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Mahdavi P, Aliakbarlu J. Antibiofilm Effect of Sequential Application of Ozonated Water, Acetic Acid and Lactic Acid on Salmonella Typhimurium and Staphylococcus aureus Biofilms In Vitro. J Food Prot 2024; 87:100336. [PMID: 39074613 DOI: 10.1016/j.jfp.2024.100336] [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: 03/24/2024] [Revised: 07/19/2024] [Accepted: 07/24/2024] [Indexed: 07/31/2024]
Abstract
Biofilms are highly resistant to disinfectants and antimicrobials and are known as the primary source of food contamination. Salmonella Typhimurium (S. Typhimurium) and Staphylococcus aureus (S. aureus) have an excellent ability to form biofilm. This study aimed to evaluate the antibiofilm activity of ozonated water (O), acetic acid (AA), and lactic acid (LA), individually and sequentially, against biofilms of S. Typhimurium and S. aureus formed on the polystyrene surfaces. The antibiofilm effects of the treatments were evaluated using crystal violet staining and the viable count determination methods. In the staining method, the highest percentage of biofilm mass reduction was induced by successive use of ozonated water and acetic acid (O-AA), which reduced S. aureus biofilm mass by 44.36%. The sequential use of ozonated water and lactic acid (O-LA) could decrease S. Typhimurium biofilm mass by 57.26%. According to the viable count method, the most effective treatment was the sequential use of ozonated water and lactic acid (O-LA), which reduced S. aureus and S. Typhimurium biofilms by 1.76 and 4.06 log, respectively. It was concluded that the sequential use of ozonated water and organic acids can be considered a practical and environmentally friendly approach to control biofilms.
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Affiliation(s)
- Parvin Mahdavi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia 5756151818, Iran
| | - Javad Aliakbarlu
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia 5756151818, Iran.
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2
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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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3
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Lee HJ, Lee HJ, Ismail A, Sethukali AK, Park D, Baek KH, Jo C. Effect of plasma-activated organic acids on different chicken cuts inoculated with Salmonella Typhimurium and Campylobacter jejuni and their antioxidant activity. Poult Sci 2023; 102:103126. [PMID: 37832189 PMCID: PMC10585309 DOI: 10.1016/j.psj.2023.103126] [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: 07/08/2023] [Revised: 09/13/2023] [Accepted: 09/14/2023] [Indexed: 10/15/2023] Open
Abstract
Lactic acid, gallic acid, and their mixture (1% each) were prepared (LA, GA, and LGA) and plasma-activated organic acids (PAOA) were produced through exposure to plasma for 1 h (PAL, PAG, and PLGA). Chicken breast and drumstick were immersed in the prepared solutions for 10 min and analyzed their antibacterial effect against Salmonella Typhimurium and Campylobacter jejuni and antioxidant activity during 12 d of storage. As a result, PAOA inactivated approximately 6.37 log CFU/mL against S. Typhimurium and 2.76, 1.86, and 3.04 log CFU/mL against C. jejuni (PAL, PAG, and PLGA, respectively). Moreover, PAOA had bactericidal effect in both chicken parts inoculated with pathogens, with PAL and PLGA displaying higher antibacterial activity compared to PAG. Meanwhile, PAOA inhibited lipid oxidation in chicken meats, and PAG and PLGA had higher oxidative stability during storage compared to PAL. This can be attributed to the superior antioxidant properties of GA and LGA, including higher total phenolic contents, ABTS+ reducing activity, and DPPH radical scavenging activity, when compared to LA. In particular, when combined with plasma treatment, LGA showed the greatest improvement in antioxidant activity compared to other organic acids. In summary, PLGA not only had a synergistic bactericidal effect against pathogens on chicken, but also improved oxidative stability during storage. Therefore, PLGA can be an effective method for controlling microorganisms without adverse effect on lipid oxidation for different chicken cuts.
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Affiliation(s)
- Hag Ju Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, South Korea
| | - Hyun Jung Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, South Korea
| | - Azfar Ismail
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, South Korea
| | - Anand Kumar Sethukali
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, South Korea
| | - Dongbin Park
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, South Korea
| | - Ki Ho Baek
- Department of Nano-Bio Convergence, Korea Institute of Materials Science, Changwon 51508, South Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, South Korea; Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, South Korea.
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4
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Decontamination of chicken meat using dielectric barrier discharge cold plasma technology: The effect on microbial quality, physicochemical properties, topographical structure, and sensory attributes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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5
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Silveira VAI, Kobayashi RKT, de Oliveira Junior AG, Mantovani MS, Nakazato G, Celligoi MAPC. Antimicrobial effects of sophorolipid in combination with lactic acid against poultry-relevant isolates. Braz J Microbiol 2021; 52:1769-1778. [PMID: 34173211 PMCID: PMC8578371 DOI: 10.1007/s42770-021-00545-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Accepted: 06/16/2021] [Indexed: 11/26/2022] Open
Abstract
The objective of this study was to evaluate the antibacterial effect of sophorolipid in combination with lactic acid against relevant bacteria isolated from the poultry industry. Staphylococcus aureus, Listeria monocytogenes, Salmonella enterica, and Escherichia coli were isolated from chicken meat and antibacterial tests with sophorolipid and lactic acid were performed. Checkerboard, time-kill, and scanning electron microscopy analyses were used to confirm the antibacterial action and the combined effects. Although no inhibitory effects were observed for E. coli and Salmonella, these compounds presented antibacterial activity against L. monocytogenes and S. aureus. Additionally, sophorolipid and lactic acid were not cytotoxic at the concentrations used in the tests. The combination of sophorolipid and lactic acid resulted in an additive interaction, reducing the concentration of the active compounds needed for effectiveness against S. aureus and L. monocytogenes, to 50% and 75%, respectively. These findings lead to the possibility of developing a new, sustainable, and natural antimicrobial solution that is considered noncytotoxic and has wide applicability in the poultry industry to reduce substantial losses in this sector.
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Affiliation(s)
- Victória Akemi Itakura Silveira
- Department of Biochemistry and Biotechnology, State University of Londrina, Mailbox 10.011, Londrina, Paraná, 86057-970, Brazil
| | | | | | - Mario Sérgio Mantovani
- Department of General Biology, State University of Londrina, Mailbox 10.011, Londrina, Paraná, 86057-970, Brazil
| | - Gerson Nakazato
- Department of Microbiology, State University of Londrina, Mailbox 10.011, Londrina, Paraná, 86057-970, Brazil
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Byun KH, Na KW, Ashrafudoulla M, Choi MW, Han SH, Kang I, Park SH, Ha SD. Combination treatment of peroxyacetic acid or lactic acid with UV-C to control Salmonella Enteritidis biofilms on food contact surface and chicken skin. Food Microbiol 2021; 102:103906. [PMID: 34809938 DOI: 10.1016/j.fm.2021.103906] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 09/11/2021] [Accepted: 09/15/2021] [Indexed: 12/15/2022]
Abstract
The risk of salmonellosis is expected to increase with the rise in the consumption of poultry meat. The aim of this study was to investigate the combination treatment of peroxyacetic acid (PAA) or lactic acid (LA) with UV-C against Salmonella Enteritidis biofilms formed on food contact surface (stainless steel [SS], silicone rubber [SR], and ultra-high molecular weight polyethylene [UHMWPE]) and chicken skin. The biofilm on food contact surface and chicken skin was significantly decreased (P < 0.05) by combination treatment of PAA or LA with UV-C. Combination treatment of PAA (50-500 μg/mL) with UV-C (5 and 10 min) reduced 3.10-6.41 log CFU/cm2 and LA (0.5-2.0%) with UV-C (5 and 10 min) reduced 3.35-6.41 log CFU/cm2 of S. Enteritidis biofilms on food contact surface. Salmonella Enteritidis biofilms on chicken skin was reduced around 2 log CFU/g with minor quality changes in color and texture by combination treatment of PAA (500 μg/mL) or LA (2.0%) with UV-C (10 min). Additional reduction occurred on SS and UHMWPE by PAA or LA with UV-C, while only LA with UV-C caused additional reduction on chicken skin. Also, it was visualized that the biofilm on food contact surface and chicken skin was removed through field emission scanning electron microscopy (FESEM) and death of cells constituting the biofilm was confirmed through confocal laser scanning microscopy (CLSM). These results indicating that the combination treatment of PAA or LA with UV-C could be used for S. Enteritidis biofilm control strategy in poultry industry.
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Affiliation(s)
- Kye-Hwan Byun
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, Daeduk-myun, Ansung, Nae-ri, Brain Korea 21 Plus, Kyunggido, 17546, Republic of Korea
| | - Kyung Won Na
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, Daeduk-myun, Ansung, Nae-ri, Brain Korea 21 Plus, Kyunggido, 17546, Republic of Korea
| | - Md Ashrafudoulla
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, Daeduk-myun, Ansung, Nae-ri, Brain Korea 21 Plus, Kyunggido, 17546, Republic of Korea
| | - Min Woo Choi
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, Daeduk-myun, Ansung, Nae-ri, Brain Korea 21 Plus, Kyunggido, 17546, Republic of Korea
| | - Sang Ha Han
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, Daeduk-myun, Ansung, Nae-ri, Brain Korea 21 Plus, Kyunggido, 17546, Republic of Korea
| | - Iksoon Kang
- Department of Animal Science, California Polytechnic State University, San Luis Obispo, CA, 93407, USA
| | - Si Hong Park
- Food Science and Technology, Oregon State University, Corvallis, OR, United States
| | - Sang-Do Ha
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, Daeduk-myun, Ansung, Nae-ri, Brain Korea 21 Plus, Kyunggido, 17546, Republic of Korea.
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AGIRDEMIR O, YURDAKUL O, KEYVAN E, SEN E. Effects of various chemical decontaminants on Salmonella Typhimurium survival in chicken carcasses. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.02920] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | | | | | - Erdi SEN
- Burdur Mehmet Akif Ersoy University, Turkey
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8
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Zhou M, Doyle MP, Chen D. Combination of levulinic acid and sodium dodecyl sulfate on inactivation of foodborne microorganisms: A review. Crit Rev Food Sci Nutr 2019; 60:2526-2531. [PMID: 31397170 DOI: 10.1080/10408398.2019.1650249] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
The combination of levulinic acid and sodium dodecyl sulfate (SDS) in recent years has shown considerable promise as an antimicrobial intervention. Both ingredients have been designated by the U.S. Food and Drug Administration (FDA) as Generally Recognized as Safe (GRAS) for being used as a flavoring agent and multipurpose food additive, respectively. The use of levulinic acid and SDS alone has limited antimicrobial efficacy on tested microorganisms, and synergism between levulinic acid and SDS has been observed. The postulated mechanism of action of the synergistic effect is presented. The antimicrobial efficacy of levulinic acid plus SDS remains high even when organic materials are present. The other features, including penetration, foamability, and being readily soluble, extend its potential applications to disinfection of difficult-to-access areas and control of foodborne pathogens both in a planktonic state and in a biofilm. These features indicate that the levulinic acid plus SDS combination may have the potential to be applied within the food processing environment on a large scale.
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Affiliation(s)
- Manli Zhou
- College of Food Science, Southwest University, Chongqing, China.,National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing, China
| | - Michael P Doyle
- Center for Food Safety, Department of Food Science and Technology, University of Georgia, Griffin, GA, USA
| | - Dong Chen
- College of Food Science, Southwest University, Chongqing, China.,National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing, China
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El Baaboua A, El Maadoudi M, Bouyahya A, Belmehdi O, Kounnoun A, Zahli R, Abrini J. Evaluation of Antimicrobial Activity of Four Organic Acids Used in Chicks Feed to Control Salmonella typhimurium: Suggestion of Amendment in the Search Standard. Int J Microbiol 2018; 2018:7352593. [PMID: 30364137 PMCID: PMC6188770 DOI: 10.1155/2018/7352593] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2018] [Accepted: 08/29/2018] [Indexed: 12/12/2022] Open
Abstract
Today, the general public has become increasingly aware of salmonellosis problems. Organic acids are known by their antimicrobial potential and commonly used for improving the quality of poultry feed. In this context, the present work evaluated the inhibitory effect of four organic acids, namely, acetic acid, citric acid, lactic acid, and tartaric acid, at different levels of contamination by Salmonella typhimurium. The neutralization of these organic acids in vitro and in the presence of one-day-old chick's organs was also investigated during the search for Salmonella serovars in birds as described in the Moroccan standard "NM 08.0.550." The effect of four organic acids on Salmonella typhimurium was tested in vitro and in the presence of chick's organs at different concentrations set of strain and organic acids tested. The MIC results demonstrated that tartaric acid, citric acid, and acetic acid inhibited Salmonella typhimurium at concentrations of 0.312%, 0.625%, and 0.512% for the three levels of strain: 10, 100, and 103 CFU/ml, respectively, while lactic acid and depending on the amount of the strain introduced acts differently: 0.078% for 10 CFU/ml and 0.156% for 100 and 103 CFU/ml. The concentration of 0.04M of Na2HPO4 solution has proved, in vitro, in caecums and organs of chicks (in presence of organic acids) that strain introduced, even at low concentrations, can be recovered. The use of additives has beneficial effects in Salmonella control program. However, the present results recommend the amendment of Salmonella research standard, taking into account the probable presence of organic acids in digestive content of one-day-old chicks.
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Affiliation(s)
- Aicha El Baaboua
- Biology and Health Laboratory, Biotechnology and Applied Microbiology Team, Department of Biology, Faculty of Science, Abdelmalek Essaadi University, Tetouan, Morocco
- Regional Laboratory for Analysis and Research, National Office for Food Safety, Tangier, Morocco
| | - Mohamed El Maadoudi
- Regional Laboratory for Analysis and Research, National Office for Food Safety, Tangier, Morocco
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathology Biology, Faculty of Sciences, and Genomic Center of Human Pathology, Mohammed V University, Rabat, Morocco
| | - Omar Belmehdi
- Biology and Health Laboratory, Biotechnology and Applied Microbiology Team, Department of Biology, Faculty of Science, Abdelmalek Essaadi University, Tetouan, Morocco
| | - Ayoub Kounnoun
- Regional Laboratory for Analysis and Research, National Office for Food Safety, Tangier, Morocco
- Laboratory of Applied Biology and Pathology, Department of Biology, Faculty of Science, Abdelmalek Essaadi University, Tetouan, Morocco
| | - Rajae Zahli
- Biology and Health Laboratory, Biotechnology and Applied Microbiology Team, Department of Biology, Faculty of Science, Abdelmalek Essaadi University, Tetouan, Morocco
| | - Jamal Abrini
- Biology and Health Laboratory, Biotechnology and Applied Microbiology Team, Department of Biology, Faculty of Science, Abdelmalek Essaadi University, Tetouan, Morocco
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Olaimat AN, Al-Holy MA, Abu Ghoush MH, Al-Nabulsi AA, Qatatsheh AA, Shahbaz HM, Osaili TM, Holley RA. The Use of Malic and Acetic Acids in Washing Solution to Control Salmonella spp. on Chicken Breast. J Food Sci 2018; 83:2197-2203. [PMID: 30053312 DOI: 10.1111/1750-3841.14286] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2018] [Revised: 05/27/2018] [Accepted: 06/18/2018] [Indexed: 12/15/2022]
Abstract
Salmonella is a persisting contaminant in poultry products that may pose a potential risk to consumers. Thus, developing decontamination strategies to eliminate or reduce this pathogen in chicken is crucial. The objective of the current study was to investigate the antimicrobial activity of malic acid (MA) and acetic acid (AA) or their combination against Salmonella on chicken breast at 4 °C for 10 days. The effect of storage temperature (4 and 21 °C) on Salmonella inactivation was also investigated for up to 21 days. Five serovars of Salmonella were inoculated in a model Mueller-Hinton (MH) broth system to a level of about 7 log10 CFU/mL and the broth was treated with 5 mg/mL of each of MA, AA or their combination. AA was more effective than MA in the model system at 21 °C, where it resulted in total elimination of Salmonella, but MA was more effective in eliminating Salmonella at 4 °C. However, the combined MA and AA solutions were more effective than either MA or AA alone. When applying washing solutions containing 5 mg/mL of either of MA, AA, or their combination to chicken breast inoculated with about 5 log10 CFU/g, the MA+AA washing solution was the most effective. It resulted in complete elimination of Salmonella from chicken breast and rendered a significant reduction in mesophilic aerobic bacteria and lactic acid bacteria numbers. PRACTICAL APPLICATION This study indicates that the use of a washing solution containing MA and AA could improve the safety and extend the shelf life of raw chicken by substantially reducing Salmonella and contaminating microflora on the product.
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Affiliation(s)
- Amin N Olaimat
- Dept. of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite Univ., P.O. Box 150459, Zarqa, 13115, Jordan
| | - Murad A Al-Holy
- Dept. of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite Univ., P.O. Box 150459, Zarqa, 13115, Jordan
| | - Mahmoud H Abu Ghoush
- Dept. of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite Univ., P.O. Box 150459, Zarqa, 13115, Jordan
| | - Anas A Al-Nabulsi
- Dept. of Nutrition and Food Technology, Jordan Univ. of Science and Technology, P.O. Box 3030, Irbid, Jordan
| | - Ala A Qatatsheh
- Dept. of Nursing, Princess Aisha Bint Al-Hussein Faculty of Nursing, Al-Hussein Bin Talal Univ., Ma'an, Jordan.,Dept. of Clinical Nutrition, Faculty of Applied Health Sciences, Qassim Univ., Arrass, Saudi Arabia
| | - Hafiz M Shahbaz
- Dept. of Food Science and Human Nutrition, Univ. of Veterinary and Animal Sciences, Lahore, 54000, Pakistan
| | - Tareq M Osaili
- Dept. of Nutrition and Food Technology, Jordan Univ. of Science and Technology, P.O. Box 3030, Irbid, Jordan.,Dept. of Clinical Nutrition and Dietetics, College of Health Science, Univ. of Sharjah, Sharjah, United Arab Emirates
| | - Richard A Holley
- Dept. of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, Univ. of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada
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