin in tap water. The concentrates were clear and remained stable for at least 12 months. They were active against C. jejuni upon 160- to 200-fold dilution in tap water and caused a >6- to 7-log(10) reduction in viable bacterial count in 1 min at room temperature. The addition of 0.8% Tween 40 to the concentrates as an emulsifying agent did not change the microbicidal activity. Emulsions of monocaprin killed a variety of Campylobacter isolates from humans and poultry and also killed strains of Campylobacter coli and Campylobacter lari, indicating a broad anticampylobacter activity. Emulsions of 1.25 mM monocaprin in citrate-lactate buffer at pH 4 to 5 caused a >6- to 7-log(10) reduction in viable bacterial counts of Salmonella spp. and Escherichia coli in 10 min. C. jejuni was also more susceptible to monocaprin emulsions at low pH. The addition of 5 and 10 mM monocaprin emulsions to Campylobacter-spiked chicken feed significantly reduced the bacterial contamination. These results are discussed in view of the possible utilization of monocaprin emulsions in controlling the spread of food-borne bacteria from poultry to humans.
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Affiliation(s)
- Halldor Thormar
- Institute of Biology, University of Iceland, Askja, Sturlugata 7, 101 Reykjavik, Iceland.
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Phillips CA, Bates P. The survival of Arcobacter butzleri, an emerging human pathogen, in the presence of acids or ethanol. ACTA ACUST UNITED AC 2004. [DOI: 10.1108/00346650410560389] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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12
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Chaveerach P, Keuzenkamp DA, Lipman LJA, Van Knapen F. Effect of Organic Acids in Drinking Water for Young Broilers on Campylobacter Infection, Volatile Fatty Acid Production, Gut Microflora and Histological Cell Changes. Poult Sci 2004; 83:330-4. [PMID: 15049483 DOI: 10.1093/ps/83.3.330] [Citation(s) in RCA: 96] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Water is a prominent vehicle for Campylobacter spread throughout a chicken flock. The aim of this study was to evaluate the effect of organic acids administered through the drinking water, as a decontamination method, on gut microflora and the development of lesions in the gastrointestinal tracts of young broilers inoculated with 2 different doses of Campylobacter. The results revealed that most of the chickens were infected with Campylobacter at the end of the experiment. The drinking water was free of Campylobacter throughout the study. No difference of volatile fatty acid levels between treatment and control groups was observed in the crop and cecal contents. In the cecal contents, the total aerobic bacteria numbers were significantly higher in the treatment groups compared with the control groups (P < 0.01 and P < 0.04, respectively). Moreover, no damaged epithelial cells were observed in the chicken gut due to consumption of acidified drinking water. Acidified drinking water could therefore play a crucial role in a biosecurity strategy of preventing Campylobacter spread via drinking water in broiler flocks.
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Affiliation(s)
- P Chaveerach
- Khon Kaen University, Department of Veterinary Public Health, Faculty of Veterinary Medicine, Khon Kaen, 40002 Thailand.
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13
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Chaveerach P, ter Huurne AAHM, Lipman LJA, van Knapen F. Survival and resuscitation of ten strains of Campylobacter jejuni and Campylobacter coli under acid conditions. Appl Environ Microbiol 2003; 69:711-4. [PMID: 12514068 PMCID: PMC152468 DOI: 10.1128/aem.69.1.711-714.2003] [Citation(s) in RCA: 90] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023] Open
Abstract
The culturability of 10 strains of Campylobacter jejuni and Campylobacter coli was studied after the bacteria were exposed to acid conditions for various periods of time. Campylobacter cells could not survive 2 h under acid conditions (formic acid at pH 4). The 10 Campylobacter strains could not be recovered, even when enrichment media were used. Viable cells, however, could be detected by a double-staining (5-cyano-2,3-ditolyl tetrazolium chloride [CTC]-4',6'-diamidino-2-phenylindole [DAPI]) technique, demonstrating that the treated bacteria changed into a viable but nonculturable (VBNC) form; the number of VBNC forms decreased over time. Moreover, some VBNC forms of Campylobacter could be successfully resuscitated in specific-free-pathogen fertilized eggs via two routes, amniotic and yolk sac injecting.
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Affiliation(s)
- P Chaveerach
- Department of Public Health and Food Safety, Faculty of Veterinary Medicine, Utrecht University, Utrecht, The Netherlands.
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14
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Chaveerach P, Keuzenkamp DA, Urlings HAP, Lipman LJA, van Knapen F. In vitro study on the effect of organic acids on Campylobacter jejuni/coli populations in mixtures of water and feed. Poult Sci 2002; 81:621-8. [PMID: 12033410 DOI: 10.1093/ps/81.5.621] [Citation(s) in RCA: 82] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Gastroenteritis caused by Campylobacter spp. infection has been recognized as one of the important public health problems in the developed countries. Outbreaks mostly originate from the consumption of contaminated poultry or infected water. The aim of this study was to determine the bactericidal activity on Campylobacter spp. of organic acids individually and in combinations at different pH levels and times and to compare bactericidal activities with activities of commercially available products. Ten strains of Campylobacter spp. were added in a mixture of water with commercial broiler feed, separately adjusted by four acids: formic, acetic, propionic, and hydrochloric acids, into pH 4.0, 4.5, 5.0, and 5.5. A combination of three organic acids was used in two different formulation ratios: formic:acetic:propionic at 1:2:3 and 1:2:5, at pH 4.0, 4.5, 5.0, and 5.5. All organic acids showed the strongest bactericidal effect on Campylobacter at pH 4.0. In contrast, at pH 5.0 and 5.5, the bactericidal activity of the four acids was low. The combination of organic acids showed a synergistic bactericidal activity at pH 4.5. Interestingly, the effect of the combined organic acids was stronger than the commercial products. Morphological cell changes were studied by transmission electron microscopy to determine the effect of the organic acids on the cell structure of Campylobacter. Some loss of outer membranes of the bacteria could be found in treated groups. Therefore, it can be concluded that organic acids, individually or in combination, have a strong bactericidal effect on Campylobacter spp. Routine application of organic acids to the water supply on poultry farms could prevent or diminish Campylobacter transmission.
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Affiliation(s)
- P Chaveerach
- Department of Science and Food of Animal Origin, Faculty of Veterinary Medicine, Utrecht University, The Netherlands.
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Corry JE, Atabay HI. Poultry as a source of Campylobacter and related organisms. SYMPOSIUM SERIES (SOCIETY FOR APPLIED MICROBIOLOGY) 2001:96S-114S. [PMID: 11422565 DOI: 10.1046/j.1365-2672.2001.01358.x] [Citation(s) in RCA: 240] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Affiliation(s)
- J E Corry
- Division of Food Animal Science, University of Bristol, Langford, North Somerset, UK.
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16
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van Netten P, Mossel DA, Huis In 't Veld J. Lactic acid decontamination of fresh pork carcasses: a pilot plant study. Int J Food Microbiol 1995; 25:1-9. [PMID: 7599025 DOI: 10.1016/0168-1605(94)00039-9] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Lactic acid decontamination (LAD) was carried out in an abattoir on pork carcasses, artificially contaminated with Salmonella typhimurium in faeces suspensions. The surface contamination with S. typhimurium ranged from 1-2 log10 cfu/cm2. Before cold and hot LAD was undertaken, the inoculum was allowed to adhere to the meat surface for 20 min. Cold LAD consisted of treatment for 60 s with 2% (pH 2.3) or 5% (pH 1.9) lactic acid (LA); for hot LAD the exposure times were 30, 60, 90 and 120 s. The spray nozzle temperatures were 11 degrees C and 55 degrees C, and that of the treated meat surface 16-18 degrees C and 36-38 degrees C, respectively. Treatment with cold 2% and 5% LA for 60 s eliminated S. typhimurium from pork carcasses inoculated with ca. 1 log10 cfu/cm2, but not from those inoculated at ca. 2 log10 cfu/cm2. However, this could be achieved by hot 2% and 5% LA sprayed for 60-120 s. Also exposures of at least 30 s using these hot LA solutions eliminated S. typhimurium consistently from carcasses inoculated with ca. 1 log10 cfu/cm2. Rinsing-off contributed only marginally to contamination reduction. Application of 2% or 5% LA for 120 s led to an unacceptable deterioration of the organoleptic qualities of the meat. Addition of nicotinic and ascorbic acid as colour stabilizers to the spraying solutions reduced these changes to just acceptable levels when 2% LA was used.
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Affiliation(s)
- P van Netten
- Department of Food of Animal Origin, School of Veterinary Medicine, University Utrecht, The Netherlands
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Van Netten P, Huis in 't Veld JH, Mossel DA. The immediate bactericidal effect of lactic acid on meat-borne pathogens. THE JOURNAL OF APPLIED BACTERIOLOGY 1994; 77:490-6. [PMID: 8002475 DOI: 10.1111/j.1365-2672.1994.tb04392.x] [Citation(s) in RCA: 42] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
The kinetics of the bactericidal effect of lactic acid decontamination (LAD) on meat-borne pathogens (Salmonella spp., Campylobacter jejuni and Listeria monocytogenes) was studied in an in-vitro model. The bactericidal effect was greatest on organisms in the lactic acid film that replaced the natural fluid on the meat surface during LAD. A stepwise increase in pH from 2.6 to 3.5 and 4.0 progressively reduced the bactericidal effect of decontamination. For treatment with 2% lactic acid for 30-90 s at 21 degrees C, the immediate death of Salmonella spp. decreased from about 0.5-2 log10 cfu at pH 2.6 to an insignificant level at pH 4.0. The immediate death for Camp. jejuni decreased from 2.6 to > 5.3 at pH 2.6 to 0.3-1.0 at pH 4.0. The decrease in bactericidal effect with increasing pH could, however, be countered by an increase in the temperature from 21 degrees C to 37 degrees C. It is suggested that 2% LAD at 37 degrees C for 30-90 s is suitable for elimination of salmonellas on meat but not for L. monocytogenes. Decontamination with 1% lactic acid at pH 3.0 and 21 degrees C for at least 30 s was effective for Camp. jejuni. Mesophilic Enterobacteriaceae were reliable indicators of the LAD-induced bactericidal effect on Salmonella spp. and Camp. jejuni.
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Affiliation(s)
- P Van Netten
- Department of Food of Animal Origin, School of Veterinary Medicine, University of Utrecht, The Netherlands
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van Netten P, Huis in 't Veld J, Mossel DA. An in-vitro meat model for the immediate bactericidal effect of lactic acid decontamination on meat surfaces. THE JOURNAL OF APPLIED BACTERIOLOGY 1994; 76:49-54. [PMID: 8144404 DOI: 10.1111/j.1365-2672.1994.tb04414.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
An in-vitro model of the lactic acid decontamination (LAD) of meat is described. As LAD is a disinfection rather than a preservation process the model is based on the inactivation kinetics of bacteria in a suspension of pork skin. The model takes account of interfering factors present in nature, such as microbial interactions, leaching of organic material from the meat surfaces and buffering activity.
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Affiliation(s)
- P van Netten
- Department of Food of Animal Origin, University of Utrecht, The Netherlands
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