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Walker GK, Bourassa DV, Qudsieh R, Hutson B, Joardar D, Livingston ML. Research note: A scald water surfactant combined with an organic acid carcass dip reduces microbial contaminants on broiler carcasses during processing. Poult Sci 2024; 103:103847. [PMID: 38776858 PMCID: PMC11141257 DOI: 10.1016/j.psj.2024.103847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2024] [Revised: 05/07/2024] [Accepted: 05/09/2024] [Indexed: 05/25/2024] Open
Abstract
Organic acids are applied to poultry carcasses during processing to reduce foodborne pathogens and spoilage microorganisms. Scald water surfactant agents employed to improve feather removal may enhance the efficacy of organic acids during processing. This study investigated the effects of concurrent application of a scald water surfactant and organic acid dip on microbial contamination of carcasses processed in a small-scale production model. Broilers were reared in litter floor pens to 47 d of age and slaughtered using standard practices. Carcasses were scalded in either control or surfactant scald water initially and dipped in either a 2% organic acid blend or water after feather removal to complete a 2 × 2 factorial arrangement with n = 15 carcasses per treatment group. The commercially available scald water additive was a slightly alkaline surfactant solution labelled as a feather removal aid. The organic acid dip consisting of lactic and citric acid was maintained at pH of 2.5. Approximately 10 g of neck skin was collected 1-min postdipping and placed in buffered peptone water with an added neutralizing agent, sodium thiosulfate. Serial dilutions were performed to determine general coliform (GC), E. coli (EC), and aerobic plate (APC) counts as CFU per gram of skin sample. A significant 0.61, 0.76, and 1.6 log reduction of GC, EC, and APC, respectively, was attributed to use of the organic acid carcass dip (P ≤ 0.01). There were no significant differences in carcass microbial reduction due to surfactant scald water alone. A 0.69, 0.73 (P ≤ 0.05), and 1.96 log reduction of GC, EC, and APC, respectively, was observed in surfactant-scalded, acid-dipped carcasses compared to water-scalded, water-dipped control groups. These data demonstrated that a surfactant scald water additive and an organic acid carcass dip can have beneficial effects of microbial reduction when employed simultaneously during broiler processing.
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Affiliation(s)
- Grayson K Walker
- Population Health and Pathobiology, NC State University College of Veterinary Medicine, Raleigh, NC 27695, USA.
| | - Dianna V Bourassa
- Department of Poultry Science, Auburn University, Auburn, AL 36849, USA
| | - Rasha Qudsieh
- Prestage Department of Poultry Science, NC State University, Raleigh, NC 27695, USA
| | - Brittany Hutson
- Prestage Department of Poultry Science, NC State University, Raleigh, NC 27695, USA
| | - Dinabandhu Joardar
- Prestage Department of Poultry Science, NC State University, Raleigh, NC 27695, USA
| | - Matthew L Livingston
- Prestage Department of Poultry Science, NC State University, Raleigh, NC 27695, USA
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2
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Zhang BZ, Kim JM, Park JM. Bactericidal Effects and Quality Impact of Peroxyacetic Acid and Sodium Hypochlorite on Chicken Carcasses. Foods 2024; 13:1204. [PMID: 38672877 PMCID: PMC11048794 DOI: 10.3390/foods13081204] [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: 03/21/2024] [Revised: 04/12/2024] [Accepted: 04/12/2024] [Indexed: 04/28/2024] Open
Abstract
There is an urgent need to develop efficient and environmentally friendly decontaminants for poultry products. In this study, we aimed to evaluate the practical application of peroxyacetic acid (PAA) as a replacement for sodium hypochlorite (SH) to sterilize fresh chicken carcasses, using microbial, color, and electronic-nose analyses. We evaluated the decontamination effects of different concentrations of PAA and SH on chicken carcasses. The bactericidal effects of PAA at pH 3, 7, and 9, and SH at pH 10, at concentrations ranging from 100 to 500 ppm on coliform bacteria, total bacteria, and Salmonella spp. were evaluated. PAA induced a similar bactericidal effect at lower concentrations than SH. Therefore, at the same concentration and treatment time, PAA showed better bactericidal effects than SH. Although treatment with PAA (pH 3) and SH (pH 10) resulted in considerable discoloration, the degree of discoloration decreased when the pH of PAA was increased to 7 and 9. Therefore, by increasing the pH of PAA, the discoloration effect on chicken carcasses can be reduced without altering the microbial-reduction effect. Electronic-nose analysis showed that the flavor of the chicken was almost unaffected by volatile components at a treatment time < 30 min. Therefore, this study experimentally identified the optimal PAA concentration for the decontamination of chicken carcasses. The study findings provide a theoretical basis for the replacement of traditional bactericides, such as SH, with PAA for the production of poultry products.
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Affiliation(s)
| | | | - Jung-Min Park
- Department of Food Marketing and Safety, Konkuk University, Seoul 05029, Republic of Korea; (B.-Z.Z.)
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3
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Zhai Y, Tian W, Chen K, Lan L, Kan J, Shi H. Flagella-mediated adhesion of Escherichia coli O157:H7 to surface of stainless steel, glass and fresh produces during sublethal injury and recovery. Food Microbiol 2024; 117:104383. [PMID: 37918998 DOI: 10.1016/j.fm.2023.104383] [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: 07/24/2023] [Revised: 09/06/2023] [Accepted: 09/10/2023] [Indexed: 11/04/2023]
Abstract
E. coli O157:H7 can be induced into sublethally injured (SI) state by lactic acid (LA) and regain activity in nutrient environments. This research clarified the role of flagella-related genes (fliD, fliS, cheA and motA) in adhesion of E. coli O157:H7 onto stainless steel, glass, lettuce, spinach, red cabbage and cucumber during LA-induced SI and recovery by plate counting. Results of adhesion showed improper flagellar rotation caused by the deletion of motA resulting in the decreased adhesion. Motility of wildtype determined by diameter of motility halo decreased in SI state and repaired with recovery time increasing, lagging behind changes in expression of flagella-related genes. Flagellar function-impaired strains all exhibited non-motile property. Thus, we speculated that flagella-mediated motility is critical in early stage of adhesion. We also found the effects of Fe2+, Ca2+ and Mn2+ on adhesion or motility of wildtype was independent of bacterial states. However, the addition of Ca2+ and Mn2+ did not affect motility of flagellar function-impaired strains as they did on wildtype. This research provides new insights to understand the role of flagella and cations in bacterial adhesion, which will aid in development of anti-adhesion agents to reduce bio-contamination in food processing.
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Affiliation(s)
- Yujun Zhai
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Weina Tian
- College of Bioengineering, Beijing Polytechnic, Beijing, 100176, China
| | - Kewei Chen
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Linshu Lan
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Jianquan Kan
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Hui Shi
- College of Food Science, Southwest University, Chongqing, 400715, China.
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4
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Jordá J, Lorenzo-Rebenaque L, Montoro-Dasi L, Marco-Fuertes A, Vega S, Marin C. Phage-Based Biosanitation Strategies for Minimizing Persistent Salmonella and Campylobacter Bacteria in Poultry. Animals (Basel) 2023; 13:3826. [PMID: 38136863 PMCID: PMC10740442 DOI: 10.3390/ani13243826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 12/05/2023] [Accepted: 12/10/2023] [Indexed: 12/24/2023] Open
Abstract
Control strategies to minimize pathogenic bacteria in food animal production are one of the key components in ensuring safer food for consumers. The most significant challenges confronting the food industry, particularly in the major poultry and swine sectors, are antibiotic resistance and resistance to cleaning and disinfection in zoonotic bacteria. In this context, bacteriophages have emerged as a promising tool for zoonotic bacteria control in the food industry, from animals and farm facilities to the final product. Phages are viruses that infect bacteria, with several advantages as a biocontrol agent such as high specificity, self-replication, self-limitation, continuous adaptation, low inherent toxicity and easy isolation. Their development as a biocontrol agent is of particular interest, as it would allow the application of a promising and even necessary "green" technology to combat pathogenic bacteria in the environment. However, bacteriophage applications have limitations, including selecting appropriate phages, legal restrictions, purification, dosage determination and bacterial resistance. Overcoming these limitations is crucial to enhance phage therapy's effectiveness against zoonotic bacteria in poultry. Thus, this review aims to provide a comprehensive view of the phage-biosanitation strategies for minimizing persistent Salmonella and Campylobacter bacteria in poultry.
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Affiliation(s)
- Jaume Jordá
- Departamento de Producción y Sanidad Animal, Salud Pública Veterinaria y Ciencia y Tecnología de los Alimentos, Facultad de Veterinaria, Instituto de Ciencias Biomédicas, Universidad Cardenal Herrera-CEU, CEU Universities, Calle Santiago Ramón y Cajal 20, 46115 Alfara del Patriarca, Spain; (J.J.); (L.M.-D.); (A.M.-F.); (S.V.)
| | - Laura Lorenzo-Rebenaque
- Institute of Animal Science and Technology, Universitat Politècnica de València, 46022 Valencia, Spain;
| | - Laura Montoro-Dasi
- Departamento de Producción y Sanidad Animal, Salud Pública Veterinaria y Ciencia y Tecnología de los Alimentos, Facultad de Veterinaria, Instituto de Ciencias Biomédicas, Universidad Cardenal Herrera-CEU, CEU Universities, Calle Santiago Ramón y Cajal 20, 46115 Alfara del Patriarca, Spain; (J.J.); (L.M.-D.); (A.M.-F.); (S.V.)
| | - Ana Marco-Fuertes
- Departamento de Producción y Sanidad Animal, Salud Pública Veterinaria y Ciencia y Tecnología de los Alimentos, Facultad de Veterinaria, Instituto de Ciencias Biomédicas, Universidad Cardenal Herrera-CEU, CEU Universities, Calle Santiago Ramón y Cajal 20, 46115 Alfara del Patriarca, Spain; (J.J.); (L.M.-D.); (A.M.-F.); (S.V.)
| | - Santiago Vega
- Departamento de Producción y Sanidad Animal, Salud Pública Veterinaria y Ciencia y Tecnología de los Alimentos, Facultad de Veterinaria, Instituto de Ciencias Biomédicas, Universidad Cardenal Herrera-CEU, CEU Universities, Calle Santiago Ramón y Cajal 20, 46115 Alfara del Patriarca, Spain; (J.J.); (L.M.-D.); (A.M.-F.); (S.V.)
| | - Clara Marin
- Departamento de Producción y Sanidad Animal, Salud Pública Veterinaria y Ciencia y Tecnología de los Alimentos, Facultad de Veterinaria, Instituto de Ciencias Biomédicas, Universidad Cardenal Herrera-CEU, CEU Universities, Calle Santiago Ramón y Cajal 20, 46115 Alfara del Patriarca, Spain; (J.J.); (L.M.-D.); (A.M.-F.); (S.V.)
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Rodríguez-Melcón C, Esteves A, Carballo J, Alonso-Calleja C, Capita R. Effect of Sodium Nitrite, Nisin and Lactic Acid on the Prevalence and Antibiotic Resistance Patterns of Listeria monocytogenes Naturally Present in Poultry. Foods 2023; 12:3273. [PMID: 37685205 PMCID: PMC10486771 DOI: 10.3390/foods12173273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 08/09/2023] [Accepted: 08/11/2023] [Indexed: 09/10/2023] Open
Abstract
The impact of treating minced chicken meat with sodium nitrite (SN, 100 ppm), nisin (Ni, 10 ppm) and lactic acid (LA, 3000 ppm) on the levels of some microbial groups indicating hygiene quality were investigated. Specifically, aerobic plate counts and culture-based counts of psychrotrophic microorganisms and enterobacteria were obtained. Additionally, the prevalence of Listeria monocytogenes and the resistance of 245 isolates from this bacterium to 15 antibiotics were documented. L. monocytogenes was isolated using the ISO 11290-1:2017 method and confirmed with polymerase chain reaction using the lmo1030 gene. Antibiotic resistance was established using the disc diffusion technique (EUCAST and CLSI criteria). Twenty-four hours after treatment, the microbial load (log10 cfu/g) was reduced (p < 0.05) relative to controls in those samples treated with LA, with counts of 5.51 ± 1.05 (LA-treated samples) vs. 7.53 ± 1.02 (control) for APC, 5.59 ± 1.14 (LA) vs. 7.13 ± 1.07 (control) for psychrotrophic microorganisms and 2.33 ± 0.51 (LA) vs. 4.23 ± 0.88 (control) for enterobacteria. L. monocytogenes was detected in 70% (control samples), 60% (samples receiving SN), 65% (Ni) and 50% (LA) (p > 0.05) of samples. All strains showed resistance to multiple antimicrobials (between 3 and 12). In all, 225 isolates (91.8%) showed a multi-drug resistant (MDR) phenotype, and one isolate (0.4%) showed an extensively drug-resistant (XDR) phenotype. The mean number of resistances per strain was lower (p < 0.01) in the control samples, at 5.77 ± 1.22, than in those receiving treatment, at 6.39 ± 1.51. It is suggested that the use of food additives might increase the prevalence of resistance to antibiotics in L. monocytogenes, although additional studies would be necessary to verify this finding by analyzing a higher number of samples and different foodstuffs and by increasing the number of antimicrobial compounds and concentrations to be tested.
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Affiliation(s)
- Cristina Rodríguez-Melcón
- Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071 León, Spain
- Institute of Food Science and Technology, University of León, E-24071 León, Spain
| | - Alexandra Esteves
- Department of Veterinary Sciences, School of Agrarian and Veterinary Sciences, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
| | - Javier Carballo
- Area of Food Technology, Faculty of Sciences, University of Vigo, E-32004 Ourense, Spain
| | - Carlos Alonso-Calleja
- Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071 León, Spain
- Institute of Food Science and Technology, University of León, E-24071 León, Spain
| | - Rosa Capita
- Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071 León, Spain
- Institute of Food Science and Technology, University of León, E-24071 León, Spain
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6
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Gonzalez SV, Nair MN, Belk KE, Geornaras I. Efficacy of Antimicrobial Spray Treatments in Reducing Salmonella enterica Populations on Chilled Pork. J Food Prot 2023; 86:100068. [PMID: 36940659 DOI: 10.1016/j.jfp.2023.100068] [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: 10/31/2022] [Revised: 02/17/2023] [Accepted: 02/19/2023] [Indexed: 02/25/2023]
Abstract
Studies reporting on alternative antimicrobial interventions for pathogen control on chilled pork carcasses and cuts are limited. In this study, the antimicrobial effects of various spray treatments against Salmonella enterica inoculated on skin-on pork samples were evaluated. Chilled pork jowls were portioned (10 by 5 by 1 cm) and inoculated, on the skin side, with a mixture of six S. enterica serotype strains to target levels of 6 to 7 log CFU/cm2 (high inoculation level) or 3 to 4 log CFU/cm2 (low inoculation level). Samples were then left nontreated (control) or were treated (10 s) using a laboratory-scale spray cabinet with water, formic acid (1.5%), a proprietary blend of sulfuric acid and sodium sulfate (SSS, pH 1.2), peroxyacetic acid (PAA, 400 ppm), or PAA (400 ppm) that was pH-adjusted (acidified) with acetic acid (1.5%), formic acid (1.5%), or SSS (pH 1.2). Samples (n = 6) were analyzed for Salmonella populations after treatment application (0 h) and after 24 h of refrigerated (4°C) storage. Irrespective of inoculation level, all spray treatments effectively reduced (P < 0.05) Salmonella levels immediately following their application. Overall, pathogen reductions for the chemical treatments, compared to the respective high and low inoculation level nontreated controls, ranged from 1.2 to 1.9 log CFU/cm2 (high inoculation level) and 1.0 to 1.7 log CFU/cm2 (low inoculation level). Acidification of PAA with acetic acid, formic acid, or SSS did not (P ≥ 0.05) enhance the initial bactericidal effects of the nonacidified PAA treatment. Salmonella populations recovered from all treated samples following 24 h of storage were, in general, similar (P ≥ 0.05) or up to 0.6 log CFU/cm2 lower (P < 0.05) than those recovered from samples analyzed immediately after treatment application. The results of the study may be used by processing establishments to help identify effective decontamination interventions for reducing Salmonella contamination on pork.
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Affiliation(s)
- Sara V Gonzalez
- Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523-1171, USA
| | - Mahesh N Nair
- Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523-1171, USA
| | - Keith E Belk
- Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523-1171, USA
| | - Ifigenia Geornaras
- Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523-1171, USA.
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7
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Luchansky JB, Campano SG, Rieker M, Mahoney C, Vinyard BT, Shane LE, Shoyer BA, Osoria M, C S Porto-Fett A. Viability of Listeria monocytogenes and Salmonella spp. on Slices of a German-Style Bologna Containing Blends of Organic Acid Salts During Storage at 4 or 12°C. J Food Prot 2023; 86:100019. [PMID: 36916599 DOI: 10.1016/j.jfp.2022.100019] [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: 09/13/2022] [Revised: 11/17/2022] [Accepted: 11/24/2022] [Indexed: 12/23/2022]
Abstract
Viability of cells of Listeria monocytogenes or Salmonella spp. was quantified on slices of a German-style bologna manufactured by a local butcher to contain no added antimicrobials or to include 0.9% or 1.3% of a blend of potassium acetate and sodium diacetate (K-Ace) or 2.5% of a blend of potassium lactate and sodium diacetate (K-Lac) as ingredients. After slicing (ca. 7.1 cm L by 6.7 cm W, ca. 0.5 cm thick, ca. 22.4 g each), a single slice of bologna was placed into a nylon-polyethylene bag and surface inoculated with 250 µL per side of a five-strain mixture of either cells of L. monocytogenes or Salmonella spp. to achieve an initial level of ca. 3.5-4.0 log CFU/slice. The packages were vacuum-sealed and then stored at 4 or 12°C for 90 and 30 days, respectively. Without antimicrobials added to the formulation, L. monocytogenes numbers increased by ca. 5.4 and 6.0 log CFU/slice at both 4 and 12°C during the entire 90- and 30-day storage period, respectively. Likewise, levels of Salmonella also increased by ca. 6.0 log CFU/slice at 12°C in the absence of added antimicrobials; however, levels of this pathogen decreased by ca. 1.7 log CFU/slice after 90 days at 4°C. With the inclusion of 0.9% or 1.3% K-Ace or 2.5% K-Lac in the bologna formulation, levels of L. monocytogenes decreased by ca. ≤0.7 log CFU/slice after 90 days at 4°C, whereas levels of Salmonella decreased by ca. 1.6-2.3 log CFU/slice. After 30 days at 12°C, levels of L. monocytogenes increased by ca. ≤3.4 log CFU/slice on product containing 0.9% K-Ace or 2.5% K-Lac but remained relatively unchanged on slices formulated with 1.3% K-Ace. For Salmonella, in the presence of 0.9% or 1.3% K-Ace or 2.5% K-Lac, pathogen levels decreased by ca. ≤0.7 log CFU/slice at 12°C after 30 days. Our data validate that the inclusion of K-Ace (0.9% or 1.3%) or K-Lac (2.5%) as ingredients is effective for controlling L. monocytogenes and Salmonella on slices of bologna during refrigerated storage.
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Affiliation(s)
- John B Luchansky
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19038, USA.
| | | | | | | | - Bryan T Vinyard
- U.S. Department of Agriculture, Agricultural Research Service, Beltsville, MD 20705, USA
| | - Laura E Shane
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19038, USA
| | - Bradley A Shoyer
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19038, USA
| | - Manuela Osoria
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19038, USA
| | - Anna C S Porto-Fett
- U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19038, USA
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Sun R, Vermeulen A, Devlieghere F. Extension of growth/no growth predictive models for the preservation of low-acid pasteurized sauces by incorporating water activity and model validation in sauces. Int J Food Microbiol 2022; 378:109826. [DOI: 10.1016/j.ijfoodmicro.2022.109826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 06/27/2022] [Accepted: 06/29/2022] [Indexed: 10/17/2022]
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9
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Sun R, Vermeulen A, Devlieghere F. Modeling the combined effect of temperature, pH, acetic and lactic acid concentrations on the growth/no growth interface of acid-tolerant Bacillus spores. Int J Food Microbiol 2021; 360:109419. [PMID: 34600755 DOI: 10.1016/j.ijfoodmicro.2021.109419] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 08/05/2021] [Accepted: 09/19/2021] [Indexed: 11/16/2022]
Abstract
The application of minimal processing technologies has led to increased spoilage incidents in low-acid pasteurized sauces due to the outgrowth of acid-tolerant spore-forming spoilage bacteria (ATSSB). Controlling the germination and subsequent growth of ATSSB spores is vital to enhance the ambient storage stability of pasteurized sauces. This study developed and validated a set of growth/no growth (G/NG) models for spores of two ATSSB strains (Bacillus velezensis and Bacillus subtilis subsp. subtilis) isolated from pasteurized sauces. The G/NG data at two levels of temperature (22 and 30 °C) were collected in Nutrient Broth (aw = 0.98 adjusted with NaCl) by a full factorial design with five equidistant levels of pH (4.4-5.6), four concentrations of total acetic acid (0.0-0.3% (w/w)), and four concentrations of total lactic acid (0.00-1.00% (w/w)). The growth, starting from heat-treated (10 min 80 °C) spores, of each strain was assessed under 160 combinations by regular optical density measurements during three months. Twelve replicates were made for each combination. The developed models demonstrate that without organic acids even the lowest pH (4.4) allows a high growth possibility of the ATSSB spores, while acetic and lactic acids exhibit a significant antibacterial activity, which can be enhanced at decreased pH. The growth starting from B. subtilis spores can be inhibited for at least three months with 1.0% (w/w) total lactic acid in the water phase at both temperatures, which was not the case for B. velezensis, while 0.3% acetic acid achieves a full inhibition on both strains at 22 °C. With a combination of 0.3% acetic acid and 0.7% lactic acid, no growth should occur in the investigated range. This research is one of the first studies exploring the feasibility of ambient storage for low-acid pasteurized sauces eliminating preservatives such as benzoic and sorbic acids, and proves the synergistic effect of decreased pH and the presence of acetic and lactic acids on inhibiting bacterial growth from ATSSB spores.
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Affiliation(s)
- Rongxue Sun
- FMFP, Research Unit of Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
| | - An Vermeulen
- FMFP, Research Unit of Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Frank Devlieghere
- FMFP, Research Unit of Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
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10
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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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11
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Tosun ŞY. Investigating the effect of organic acids on the survival of
Listeria monocytogenes
and
Escherichia coli
O157:H7 in Atlantic salmon stored at 4 ± 1°C. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Şehnaz Yasemin Tosun
- Department of Fisheries and Seafood Processing Technology Faculty of Aquatic Sciences Istanbul University Istanbul Turkey
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12
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Cano C, Meneses Y, Chaves BD. Application of Peroxyacetic Acid for Decontamination of Raw Poultry Products and Comparison to Other Commonly Used Chemical Antimicrobial Interventions: A Review. J Food Prot 2021; 84:1772-1783. [PMID: 34086895 DOI: 10.4315/jfp-21-107] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Accepted: 06/01/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Poultry remains one of the top food commodities responsible for foodborne illness in the United States, despite poultry industry efforts since the inception of hazard analysis and critical control point to reduce the burden of foodborne illness implicating poultry products. The appropriate use of antimicrobial compounds during processing of raw poultry can help minimize this risk. Currently, peroxyacetic acid (PAA) is the most popular antimicrobial in the poultry industry, displacing chlorine compounds and others. The aim of this review was to compare the effectiveness of PAA to that of other antimicrobials for the decontamination of raw poultry carcasses and parts. Twenty-six articles were found that compared PAA with over 20 different antimicrobials, applied as spray or immersion treatments for different exposure times and at different concentrations. The most common comparisons were to chlorine compounds (17 articles), to lactic acid compounds (five articles), and to cetylpyridinium chloride (six articles). Studies measured effectiveness by reductions in native flora or inoculated bacteria, usually Salmonella or Campylobacter. PAA was found to be more effective than chlorine under most conditions studied. Effectiveness of PAA was higher than or comparable to that of lactic acid compounds and cetylpyridinium chloride depending on product and treatment conditions. Overall, the results of primary literature studies support the popularity of PAA as an effective intervention against pathogenic bacteria during poultry processing. HIGHLIGHTS
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Affiliation(s)
- Carmen Cano
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, USA
| | - Yulie Meneses
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, USA.,Daugherty Water for Food Global Institute, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, USA
| | - Byron D Chaves
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, USA
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Wessels K, Rip D, Gouws P. Salmonella in Chicken Meat: Consumption, Outbreaks, Characteristics, Current Control Methods and the Potential of Bacteriophage Use. Foods 2021; 10:1742. [PMID: 34441520 PMCID: PMC8394320 DOI: 10.3390/foods10081742] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 07/22/2021] [Accepted: 07/25/2021] [Indexed: 12/12/2022] Open
Abstract
The control of Salmonella in chicken processing plants is an ongoing challenge for many factories around the globe, especially with the increasing demand for poultry escalating processing throughputs. Foodborne outbreaks due to Salmonella still pose a prominent risk to public health. As chicken meat is a good reservoir for Salmonella, it is important for chicken processing plants to continuously optimize methods to reduce the incidence of Salmonella on their products. Current methods include the use of chemical antimicrobials such as chlorine-containing compounds and organic acids. However, these current methods are decreasing in popularity due to the rising rate of Salmonella resistance, coupled with the challenge of preserving the sensory properties of the meat, along with the increasing stringency of antimicrobial use. Bacteriophages are becoming more appealing to integrate into the large-scale hurdle concept. A few factors need to be considered for successful implementation, such as legislation, and application volumes and concentrations. Overall, bacteriophages show great potential because of their host specificity, guaranteeing an alternative outcome to the selective pressure for resistant traits placed by chemicals on whole microbial communities.
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Affiliation(s)
| | | | - Pieter Gouws
- Centre for Food Safety, Department of Food Science, Stellenbosch University, Stellenbosch 7600, South Africa; (K.W.); (D.R.)
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14
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Zhang L, Ben Said L, Diarra MS, Fliss I. Inhibitory Activity of Natural Synergetic Antimicrobial Consortia Against Salmonella enterica on Broiler Chicken Carcasses. Front Microbiol 2021; 12:656956. [PMID: 33995320 PMCID: PMC8116713 DOI: 10.3389/fmicb.2021.656956] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Accepted: 04/06/2021] [Indexed: 11/24/2022] Open
Abstract
The currently most utilized antimicrobial agent in poultry processing facilities is peracetic acid, a chemical increasingly recognized as hazardous to human health. We evaluated the efficacy of mixtures of natural antimicrobial compounds, namely reuterin, microcin J25, and lactic acid, for reducing the viability of Salmonella enterica and total aerobes on broiler chicken carcasses. The compounds were compared singly and in combination with water and 0.1% peracetic acid. The minimum inhibitory concentrations of reuterin, lactic acid, and microcin J25 against S. enterica serovar Enteritidis were respectively 2 mM, 0.31%, and 0.03 μM. In vitro, the combinations of reuterin + lactic acid and reuterin + microcin J25 were synergic, making these compounds effective at four times lower concentrations than those used alone. Salmonella viable counts fell to zero within 10 min of contact with reuterin + lactic acid at 10 times the concentrations used in combination, compared to 18 h in the case of reuterin + microcin J25. Sprayed onto chilled chicken carcasses, this reuterin + lactic acid mixture reduced Salmonella spp. counts by 2.02 Log CFU/g, whereas reuterin + microcin J25 and peracetic acid reduced them by respectively 0.83 and 1.13 Log CFU/g. The synergy of reuterin with lactic acid or microcin J25 as inhibitors of bacterial growth was significant. Applied as post-chill spray, these mixtures could contribute to food safety by decreasing Salmonella counts on chicken carcasses.
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Affiliation(s)
- Liya Zhang
- Institute of Nutrition and Functional Foods, Université Laval, Québec, QC, Canada
| | - Laila Ben Said
- Institute of Nutrition and Functional Foods, Université Laval, Québec, QC, Canada
| | - Moussa Sory Diarra
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, Canada
| | - Ismail Fliss
- Institute of Nutrition and Functional Foods, Université Laval, Québec, QC, Canada
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15
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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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16
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Chen Q, Liu Y, Zhang Z, Li K, Liu B, Yue T. Bactericidal effect of glycerol monolaurate complex disinfectants on Salmonella of chicken. Int J Food Microbiol 2021; 345:109150. [PMID: 33735782 DOI: 10.1016/j.ijfoodmicro.2021.109150] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 02/20/2021] [Accepted: 03/01/2021] [Indexed: 12/16/2022]
Abstract
Glycerol monolaurate (GML) is a monoglycerol ester of the fatty lauric acids, which has a wide-spectrum antimicrobial capacity, but fails to inactivate Gram-negative bacteria, especial Salmonella. To enhance the population reduction rate of GML for Salmonella, this reagent was combined with three disinfectants: lactic acid (LA), cetylpyridinium chloride (CPC), and trisodium phosphate (TSP), which can present acid, neutral, and alkaline in solution, respectively. The results showed that the 1% GML and a complex disinfectant (0.5% GML-0.025% LA) could powerfully inactivate Salmonella. Their population reduction rates respectively were able to achieve 99.92% and 98.29% with the vortex treatment, indicating that the vortex treatment could improve GML to destruct the outer membrane of Salmonella. During the simulation test of the soaking and rinse processing of chicken, for a short time (0 h), the effect of 0.5% GML-0.025% LA compound was better and more suitable for instantaneous inactivation than others, while for a long time (4 h), 1% GML exhibited a better bactericidal effect, which indicated it to be more suitable for long-term bacteriostasis. The characterization of color and texture for chicken samples were determined using Colormeter Ci7600, TA.XT Plus and Hyper-spectral Imager, which demonstrated that all samples treated by these complex disinfectants were not significantly different from untreated group. In conclusion, GML is a potential and superior disinfectant for the chicken process.
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Affiliation(s)
- Qing Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products, Ministry of Agriculture, Yangling, China; National Engineering Research Center of Agriculture Integration Test, Yangling, China
| | - Yaxin Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products, Ministry of Agriculture, Yangling, China; National Engineering Research Center of Agriculture Integration Test, Yangling, China
| | - Ziyi Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products, Ministry of Agriculture, Yangling, China; National Engineering Research Center of Agriculture Integration Test, Yangling, China
| | - Ke Li
- Zhejiang Academy of Science & Technology for Inspection & Quarantine, Hangzhou, China
| | - Bin Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products, Ministry of Agriculture, Yangling, China; National Engineering Research Center of Agriculture Integration Test, Yangling, China.
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products, Ministry of Agriculture, Yangling, China; National Engineering Research Center of Agriculture Integration Test, Yangling, China
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17
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Cutts T, Kasloff S, Safronetz D, Krishnan J. Decontamination of common healthcare facility surfaces contaminated with SARS-CoV-2 using peracetic acid dry fogging. J Hosp Infect 2021; 109:82-87. [PMID: 33417989 PMCID: PMC7832754 DOI: 10.1016/j.jhin.2020.12.016] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Revised: 12/24/2020] [Accepted: 12/26/2020] [Indexed: 01/12/2023]
Abstract
BACKGROUND The SARS-CoV-2 pandemic has highlighted the urgent need for safe and effective surface decontamination methods, particularly in healthcare settings. AIM To evaluate the effectiveness of peracetic acid (PAA) dry fogging in decontaminating healthcare facility surfaces experimentally contaminated with SARS-CoV-2. METHODS Nine materials (stainless steel, latex painted wood, unsealed hardwood, melamine countertop, vinyl flooring, clear plastic, faux leather, computer keyboard button, and smartphone touch screen) were surface contaminated with >106 median tissue culture infectious dose (TCID50) of SARS-CoV-2, and allowed to dry before exposing to PAA dry fogging. FINDINGS When fumigated with PAA dry fog for 1 h, no infectious SARS-CoV-2 virus was recovered from any of the experimentally inoculated surface types. By contrast, high titres of infectious virus were recovered from corresponding untreated drying controls of the same materials. CONCLUSION Standard surface decontamination processes, including sprays and wipes, are laborious and frequently cannot completely decontaminate sensitive electronic equipment. The ease of use, low cost, and overall effectiveness of a PAA dry fogging suggest that it should be considered for decontaminating healthcare settings, particularly intensive care units where severely ill SARS-CoV-2 patients are cared for.
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Affiliation(s)
- T Cutts
- National Microbiology Laboratory, Public Health Agency of Canada, Winnipeg, Manitoba, Canada
| | - S Kasloff
- National Microbiology Laboratory, Public Health Agency of Canada, Winnipeg, Manitoba, Canada
| | - D Safronetz
- National Microbiology Laboratory, Public Health Agency of Canada, Winnipeg, Manitoba, Canada
| | - J Krishnan
- National Microbiology Laboratory, Public Health Agency of Canada, Winnipeg, Manitoba, Canada.
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18
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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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19
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Rhouma M, Romero-Barrios P, Gaucher ML, Bhachoo S. Antimicrobial resistance associated with the use of antimicrobial processing aids during poultry processing operations: cause for concern? Crit Rev Food Sci Nutr 2020; 61:3279-3296. [PMID: 32744054 DOI: 10.1080/10408398.2020.1798345] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Antimicrobial resistance has become a global issue and a threat to human and animal health. Contamination of poultry carcasses with meat-borne pathogens represents both an economic and a public health concern. The use of antimicrobial processing aids (APA) during poultry processing has contributed to an improvement in the microbiological quality of poultry carcasses. However, the extensive use of these decontaminants has raised concerns about their possible role in the co-selection of antibiotic-resistant bacteria. This topic is presented in the current review to provide an update on the information related to bacterial adaptation to APA used in poultry processing establishments, and to discuss the relationship between APA bacterial adaptation and the acquisition of a new resistance phenotype to therapeutic antimicrobials by bacteria. Common mechanisms such as active efflux and changes in membrane fluidity are the most documented mechanisms responsible for bacterial cross-resistance to APA and antimicrobials. Although most studies reported a bacterial resistance to antibiotics not reaching a clinical level, the under-exposure of bacteria to APA remains a concern in the poultry industry. Further research is needed to determine if APA used during poultry processing and therapeutic antimicrobials share common sites of action in bacteria and encounter similar mechanisms of resistance.
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Affiliation(s)
- Mohamed Rhouma
- Canadian Food Inspection Agency, St-Hyacinthe, Quebec, Canada
| | | | - Marie-Lou Gaucher
- Department of Pathology and Microbiology, Faculty of Veterinary Medicine, Université de Montréal, Quebec, Canada
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20
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González-Fandos E, Martínez-Laorden A, Perez-Arnedo I. Efficacy of combinations of lactic acid and potassium sorbate against Listeria monocytogenes in chicken stored under modified atmospheres. Food Microbiol 2020; 93:103596. [PMID: 32912575 DOI: 10.1016/j.fm.2020.103596] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2019] [Revised: 07/13/2020] [Accepted: 07/15/2020] [Indexed: 11/29/2022]
Abstract
The combined effect of lactic acid and potassium sorbate on the growth of L. monocytogenes on chicken legs packaged under modified atmospheres (MAP) and stored at 4 °C was evaluated. An extended lag phase and a lower maximum growth rate for psychrotrophs and mesophiles was found in those samples packaged in 20%CO2/80%N2 and washed with different combinations of lactic acid and potassium sorbate compared to those non-treated with organic acids. Legs packaged in 20%CO2/80%N2 and washed with 3.75% lactic acid- 3.75% potassium sorbate showed a significant (p < 0.05) reduction in L. monocytogenes compared to untreated chicken legs packaged in MAP, which were approximately 2.63 log units lower in the first ones after 8 days of storage. Moreover, this treatment was the most effective in decreasing the maximum growth rate of L. monocytogenes. The chicken legs packaged in atmospheres containing 20%CO2/80%N2, had an extended shelf life, but these atmospheres were not able to reduce L. monocytogenes, thus underlining the need for preventive measures so as to control this pathogen. The immersion of chicken legs in a solution containing 3.75% lactic acid- 3.75% potassium sorbate can reduce L monocytogenes populations on fresh chicken packaged in a modified atmosphere.
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Affiliation(s)
- Elena González-Fandos
- Food Technology Department, CIVA Research Center, University of La Rioja, Madre de Dios 53, 26006, Logroño, La Rioja, Spain.
| | - Alba Martínez-Laorden
- Food Technology Department, CIVA Research Center, University of La Rioja, Madre de Dios 53, 26006, Logroño, La Rioja, Spain
| | - Iratxe Perez-Arnedo
- Food Technology Department, CIVA Research Center, University of La Rioja, Madre de Dios 53, 26006, Logroño, La Rioja, Spain
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21
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Chen SH, Fegan N, Kocharunchitt C, Bowman JP, Duffy LL. Effect of peracetic acid on Campylobacter in food matrices mimicking commercial poultry processing. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107185] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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22
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Kumar S, Singh M, Cosby DE, Cox NA, Thippareddi H. Efficacy of peroxy acetic acid in reducing Salmonella and Campylobacter spp. populations on chicken breast fillets. Poult Sci 2020; 99:2655-2661. [PMID: 32359602 PMCID: PMC7597450 DOI: 10.1016/j.psj.2019.12.045] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2019] [Revised: 12/19/2019] [Accepted: 12/19/2019] [Indexed: 11/21/2022] Open
Abstract
Poultry processors use antimicrobials to reduce the risk of pathogens on poultry and poultry products. The efficacy of selective and nonselective plating media to enumerate injured Salmonella (selective media-brilliant green sulfa agar and Petrifilm Enterobacteriaceae Plate Count; nonselective media-tryptic soy agar and Petrifilm Aerobic Plate Count) and Campylobacter (selective medium-Campy cefex agar and nonselective medium-Brucella agar) populations and the efficacy of peroxy acetic acid (PAA) to reduce Salmonella and Campylobacter populations on chicken breast fillets were evaluated. All plating media for Salmonella and Campylobacter contained nalidixic acid (200 ppm) or gentamycin (200 ppm), respectively. Breast fillets were sprayed or immersed in PAA (500 ppm) for 10 min for evaluation of the plating media. Breast fillets inoculated with a mixed Salmonella and Campylobacter cocktail were sprayed (5 or 10 s) or immersed (4-30 s) in PAA (100, 400, 500, or 1,000 ppm) for evaluation of PAA efficacy. Salmonella populations were higher (P ≤ 0.05) when plated on nonselective media compared with the selective media for the non-PAA treated fillets, although the differences in populations were low (<0.32 log CFU/mL). For both the microorganisms, populations on PAA treated (immersion or spray) fillets were similar when enumerated on nonselective or selective media within each treatment (PAA immersion or spray). Both immersion and spray applications reduced (P ≤ 0.05) the Salmonella and Campylobacter populations compared with the control. Increasing the PAA concentration to 250, 500, and 1,000 ppm resulted in greater reductions (P ≤ 0.05) in Salmonella and Campylobacter populations. Immersion of the inoculated breast fillets in 1,000 ppm PAA solution for 30 s resulted in Salmonella and Campylobacter population reductions of 1.92 and 1.87 log CFU/mL, respectively. Method of antimicrobial application (immersion and spray) did not affect the reductions in Salmonella and Campylobacter populations. Either immersion or spray application can be used to improve microbial safety of chicken breast fillets in a poultry processing plant.
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Affiliation(s)
- S Kumar
- Department of Poultry Science, University of Georgia, Athens, GA 30602, USA
| | - M Singh
- Department of Poultry Science, University of Georgia, Athens, GA 30602, USA
| | - D E Cosby
- United States Department of Agriculture, U.S. National Poultry Research Center, Athens, GA 30605, USA
| | - N A Cox
- United States Department of Agriculture, U.S. National Poultry Research Center, Athens, GA 30605, USA
| | - H Thippareddi
- Department of Poultry Science, University of Georgia, Athens, GA 30602, USA.
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24
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Xiao X, Wang W, Zhang J, Liao M, Yang H, Fang W, Li Y. Modeling the Reduction and Cross-Contamination of Salmonella in Poultry Chilling Process in China. Microorganisms 2019; 7:E448. [PMID: 31614953 PMCID: PMC6843316 DOI: 10.3390/microorganisms7100448] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 10/06/2019] [Accepted: 10/11/2019] [Indexed: 11/30/2022] Open
Abstract
: The study was to establish a predictive model for reduction and cross-contamination of Salmonella on chicken in chilling process. Reduction of Salmonella on chicken was 0.75 ± 0.04, 0.74 ± 0.08, and 0.79 ± 0.07 log CFU/g with 20, 50, and 100 mg/L of chlorine, respectively. No significant differences of bacterial reductions with 20-100 mg/L of chlorine were found and a Normal (-0.75, 0.1) distribution could describe the uncertainty of bacterial reductions. Inoculated and non-inoculated chicken samples were washed together and bacterial transfer rates among them were 0.13%-0.004% with 20-100 mg/L of chlorine. No significant differences of transfer rates with 50-100 mg/L of chlorine were observed and a Triangle (-2.5, -1.5, -1.1) distribution could describe the log transfer rate. Additionally, a 3-factor response surface model based on the central composite design was developed to evaluate the effects of initial contamination level (1-5 log CFU/g), pre-chill incidence (3%-40%) and chlorine concentration (0-100 mg/L) on post-chill incidence. The post-chill incidences in these treatments were within 30%-91.7%. The developed model showed a satisfactory performance to predict the post-chill incidence as evidenced by statistical indices (pseudo-R2 = 0.9; p < 0.0001; RMSE = 0.21) and external validation parameters (Bf = 1.02; Af = 1.11).
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Affiliation(s)
- Xingning Xiao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
- State Key Laboratory for Quality and Safety of Agro-products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-products (Hangzhou), Institute of Quality and Standard of Agricultural Products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Wen Wang
- State Key Laboratory for Quality and Safety of Agro-products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-products (Hangzhou), Institute of Quality and Standard of Agricultural Products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Jianmin Zhang
- College of Veterinary Medicine, South China Agricultural University, Guangzhou 510642, China.
| | - Ming Liao
- College of Veterinary Medicine, South China Agricultural University, Guangzhou 510642, China.
| | - Hua Yang
- State Key Laboratory for Quality and Safety of Agro-products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-products (Hangzhou), Institute of Quality and Standard of Agricultural Products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Weihuan Fang
- College of Animal Sciences, Zhejiang University, Hangzhou 310058, China.
| | - Yanbin Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
- Department of Biological & Agricultural Engineering, University of Arkansas, Fayetteville, Arkansas, A.R. 72701, USA.
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25
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Modeling the Reduction of Salmonella spp. on Chicken Breasts and Wingettes during Scalding for QMRA of the Poultry Supply Chain in China. Microorganisms 2019; 7:microorganisms7060165. [PMID: 31174317 PMCID: PMC6617264 DOI: 10.3390/microorganisms7060165] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 06/01/2019] [Accepted: 06/04/2019] [Indexed: 11/29/2022] Open
Abstract
The objective of this study was to develop predictive models for describing the inoculated Salmonella reductions on chicken during the scalding process in China. Salmonella reductions on chicken breasts at a 100 s treatment were 1.12 ± 0.07, 1.38 ± 0.01, and 2.17 ± 0.11 log CFU/g at scalding temperatures of 50, 60 and 70 °C, respectively. For chicken wingettes, 0.87 ± 0.02, 0.99 ± 0.14 and 1.11 ± 0.17 log CFU/g reductions were obtained at 50, 60 and 70 °C after the 100 s treatment, respectively. Greater bacterial reductions were observed on chicken breasts than on chicken wingettes (p < 0.05). A logistic (−1.12, 0.06) distribution could describe the bacterial reductions on chicken breasts at 50–60 °C. Weibull, exponential and log-linear models were compared for describing the bacterial reduction on chicken breasts at 70 °C and the Weibull model showed the best fit as indicated by the pseudo-R2, root mean square error (RMSE) and standard error of prediction (SEP) values. For chicken wingettes, a logistic (−0.95, 0.07) distribution could be used to describe the bacterial reduction at 50–70 °C. The developed predictive models could provide parts of the input data for microbial risk assessment of the poultry supply chain in China.
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Cano C, Meneses Y, Chaves BD. Ozone-Based Interventions To Improve the Microbiological Safety and Quality of Poultry Carcasses and Parts: A Review. J Food Prot 2019; 82:940-947. [PMID: 31091112 DOI: 10.4315/0362-028x.jfp-18-489] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
HIGHLIGHTS Ozone treatment achieved microbial population reductions. Gaseous ozone was most commonly used on poultry parts. Carcasses were treated exclusively with aqueous ozone or ozonated water. Ozone treatment can extend poultry product shelf life without significant quality effects.
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Affiliation(s)
| | - Yulie Meneses
- 1 Department of Food Science and Technology.,2 Daugherty Water for Food Global Institute, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, USA
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