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Leone C, Xu X, Mishra A, Thippareddi H, Singh M. Interventions to reduce Salmonella and Campylobacter during chilling and post-chilling stages of poultry processing: a systematic review and meta-analysis. Poult Sci 2024; 103:103492. [PMID: 38335673 PMCID: PMC10864810 DOI: 10.1016/j.psj.2024.103492] [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: 11/21/2023] [Revised: 01/17/2024] [Accepted: 01/19/2024] [Indexed: 02/12/2024] Open
Abstract
Salmonella and Campylobacter are common bacterial hazards causing foodborne illnesses worldwide. A large proportion of Salmonella and Campylobacter illnesses are attributed to contaminated poultry products that are mishandled or under cooked. Processing interventions such as chilling and post-chill dip are critical to reducing microbial contamination of poultry. A comprehensive search of the literature published between 2000 and 2021 was conducted in the databases Web of Science, Academic Search Complete, and Academic OneFile. Studies were included if they were in English and investigated the effects of interventions against Salmonella and/or Campylobacter on whole carcasses and/or parts during the chilling or post-chill stages of poultry processing. Random-effects meta-analyses were performed using the "meta" package in the R programming language. Subgroup analyses were assessed according to outcome measure reported, microorganism tested, processing stage assessed, and chemical treatment used. The results included 41 eligible studies. Eighteen studies reported results of 28 separate interventions against Salmonella and 31 reported results of 50 separate interventions against Campylobacter. No significant difference (P> 0.05) was observed when comparing the combined mean difference of all interventions targeting Salmonella to the combined mean difference of all interventions targeting Campylobacter or when comparing chilling times within each pathogen subgroup. For analyses examining antimicrobial additives, peroxyacetic acid (PAA) had the largest reduction against Salmonella population regardless of chilling time (P< 0.05). PAA also had the largest reduction against Campylobacter population and prevalence during primary chilling (P< 0.01). Air chilling showed a lower reduction for Campylobacter than any immersion chilling intervention (P< 0.05). Chilling time and antimicrobial used during poultry processing had varying effects depending on the pathogen and outcome measure investigated (concentration or prevalence). High heterogeneity and low sample numbers in most analyses suggest that more high-quality research that is well-designed and has transparent reporting of methodology and results is needed to corroborate the results.
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Affiliation(s)
- Cortney Leone
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA
| | - Xinran Xu
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA
| | - Abhinav Mishra
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA
| | | | - Manpreet Singh
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA.
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2
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Kroft B, Leone C, Wang J, Kataria J, Sidhu G, Vaddu S, Bhumanapalli S, Berry J, Thippareddi H, Singh M. Influence of peroxyacetic acid concentration, temperature, pH, and treatment time on antimicrobial efficacy against Salmonella on chicken wings. Poult Sci 2024; 103:103310. [PMID: 38103529 PMCID: PMC10765106 DOI: 10.1016/j.psj.2023.103310] [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: 08/28/2023] [Revised: 11/15/2023] [Accepted: 11/17/2023] [Indexed: 12/19/2023] Open
Abstract
Peroxyacetic acid (PAA) is commonly used during poultry processing to reduce the prevalence of Salmonella on carcasses and parts. Wash solutions containing PAA are used at varying concentrations during processing and processors use internally validated practices that best suit the needs of the individual establishment. This study was conducted to determine how temperature, pH, and contact time in combination with PAA concentration can affect the survival of Salmonella on poultry. The effectiveness of PAA in reducing the population of Salmonella on chicken wings was dependent on the concentration and temperature of the PAA solutions. The pH or contact time had no effects (P > 0.05) on total Salmonella or Salmonella Infantis reduction (log CFU/mL). Treatment with 0 ppm PAA at 27°C did not reduce (P > 0.05) total Salmonella or Salmonella Infantis compared to the inoculated, untreated control; in contrast, treatment at 4°C and 0 ppm PAA reduced (P < 0.05) total Salmonella and Salmonella Infantis. Treatments applied at 4°C significantly reduced (P < 0.05) total Salmonella at 50, 200, and 500 ppm PAA, compared to treatment at 27°C among the same PAA concentration. The population of Salmonella Infantis was significantly reduced (P < 0.05) at 4°C with 0, 50, 200, 500, and 1,000 ppm PAA among the same PAA concentration, compared to treatment at 27°C. Treatment conditions, such as temperature, can impact the effectiveness of PAA used as an antimicrobial treatment during poultry processing, and the results from this study can provide useful insights that could assist poultry processors to effectively incorporate PAA into antimicrobial intervention systems.
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Affiliation(s)
- Brenda Kroft
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA
| | - Cortney Leone
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA; Department of Poultry Science, University of Georgia, Athens, GA 30602, USA
| | - Jinquan Wang
- Department of Poultry Science, University of Georgia, Athens, GA 30602, USA
| | - Jasmine Kataria
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA
| | - Gaganpreet Sidhu
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA
| | - Sasikala Vaddu
- Department of Poultry Science, University of Georgia, Athens, GA 30602, USA
| | | | - Justin Berry
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA
| | | | - Manpreet Singh
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA.
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Riesberg LA, Brookhouser-Sisney A, Mansaray M, Johnson A, Sanchez R. Research Note: Reducing food loss in the manufacturing process of chickens by reconditioning dropped raw poultry carcasses with peroxyacetic acid and sodium hypochlorite (chlorine) solution. Poult Sci 2024; 103:103213. [PMID: 37980760 PMCID: PMC10684803 DOI: 10.1016/j.psj.2023.103213] [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: 08/15/2023] [Revised: 10/13/2023] [Accepted: 10/16/2023] [Indexed: 11/21/2023] Open
Abstract
Food waste and food loss has been a growing concern in the manufacturing industry with a gap between identifying the problem and implementing a solution. The manufacturing process of chicken is largely automated by conveyor belts and machines in which initial application of either peroxyacetic acid (PAA) or sodium hypochlorite (chlorine) solution is utilized to reduce the microbial load and prevent food borne illnesses on the chicken products as they are processed and packaged for distribution. However, during this automated process whole chickens can drop from the manufacturing line and become contaminated leading to the disposal and waste of the product. A solution to reduce food waste was to analyze a reconditioning procedure within the manufacturing process. The study evaluated the aerobic microbial growth on salvaged marinated deli raw whole chickens without giblets (WOGs) from conveyor belt loss reconditioned in either PAA or sodium hypochlorite (chlorine) solution to undropped chicken WOGs. Chicken rinsate and segmented samples were collected from each parameter and tested for microbial growth using Petrifilm aerobic plate count (APC) plates and converting results into log colony forming units (CFU). A difference (P < 0.05) was observed with the reconditioning of the WOGs in PAA (0.71 log10 CFU/mL) compared to the control (1.45 ± 0.26 log10 CFU/mL), for rinses. Of the segmented samples, the trussing strings displayed a significant decrease in APC counts for both chlorine (2.30 ± 0.49 log10 CFU/g) and PAA (2.3 ± 0.49 log10 CFU/g) reconditioning compared to the control (2.72 ± 0.39 log10 CFU/g). Reconditioning of salvaged deli chicken WOGs in chlorine or PAA is comparable to or better than the conventional process for the reduction of APC, it is an effective strategy to reintroduce dropped marinated deli chicken WOGs to the manufacturing line and can reduce food waste at a manufacturing level.
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4
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Stewart J, Pavic A. Advances in enteropathogen control throughout the meat chicken production chain. Compr Rev Food Sci Food Saf 2023; 22:2346-2407. [PMID: 37038302 DOI: 10.1111/1541-4337.13149] [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: 08/26/2022] [Revised: 03/12/2023] [Accepted: 03/14/2023] [Indexed: 04/12/2023]
Abstract
Enteropathogens, namely Salmonella and Campylobacter, are a concern in global public health and have been attributed in numerous risk assessments to a poultry source. During the last decade, a large body of research addressing this problem has been published. The literature reviewed contains review articles on certain aspects of poultry production chain; however, in the past decade there has not been a review on the entire chain-farm to fork-of poultry production. For this review, a pool of 514 articles were selected for relevance via a systematic screening process (from >7500 original search articles). These studies identified a diversity of management and intervention strategies for the elimination or reduction of enteropathogens in poultry production. Many studies were laboratory or limited field trials with implementation in true commercial operations being problematic. Entities considering using commercial antienteropathogen products and interventions are advised to perform an internal validation and fit-for-purpose trial as Salmonella and Campylobacter serovars and biovars may have regional diversity. Future research should focus on nonchemical application within the processing plant and how a combination of synergisticinterventions through the production chain may contribute to reducing the overall carcass burden of enteropathogens, coupled with increased consumer education on safe handling and cooking of poultry.
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Affiliation(s)
- Jack Stewart
- Birling Laboratories Pty Ltd, Bringelly, New South Wales, Australia
| | - Anthony Pavic
- Birling Laboratories Pty Ltd, Bringelly, New South Wales, Australia
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5
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Effects of bacterial-derived antimicrobial solutions on shelf-life, microbiota and sensory attributes of raw chicken legs under refrigerated storage condition. Int J Food Microbiol 2022; 383:109958. [DOI: 10.1016/j.ijfoodmicro.2022.109958] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 09/24/2022] [Accepted: 09/27/2022] [Indexed: 11/06/2022]
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6
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Cano C, Sadat R, Chaves BD. Peroxyacetic Acid Effectiveness against Salmonella on Raw Poultry Parts Is Not Affected by Organic Matter. J Food Prot 2022; 85:1446-1451. [PMID: 35880909 DOI: 10.4315/jfp-22-123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2022] [Accepted: 07/18/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT Organic matter (OM) accumulation is common in chill tanks used to decontaminate raw poultry parts during processing. OM negatively affects the antimicrobial activity of chlorine-based compounds, but its effect on the antimicrobial effectiveness of peroxyacetic acid (PAA) on poultry meat has not been described. Therefore, this study evaluated the effect of OM on the efficacy of PAA solutions in simulated postchill tanks to reduce Salmonella artificially inoculated onto chicken parts. Chicken thighs were inoculated with a five-strain cocktail of poultry-borne Salmonella enterica serovars at ca. 6 log CFU/mL. Then, the thighs were immersed for 30 or 45 s in PAA solutions (500 or 1,000 ppm) with chicken slurry to simulate OM accumulation (0, 15, or 30 g/L). The thighs were rinsed with neutralizing buffered peptone water (100 mL), and rinsates were plated onto xylose lysine desoxycholate agar. Experiments were performed in triplicate (three thighs per treatment per replicate). Chemical oxygen demand, total nitrogen, and pH were measured as the water quality parameters of the PAA solutions before and after use. Chemical oxygen demand ranged from 2,905 mg/L in unused 500-ppm solutions without added OM to 6,290 mg/L in used 1,000-ppm solutions with 30 g/L OM. Initial total nitrogen was 42.5 ± 2.0 and 60.9 ± 8.3 mg/L for 15 and 30 g/L OM, which increased by 27 ± 17 mg/L after use. The pH of solutions ranged from 3.16 ± 0.14 to 3.42 ± 0.09 for the 1,000-ppm solutions and from 3.59 ± 0.06 to 3.96 ± 0.06 for the 500-ppm solutions. Mean Salmonella reductions were 0.9 ± 0.1 log CFU/mL of rinsate for the 500-ppm PAA treatment and 1.1 ± 0.1 log CFU/mL of rinsate for 1,000-ppm PAA treatment. Exposure time did not have a significant effect on the logarithmic reductions. There was no significant effect of OM concentration (P > 0.05) on the reductions, indicating that the antimicrobial efficacy was not affected and that PAA solutions may continue to be reused as long as the PAA concentration is actively monitored. HIGHLIGHTS
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Affiliation(s)
- Carmen Cano
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, USA
| | - Raziya Sadat
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, USA
| | - Byron D Chaves
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, USA
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7
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Cano C, Meneses Y, Chaves BD. Application of Peroxyacetic Acid for Decontamination of Raw Poultry Products and Comparison to Other Commonly Used Chemical Antimicrobial Interventions: A Review. J Food Prot 2021; 84:1772-1783. [PMID: 34086895 DOI: 10.4315/jfp-21-107] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Accepted: 06/01/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Poultry remains one of the top food commodities responsible for foodborne illness in the United States, despite poultry industry efforts since the inception of hazard analysis and critical control point to reduce the burden of foodborne illness implicating poultry products. The appropriate use of antimicrobial compounds during processing of raw poultry can help minimize this risk. Currently, peroxyacetic acid (PAA) is the most popular antimicrobial in the poultry industry, displacing chlorine compounds and others. The aim of this review was to compare the effectiveness of PAA to that of other antimicrobials for the decontamination of raw poultry carcasses and parts. Twenty-six articles were found that compared PAA with over 20 different antimicrobials, applied as spray or immersion treatments for different exposure times and at different concentrations. The most common comparisons were to chlorine compounds (17 articles), to lactic acid compounds (five articles), and to cetylpyridinium chloride (six articles). Studies measured effectiveness by reductions in native flora or inoculated bacteria, usually Salmonella or Campylobacter. PAA was found to be more effective than chlorine under most conditions studied. Effectiveness of PAA was higher than or comparable to that of lactic acid compounds and cetylpyridinium chloride depending on product and treatment conditions. Overall, the results of primary literature studies support the popularity of PAA as an effective intervention against pathogenic bacteria during poultry processing. HIGHLIGHTS
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Affiliation(s)
- Carmen Cano
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, USA
| | - Yulie Meneses
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, USA.,Daugherty Water for Food Global Institute, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, USA
| | - Byron D Chaves
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, USA
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8
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Zhang L, Ben Said L, Diarra MS, Fliss I. Inhibitory Activity of Natural Synergetic Antimicrobial Consortia Against Salmonella enterica on Broiler Chicken Carcasses. Front Microbiol 2021; 12:656956. [PMID: 33995320 PMCID: PMC8116713 DOI: 10.3389/fmicb.2021.656956] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Accepted: 04/06/2021] [Indexed: 11/24/2022] Open
Abstract
The currently most utilized antimicrobial agent in poultry processing facilities is peracetic acid, a chemical increasingly recognized as hazardous to human health. We evaluated the efficacy of mixtures of natural antimicrobial compounds, namely reuterin, microcin J25, and lactic acid, for reducing the viability of Salmonella enterica and total aerobes on broiler chicken carcasses. The compounds were compared singly and in combination with water and 0.1% peracetic acid. The minimum inhibitory concentrations of reuterin, lactic acid, and microcin J25 against S. enterica serovar Enteritidis were respectively 2 mM, 0.31%, and 0.03 μM. In vitro, the combinations of reuterin + lactic acid and reuterin + microcin J25 were synergic, making these compounds effective at four times lower concentrations than those used alone. Salmonella viable counts fell to zero within 10 min of contact with reuterin + lactic acid at 10 times the concentrations used in combination, compared to 18 h in the case of reuterin + microcin J25. Sprayed onto chilled chicken carcasses, this reuterin + lactic acid mixture reduced Salmonella spp. counts by 2.02 Log CFU/g, whereas reuterin + microcin J25 and peracetic acid reduced them by respectively 0.83 and 1.13 Log CFU/g. The synergy of reuterin with lactic acid or microcin J25 as inhibitors of bacterial growth was significant. Applied as post-chill spray, these mixtures could contribute to food safety by decreasing Salmonella counts on chicken carcasses.
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Affiliation(s)
- Liya Zhang
- Institute of Nutrition and Functional Foods, Université Laval, Québec, QC, Canada
| | - Laila Ben Said
- Institute of Nutrition and Functional Foods, Université Laval, Québec, QC, Canada
| | - Moussa Sory Diarra
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, Canada
| | - Ismail Fliss
- Institute of Nutrition and Functional Foods, Université Laval, Québec, QC, Canada
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9
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Survival of Salmonella and the surrogate Enterococcus faecium in cooking of moisture enhanced reconstructed comminuted chicken patties by double pan-broiling. Poult Sci 2021; 100:101171. [PMID: 33975049 PMCID: PMC8131727 DOI: 10.1016/j.psj.2021.101171] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 03/18/2021] [Accepted: 03/22/2021] [Indexed: 11/21/2022] Open
Abstract
This study compares kinetic parameters of Salmonella and Enterococcus faecium in moisture enhanced, reconstructed comminuted chicken patties prepared with different pump rates during double pan-broiling with various set-up temperatures. Fresh 1.5-kg chicken breast meat was course grounded, inoculated with S. Typhimurium and Tennessee, or E. faecium, followed by adding NaCl (2.0%) + Na-tripolyphosphate (0.5%) solutions to achieve pump rates of 1%, 5%, or 11.1%. Meat samples were manually manufactured into patties with the thickness of 2.1 cm and diameter of 10.4 cm. Patties were packaged with polyvinyl chloride films in the foam-tray stored at 4°C for 42 h before double pan-broiling set at 200°, 300°, or 425°F for 0 to 420 s. Counts of pathogens were analyzed on xylose-lysine-Tergitol-4 and bile esculin agars with tryptic soy agar layers. Microbial data and kinetic parameters (n = 9, United States Department of Agriculture [USDA]-Integrated-Predictive-Modeling-Program/USDA-Global-Fit software) were analyzed by the Mixed Model Procedure (SAS). Double pan-broiling reduced >5-log10 CFU/g (P < 0.05) of Salmonella after 360 (200°F), 180 to 225 (300°F), and 150 to 165s (425°F), and of E. faecium after 270 s (300°F), and 180 s (425°F) across all samples. D-values (Mafart-Weibull model) of Salmonella and E. faecium in 1% moisture enhanced samples cooked at 200 to 425°F (102.7-248.2 and 115.5-271.0 s) were lower (P < 0.05) than 11.1% samples (119.8-263.7 and 122.5-298.3 s). Salmonella were more susceptible (P < 0.05) to heat than E. faecium. "Shoulder-time" (Buchanan-Two-Phase model) of Salmonella cooking at 200° to 425°F increased (P < 0.05) from 82.3-229.0 to 116.6-246.2 s as pump rate increased from 1 to 11.1%, whereas this phenomenon was not shown for E. faecium. Results indicate that Salmonella were resistant to heat in chicken patties with greater pump rate. E. faecium can be used as a surrogate for Salmonella to validate thermal inactivation in chicken products.
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Rhouma M, Romero-Barrios P, Gaucher ML, Bhachoo S. Antimicrobial resistance associated with the use of antimicrobial processing aids during poultry processing operations: cause for concern? Crit Rev Food Sci Nutr 2020; 61:3279-3296. [PMID: 32744054 DOI: 10.1080/10408398.2020.1798345] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Antimicrobial resistance has become a global issue and a threat to human and animal health. Contamination of poultry carcasses with meat-borne pathogens represents both an economic and a public health concern. The use of antimicrobial processing aids (APA) during poultry processing has contributed to an improvement in the microbiological quality of poultry carcasses. However, the extensive use of these decontaminants has raised concerns about their possible role in the co-selection of antibiotic-resistant bacteria. This topic is presented in the current review to provide an update on the information related to bacterial adaptation to APA used in poultry processing establishments, and to discuss the relationship between APA bacterial adaptation and the acquisition of a new resistance phenotype to therapeutic antimicrobials by bacteria. Common mechanisms such as active efflux and changes in membrane fluidity are the most documented mechanisms responsible for bacterial cross-resistance to APA and antimicrobials. Although most studies reported a bacterial resistance to antibiotics not reaching a clinical level, the under-exposure of bacteria to APA remains a concern in the poultry industry. Further research is needed to determine if APA used during poultry processing and therapeutic antimicrobials share common sites of action in bacteria and encounter similar mechanisms of resistance.
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Affiliation(s)
- Mohamed Rhouma
- Canadian Food Inspection Agency, St-Hyacinthe, Quebec, Canada
| | | | - Marie-Lou Gaucher
- Department of Pathology and Microbiology, Faculty of Veterinary Medicine, Université de Montréal, Quebec, Canada
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11
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Shen X, Su Y, Hua Z, Cong J, Dhowlaghar N, Sun Q, Lin S, Green T, Perrault M, Galeni M, Hanrahan I, Suslow TV, Zhu MJ. Verification of peroxyacetic acid treatment against L. monocytogenes on fresh apples using E. faecium NRRL B-2354 as a surrogate in commercial spray-bar operations. Food Microbiol 2020; 92:103590. [PMID: 32950134 DOI: 10.1016/j.fm.2020.103590] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 06/25/2020] [Accepted: 06/27/2020] [Indexed: 10/23/2022]
Abstract
Peroxyacetic acid (PAA) is a commonly used antimicrobial in apple spray bar interventions during post-harvest packing. However, limited information is available about its efficacy against foodborne pathogens on fresh apples under commercial packing conditions. In this study, the practical efficacies of PAA against Listeria monocytogenes on fresh apples during spray bar operation at ambient and elevated temperature were validated in three commercial packing facilities using Enterococcus faecium NRRL B-2354 as a surrogate strain. Apples were inoculated with E. faecium at ~6.5 Log10 CFU/apple and subjected to PAA spray bar interventions per commercial packing line practice. At each temperature and contact time intervention combination, 20-24 inoculated apples were processed together with 72-80 non-inoculated apples. Applying 80 ppm PAA at ambient temperature (17-21 °C) achieved a similar log reduction (P > 0.05) of E. faecium on Granny Smith apples (GSA) in three apple packing facilities, which caused 1.12-1.23 and 1.18-1.32 Log10 CFU/apple reductions of E. faecium on GSA for 30-sec and 60-sec intervention, respectively. Increasing the temperature of the PAA solution to 43-45 °C enhanced its bactericidal effect against E. faecium, causing 1.45, 1.86 and 2.19 Log10 CFU/apple reductions in three packing facilities for a 30-sec contact, and 1.50, 2.24, and 2.29 Log10 CFU/apple reductions for a 60-sec contact, respectively. Similar efficacies (P > 0.05) of PAA at both ambient and elevated temperature were also observed on Fuji apples. Spraying PAA on apples at ambient or elevated temperature reduced the level of E. faecium cross-contamination from inoculated apples to non-inoculated apples but could not eliminate cross-contamination. Data from this study provides valuable technical information and a reference point for the apple industry in controlling L. monocytogenes and verifying the effectiveness of their practices.
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Affiliation(s)
- Xiaoye Shen
- School of Food Science, Washington State University, Pullman, WA, 99164, USA
| | - Yuan Su
- School of Food Science, Washington State University, Pullman, WA, 99164, USA
| | - Zi Hua
- School of Food Science, Washington State University, Pullman, WA, 99164, USA
| | - Jian Cong
- School of Food Science, Washington State University, Pullman, WA, 99164, USA; School of Public Administration, Shanghai Open University, Shanghai, 200433, PR China
| | - Nitin Dhowlaghar
- School of Food Science, Washington State University, Pullman, WA, 99164, USA
| | - Qi Sun
- School of Food Science, Washington State University, Pullman, WA, 99164, USA
| | - Shengnan Lin
- School of Food Science, Washington State University, Pullman, WA, 99164, USA
| | - Tonia Green
- School of Food Science, Washington State University, Pullman, WA, 99164, USA
| | | | - Marcella Galeni
- Washington Tree Fruit Research Commission, Wenatchee, WA, 98801, USA
| | - Ines Hanrahan
- Washington Tree Fruit Research Commission, Wenatchee, WA, 98801, USA
| | - Trevor V Suslow
- Department of Plant Sciences, University of California, One Shields Avenue, Davis, CA, 95616, USA
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, WA, 99164, USA.
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12
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Li K, Chiu YC, Jiang W, Jones L, Etienne X, Shen C. Comparing the Efficacy of Two Triple-Wash Procedures With Sodium Hypochlorite, a Lactic–Citric Acid Blend, and a Mix of Peroxyacetic Acid and Hydrogen Peroxide to Inactivate Salmonella, Listeria monocytogenes, and Surrogate Enterococcus faecium on Cucumbers and Tomatoes. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.00019] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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13
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Liu C, Chaudhry MT, Zhao D, Lin T, Tian Y, Fu J. Heat shock protein 70 protects the quail cecum against oxidant stress, inflammatory injury, and microbiota imbalance induced by cold stress. Poult Sci 2020; 98:5432-5445. [PMID: 31247643 DOI: 10.3382/ps/pez327] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2019] [Accepted: 06/04/2019] [Indexed: 12/11/2022] Open
Abstract
The intent of this study was to investigate the effects of cold stress on oxidative indexes, inflammatory factors, and microbiota in the quail cecum. A total of 192 male quails (15-day-old) were randomly divided into 12 groups (16 in each group) and were exposed to acute (up to 12 h) and chronic (up to 20 D) cold stress at 12 ± 1°C. After cold stress treatment, we examined morphological damage, oxidative stress indexes, inflammatory factors, and intestinal microbiota. Results of morphological examination showed that both acute and chronic cold stress can lead to cecal tissue injury. In addition, both acute and chronic cold stress, especially chronic cold stress can influence the activity of oxidative stress mediators. Glutathione (GSH) and glutathione peroxidase (GSH-Px) activities decreased significantly (p < 0.05), while the nitric oxide (NO) content and inducible nitric oxide synthase (iNOS) activity increased significantly (p < 0.05). Moreover, mRNA levels of inflammatory factors cyclooxygenase-2 (COX-2), prostaglandin E synthase (PTGES), and heat shock protein 70 (Hsp70) were higher in both acute and chronic cold stress groups when compared with the control group (p < 0.05). Furthermore, the intestinal microbiota was changed in both the acute and chronic cold stress groups. These results suggested that cold stress caused oxidative stress and inflammatory injury in cecal tissues, influenced cecal microbiota, and increased expression of Hsp70, which may contribute in protecting the cecum against cold stress in quails.
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Affiliation(s)
- Chunpeng Liu
- Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.,Guangdong Province Key Laboratory of Waterfowl Healthy Breeding, Guangzhou 501225, China.,College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China
| | | | - Dan Zhao
- College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China
| | - Tong Lin
- College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China
| | - Yunbo Tian
- Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.,Guangdong Province Key Laboratory of Waterfowl Healthy Breeding, Guangzhou 501225, China
| | - Jing Fu
- Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.,Guangdong Province Key Laboratory of Waterfowl Healthy Breeding, Guangzhou 501225, China.,College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China
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14
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Boltz T, Boney J, Shen C, Jaczynski J, Moritz J. The Effect of Standard Pelleting and More Thermally Aggressive Pelleting Utilizing a Hygieniser on Feed Manufacture and Reduction of Enterococcus faecium, a Salmonella Surrogate. J APPL POULTRY RES 2019. [DOI: 10.3382/japr/pfz088] [Citation(s) in RCA: 6] [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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15
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Evaluation of commercial antimicrobials against stress-adapted Campylobacter jejuni on broiler wings by using immersion and electrostatic spray and an economic feasibility analysis. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.04.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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16
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Cano C, Meneses Y, Chaves BD. Ozone-Based Interventions To Improve the Microbiological Safety and Quality of Poultry Carcasses and Parts: A Review. J Food Prot 2019; 82:940-947. [PMID: 31091112 DOI: 10.4315/0362-028x.jfp-18-489] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
HIGHLIGHTS Ozone treatment achieved microbial population reductions. Gaseous ozone was most commonly used on poultry parts. Carcasses were treated exclusively with aqueous ozone or ozonated water. Ozone treatment can extend poultry product shelf life without significant quality effects.
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Affiliation(s)
| | - Yulie Meneses
- 1 Department of Food Science and Technology.,2 Daugherty Water for Food Global Institute, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, USA
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17
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Jiang W, Etienne X, Li K, Shen C. Comparison of the Efficacy of Electrostatic versus Conventional Sprayer with Commercial Antimicrobials To Inactivate Salmonella, Listeria monocytogenes, and Campylobacter jejuni for Eggs and Economic Feasibility Analysis. J Food Prot 2018; 81:1864-1870. [PMID: 30325221 DOI: 10.4315/0362-028x.jfp-18-249] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study was conducted to compare the efficacy of antimicrobials sprayed by electrostatic versus conventional sprayer for inactivation of Salmonella, Listeria monocytogenes, and Campylobacter jejuni on eggs and to determine the economic feasibility of these treatments. Eggs were dip inoculated with overnight cultures (18 h) of Salmonella Typhimurium, Salmonella Tennessee, a two-strain mixture of L. monocytogenes, and a three-strain mixture of C. jejuni (microaerophilic condition). Inoculated eggs were then not sprayed or subjected to electrostatic and conventional spraying with peroxyacetic acid (PAA; 0.1%), lactic acid (5.0%), lactic and citric acid blend (2.5%), sodium hypochlorite (SH; 50 ppm), and SaniDate-5.0 (SD [a mixture of PAA and H2O2]; 0.25%) for 30 s (15 s each side). Surviving bacteria on eggshells were recovered on xylose lysine Tergitol 4 agar ( Salmonella), modified Oxford agar ( L. monocytogenes), or Brucella agar ( C. jejuni). Compared with conventional spraying, electrostatic spraying of PAA, SD, and SH achieved significant additional reductions ( P < 0.05) of Salmonella, L. monocytogenes, and C. jejuni of 0.96 to 3.18, 1.19 to 3.05, and 0.96 to 1.62 log CFU per egg, respectively. A simple cost comparison suggests that regardless of the antimicrobial agent used, the cost of using an electrostatic sprayer is 20 to 40% lower than that of a conventional sprayer for a small poultry farm that produces 1,500 eggs per day. Among the five antimicrobials, the total sanitizing cost was lowest for SH, followed by PAA and SD. The results indicated that electrostatic spraying of commercial antimicrobials can be considered an effective and economical approach to enhancing the microbial safety of eggs, especially for small poultry processors.
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Affiliation(s)
- Wentao Jiang
- 1 Division of Animal and Nutritional Sciences (ORCID: http://orcid.org/0000-0002-7741-7264 [C.S.])
| | - Xiaoli Etienne
- 2 Division of Resource Economics and Management, Davis College, West Virginia University, Morgantown, West Virginia 26506, USA
| | - Kawang Li
- 1 Division of Animal and Nutritional Sciences (ORCID: http://orcid.org/0000-0002-7741-7264 [C.S.])
| | - Cangliang Shen
- 1 Division of Animal and Nutritional Sciences (ORCID: http://orcid.org/0000-0002-7741-7264 [C.S.])
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