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Bogun K, Peh E, Siekmann L, Plötz M, Kittler S. Combining antimicrobial substances for Campylobacter post harvest mitigation on chicken breast fillet and chicken skin - any synergistic effects? J Appl Microbiol 2023; 134:lxad209. [PMID: 37709568 DOI: 10.1093/jambio/lxad209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Revised: 09/01/2023] [Accepted: 09/12/2023] [Indexed: 09/16/2023]
Abstract
AIMS To reduce Campylobacter along the food chain, we investigated the mitigation potential of four antimicrobial compounds against Campylobacter using a new evaluation scheme. METHODS AND RESULTS Using the checkerboard method, the minimum inhibitory concentration (MIC) values of two organic acids (peroxyacetic acid and lactic acid) and two plant extracts (carvacrol and resveratrol) against a C. jejuni and a C. coli field isolate were determined as well as the fractional inhibitory concentration (FIC) indices of combined treatment. The lowest MIC values were found for peroxyacetic acid (0.03 mg mL-1) and carvacrol (0.06 mg mL-1). Based on subsequent sensory studies, peroxyacetic acid and carvacrol were selected for challenge tests to quantitatively determine the reducing potential against Campylobacter on chicken meat and chicken skin. Applying peroxyacetic acid significantly reduced Campylobacter counts on chicken skin with maximum reductions of 3.3 log-units (P < .0001), while the combination of peroxyacetic acid and carvacrol resulted in significant reductions of only 0.4 log-units on chicken breast fillet 24 hours after treatment but not thereafter (P = .0192). CONCLUSIONS Peroxyacetic acid is suitable as a postharvest intervention measure to reduce Campylobacter concentration on chicken skin without reducing consumer acceptance.
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Affiliation(s)
- Katrin Bogun
- Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Hannover 30173, Germany
| | - Elisa Peh
- Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Hannover 30173, Germany
| | - Lisa Siekmann
- Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Hannover 30173, Germany
| | - Madeleine Plötz
- Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Hannover 30173, Germany
| | - Sophie Kittler
- Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Hannover 30173, Germany
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2
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Exploiting Violet-Blue Light to Kill Campylobacter jejuni: Analysis of Global Responses, Modeling of Transcription Factor Activities, and Identification of Protein Targets. mSystems 2022; 7:e0045422. [PMID: 35924857 PMCID: PMC9426514 DOI: 10.1128/msystems.00454-22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
Campylobacter jejuni is a microaerophilic foodborne zoonotic pathogen of worldwide concern as the leading cause of bacterial gastroenteritis. Many strains are increasingly antibiotic resistant and new methods of control are required to reduce food-chain contamination. One possibility is photodynamic inactivation (PDI) using violet-blue (VB) light, to which C. jejuni is highly susceptible. Here, we show that flavin and protoporphyrin IX are major endogenous photosensitizers and that exposure of cells to VB light increases intracellular reactive oxygen species (ROS) to high levels, as indicated by a dichlorodihydrofluorescein reporter. Unusually for an oxygen-respiring bacterium, C. jejuni employs several ROS-sensitive iron-sulfur cluster enzymes in central metabolic pathways; we show that VB light causes rapid inactivation of both pyruvate and 2-oxoglutarate oxidoreductases, thus interrupting the citric acid cycle. Cells exposed to VB light also lose heme from c-type cytochromes, restricting electron transport, likely due to irreversible oxidation of heme-ligating cysteine residues. Evaluation of global gene expression changes by RNAseq and probabilistic modeling showed a two-stage protein damage/oxidative stress response to VB light, driven by specific regulators, including HspR, PerR, Fur, and RacR. Deletion mutant analysis showed that superoxide dismutase and the cytochrome CccA were particularly important for VB light survival and that abolishing repression of chaperones and oxidative stress resistance genes by HcrA, HspR, or PerR increased tolerance to VB light. Our results explain the high innate sensitivity of C. jejuni to VB light and provide new insights that may be helpful in exploiting PDI for novel food-chain interventions to control this pathogen. IMPORTANCE Campylobacteriosis caused by C. jejuni is one of the most widespread zoonotic enteric diseases worldwide and represents an enormous human health and economic burden, compounded by the emergence of antibiotic-resistant strains. New interventions are urgently needed to reduce food-chain contamination. Although UV light is well known to be bactericidal, it is highly mutagenic and problematic for continuous exposure in food production facilities; in contrast, narrow spectrum violet-blue (VB) light is much safer. We confirmed that C. jejuni is highly susceptible to VB light and then identified some of the global regulatory networks involved in responding to photo-oxidative damage. The identification of damaged cellular components underpins efforts to develop commercial applications of VB light-based technologies.
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3
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Alonso VPP, Furtado MM, Iwase CHT, Brondi-Mendes JZ, Nascimento MDS. Microbial resistance to sanitizers in the food industry: review. Crit Rev Food Sci Nutr 2022; 64:654-669. [PMID: 35950465 DOI: 10.1080/10408398.2022.2107996] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Hygiene programs which comprise the cleaning and sanitization steps are part of the Good Hygiene Practices (GHP) and are considered essential to ensure food safety and quality. Inadequate hygiene practices may contribute to the occurrence of foodborne diseases, development of microbial resistance to sanitizers, and economic losses. In general, the sanitizer resistance is classified as intrinsic or acquired. The former is an inherent characteristic, naturally present in some microorganisms, whereas the latter is linked to genetic modifications that can occur at random or after continuous exposure to a nonnormal condition. The resistance mechanisms can involve changes in membrane permeability or in the efflux pump, and enzymatic activity. The efflux pump mechanism is the most elucidated in relation to the resistance caused by the use of different types of sanitizers. In addition, microbial resistance to sanitizers can also be favored in the presence of biofilms due to the protection given by the glycocalyx matrix and genetic changes. Therefore, this review aimed to show the main microbial resistance mechanisms to sanitizers, including genetic modifications, biofilm formation, and permeability barrier.
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Affiliation(s)
| | - Marianna Miranda Furtado
- Department of Food Science and Nutrition, University of Campinas - UNICAMP, Campinas, SP, Brazil
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4
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Chicken Skin Decontamination of Thermotolerant Campylobacter spp. and Hygiene Indicator Escherichia coli Assessed by Viability Real-Time PCR. Pathogens 2022; 11:pathogens11060706. [PMID: 35745559 PMCID: PMC9230925 DOI: 10.3390/pathogens11060706] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 05/31/2022] [Accepted: 06/10/2022] [Indexed: 11/17/2022] Open
Abstract
Thermotolerant Campylobacter spp. are fecal contaminants of chicken meat with serious implications for human health. E. coli is considered as hygiene indicator since, in contrast to Campylobacter. spp., the bacterium is generally present in the avian gut. Stress exposure may transiently cease bacterial division. Therefore, colony forming units (CFU) may underestimate the infection risk of pathogens. We developed a viability real-time PCR (v-qPCR) for the quantification of viable E. coli targeting the uidA gene, encoding β-glucuronidase, which is usually detected for phenotypic species identification. The short- and long-term effects of decontaminating chicken skin on the survival of both C. jejuni and an ESBL-producing E. coli were evaluated by CFU and v-qPCR. The results showed that freezing and storage in cool conditions are potentially underestimated by CFU but not by v-qPCR. The effect of treatment with peroxyacetic acid on survival was consistently detected by CFU and v-qPCR. v-qPCR analysis detected bacterial survival upon the application of lactic acid, which awaits further analysis. Interestingly, both bacteria showed similar kinetics of inactivation upon the application of reduction strategies, suggesting that E. coli might be a complementary hygiene indicator. We conclude that v-qPCR can improve food safety under the consideration of some limitations.
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5
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Heir E, Solberg LE, Jensen MR, Skaret J, Grøvlen MS, Holck AL. Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging. Int J Food Microbiol 2022; 362:109498. [PMID: 34896912 DOI: 10.1016/j.ijfoodmicro.2021.109498] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 10/22/2021] [Accepted: 12/02/2021] [Indexed: 12/26/2022]
Abstract
Microbial contamination and growth play important roles in spoilage and quality loss of raw poultry products. We evaluated the suitability of three commercially available organic acid based antimicrobial compounds, Purac FCC80 (l-lactic acid), Verdad N6 (buffered vinegar fermentate) and Provian K (blend of potassium acetate and diacetate) to prevent growth of the innate microbiota, reduce spoilage and enhance the sensory quality of raw chicken under vacuum, high CO2 (60/40% CO2/N2), and high O2 (75/25% O2/CO2) modified atmosphere (MA) storage conditions. Solutions were applied warm (50 °C) or cold (4 °C) to reflect treatments prior to (Prechill) or after (Postchill) cooling of chicken carcasses, respectively. Single postchill treatments of raw chicken wings with 5% Verdad N6 or Provian K solutions and MA storage enabled complete growth inhibition during the first seven days of storage before growth resumed. Enhanced bacterial control was obtained by combining Prechill lactic acid and Postchill Verdad N6 or Provian K treatments which indicated initial reductions up to 1.1 log and where total bacterial increase after 20 days storage was limited to 1.8-2.1 log. Antibacterial effects were dependent on the concentration of the inhibiting salts used, pH and the storage conditions. Bacterial community analyses showed increased relative levels of Gram-positive bacteria and with reductions of potential spoilage organisms in samples treated with the organic acid salts Verdad N6 and Provian K. Sensory analyses of raw, treated wings showed prominent lower scores in several spoilage associated odour attributes when compared with untreated chicken wings after 13 days storage. For heat-treated chicken, only minor differences for 22 tested attributes were detected between seven antimicrobial treatments and untreated control chicken. Immersion in commercially available organic acid/salt solutions combined with MA storage can reduce bacterial levels, improve microbial and sensory quality, and potentially improve shelf life and reduce food waste of chicken products.
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Affiliation(s)
- Even Heir
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, P. O. Box 210, N-1431 Ås, Norway.
| | - Lars Erik Solberg
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, P. O. Box 210, N-1431 Ås, Norway
| | - Merete Rusås Jensen
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, P. O. Box 210, N-1431 Ås, Norway
| | - Josefine Skaret
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, P. O. Box 210, N-1431 Ås, Norway
| | - Magnhild Seim Grøvlen
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, P. O. Box 210, N-1431 Ås, Norway
| | - Askild Lorentz Holck
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, P. O. Box 210, N-1431 Ås, Norway
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6
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Gichure JN, Kamau Njage PM, Wambui JM, Dykes GA, Buys EM, Coorey R. Systematic-review and meta-analysis on effect of decontamination interventions on prevalence and concentration of Campylobacter spp. during primary processing of broiler chickens. Food Microbiol 2021; 102:103923. [PMID: 34809949 DOI: 10.1016/j.fm.2021.103923] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 10/10/2021] [Accepted: 10/12/2021] [Indexed: 12/11/2022]
Abstract
Scientific advances in pathogen decontamination offer great potential to reduce Campylobacter spp. during primary processing. The aim of this study was to collate data from eligible studies using systematic review, meta-analysis followed by meta-regression. Random effect meta-analysis revealed heterogenous (τ2 = 0.6, I2 = 98 %) pooled reduction in Campylobacter concentration of 0.6 log10 CFU/carcass and a decrease in relative risk of Campylobacter spp. prevalence in broiler carcasses by 57.2 %. Decontamination interventions during Inside-Outside-Carcass-Wash were most effective on concentration (0.8 log10 CFU/carcass) while those during evisceration were most effective on prevalence (78.0 % decrease in relative risk). Physical decontamination was more effective on Campylobacter prevalence (68.7 % decrease in relative risk) compared chemical treatment (30.3 %). Application through immersion was superior on Campylobacter concentration (0.9 log10 CFU/carcass odds reduction) to spraying (0.5 log10 CFU/carcass odds reduction). Publication bias and small study effect were observed in trials on Campylobacter prevalence but not for concentration. The meta-regression revealed four and seven potential modifier variables for concentration and prevalence respectively. This meta-analysis provides an overview of the expected magnitude in Campylobacter spp. concentration and prevalence with application of decontamination interventions on broiler carcasses along the slaughter process and forms a basis of quantitative microbial risk assessment and derivation of intervention measures. Even though modest microbial concentration reduction is reported there was a large decrease in contamination prevalence during processing interventions.
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Affiliation(s)
- Josphat N Gichure
- Department of Food Science, Nutrition and Technology, South Eastern Kenya University, P.O. Box 170-90200, Kitui, Kenya.
| | - Patrick Murigu Kamau Njage
- Division for Epidemiology and Microbial Genomics, National Food Institute, Technical University of Denmark, Søltofts Plads, Building 221, Denmark
| | - Joseph M Wambui
- Institute for Food Safety and Hygiene, University of Zurich, Winterthurerstrasse 272, 8057, Zurich, Switzerland
| | - Gary A Dykes
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, GPO Box U1987, Perth, Western Australia, 6845, Australia
| | - Elna M Buys
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, 0028, South Africa
| | - Ranil Coorey
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, GPO Box U1987, Perth, Western Australia, 6845, Australia
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7
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Dogan OB, Aditya A, Ortuzar J, Clarke J, Wang B. A systematic review and meta-analysis of the efficacy of processing stages and interventions for controlling Campylobacter contamination during broiler chicken processing. Compr Rev Food Sci Food Saf 2021; 21:227-271. [PMID: 34730272 DOI: 10.1111/1541-4337.12860] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 09/16/2021] [Accepted: 09/17/2021] [Indexed: 12/13/2022]
Abstract
Systematic review and meta-analysis were conducted to quantify the effects of processing stages and interventions on the prevalence and concentration of Campylobacter on broiler carcasses. To comprehensively capture relevant evidence, six databases were searched using the keywords "Campylobacter" and "broiler chicken." The literature search yielded 10,450 unique citations, and after applying predetermined inclusion and exclusion criteria, 72 and 53 relevant citations were included in meta-analyses for processing stages and interventions, respectively. As the two primary outcomes, log reduction and prevalence changes were estimated for each stage or intervention using a random-effects meta-analysis approach whenever possible. The outcome-level quality assessment was conducted following the Grading of Recommendations Assessment, Development, and Evaluation (GRADE) approach. The analysis revealed that scalding and chilling majorly reduces the prevalence and concentration of Campylobacter. Immersion chilling reduces the concentration regardless of chemical additives, but its effect on prevalence is not conclusive. The effects of carcass washing applications remain uncertain due to the inconsistency and imprecision of both outcomes. Defeathering and evisceration were identified as stages that can increase both prevalence and concentration. Both chemical and physical processing interventions provide limited efficacy in concentration and prevalence reduction. Major limitations of the review were inconsistency and imprecision at the outcome level and reporting issues and data gaps at the study level. The results are expected to inform quantitative microbial risk assessment model development and support evidence-based decision-making.
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Affiliation(s)
- Onay B Dogan
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Anand Aditya
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Juan Ortuzar
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Jennifer Clarke
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA.,Department of Statistics, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Bing Wang
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
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8
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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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Evaluation of Immersion and Spray Applications of Antimicrobial Treatments for Reduction of Campylobacter jejuni on Chicken Wings. Foods 2021; 10:foods10040903. [PMID: 33924021 PMCID: PMC8073659 DOI: 10.3390/foods10040903] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 04/12/2021] [Accepted: 04/16/2021] [Indexed: 11/17/2022] Open
Abstract
The decontamination efficacy of antimicrobial treatments against Campylobacter jejuni on chicken wings was evaluated. Chicken wings surface-inoculated with C. jejuni (3.9 log colony-forming units [CFU]/mL) were left untreated (control) or were treated by immersion (5 s) or in a spray cabinet (4 s) with water, a sulfuric acid and sodium sulfate blend (SSS; pH 1.2), formic acid (1.5%), peroxyacetic acid (PAA; 550 ppm), or PAA (550 ppm) that was pH-adjusted (acidified) with SSS (pH 1.2) or formic acid (1.5%). All evaluated immersion and spray chemical treatments effectively (p < 0.05) lowered C. jejuni populations on chicken wings. Spray application of chemical treatments resulted in immediate pathogen reductions ranging from 0.5 to 1.2 log CFU/mL, whereas their application by immersion lowered initial pathogen levels by 1.7 to 2.2 log CFU/mL. The PAA and acidified PAA treatments were equally (p ≥ 0.05) effective at reducing initial C. jejuni populations, however, following a 24 h refrigerated (4 °C) storage period, wings treated with acidified PAA had lower (p < 0.05) pathogen levels than samples that had been treated with PAA that was not acidified. Findings of this study should be useful to the poultry industry in its efforts to control Campylobacter contamination on chicken parts.
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10
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A One Health Perspective on a Multi-hurdle Approach to Combat Campylobacter spp. in Broiler Meat. CURRENT CLINICAL MICROBIOLOGY REPORTS 2021. [DOI: 10.1007/s40588-021-00167-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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11
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Vetchapitak T, Shinki T, Sasaki S, Taniguchi T, Luangtongkum T, Misawa N. Evaluation of chemical treatment combined with vacuum and ultrasonication with a water resonance system for reducing Campylobacter on naturally contaminated chicken carcasses. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107087] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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12
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Šimunović K, Sahin O, Kovač J, Shen Z, Klančnik A, Zhang Q, Smole Možina S. (-)-α-Pinene reduces quorum sensing and Campylobacter jejuni colonization in broiler chickens. PLoS One 2020; 15:e0230423. [PMID: 32236115 PMCID: PMC7112227 DOI: 10.1371/journal.pone.0230423] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Accepted: 02/28/2020] [Indexed: 11/25/2022] Open
Abstract
Campylobacter jejuni is one of the most prevalent causes of bacterial gastroenteritis worldwide, and it is largely associated with consumption of contaminated poultry. Current Campylobacter control measures at the poultry production level remain insufficient, and hence there is the need for alternative control strategies. We evaluated the potential of the monoterpene (-)-α-pinene for control of C. jejuni in poultry. The antibacterial and resistance-modulatory activities of (-)-α-pinene were also determined against 57 C. jejuni strains. In addition, the anti-quorum-sensing activity of (-)-α-pinene against C. jejuni NCTC 11168 was determined for three subinhibitory concentrations (125, 62.5, 31.25 mg/L) over three incubation times using an autoinducer-2 bioassay based on Vibrio harveyi BB170 bioluminescence measurements. The effects of a subinhibitory concentration of (-)-α-pinene (250 mg/L) on survival of C. jejuni, and in combination with enrofloxacin on fluoroquinolone resistance development in C. jejuni, were determined in a broiler chicken model, by addition of (-)-α-pinene to the broiler water supply. The reduction of C. jejuni numbers by (-)-α-pinene was further determined in broiler chickens that were colonized with either fluoroquinolone-susceptible or -resistant strains, by direct gavage treatment. We observed weak in vitro antimicrobial activity for (-)-α-pinene alone (MIC >500 mg/L), but strong potentiating effects on antibiotics erythromycin and ciprofloxacin against different Campylobacter strains (>512 fold change). After 24 h of treatment of C. jejuni with (-)-α-pinene, its quorum-sensing signaling was reduced by >80% compared to the untreated control. When given in the drinking water, (-)-α-pinene did not show any significant inhibitory effects on the level of C. jejuni in the colonized chickens, and did not reduce fluoroquinolone resistance development in combination with enrofloxacin. Conversely, when (-)-α-pinene was administered by direct gavage, it significantly reduced the number of fluoroquinolone susceptible C. jejuni in the colonized broiler chickens. These results demonstrate that (-)-α-pinene modulates quorum-sensing in Campylobacter, potentiates antibiotics against different Campylobacter strains, and reduces Campylobacter colonization in broiler chickens.
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Affiliation(s)
- Katarina Šimunović
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Orhan Sahin
- College of Veterinary Medicine, Iowa State University, Ames, Iowa, United States of America
| | - Jasna Kovač
- Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania, United States of America
| | - Zhangqi Shen
- College of Veterinary Medicine, Iowa State University, Ames, Iowa, United States of America
| | - Anja Klančnik
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Qijing Zhang
- College of Veterinary Medicine, Iowa State University, Ames, Iowa, United States of America
| | - Sonja Smole Možina
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
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13
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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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14
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Shrestha S, Wagle B, Upadhyay A, Arsi K, Donoghue D, Donoghue A. Carvacrol antimicrobial wash treatments reduce Campylobacter jejuni and aerobic bacteria on broiler chicken skin. Poult Sci 2019; 98:4073-4083. [DOI: 10.3382/ps/pez198] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Accepted: 03/21/2019] [Indexed: 12/21/2022] Open
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15
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Wagle BR, Arsi K, Shrestha S, Upadhyay A, Upadhyaya I, Bhargava K, Donoghue A, Donoghue DJ. Eugenol as an antimicrobial wash treatment reducesCampylobacter jejuniin postharvest poultry. J Food Saf 2019. [DOI: 10.1111/jfs.12704] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Basanta R. Wagle
- Department of Poultry ScienceUniversity of Arkansas Fayetteville Arkansas
| | - Komala Arsi
- Department of Poultry ScienceUniversity of Arkansas Fayetteville Arkansas
| | - Sandip Shrestha
- Department of Poultry ScienceUniversity of Arkansas Fayetteville Arkansas
| | - Abhinav Upadhyay
- Department of Animal ScienceUniversity of Connecticut Storrs Connecticut
| | - Indu Upadhyaya
- School of AgricultureTennessee Tech University Cookeville Tennessee
| | - Kanika Bhargava
- Department of Human Environmental SciencesUniversity of Central Oklahoma Edmond Oklahoma
| | - Annie Donoghue
- Poultry Production and Product Safety Research UnitARS, USDA Fayetteville Arkansas
| | - Dan J. Donoghue
- Department of Poultry ScienceUniversity of Arkansas Fayetteville Arkansas
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Wagle BR, Upadhyay A, Shrestha S, Arsi K, Upadhyaya I, Donoghue AM, Donoghue DJ. Pectin or chitosan coating fortified with eugenol reduces Campylobacter jejuni on chicken wingettes and modulates expression of critical survival genes. Poult Sci 2019; 98:1461-1471. [PMID: 30407605 PMCID: PMC6377438 DOI: 10.3382/ps/pey505] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2018] [Accepted: 10/12/2018] [Indexed: 12/18/2022] Open
Abstract
Campylobacter jejuni infection in humans is strongly associated with the consumption of contaminated poultry products. With increasing consumer demand for minimally processed and natural product, there is a need for novel intervention strategies for controlling C. jejuni. Antimicrobial coatings are increasingly being used for preventing food contamination due to their efficacy and continuous protection of product. This study investigated the efficacy of pectin and chitosan coating fortified with eugenol to reduce C. jejuni on chicken wingettes. Pectin, chitosan, and eugenol are generally recognized as safe status compounds derived from berries, crustaceans, and cloves respectively. Each wingette was inoculated with a mixture of 4 wild-type strains of C. jejuni (approximately 107 CFU/sample) and randomly assigned to controls, pectin (3%), chitosan (2%), eugenol (0.5, 1, or 2%), or their combinations. Following 1 min of coating, wingettes were air-dried, vacuum sealed, and sampled on 0, 1, 3, 5, and 7 d of refrigerated storage for C. jejuni and aerobic counts (n = 5 wingettes/treatment/d). In addition, the effect of treatments on wingette color and expression of C. jejuni survival/virulence genes was evaluated. All 3 doses of eugenol or chitosan significantly reduced C. jejuni and aerobic bacteria from 0 d through 7 d. Incorporation of 2% eugenol in chitosan improved coating efficiency and reduced C. jejuni counts by approximately 3 Log CFU/sample at the end of 7 d of storage (P < 0.05). Similarly, the antimicrobial efficacy of pectin was improved by 2% eugenol and the coating reduced C. jejuni by approximately 2 Log CFU/sample at 7 d of storage. Chitosan coating with 2% eugenol also showed greater reductions of total aerobic counts as compared to individual treatments of eugenol and chitosan. No significant difference in the color of chicken wingettes was observed between treatments. Exposure of C. jejuni to eugenol, chitosan, or combination significantly modulated select genes encoding for motility, quorum sensing, and stress response. Results demonstrate the potential of pectin or chitosan coating fortified with eugenol as a postharvest intervention against C. jejuni contamination on poultry products.
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Affiliation(s)
- B R Wagle
- Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701, USA
| | - A Upadhyay
- Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701, USA
| | - S Shrestha
- Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701, USA
| | - K Arsi
- Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701, USA
| | - I Upadhyaya
- Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701, USA
| | - A M Donoghue
- Poultry Production and Product Safety Research Unit, ARS, USDA, Fayetteville, AR 72701, USA
| | - D J Donoghue
- Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701, USA
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Quaternary ammonium compounds with multiple cationic moieties (multiQACs) provide antimicrobial activity against Campylobacter jejuni. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.06.038] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Zhang L, Garner LJ, McKEE SR, Bilgili SF. Effectiveness of Several Antimicrobials Used in a Postchill Decontamination Tank against Salmonella and Campylobacter on Broiler Carcass Parts. J Food Prot 2018; 81:1134-1141. [PMID: 29939789 DOI: 10.4315/0362-028x.jfp-17-507] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
New microbial performance standards for chicken parts necessitate postchill antimicrobial interventions to make poultry parts safer for consumers. This research was conducted to determine the effectiveness of antimicrobials (0.003% chlorine; 0.07% acidified sodium chlorite [ASC], 0.07 or 0.1% peracetic acid [PAA], and 0.35 or 0.60% cetylpyridinium chloride [CPC]) when used in a postchill decontamination tank to reduce Salmonella and Campylobacter on broiler chicken parts (including breasts, thighs, wings, and drumsticks) and to determine the sensory attributes of the treated samples. Samples ( n = 90, 9 treatments × 5 samples × 2 replications) were inoculated with Salmonella Typhimurium (108 CFU/mL) and Campylobacter jejuni (108 CFU/mL). After a 30-min attachment time, chicken parts were rinsed with various antimicrobials in a decontamination tank for 23 s. Salmonella and Campylobacter reduction was determined by sampling parts after the treatments were applied. Sensory evaluation of skin-on (drumettes) and skin-off (breast meat) parts were conducted by untrained panelists by using an 8-point hedonic scale. CPC (0.35 or 0.60%), provided a reduction of 2.5 or 3.5 log CFU/mL on Salmonella and a reduction of 4 or 5 log CFU/mL on Campylobacter, respectively. Both concentrations of PAA (0.07 or 0.1%) provided a 1.5-log reduction on Salmonella and Campylobacter. Chlorine at 0.003% and ASC at 0.07% were the least effective antimicrobials, providing <1-log reduction for both pathogens, which did not differ from the reduction provided by a water rinse alone. Sensory attributes were unaffected in drumettes, and skinless breast fillets received the most acceptable scores ( P ≤ 0.05) for texture, juiciness, and overall acceptability when treated with 0.07% PAA and 0.35% CPC. Results from this study indicated that using PAA and CPC in a postchill decontamination tank are effective treatments for reducing Salmonella and Campylobacter on chicken parts, with minimal effects on product quality.
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Affiliation(s)
- Lei Zhang
- 1 Department of Poultry Science, Auburn University, Auburn, Alabama 36849 (ORCID: http://orcid.org//0000-0001-9406-0861 [L.J.G.])
| | - Laura J Garner
- 1 Department of Poultry Science, Auburn University, Auburn, Alabama 36849 (ORCID: http://orcid.org//0000-0001-9406-0861 [L.J.G.])
| | - Shelly R McKEE
- 2 USA Poultry and Egg Export Council, 2300 West Park Place Boulevard, Stone Mountain, Georgia 30087, USA
| | - Sacit F Bilgili
- 1 Department of Poultry Science, Auburn University, Auburn, Alabama 36849 (ORCID: http://orcid.org//0000-0001-9406-0861 [L.J.G.])
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Hansson I, Sandberg M, Habib I, Lowman R, Engvall EO. Knowledge gaps in control of Campylobacter for prevention of campylobacteriosis. Transbound Emerg Dis 2018; 65 Suppl 1:30-48. [PMID: 29663680 DOI: 10.1111/tbed.12870] [Citation(s) in RCA: 88] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2016] [Indexed: 01/08/2023]
Abstract
Campylobacteriosis is an important, worldwide public health problem with numerous socio-economic impacts. Since 2015, approximately 230,000 cases have been reported annually in Europe. In the United States, Australia and New Zealand, campylobacteriosis is the most commonly reported disease. Poultry and poultry products are considered important sources of human infections. Poultry meat can become contaminated with Campylobacter during slaughter if live chickens are intestinal carriers. Campylobacter spp. can be transferred from animals to humans through consumption and handling of contaminated food products, with fresh chicken meat being the most commonly implicated food type. Regarding food-borne disease, the most important Campylobacter species are Campylobacter jejuni and Campylobacter coli. In humans, clinical signs of campylobacteriosis include diarrhoea, abdominal pain, fever, headache, nausea and vomiting. Most cases of campylobacteriosis are sporadic and self-limiting, but there are post-infection complications, for example, Guillain-Barrés syndrome. This review summarizes an analysis undertaken by the DISCONTOOLS group of experts on campylobacteriosis. Gaps were identified in: (i) knowledge of true number of infected humans; (ii) mechanisms of pathogenicity to induce infection in humans; (iii) training to prevent transfer of Campylobacter from raw to ready-to-eat food; (iv) development of effective vaccines; (v) understanding transmission routes to broiler flocks; (vi) knowledge of bacteriocins, bacteriophages and antimicrobial peptides as preventive therapies; (vii) ration formulation as an effective preventive measure at a farm level; (viii) development of kits for rapid detection and quantification of Campylobacter in animals and food products; and (ix) development of more effective antimicrobials for treatment of humans infected with Campylobacter. Some of these gaps are relevant worldwide, whereas others are more related to problems encountered with Campylobacter in industrialized countries.
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Affiliation(s)
- I Hansson
- Department of Biomedical Sciences, Veterinary Public Health, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - M Sandberg
- Food Safety, Veterinary Issues & Risk Analysis Danish Agriculture & Food Council, Copenhagen, Denmark
| | - I Habib
- School of Veterinary and Life Sciences, Murdoch University, Perth, WA, Australia
| | - R Lowman
- Independent Veterinary Public Health Research Specialist, Ottawa, ON, Canada
| | - E O Engvall
- Department of Biomedical Sciences, Veterinary Public Health, Swedish University of Agricultural Sciences, Uppsala, Sweden
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Premarathne JMKJK, Satharasinghe DA, Huat JTY, Basri DF, Rukayadi Y, Nakaguchi Y, Nishibuchi M, Radu S. Impact of human Campylobacter infections in Southeast Asia: The contribution of the poultry sector. Crit Rev Food Sci Nutr 2018; 57:3971-3986. [PMID: 28001082 DOI: 10.1080/10408398.2016.1266297] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Campylobacter is globally recognized as a major cause of foodborne infection in humans, whilst the development of antimicrobial resistance and the possibility of repelling therapy increase the threat to public health. Poultry is the most frequent source of Campylobacter infection in humans, and southeast Asia is a global leader in poultry production, consumption, and exports. Though three of the world's top 20 most populated countries are located in southeast Asia, the true burden of Campylobacter infection in the region has not been fully elucidated. Based on published data, Campylobacter has been reported in humans, animals, and food commodities in the region. To our knowledge, this study is the first to review the status of human Campylobacter infection in southeast Asia and to discuss future perspectives. Gaining insight into the true burden of the infection and prevalence levels of Campylobacter spp. in the southeast Asian region is essential to ensuring global and regional food safety through facilitating improvements in surveillance systems, food safety regulations, and mitigation strategies.
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Affiliation(s)
- Jayasekara Mudiyanselage Krishanthi Jayarukshi Kumari Premarathne
- a Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology , University Putra Malaysia, UPM , Serdang , Malaysia.,b Department of Livestock and Avian Science , Wayamba University of Sri Lanka, Faculty of Livestock, Fisheries and Nutrition , Makandura , Gonawila , Sri Lanka
| | - Dilan Amila Satharasinghe
- c Institute of Bioscience , University Putra Malaysia , UPM , Serdang , Malaysia.,d Department of Basic Veterinary Science , University of Peradeniya, Faculty of Veterinary Medicine and Animal Science , Peradeniya , Sri Lanka
| | - John Tang Yew Huat
- e Faculty of Food Technology , Universiti Sultan Zainal Abidin , Kuala Terengganu , Terengganu , Malaysia
| | - Dayang Fredalina Basri
- f School of Diagnostic and Applied Health Sciences, Faculty of Health Sciences , Universiti Kebangsaan Malaysia , Jalan Raja Muda Abdul Aziz, Kuala Lumpur , Malaysia
| | - Yaya Rukayadi
- a Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology , University Putra Malaysia, UPM , Serdang , Malaysia
| | - Yoshitsugu Nakaguchi
- g Center for Southeast Asian Studies , Kyoto University, Yoshida , Sakyo-ku , Kyoto , Japan
| | - Mitsuaki Nishibuchi
- g Center for Southeast Asian Studies , Kyoto University, Yoshida , Sakyo-ku , Kyoto , Japan
| | - Son Radu
- a Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology , University Putra Malaysia, UPM , Serdang , Malaysia
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Wagle BR, Arsi K, Upadhyay A, Shrestha S, Venkitanarayanan K, Donoghue AM, Donoghue DJ. β-Resorcylic Acid, a Phytophenolic Compound, Reduces Campylobacter jejuni in Postharvest Poultry. J Food Prot 2017; 80:1243-1251. [PMID: 28686495 DOI: 10.4315/0362-028x.jfp-16-475] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Human Campylobacter infections, a leading foodborne illness globally, has been linked with the high prevalence of this bacterium on raw retail chicken products. Reduction of Campylobacter counts on poultry products would greatly reduce the risk of subsequent infections in humans. To this end, this study investigated the potential of the phytophenolic compound β-resorcylic acid (BR) to reduce Campylobacter counts on postharvest poultry (chicken skin or meat). Four trials in total, two each on thigh skin or breast meat, were conducted in which chicken skin or meat samples (2 ± 0.1 g; 10 samples per treatment) were inoculated with 50 μL (∼106 CFU per sample) of a cocktail of four wild strains of C. jejuni. After 30 min of attachment, inoculated samples were dipped in a 0, 0.5, 1, or 2% BR solution for 30 s immediately followed by vigorously vortexing the samples in Butterfield's phosphate diluent and plating the supernatant for Campylobacter enumeration. In addition, the effect of BR on the color of skin and meat samples was studied. Moreover, the change in the expression of survival and virulence genes of C. jejuni exposed to BR was evaluated. Data were analyzed by the PROC MIXED procedure of SAS (P < 0.05; SAS Institute Inc., Cary, NC). All BR treatments significantly reduced Campylobacter populations on both chicken or meat samples by 1 to 3 log CFU/g compared with non-BR-treated washed controls. No significant difference in the lightness, redness, and yellowness of skin and meat samples was observed on exposure to BR wash (P > 0.05). Real-time PCR results revealed that BR treatment down-regulated expression of select genes coding for motility (motA, motB) and attachment (cadF, ciaB) in the majority of C. jejuni strains. Stress response genes (sodB, katA) were upregulated in C. jejuni S-8 (P < 0.05). Overall, our results suggest that BR could be effectively used as antimicrobial dip treatment during poultry processing for reducing Campylobacter on chicken carcasses.
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Affiliation(s)
- B R Wagle
- 1 Department of Poultry Science, University of Arkansas, Fayetteville, Arkansas 72701
| | - K Arsi
- 1 Department of Poultry Science, University of Arkansas, Fayetteville, Arkansas 72701
| | - A Upadhyay
- 1 Department of Poultry Science, University of Arkansas, Fayetteville, Arkansas 72701
| | - S Shrestha
- 1 Department of Poultry Science, University of Arkansas, Fayetteville, Arkansas 72701
| | - K Venkitanarayanan
- 2 Department of Animal Science, University of Connecticut, Storrs, Connecticut 06269; and
| | - A M Donoghue
- 3 U.S. Department of Agriculture, Agricultural Research Service, Poultry Production and Product Safety Research Unit, Fayetteville, Arkansas 72701, USA
| | - D J Donoghue
- 1 Department of Poultry Science, University of Arkansas, Fayetteville, Arkansas 72701
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Castellano P, Pérez Ibarreche M, Blanco Massani M, Fontana C, Vignolo GM. Strategies for Pathogen Biocontrol Using Lactic Acid Bacteria and Their Metabolites: A Focus on Meat Ecosystems and Industrial Environments. Microorganisms 2017; 5:E38. [PMID: 28696370 PMCID: PMC5620629 DOI: 10.3390/microorganisms5030038] [Citation(s) in RCA: 94] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2017] [Revised: 06/23/2017] [Accepted: 07/07/2017] [Indexed: 12/16/2022] Open
Abstract
The globalization of trade and lifestyle ensure that the factors responsible for the emergence of diseases are more present than ever. Despite biotechnology advancements, meat-based foods are still under scrutiny because of the presence of pathogens, which causes a loss of consumer confidence and consequently a fall in demand. In this context, Lactic Acid Bacteria (LAB) as GRAS organisms offer an alternative for developing pathogen-free foods, particularly avoiding Listeria monocytogenes, with minimal processing and fewer additives while maintaining the foods' sensorial characteristics. The use of LAB strains, enabling us to produce antimicrobial peptides (bacteriocins) in addition to lactic acid, with an impact on quality and safety during fermentation, processing, and/or storage of meat and ready-to-eat (RTE) meat products, constitutes a promising tool. A number of bacteriocin-based strategies including the use of bioprotective cultures, purified and/or semi-purified bacteriocins as well as their inclusion in varied packaging materials under different storage conditions, have been investigated. The application of bacteriocins as part of hurdle technology using non-thermal technologies was explored for the preservation of RTE meat products. Likewise, considering that food contamination with L. monocytogenes is a consequence of the post-processing manipulation of RTE foods, the role of bacteriocinogenic LAB in the control of biofilms formed on industrial surfaces is also discussed.
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Affiliation(s)
- Patricia Castellano
- Centro de Referencia para Lactobacilos (CERELA), CONICET, Chacabuco 145, Tucumán T4000ILC, Argentina.
| | - Mariana Pérez Ibarreche
- Centro de Referencia para Lactobacilos (CERELA), CONICET, Chacabuco 145, Tucumán T4000ILC, Argentina.
| | - Mariana Blanco Massani
- INTI-Plásticos, Gral Paz 5445 e/Constituyentes y Albarelos, B1650KNA Gral, San Martín, Buenos Aires, Argentina.
| | - Cecilia Fontana
- Instituto Nacional de Tecnología Agropecuaria INTA-EEA, Ruta Provincial 301 Km 32, Famaillá 4132, Tucumán, Argentina.
| | - Graciela M Vignolo
- Centro de Referencia para Lactobacilos (CERELA), CONICET, Chacabuco 145, Tucumán T4000ILC, Argentina.
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Microbiota-Derived Short-Chain Fatty Acids Modulate Expression of Campylobacter jejuni Determinants Required for Commensalism and Virulence. mBio 2017; 8:mBio.00407-17. [PMID: 28487428 PMCID: PMC5424204 DOI: 10.1128/mbio.00407-17] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
Abstract
Campylobacter jejuni promotes commensalism in the intestinal tracts of avian hosts and diarrheal disease in humans, yet components of intestinal environments recognized as spatial cues specific for different intestinal regions by the bacterium to initiate interactions in either host are mostly unknown. By analyzing a C. jejuni acetogenesis mutant defective in converting acetyl coenzyme A (Ac-CoA) to acetate and commensal colonization of young chicks, we discovered evidence for in vivo microbiota-derived short-chain fatty acids (SCFAs) and organic acids as cues recognized by C. jejuni that modulate expression of determinants required for commensalism. We identified a set of C. jejuni genes encoding catabolic enzymes and transport systems for amino acids required for in vivo growth whose expression was modulated by SCFAs. Transcription of these genes was reduced in the acetogenesis mutant but was restored upon supplementation with physiological concentrations of the SCFAs acetate and butyrate present in the lower intestinal tracts of avian and human hosts. Conversely, the organic acid lactate, which is abundant in the upper intestinal tract where C. jejuni colonizes less efficiently, reduced expression of these genes. We propose that microbiota-generated SCFAs and lactate are cues for C. jejuni to discriminate between different intestinal regions. Spatial gradients of these metabolites likely allow C. jejuni to locate preferred niches in the lower intestinal tract and induce expression of factors required for intestinal growth and commensal colonization. Our findings provide insights into the types of cues C. jejuni monitors in the avian host for commensalism and likely in humans to promote diarrheal disease. Campylobacter jejuni is a commensal of the intestinal tracts of avian species and other animals and a leading cause of diarrheal disease in humans. The types of cues sensed by C. jejuni to influence responses to promote commensalism or infection are largely lacking. By analyzing a C. jejuni acetogenesis mutant, we discovered a set of genes whose expression is modulated by lactate and short-chain fatty acids produced by the microbiota in the intestinal tract. These genes include those encoding catabolic enzymes and transport systems for amino acids that are required by C. jejuni for in vivo growth and intestinal colonization. We propose that gradients of these microbiota-generated metabolites are cues for spatial discrimination between areas of the intestines so that the bacterium can locate niches in the lower intestinal tract for optimal growth for commensalism in avian species and possibly infection of human hosts leading to diarrheal disease.
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Seliwiorstow T, Baré J, Berkvens D, Van Damme I, Uyttendaele M, De Zutter L. Identification of risk factors for Campylobacter contamination levels on broiler carcasses during the slaughter process. Int J Food Microbiol 2016; 226:26-32. [PMID: 27016637 DOI: 10.1016/j.ijfoodmicro.2016.03.010] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2015] [Revised: 12/16/2015] [Accepted: 03/12/2016] [Indexed: 02/07/2023]
Abstract
Campylobacter carcass contamination was quantified across the slaughter line during processing of Campylobacter positive batches. These quantitative data were combined together with information describing slaughterhouse and batch related characteristics in order to identify risk factors for Campylobacter contamination levels on broiler carcasses. The results revealed that Campylobacter counts are influenced by the contamination of incoming birds (both the initial external carcass contamination and the colonization level of caeca) and the duration of transport and holding time that can be linked with feed withdrawal period. In addition, technical aspects of the slaughter process such as a dump based unloading system, electrical stunning, lower scalding temperature, incorrect setting of plucking, vent cutter and evisceration machines were identified as risk factors associated with increased Campylobacter counts on processed carcasses. As such the study indicates possible improvements of the slaughter process that can result in better control of Campylobacter numbers under routine processing of Campylobacter positive batches without use of chemical or physical decontamination. Moreover, all investigated factors were existing variations of the routine processing practises and therefore proposed interventions are practically and economically achievable.
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Affiliation(s)
- Tomasz Seliwiorstow
- Ghent University, Faculty of Veterinary Medicine, Department of Veterinary Public Health and Food Safety, Salisburylaan 133, 9820 Merelbeke, Belgium; Ghent University, Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Coupure Links 653, 9000 Gent, Belgium.
| | - Julie Baré
- Ghent University, Faculty of Veterinary Medicine, Department of Veterinary Public Health and Food Safety, Salisburylaan 133, 9820 Merelbeke, Belgium
| | - Dirk Berkvens
- Institute of Tropical Medicine, Department of Animal Health, Nationalestraat 155, 2000 Antwerpen, Belgium
| | - Inge Van Damme
- Ghent University, Faculty of Veterinary Medicine, Department of Veterinary Public Health and Food Safety, Salisburylaan 133, 9820 Merelbeke, Belgium
| | - Mieke Uyttendaele
- Ghent University, Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Coupure Links 653, 9000 Gent, Belgium
| | - Lieven De Zutter
- Ghent University, Faculty of Veterinary Medicine, Department of Veterinary Public Health and Food Safety, Salisburylaan 133, 9820 Merelbeke, Belgium
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Wideman N, Bailey M, Bilgili S, Thippareddi H, Wang L, Bratcher C, Sanchez-Plata M, Singh M. Evaluating best practices for Campylobacter and Salmonella reduction in poultry processing plants. Poult Sci 2016; 95:306-15. [DOI: 10.3382/ps/pev328] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2015] [Accepted: 09/08/2015] [Indexed: 11/20/2022] Open
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Smith J, Corkran S, McKee S, Bilgili S, Singh M. Evaluation of post-chill applications of antimicrobials against Campylobacter jejuni on poultry carcasses. J APPL POULTRY RES 2015. [DOI: 10.3382/japr/pfv046] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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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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30
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Burfoot D, Allen V, Mulvey E, Jewell K, Harrison D, Morris V. ReducingCampylobacternumbers on chicken carcasses using lactic acid in processing plants. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12912] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Dean Burfoot
- Campden BRI; Station Road Chipping Campden GL55 6LD UK
| | - Vivien Allen
- Department of Clinical Veterinary Science; University of Bristol; Langford BS40 5DU UK
| | | | - Keith Jewell
- Campden BRI; Station Road Chipping Campden GL55 6LD UK
| | - Dawn Harrison
- Department of Clinical Veterinary Science; University of Bristol; Langford BS40 5DU UK
| | - Victoria Morris
- Department of Clinical Veterinary Science; University of Bristol; Langford BS40 5DU UK
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Hovorková P, Skřivanová E. Use of Caprylic Acid in Broiler Chickens: Effect on Campylobacter jejuni. Foodborne Pathog Dis 2015; 12:712-8. [PMID: 26114373 DOI: 10.1089/fpd.2015.1978] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023] Open
Abstract
The effect of caprylic acid (CA) on Campylobacter jejuni in chickens was evaluated using two approaches: dietary supplementation or surface treatment of chilled chicken carcasses. To analyze the dietary effect of CA, individually housed broiler chickens (n = 48) were artificially infected with C. jejuni VFU612 (10(6) colony-forming units [CFU]/bird) on the 21st and 35th days of life. Dietary CA (2.5 and 5 g/kg of feed, fed throughout the entire experiment) significantly decreased C. jejuni shedding (p<0.05). However, the effect only lasted for 3-7 days after infection. The numbers of Campylobacter shed by the positive control birds reached its maximum on the 37th day of life, while on that same day, both Treatment I and Treatment II groups shed significantly lower (p<0.05) numbers of Campylobacter (by 0.8 and 1.8 log10 CFU/g, respectively). Also, peak shedding was delayed by 1 day in both treated groups. After euthanasia of each chicken on the 42nd day of life, no differences in Campylobacter counts in the crop, gizzard, ileum, and cecum were found between the positive control and the treated groups (p>0.05). Surface contamination of the chilled chicken halves was performed with C. jejuni VFU612 (clinical isolate) and CCM6214 (collection strain). Surface treatment with CA at 1.25 and 2.5 mg/mL for 1 min significantly reduced C. jejuni VFU612 contamination of chicken skin (p<0.05) by 0.29-0.53 and 1.14-1.58 log10 CFU/g of skin, respectively. Counts of C. jejuni CCM6214 were reduced by 0.68-1.65 log10 CFU/g of skin). In conclusion, dietary CA affected numbers of C. jejuni in the gastrointestinal contents of chickens, whereas surface treatment reduced C. jejuni contamination in processed chicken carcasses.
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Affiliation(s)
- Petra Hovorková
- 1 Department of Physiology of Nutrition and Quality of Animal Products, Institute of Animal Science , Prague, Czech Republic .,2 Department of Microbiology, Nutrition, and Dietetics, Faculty of Agrobiology, Food, and Natural Resources, Czech University of Life Sciences , Prague, Czech Republic
| | - Eva Skřivanová
- 1 Department of Physiology of Nutrition and Quality of Animal Products, Institute of Animal Science , Prague, Czech Republic .,2 Department of Microbiology, Nutrition, and Dietetics, Faculty of Agrobiology, Food, and Natural Resources, Czech University of Life Sciences , Prague, Czech Republic
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Trisodium phosphate and sodium hypochlorite are more effective as antimicrobials against Campylobacter and Salmonella on duck as compared to chicken meat. Int J Food Microbiol 2015; 203:63-9. [DOI: 10.1016/j.ijfoodmicro.2015.02.026] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2014] [Revised: 02/11/2015] [Accepted: 02/22/2015] [Indexed: 11/19/2022]
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33
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Koolman L, Whyte P, Meade J, Lyng J, Bolton D. Use of chemical treatments applied alone and in combination to reduce Campylobacter on raw poultry. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.05.041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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34
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Tan SM, Lee SM, Dykes GA. Fat contributes to the buffering capacity of chicken skin and meat but enhances the vulnerability of attached Salmonella cells to acetic acid treatment. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.10.007] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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35
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Klančnik A, Piskernik S, Bucar F, Vučković D, Možina SS, Jeršek B. Reduction of microbiological risk in minced meat by a combination of natural antimicrobials. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2758-2765. [PMID: 24532379 DOI: 10.1002/jsfa.6621] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2013] [Revised: 10/28/2013] [Accepted: 11/07/2013] [Indexed: 06/03/2023]
Abstract
BACKGROUND Responsibility for food safety must be taken through the entire food-production chain, to avoid consumer cross-contamination. The antimicrobial activities of an Alpinia katsumadai seed extract and epigallocatechin gallate (EGCG), and their combination, were evaluated against individual food-borne pathogenic strains of Listeria monocytogenes, Escherichia coli and Campylobacter jejuni, individually and as a cocktail, in chicken-meat juice and sterile minced meat as food models, and in minced meat with the naturally present microflora, as an actual food sample. RESULTS The antimicrobial combination of the A. katsumadai extract and EGCG was the most efficient for C. jejuni growth inhibition, followed by inhibition of L. monocytogenes, which was reduced more efficiently in the bacterial cocktail than as an individual strain. The antimicrobial combination added to minced meat at refrigeration temperatures used in the food chain (8 °C) revealed inhibition of these pathogens and inhibition of the naturally present bacteria after 5 days. CONCLUSIONS The antibacterial efficiencies of the tested combinations are influenced by storage temperature. Food safety can be improved by using the appropriate combination of natural antimicrobials to reduce the microbiological risk of minced meat.
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Affiliation(s)
- Anja Klančnik
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-111, Ljubljana, Slovenia
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36
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A Combination of Chemical and Ultrasonication Treatments to Reduce Campylobacter jejuni on Raw Poultry. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1370-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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37
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CampylobacterSpecies. Food Microbiol 2014. [DOI: 10.1128/9781555818463.ch11] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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39
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Park NY, Hong SH, Yoon KS. Effects of commercial marinade seasoning and a natural blend of cultured sugar and vinegar on Campylobacter jejuni and Salmonella Typhimurium and the texture of chicken breasts. Poult Sci 2014; 93:719-27. [PMID: 24604867 DOI: 10.3382/ps.2013-03595] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Marination using various ingredients has been widely used to improve microbial safety and quality of chicken products at retail markets. The objective of this study was to investigate the effects of commercial marinade seasoning and cultured sugar/vinegar blend on Campylobacter jejuni and Salmonella Typhimurium populations during refrigerated storage. In addition, their effects on the texture of precooked chicken breasts during frozen and refrigerated storage was investigated. Chicken breasts inoculated with 4.5 to 5.0 log cfu/g of C. jejuni and Salmonella Typhimurium were treated with 3% cultured sugar/vinegar blend with and without 0.6% polish rub seasoning containing 32% herb content. Breasts were then vacuum-packaged and stored at 4 and 10°C. Survival and growth curves were fitted to the Baranyi equation to determine survival and growth kinetics of C. jejuni and Salmonella Typhimurium. In addition, the vacuum-packaged precooked chicken breasts with different marination treatments were subjected to 3 freeze-thaw cycles and shear force was measured. At 4°C, the populations of C. jejuni and Salmonella Typhimurium decreased, regardless of treatment group during storage. The greatest survival for C. jejuni was observed in untreated chicken breasts. At 10°C, the growth of Salmonella Typhimurium was completely prevented in precooked chicken breasts treated with 3% cultured sugar/vinegar blend, regardless of the presence of 0.6% seasoning. The 3% cultured sugar/vinegar blend also improved the tenderness of frozen chicken breasts and refrigerated, ready-to-eat chicken breast. Therefore, a natural blend of cultured sugar and vinegar can be used as antimicrobial and texture-modifying agents for poultry meat and poultry products.
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Affiliation(s)
- Na Yoon Park
- Department of Food and Nutrition, College of Human Ecology, Kyung Hee University, 26 Kyunghee-daero, Dongdaemun-gu, Seoul 130-701, Republic of Korea
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40
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Comparison of Acidified Sodium Chlorite, Chlorine Dioxide, Peroxyacetic Acid and Tri-Sodium Phosphate Spray Washes for Decontamination of Chicken Carcasses. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1211-8] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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41
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An investigation of the immediate and storage effects of chemical treatments on Campylobacter and sensory characteristics of poultry meat. Int J Food Microbiol 2013; 166:309-15. [DOI: 10.1016/j.ijfoodmicro.2013.07.005] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2013] [Revised: 04/11/2013] [Accepted: 07/07/2013] [Indexed: 11/19/2022]
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42
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Janež N, Loc-Carrillo C. Use of phages to control Campylobacter spp. J Microbiol Methods 2013; 95:68-75. [PMID: 23830848 DOI: 10.1016/j.mimet.2013.06.024] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2013] [Revised: 06/22/2013] [Accepted: 06/25/2013] [Indexed: 01/21/2023]
Abstract
The use of phages to control pathogenic bacteria has been investigated since they were first discovered in the beginning of the 1900s. Over the last century we have slowly gained an in-depth understanding of phage biology including which phage properties are desirable when considering phage as biocontrol agents and which phage characteristics to potentially avoid. Campylobacter infections are amongst the most frequently encountered foodborne bacterial infections around the world. Handling and consumption of raw or undercooked poultry products have been determined to be the main route of transmission. The ability to use phages to target these bacteria has been studied for more than a decade and although we have made progress towards deciphering how best to use phages to control Campylobacter associated with poultry production, there is still much work to be done. This review outlines methods to improve the isolation of these elusive phages, as well as methods to identify desirable characteristics needed for a successful outcome. It also highlights the body of research undertaken so far and what criteria to consider when doing in-vivo studies, especially because some in-vitro studies have not been found to translate into to phage efficacy in-vivo.
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Affiliation(s)
- Nika Janež
- Laboratory of Bio-Analytics, Center of Excellence for Biosensors, Instrumentation and Process Control, Solkan, Slovenia
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43
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Meredith H, McDowell D, Bolton DJ. An evaluation of trisodium phosphate, citric acid and lactic acid cloacal wash treatments to reduce Campylobacter, total viable counts (TVC) and total enterobacteriaceae counts (TEC) on broiler carcasses during processing. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.11.026] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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44
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Boysen L, Wechter N, Rosenquist H. Effects of decontamination at varying contamination levels of Campylobacter jejuni on broiler meat. Poult Sci 2013; 92:1425-9. [DOI: 10.3382/ps.2012-02889] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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45
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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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46
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Sharma C, Williams S, Schneider K, Schmidt R, Rodrick G. Sodium metasilicate affects growth of Campylobacter jejuni in fresh, boneless, uncooked chicken breast fillets stored at 4 degrees Celsius for 7 days ,. Poult Sci 2012; 91:2324-9. [DOI: 10.3382/ps.2011-01868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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47
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Toplak N, Kovač M, Piskernik S, Možina SS, Jeršek B. Detection and quantification of Campylobacter jejuni and Campylobacter coli using real-time multiplex PCR. J Appl Microbiol 2012; 112:752-64. [PMID: 22256961 DOI: 10.1111/j.1365-2672.2012.05235.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AIMS We describe a real-time quantitative multiplex polymerase chain reaction (qmPCR) assay to identify and discriminate between isolates of Campylobacter jejuni and Campylobacter coli. METHODS AND RESULTS Two novel sets of primers and hydrolysis probes were designed to amplify the unique DNA sequences within the hipO, ccoN and cadF genes that are specific to Camp. jejuni and Camp. coli. Using the designed optimized qmPCR assay conditions, the amplification efficiency is in range from 108 to 116%. These qmPCR assays are highly specific for Camp. jejuni and Camp. coli, as seen through testing of 40 Campylobacter strains and 17 non-Campylobacter strains. In chicken juice and tap water models spiked with known quantities of Camp. jejuni, qmPCR detected 10(2) -10(3) CFU ml(-1) within 4 h. CONCLUSIONS The qmPCR assays developed in this study provide reliable and simultaneous detection and quantification of Camp. jejuni and Camp. coli, with good amplification reaction parameters. SIGNIFICANCE AND IMPACT OF THE STUDY Following further validation, the qmPCR assay reported here has the potential to be applied to various sample types as an alternative and rapid methodology.
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Affiliation(s)
- N Toplak
- Omega d.o.o., Ljubljana, Slovenia.
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48
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Abstract
The highly alkaline compound trisodium phosphate (TSP) is used as an intervention to reduce the load of Campylobacter on poultry meat in U.S. poultry slaughter plants. The aim of the present study was to investigate the cellular responses of Campylobacter jejuni NCTC11168 when exposed to sublethal concentrations of TSP. Preexposure of C. jejuni to TSP resulted in a significant increase in heat sensitivity, suggesting that a combined heat and TSP treatment may increase reduction of C. jejuni. A microarray analysis identified a limited number of genes that were differently expressed after sublethal TSP exposure; however, the response was mainly associated with ion transport processes. C. jejuni NCTC11168 nhaA1 (Cj1655c) and nhaA2 (Cj1654c), which encode orthologues to the Escherichia coli NhaA cation/proton antiporter, were able to partially restore TSP, alkaline, and sodium resistance phenotypes to an E. coli cation/proton antiporter mutant. In addition, inhibition of resistance-nodulation-cell division (RND) multidrug efflux pumps by the inhibitor PaβN (Phe-Arg β-naphthylamide dihydrochloride) decreased tolerance to sublethal TSP. Therefore, we propose that NhaA1/NhaA2 cation/proton antiporters and RND multidrug efflux pumps function in tolerance to sublethal TSP exposure in C. jejuni.
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Chen JC, Carlson BA, Sofos JN, Smith GC, Belk KE, Nightingale KK. High-throughput small molecule screening reveals structurally diverse compounds that inhibit the growth of Escherichia coli O157:H7 in vitro. J Food Prot 2011; 74:2148-56. [PMID: 22186057 DOI: 10.4315/0362-028x.jfp-11-010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Escherichia coli O157:H7 colonizes the gastrointestinal tract of ruminants asymptomatically and may enter the human food supply through fecal contamination. A fraction of individuals infected by E. coli O157:H7 develop hemolytic uremic syndrome, a life-threatening condition. When individuals infected by E. coli O157:H7 are treated with certain antibiotics, an increased incidence of hemolytic uremic syndrome may result. This finding supports the need to identify novel compounds that can either reduce the load of E. coli O157:H7 entering the human food supply or serve as alternative therapeutic treatments for infected individuals. We developed a high-throughput turbidometric assay to identify novel compounds that inhibit E. coli O157:H7 growth. Pin transfers were performed to introduce small molecule libraries into 384-well plates, where each well contained approximately 5.0 log CFU of E. coli O157:H7. Plates were incubated at 37°C for 18 h, and the optical density was measured to determine the effect of each small molecule. A total of 64,562 compounds were screened in duplicate, and 43 unique compounds inhibited E. coli O157:H7 growth. Thirty-eight of the 43 inhibitory compounds belonged to known bioactive libraries, and the other 5 compounds were from commercial libraries derived from splitting and pooling. Inhibitory compounds from known bioactive libraries were most frequently therapeutic antibiotics (n = 34) but also included an antiviral compound, a compound that disrupts the citric acid cycle, and two biguanide compounds, which have been used for various nonclinical applications. We identified two novel compounds (i.e., biguanides) that should be studied further for their ability to reduce pathogen populations in foods.
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Affiliation(s)
- J C Chen
- Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523, USA
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50
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Piskernik S, Klančnik A, Riedel CT, Brøndsted L, Možina SS. Reduction of Campylobacter jejuni by natural antimicrobials in chicken meat-related conditions. Food Control 2011. [DOI: 10.1016/j.foodcont.2010.11.002] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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