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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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Ma Y, Ma Y, Chi L, Wang S, Zhang D, Xiang Q. Lauric arginate ethyl ester: An update on the antimicrobial potential and application in the food systems. Front Microbiol 2023; 14:1125808. [PMID: 36910208 PMCID: PMC9995605 DOI: 10.3389/fmicb.2023.1125808] [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: 12/16/2022] [Accepted: 02/03/2023] [Indexed: 02/25/2023] Open
Abstract
Lauric arginate ethyl ester (LAE), a cationic surfactant with low toxicity, displays excellent antimicrobial activity against a broad range of microorganisms. LAE has been approved as generally recognized as safe (GRAS) for widespread application in certain foods at a maximum concentration of 200 ppm. In this context, extensive research has been carried out on the application of LAE in food preservation for improving the microbiological safety and quality characteristics of various food products. This study aims to present a general review of recent research progress on the antimicrobial efficacy of LAE and its application in the food industry. It covers the physicochemical properties, antimicrobial efficacy of LAE, and the underlying mechanism of its action. This review also summarizes the application of LAE in various foods products as well as its influence on the nutritional and sensory properties of such foods. Additionally, the main factors influencing the antimicrobial efficacy of LAE are reviewed in this work, and combination strategies are provided to enhance the antimicrobial potency of LAE. Finally, the concluding remarks and possible recommendations for the future research are also presented in this review. In summary, LAE has the great potential application in the food industry. Overall, the present review intends to improve the application of LAE in food preservation.
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Affiliation(s)
- Yunfang Ma
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Yanqing Ma
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Lei Chi
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Shaodan Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Dianhe Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
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Punchihewage-Don AJ, Parveen S, Schwarz J, Hamill L, Nindo C, Hall P, Vimini B. Efficacy and Quality Attributes of Antimicrobial Agent Application via a Commercial Electrostatic Spray Cabinet To Inactivate Salmonella on Chicken Thigh Meat. J Food Prot 2021; 84:2221-2228. [PMID: 34410413 DOI: 10.4315/jfp-21-206] [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: 05/11/2021] [Accepted: 08/17/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Salmonella is a foodborne pathogen associated with poultry meat. This study aimed to determine the efficiency and quality attributes of two antimicrobial agents to reduce Salmonella on raw chicken meat when applied individually and in combination using an electrostatic spray cabinet. Thus, 5 log CFU/g of nonpathogenic, rifampin-resistant Salmonella Typhimurium was inoculated on skinless, boneless, raw chicken thigh meat and passed through an electrostatic spray cabinet while being sprayed with 5% lauric arginate (LAE), and 100, 1,000, 1,500, and 1,750 ppm of peracetic acid (PAA). Spraying of 5% LAE for 45 s significantly reduced Salmonella by 5 log (P < 0.05). The 1,500 ppm of PAA reduced Salmonella significantly within 45 s (1.157 log). Spraying of 1,500 ppm of PAA followed by LAE within 15 s reduced Salmonella significantly more than vice versa (P < 0.05). The color, water holding capacity, and texture did not differ significantly but resulted in significantly strong aroma and flavor. Both LAE and PAA efficiently reduced Salmonella when applied in an electrostatic spray cabinet on raw chicken thigh meat. The results suggest that the sequential order of application of antimicrobial agents is important to improve the safety and quality of raw chicken thigh meat. HIGHLIGHTS
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Affiliation(s)
| | - Salina Parveen
- University of Maryland Eastern Shore, Princess Anne, Maryland 21853
| | - Jurgen Schwarz
- University of Maryland Eastern Shore, Princess Anne, Maryland 21853
| | - Lindsey Hamill
- Perdue Farms Inc., P.O. Box 1537, Salisbury, Maryland 21802, USA
| | - Caleb Nindo
- University of Maryland Eastern Shore, Princess Anne, Maryland 21853
| | - Parker Hall
- Perdue Farms Inc., P.O. Box 1537, Salisbury, Maryland 21802, USA
| | - Bob Vimini
- Perdue Farms Inc., P.O. Box 1537, Salisbury, Maryland 21802, USA
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Dias YJ, Robles JR, Sinha-Ray S, Abiade J, Pourdeyhimi B, Niemczyk-Soczynska B, Kolbuk D, Sajkiewicz P, Yarin AL. Solution-Blown Poly(hydroxybutyrate) and ε-Poly-l-lysine Submicro- and Microfiber-Based Sustainable Nonwovens with Antimicrobial Activity for Single-Use Applications. ACS Biomater Sci Eng 2021; 7:3980-3992. [PMID: 34310108 DOI: 10.1021/acsbiomaterials.1c00594] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Antimicrobial nonwovens for single use applications (e.g., diapers, sanitary napkins, medical gauze, etc.) are of utmost importance as the first line of defense against bacterial infections. However, the utilization of petrochemical nondegradable polymers in such nonwovens creates sustainability-related issues. Here, sustainable poly(hydroxybutyrate) (PHB) and ε-poly-l-lysine (ε-PLL) submicro- and microfiber-based antimicrobial nonwovens produced by a novel industrially scalable process, solution blowing, have been proposed. In such nonwovens, ε-PLL acts as an active material. In particular, it was found that most of ε-PLL is released within the first hour of deployment, as is desirable for the applications of interest. The submicro- and microfiber mat was tested against C. albicans and E. coli, and it was found that ε-PLL-releasing microfibers result in a significant reduction of bacterial colonies. It was also found that ε-PLL-releasing antimicrobial submicro- and microfiber nonwovens are safe for human cells in fibroblast culture. Mechanical characterization of these nonwovens revealed that, even though they are felt as soft and malleable, they possess sufficient strength, which is desirable in the end-user applications.
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Affiliation(s)
- Yasmin Juliane Dias
- Department of Mechanical and Industrial Engineering, University of Illinois at Chicago, 842 W. Taylor Street, Chicago, Illinois 60607-7022, United States
| | - Jaqueline Rojas Robles
- Department of Mechanical and Industrial Engineering, University of Illinois at Chicago, 842 W. Taylor Street, Chicago, Illinois 60607-7022, United States
| | - Suman Sinha-Ray
- Department of Mechanical and Industrial Engineering, University of Illinois at Chicago, 842 W. Taylor Street, Chicago, Illinois 60607-7022, United States
| | - Jeremiah Abiade
- Department of Mechanical and Industrial Engineering, University of Illinois at Chicago, 842 W. Taylor Street, Chicago, Illinois 60607-7022, United States
| | - Behnam Pourdeyhimi
- The Nonwovens Institute, North Carolina State University, Box 8301, Raleigh, North Carolina 27695-8301, United States
| | - Beata Niemczyk-Soczynska
- Institute of Fundamental Technological Research, Polish Academy of Sciences, Pawinskiego 5b Street, 02-106 Warsaw, Poland
| | - Dorota Kolbuk
- Institute of Fundamental Technological Research, Polish Academy of Sciences, Pawinskiego 5b Street, 02-106 Warsaw, Poland
| | - Pawel Sajkiewicz
- Institute of Fundamental Technological Research, Polish Academy of Sciences, Pawinskiego 5b Street, 02-106 Warsaw, Poland
| | - Alexander L Yarin
- Department of Mechanical and Industrial Engineering, University of Illinois at Chicago, 842 W. Taylor Street, Chicago, Illinois 60607-7022, United States
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Benli H, Barutçu E. Sequential use of ELISA and real-time PCR techniques verifies adulteration of fermented sausages with chicken meat. Anim Biosci 2021; 34:1995-2002. [PMID: 34237920 PMCID: PMC8563240 DOI: 10.5713/ab.21.0139] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Accepted: 05/23/2021] [Indexed: 11/27/2022] Open
Abstract
Objective Detection of adulteration in processed meats is an important issue for some countries due to substitution of beef with a cheaper source of protein like poultry. In this study, the presence of chicken meat was investigated using real-time polymerase chain reaction (real-time PCR) and enzyme-linked immunosorbent assay (ELISA) techniques to verify adulteration of fermented sausage samples. Methods A total of 60 commercial samples were collected from 20 establishments in three replicates including 10 fermented sausage manufacturers and 10 butchers to investigate the presence of chicken meat with the sequential use of real-time PCR and ELISA techniques. In addition, pH, moisture content, water activity and color values of the samples were determined. Results Both real-time PCR and ELISA showed agreement on the presence or absence of chicken meat in 55 out of 60 fermented sausage samples and chicken meat was identified with both methods in 16 samples. Five samples produced inconsistent results for the presence of chicken meat in the first run. Nevertheless, the presence of chicken meat was verified with both methods when these samples were analyzed for the second time. In addition, the average physico-chemical values of the fermented sausage samples tested positive for chicken meat were not significantly different from some of those fermented sausage samples tested negative for the chicken meat. Conclusion The sequential use of real-time PCR and ELISA techniques in fermented sausages could be beneficial for the government testing programs to eliminate false negatives for detection of adulteration with chicken meat. Furthermore, consumers should not rely on some of the quality cues including color to predict the adulteration of fermented sausages with chicken meat since there were no statistical differences among some of the samples tested positive and negative for chicken meat.
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Affiliation(s)
- Hakan Benli
- Department of Food Engineering, Cukurova University, Adana, 01330, Turkey
| | - Elif Barutçu
- Department of Food Engineering, Cukurova University, Adana, 01330, Turkey
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Megahed A, Aldridge B, Lowe J. Antimicrobial Efficacy of Aqueous Ozone and Ozone-Lactic Acid Blend on Salmonella-Contaminated Chicken Drumsticks Using Multiple Sequential Soaking and Spraying Approaches. Front Microbiol 2020; 11:593911. [PMID: 33381091 PMCID: PMC7768038 DOI: 10.3389/fmicb.2020.593911] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2020] [Accepted: 11/16/2020] [Indexed: 12/03/2022] Open
Abstract
Ozone (O3) is an attractive alternative antimicrobial in the poultry processing industry. The optimal operational conditions of O3 for improving food safety concerns are poorly understood. The main objective of this study was therefore to characterize the microbial killing capacity of aqueous O3 and O3-lactic acid blend (O3-LA) at different operational conditions on chicken drumsticks contaminated with high Salmonella load using sequential soaking and spraying approaches. Four hundred forty-eight chicken drumsticks (280-310 g) were soaked into two-strain Salmonella cocktail, and the initial load on the surface of the skin was 6.9-log10 cell forming unit (CFU)/cm2 [95% confidence interval (CI), 6.8-7.0]. The contaminated drumsticks were then sequentially (10×) soaked and sprayed with aqueous O3 (8 ppm) and O3-LA. Following O3 exposure, quantitative bacterial cultures were performed on the post-soaking and post-spraying water, skin surface, and subcutaneous (SC) of each drumstick using 3MTM PetrifilmTM Rapid Aerobic Count Plate (RAC) and plate reader. The average killing capacity of aqueous O3/cycle on the skin surface was 1.6-log10/cm2 (95% CI, 1.5-1.8-log10/cm2) and 1.2-log10/cm2 (95% CI, 1.0-1.4-log10/cm2), and it was 1.1-log10/cm2 (95% CI, 0.9-1.3-log10/cm2) and 0.9-log10/cm2 (95% CI, 0.7-1.1-log10/cm2) in SC for soaking and spraying approaches, respectively. Six sequential soaking and seven sequential spraying cycles with ozonated water of 8 ppm reduced the heavy Salmonella load below the detectable limit on the skin surface and SC of drumsticks, respectively. Addition of LA seems to increase the microbial killing capacity of aqueous O3 with average differences of 0.3-log10/cm2 (P = 0.08) and 0.2-log10/cm2 (P = 0.12) on the skin surface using soaking and spraying approaches, respectively. Aqueous O3 did not cause any significant changes in the drumstick skin color. The Salmonella load of < 4.5-log10/cm2 was a strong predictor for the reduction rate (P < 0.001, R 2 = 0.64). These results provide important information that helps the poultry processing facilities for selecting the optimal operational strategy of O3 as an effective antimicrobial.
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Affiliation(s)
- Ameer Megahed
- Department of Veterinary Clinical Medicine, College of Veterinary Medicine, The University of Illinois at Urbana-Champaign, Urbana-Champaign, IL, United States
- Department of Animal Medicine, Internal Medicine, Faculty of Veterinary Medicine, Benha University, Benha, Egypt
| | - Brian Aldridge
- Department of Veterinary Clinical Medicine, College of Veterinary Medicine, The University of Illinois at Urbana-Champaign, Urbana-Champaign, IL, United States
| | - James Lowe
- Department of Veterinary Clinical Medicine, College of Veterinary Medicine, The University of Illinois at Urbana-Champaign, Urbana-Champaign, IL, United States
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7
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Ma Q, Davidson PM, Zhong Q. Properties and potential food applications of lauric arginate as a cationic antimicrobial. Int J Food Microbiol 2020; 315:108417. [DOI: 10.1016/j.ijfoodmicro.2019.108417] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 10/21/2019] [Accepted: 11/01/2019] [Indexed: 11/28/2022]
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8
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Hu X, Huang E, Barringer SA, Yousef AE. Factors affecting Alicyclobacillus acidoterrestris growth and guaiacol production and controlling apple juice spoilage by lauric arginate and ϵ-polylysine. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108883] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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9
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Radkowski M, Zdrodowska B, Gomółka-Pawlicka M. Effect of Succinic Acid on Elimination of Salmonella in Chicken Meat. J Food Prot 2018; 81:1491-1495. [PMID: 30109971 DOI: 10.4315/0362-028x.jfp-17-446] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The aim of this study was to determine the effect of selected concentrations of succinic acid on the survival of Salmonella on microbiological media and on the surfaces of chicken carcasses. Samples were inoculated with Salmonella serovars Enteritidis, Typhimurium, Hadar, Infantis, and Virchow. Each strain from each dilution was plated on nutrient agar without chemical substances (pH 6.75, control) or with 0.02% (pH 5.73), 0.05% (pH 4.77), 0.1% (pH 4.42), or 0.25% (pH 3.90) succinic acid. The addition of 0.25% succinic acid in agar medium completely inhibited the growth of all Salmonella strains tested. The 150 samples of broiler chicken breasts were immersed for 2 min in 80 mL of a 107 CFU/mL Salmonella cocktail. The samples were then transferred to sterile beakers with 250 mL of 2 and 5% succinic acid for 5 min. With 2% succinic acid, Salmonella reductions (compared with the control) were 1.27 to 1.47 log CFU/g. With 5% succinic acid, reductions were 2.00 to 3.20 log CFU/g. The results indicate that it is possible to reduce the level of Salmonella on broiler chicken carcasses by immersing them in a 2% succinic acid solution.
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Affiliation(s)
- Mieczysław Radkowski
- Department of Veterinary Public Health Protection, Faculty of Veterinary Medicine, University of Warmia and Mazury, 10-719 Olsztyn, Kortowo II, Poland
| | - Barbara Zdrodowska
- Department of Veterinary Public Health Protection, Faculty of Veterinary Medicine, University of Warmia and Mazury, 10-719 Olsztyn, Kortowo II, Poland
| | - Małgorzata Gomółka-Pawlicka
- Department of Veterinary Public Health Protection, Faculty of Veterinary Medicine, University of Warmia and Mazury, 10-719 Olsztyn, Kortowo II, Poland
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Murray K, Tremblay C, Rghei A, Warriner K. Challenges and options for enhancing Salmonella control in partially cooked breaded poultry products. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2018.03.003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Kozak SM, Bobak Y, D'Amico DJ. Efficacy of Antimicrobials Applied Individually and in Combination for Controlling Listeria monocytogenes as Surface Contaminants on Queso Fresco. J Food Prot 2018; 81:46-53. [PMID: 29257729 DOI: 10.4315/0362-028x.jfp-17-279] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Outbreaks of listeriosis are continually attributed to the consumption of Hispanic-style soft cheeses contaminated with Listeria monocytogenes postpasteurization. Once contaminated, L. monocytogenes can grow rapidly in cheeses like Queso Fresco (QF) even when stored at refrigeration temperatures. Several antimicrobials, including acidified calcium sulfate with lactic acid (ACSL), ε-polylysine (EPL), hydrogen peroxide (HP), lauric arginate ethyl ester (LAE), and sodium caprylate (SC), have demonstrated antilisterial activity in food. The objectives of this study were to determine the efficacy of these antimicrobials used individually and in combination to control L. monocytogenes as surface contaminants on QF and to identify additive and synergistic interactions. Cheeses were surface inoculated at ∼4 log CFU/g, dipped in antimicrobial solutions, vacuum packaged, and then stored at 7°C for 35 days. L. monocytogenes counts were determined 24 h after application of the antimicrobials and then weekly throughout storage. Dip treatments in a 5% (v/v) HP solution reduced L. monocytogenes counts to <0.5 log CFU/g within 24 h with no increase in counts through day 35. Dip treatments in LAE at 2 and 5% alone and in combination with EPL at 10% produced initial reductions in pathogen counts (1.5 to 1.8 CFU/g) but did not inhibit pathogen growth compared with the sterile water control. Dip applications of ACSL at 25% also produced an initial ∼1.5-log reduction in L. monocytogenes counts followed by regrowth. Application of SC at 10% alone and in combination with either EPL or LAE inhibited growth to <1 log CFU/g through 21 days of storage. The combination of ACSL+SC worked synergistically to inhibit the growth of L. monocytogenes on QF to <1 log CFU/g through 35 days. These data indicate that HP alone and treatments containing EPL, LAE, or ACSL in combination with SC are promising postlethality treatments and process controls for L. monocytogenes on QF through a 21-day shelf life.
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Affiliation(s)
- Sarah M Kozak
- 1 Department of Animal Science, University of Connecticut, 302B Agricultural Biotechnology Laboratory, 1390 Storrs Road, U-4163, Storrs, Connecticut 06269-4163; and
| | - Yustyna Bobak
- 2 Department of Molecular and Cell Biology, University of Connecticut, 91 North Eagleville Road, U-3125, Storrs, Connecticut 06269-3125, USA
| | - Dennis J D'Amico
- 1 Department of Animal Science, University of Connecticut, 302B Agricultural Biotechnology Laboratory, 1390 Storrs Road, U-4163, Storrs, Connecticut 06269-4163; and
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Kozak SM, Margison KM, D'amico DJ. Synergistic Antimicrobial Combinations Inhibit and Inactivate Listeria monocytogenes in Neutral and Acidic Broth Systems. J Food Prot 2017; 80:1266-1272. [PMID: 28691884 DOI: 10.4315/0362-028x.jfp-17-035] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The use of antimicrobial compounds can be an effective approach to control Listeria monocytogenes in ready-to-eat foods, but it can also be limited by cost, restrictions on concentrations in foods, and potential changes to organoleptic properties. Combinatorial approaches that produce additive or synergistic effects allow for reductions in individual antimicrobial concentrations while achieving the same level of control. The present study determined the MIC and MBC of an antimicrobial compound when used alone or in binary combinations against L. monocytogenes in growth media adjusted to pH values 7.4 and 5.5 and characterized interactions as synergistic, additive, or antagonistic. Inhibitory and bactericidal concentrations were defined as changes in L. monocytogenes counts of ≤1.0 or ≥3.0 log CFU/mL compared with the starting inoculum, respectively. Individually, lauric arginate (LAE), hydrogen peroxide (HP), and ε-polylysine (EPL) inhibited L. monocytogenes growth at the lowest concentrations when applied alone in broth adjusted to pH 7.4. Similarly, LAE, EPL, and HP had the lowest MBCs in broth adjusted to both pH levels. The inhibitory efficacy of both caprylic acid and sodium caprylate (SC) increased at the lower pH, with reductions in MICs of >98%. In total, 35 and 19 additive or synergistic inhibitory and bactericidal combinations were identified at pH values 7.4 and 5.5, respectively. Combinations of acidified calcium sulfate with lactic acid (ACSL) and SC were among the most synergistic inhibitory groupings at both pH levels, whereas EPL+LAE were the most effective bactericides at pH 7.4. Combinations of SC with EPL or ACSL were also among the most effective bactericides at pH 5.5. These data serve as a foundation for developing more effective antimicrobial approaches for the control of L. monocytogenes in foods with different pH levels.
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Affiliation(s)
- Sarah M Kozak
- 1 Department of Animal Science, 302B Agricultural Biotechnology Laboratory, 1390 Storrs Road, U-4163, University of Connecticut, Storrs, Connecticut 06269; and
| | - Kyle M Margison
- 2 School of Pharmacy, 69 North Eagleville Road, University of Connecticut, Storrs, Connecticut 06269, USA
| | - Dennis J D'amico
- 1 Department of Animal Science, 302B Agricultural Biotechnology Laboratory, 1390 Storrs Road, U-4163, University of Connecticut, Storrs, Connecticut 06269; and
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Sadekuzzaman M, Yang S, Kim HS, Mizan MFR, Ha SD. Evaluation of a novel antimicrobial (lauric arginate ester) substance against biofilm of Escherichia coli
O157:H7, Listeria monocytogenes
, and Salmonella
spp. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13484] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Mohammad Sadekuzzaman
- School of Food Science and Technology; Chung-Ang University; 72-1 Nae-Ri, Daedeok- myeoun Anseong-si Gyeounggi-do 456-756 South Korea
- Department of Livestock Services; Dhaka People's Republic of Bangladesh
| | - Sungdae Yang
- School of Food Science and Technology; Chung-Ang University; 72-1 Nae-Ri, Daedeok- myeoun Anseong-si Gyeounggi-do 456-756 South Korea
| | - Hyung-Suk Kim
- School of Food Science and Technology; Chung-Ang University; 72-1 Nae-Ri, Daedeok- myeoun Anseong-si Gyeounggi-do 456-756 South Korea
| | - Md. Furkanur Rahaman Mizan
- School of Food Science and Technology; Chung-Ang University; 72-1 Nae-Ri, Daedeok- myeoun Anseong-si Gyeounggi-do 456-756 South Korea
| | - Sang-Do Ha
- School of Food Science and Technology; Chung-Ang University; 72-1 Nae-Ri, Daedeok- myeoun Anseong-si Gyeounggi-do 456-756 South Korea
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14
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Hawkins JL, Vimini B, Schwarz JG, Nichols P, Parveen S. Application of Antimicrobial Agents via Commercial Spray Cabinet To Inactivate Salmonella on Skinless Chicken Meat. J Food Prot 2016; 79:569-73. [PMID: 27052860 DOI: 10.4315/0362-028x.jfp-15-248] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Salmonella enterica subsp. enterica serovar Typhimurium is a food safety concern for raw poultry products. New and innovative application methods of antimicrobials for the reduction of Salmonella in poultry and poultry products are essential. The aim of this study was to determine the efficacy of three antimicrobial compounds against Salmonella on raw chicken meat when applied individually and in combination using a commercial spray cabinet. Raw chicken thigh meat inoculated with 5 log CFU/g Salmonella Typhimurium ATCC 53647 was passed through a spray cabinet while being sprayed with 5% lauric arginate (LAE), 0.8% vinegar solution (VS), near-neutral electrolyzed water, or deionized water. The following three experiments were carried out: (i) exposure times of 0, 15, 30, 45, and 60 s, (ii) storage at 4°C for 0, 1, 2, and 3 days after a 60-s exposure, and (iii) a combination of treatment with LAE and VS followed by storage at 4°C for 0, 1, 2, and 3 days. Analysis of variance and the Tukey test were used to determine mean significant differences (P < 0.05). The experiment was carried out in duplicate for each replicate (n = 3 × 2). In comparing individual antimicrobials, the 60-s treatment time resulted in the greatest reduction of Salmonella Typhimurium, with LAE achieving the greatest reduction (2.07 log), followed by VS, near-neutral electrolyzed water, and deionized water (0.63, 0.56, and 0.53 log, respectively). After 3 days of storage, LAE significantly (P < 0.05) reduced Salmonella Typhimurium, by 1.28 log. The combination of VS and then LAE resulted in a significantly (P < 0.05) greater reduction than using LAE followed by VS (1.61 and 0.93 log, respectively). The results of this study suggest that LAE is a viable compound to reduce Salmonella Typhimurium on raw chicken meat and that the order of application of antimicrobial agents plays a vital role.
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Affiliation(s)
- J L Hawkins
- Food Science and Technology Program, Department of Agriculture, Food and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, Maryland 21853, USA
| | - B Vimini
- Perdue Farms, Inc., P.O. Box 1537, Salisbury, Maryland 21802, USA
| | - J G Schwarz
- Food Science and Technology Program, Department of Agriculture, Food and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, Maryland 21853, USA
| | - P Nichols
- Perdue Farms, Inc., P.O. Box 1537, Salisbury, Maryland 21802, USA
| | - S Parveen
- Food Science and Technology Program, Department of Agriculture, Food and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, Maryland 21853, USA.
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Benli H. Consumer Attitudes Toward Storing and Thawing Chicken and Effects of the Common Thawing Practices on Some Quality Characteristics of Frozen Chicken. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2016; 29:100-8. [PMID: 26732333 PMCID: PMC4698676 DOI: 10.5713/ajas.15.0604] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/17/2015] [Revised: 10/01/2015] [Accepted: 10/15/2015] [Indexed: 11/27/2022]
Abstract
In this study, a survey was conducted to both evaluate the consumers’ general attitudes for purchasing and storing the raw chicken and determine the thawing practices used for defrosting frozen chicken at home. About 75% of the consumers indicated purchasing chicken meat at least once a week or more. Furthermore, the majority (82.16%) of those who stored at least a portion of the raw chicken stated freezing the raw chicken meat at home. Freezing the chicken meat was considered to have no effect on the quality by 43.49% of the consumers while 56.51% thought that freezing had either negative or positive effects on the quality. The survey study indicated that top five most commonly used thawing practices included thawing on the kitchen counter, thawing in the refrigerator, thawing in the warm water, thawing in the microwave, and thawing under tap water. In addition, an experimental study was conducted to determine the effects of these most commonly used thawing practices on some quality characteristics of the chicken meat including pH, drip loss, cooking loss, color analysis and textural profile analysis. Although, L* value for thawing on the kitchen counter was the lowest, after cooking, none of the thawing treatments have a significant effect on the color values. Thawing in the microwave produced the highest drip loss of 3.47% while the lowest drip loss of 0.62% was observed with thawing in the refrigerator. On the other hand, thawing in the microwave and refrigerator caused the lowest cooking loss values of 18.29% and 18.53%, respectively. Nevertheless, there were no significant differences among textural parameter values of the defrosted and then cooked samples using the home based thawing practices, indicating similar quality characteristics among the samples.
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16
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Sukumaran AT, Nannapaneni R, Kiess A, Sharma CS. Reduction of Salmonella on chicken meat and chicken skin by combined or sequential application of lytic bacteriophage with chemical antimicrobials. Int J Food Microbiol 2015; 207:8-15. [DOI: 10.1016/j.ijfoodmicro.2015.04.025] [Citation(s) in RCA: 66] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2014] [Revised: 04/16/2015] [Accepted: 04/18/2015] [Indexed: 11/16/2022]
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17
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Benli H, Sanchez-Plata MX, Ilhak OI, Núñez De González MT, Keeton JT. Evaluation of antimicrobial activities of sequential spray applications of decontamination treatments on chicken carcasses. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2015; 28:405-10. [PMID: 25656180 PMCID: PMC4341086 DOI: 10.5713/ajas.14.0708] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 09/11/2014] [Revised: 11/05/2014] [Accepted: 11/23/2014] [Indexed: 11/27/2022]
Abstract
The objective of this study was to evaluate the effects of sequential applications of ɛ-polylysine (EPL) or lauramide arginine ethyl ester (LAE) sprays followed by an acidic calcium sulfate (ACS) spray on inoculated chicken carcasses to reduce Salmonella (Salmonella enterica serovars including Salmonella typhimurium and Salmonella enteritidis) contamination during 6 days of storage (4.4°C). Secondly, reductions of the resident microflora were studied on uninoculated chicken carcasses following the sequential application of the treatments, chilling and 10 days of storage at 4.4°C. The treatment of Salmonella inoculated carcasses with 300 mg/L EPL followed by 30% ACS (EPL300-ACS30) sprays reduced Salmonella counts initially by 1.5 log cfu/mL and then by 1.2 log cfu/mL (p<0.05) following 6 days of storage at 4.4°C. Likewise, 200 mg/L LAE followed by 30% ACS (LAE200-ACS30) treatment reduced initial Salmonella counts on poultry carcasses by 1.8, 1.4 and 1.8 log cfu/mL (p<0.05), respectively, after 0, 3, and 6 days storage. Immediately after the treatments, EPL300-ACS30 and LAE200-ACS30 both reduced Escherichia coli counts significantly by 2.6 and 2.9 log cfu/mL, respectively. EPL300-ACS30 and LAE200-ASC30 were effective in lowering psychrotroph counts by 1 log cfu/mL on day 10 when compared to the control and distilled water treatments. This study demonstrated that EPL300-ACS30 and LAE200-ACS30 were effective in reducing Salmonella on inoculated chicken carcasses both after treatment and during the storage at 4.4°C for up to 6 days. In addition, reductions in psychrotroph counts indicated that these treatments might have the potential to increase the shelf-life of poultry carcasses.
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Affiliation(s)
- Hakan Benli
- Department of Food Engineering, Cukurova University, Adana 01330, Turkey
| | | | - Osman Irfan Ilhak
- Department of Food Hygiene and Technology, Firat University, Elazig 23119, Turkey
| | - Maryuri T Núñez De González
- Department of Food Technology, Universidad de Oriente, Núcleo de Nueva Esparta, Escuela de Ciencias Aplicadas del Mar, Boca del Río, 6301, Venezuela
| | - Jimmy T Keeton
- Department of Food Engineering, Cukurova University, Adana 01330, Turkey
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Nair DV, Nannapaneni R, Kiess A, Mahmoud B, Sharma CS. Antimicrobial efficacy of lauric arginate against Campylobacter jejuni and spoilage organisms on chicken breast fillets. Poult Sci 2014; 93:2636-40. [DOI: 10.3382/ps.2013-03858] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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19
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Sharma C, Ates A, Joseph P, Nannapaneni R, Kiess A. Reduction of Salmonella in skinless chicken breast fillets by lauric arginate surface application ,. Poult Sci 2013; 92:1419-24. [DOI: 10.3382/ps.2012-02837] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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20
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Oladunjoye A, Soni KA, Nannapaneni R, Schilling MW, Silva JL, Mikel B, Bailey RH, Mahmoud BS, Sharma CS. Synergistic activity between lauric arginate and carvacrol in reducing Salmonella in ground turkey. Poult Sci 2013; 92:1357-65. [DOI: 10.3382/ps.2012-02620] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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21
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Sharma CS, Ates A, Joseph P, Soni KA, Schilling MW, Kiess A. Evaluation of antimicrobial effects of lauric arginate on reduction ofSalmonellaspp. in ground chicken. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12103] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Chander Shekhar Sharma
- Poultry Science Department; Mississippi State University; Mississippi State; MS; 39762; USA
| | - Amanda Ates
- Poultry Science Department; Mississippi State University; Mississippi State; MS; 39762; USA
| | - Poulson Joseph
- Department of Food Science Nutrition and Health Promotion; Mississippi State University; Mississippi State; MS; 39762; USA
| | - Kamlesh A. Soni
- Department of Food Science Nutrition and Health Promotion; Mississippi State University; Mississippi State; MS; 39762; USA
| | - M. Wes Schilling
- Department of Food Science Nutrition and Health Promotion; Mississippi State University; Mississippi State; MS; 39762; USA
| | - Aaron Kiess
- Poultry Science Department; Mississippi State University; Mississippi State; MS; 39762; USA
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Moschonas G, Geornaras I, Stopforth JD, Wach D, Woerner DR, Belk KE, Smith GC, Sofos JN. Antimicrobials for reduction of Salmonella contamination in uncooked, surface-browned breaded chicken products. J Food Prot 2012; 75:1023-8. [PMID: 22691468 DOI: 10.4315/0362-028x.jfp-11-492] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Surface-browned but uncooked frozen breaded chicken products have been associated with salmonellosis outbreaks due to inadequate or no cooking of the products before consumption. This study was conducted to evaluate the effect of three antimicrobials against Salmonella during manufacture of a surface-browned, uncooked frozen breaded chicken meat product. Fresh chicken breast meat portions (5 by 5 by 5 cm) were inoculated (4 to 5 log CFU/g) with Salmonella and mixed with caprylic acid (CAA; 0.5 and 1.0%), carvacrol (CAR; 0.3 and 0.5%), ε-polylysine (POL; 0.125 and 0.25%), or distilled water (control). Sodium chloride (1.2%) and sodium tripolyphosphate (0.3%) were added to all treatments, and the mixtures were ground (5% total moisture enhancement level) and formed into portions (9 by 5 by 3 cm). The products were breaded and surface browned by baking in an oven (208°C for 15 min) or deep frying in vegetable oil (190°C for 15 s), packaged in polyethylene bags, and stored at -20°C for 7 days. Total reductions of inoculated Salmonella in untreated control oven- or fryer-browned products after frozen storage were 1.2 and 0.8 log CFU/g, respectively. In comparison, treatment with CAA, CAR, or POL reduced initial pathogen counts by 3.3 to >4.5, 4.1 to >4.7, and 1.1 to 1.6 log CFU/g, respectively, regardless of the antimicrobial concentration and browning method. Treatment with 1.0% CAA (oven browned) or 0.5% CAR (oven or fryer browned) reduced Salmonella to nondetectable levels (<0.3 log CFU/g) in stored frozen products. These data may be useful for development of suitable antimicrobial treatments to reduce the risk of Salmonella contamination in surface-browned, uncooked frozen breaded chicken products.
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Affiliation(s)
- Galatios Moschonas
- Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171, USA
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