1
|
Effect of caprylic acid alone or in combination with peracetic acid against multidrug-resistant Salmonella Heidelberg on chicken drumsticks in a soft scalding temperature-time setup. Poult Sci 2021; 100:101421. [PMID: 34601442 PMCID: PMC8531859 DOI: 10.1016/j.psj.2021.101421] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2021] [Revised: 08/02/2021] [Accepted: 08/03/2021] [Indexed: 11/23/2022] Open
Abstract
The antimicrobial efficacy of caprylic acid (CA), a medium-chain fatty acid, against multidrug-resistant Salmonella Heidelberg (MDR SH) on chicken drumsticks in a soft-scalding temperature-time setup was investigated. Based on the standardization experiments in nutrient media and on chicken breast fillet portions, intact chicken drumsticks were spot inoculated with MDR SH and immersed in water with or without antimicrobial treatments at 54°C for 2 min. The treatments included 0.5% CA, 1% CA, 0.05% peracetic acid (PAA), 0.5% CA + 0.05% PAA, and 1.0% CA + 0.05% PAA. Additionally, the efficacy of the potential scald treatments against MDR SH survival on drumsticks for a storage period of 48 h at 4°C was determined. Furthermore, the effect of these treatments on the surface color of the drumsticks was also evaluated. Appropriate controls were included for statistical comparisons. The antimicrobial treatments resulted in a significant reduction of MDR SH on drumsticks. For the lower inoculum (∼2.5 log10 CFU/g) experiments, 0.5% CA, 1% CA, 0.05% PAA, 0.5% CA + 0.05% PAA, and 1.0% CA + 0.05% PAA resulted in 0.7-, 1.0-, 2.5-, 1.4-, and 1.5- log10 CFU/g reduction of MDR SH on drumsticks, respectively (P < 0.05). The same treatments resulted in 0.9-, 1.3-, 2.5-, 2.2-, and 2.6- log10 CFU/g reduction of MDR SH when the drumsticks were contaminated with a higher inoculum (∼4.5 log10 CFU/g) level (P < 0.05). Moreover, the antimicrobial treatments inactivated MDR SH in the treatment water to undetectable levels, whereas 2.0- to 4.0- log10 CFU/mL MDR SH survived in the positive controls (P < 0.05). Also, the treatments were effective in inhibiting MDR SH on the drumsticks compared to the respective controls during a storage period of 48 h at 4°C; however, the magnitude of reduction remained the same as observed during the treatment (P < 0.05). Additionally, none of the treatments affected the color of the drumsticks (P > 0.05). Results indicate that CA could be an effective natural processing aid against MDR SH on chicken products.
Collapse
|
2
|
Zhu S, Barnes C, Bhar S, Hoyeck P, Galbraith AN, Devabhaktuni D, Karst SM, Montazeri N, Jones MK. Survival of Human Norovirus Surrogates in Water upon Exposure to Thermal and Non-Thermal Antiviral Treatments. Viruses 2020; 12:E461. [PMID: 32325896 PMCID: PMC7232373 DOI: 10.3390/v12040461] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Accepted: 04/16/2020] [Indexed: 01/14/2023] Open
Abstract
Human noroviruses are the leading cause of foodborne gastroenteritis worldwide and disease outbreaks have been linked to contaminated surface waters as well as to produce consumption. Noroviruses are extremely stable in water and their presence is being detected with increasing frequency, yet there are no viable methods for reducing norovirus contamination in environmental water. Despite this, there is little knowledge regarding the physical and chemical factors that influence the environmental persistence of this pathogen. This study evaluated the impact of common chemical and physical properties of surface water on the stability of murine norovirus and examined the effect of food-safe chitosan microparticles on infectivity of two human norovirus surrogates. While chemical additives had a minor impact on virus survival, chitosan microparticles significantly reduced infectious titers of both murine norovirus and MS2 bacteriophage.
Collapse
Affiliation(s)
- Shu Zhu
- Department of Molecular Genetics and Microbiology, University of Florida, Gainesville, FL 32611, USA; (S.Z.); (D.D.); (S.M.K.)
| | - Candace Barnes
- Department of Food Science and Human Nutrition, IFAS, University of Florida, Gainesville, FL 32611, USA; (C.B.); (N.M.)
| | - Sutonuka Bhar
- Department of Microbiology and Cell Science, IFAS, University of Florida, Gainesville, FL 32611, USA; (S.B.); (P.H.); (A.N.G.)
| | - Papa Hoyeck
- Department of Microbiology and Cell Science, IFAS, University of Florida, Gainesville, FL 32611, USA; (S.B.); (P.H.); (A.N.G.)
| | - Annalise N. Galbraith
- Department of Microbiology and Cell Science, IFAS, University of Florida, Gainesville, FL 32611, USA; (S.B.); (P.H.); (A.N.G.)
| | - Divya Devabhaktuni
- Department of Molecular Genetics and Microbiology, University of Florida, Gainesville, FL 32611, USA; (S.Z.); (D.D.); (S.M.K.)
| | - Stephanie M. Karst
- Department of Molecular Genetics and Microbiology, University of Florida, Gainesville, FL 32611, USA; (S.Z.); (D.D.); (S.M.K.)
| | - Naim Montazeri
- Department of Food Science and Human Nutrition, IFAS, University of Florida, Gainesville, FL 32611, USA; (C.B.); (N.M.)
| | - Melissa K. Jones
- Department of Microbiology and Cell Science, IFAS, University of Florida, Gainesville, FL 32611, USA; (S.B.); (P.H.); (A.N.G.)
| |
Collapse
|
3
|
Sinhamahapatra M, Biswas S, Das AK, Bhattacharyya D. Comparative study of different surface decontaminants on chicken quality. Br Poult Sci 2010; 45:624-30. [PMID: 15623215 DOI: 10.1080/00071660400006552] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
(1) A comparative study on the effect of different surface decontaminants: hot water at 70 degrees C for one minute; 2% lactic acid for 30 s; 1200 p.p.m. acidified sodium chlorite (ASC) solution for 5 s and 50 p.p.m. chlorine solution for 5 min in the form of dips and sprays on the surface of dressed broilers for 0, 24 and 48 h of storage was conducted. (2) The variables studied were, total plate count (TPC), presumptive coliform count (PCC), pH and extract release volume (ERV). All treatments reduced TPC and PCC. (3) Lactic acid dip and hot water dip were the most effective for reducing TPC (1.36 and 1.28 log/cm2, respectively) with no significant difference between them. (4) ASC and hot water in dip could diminish PCC (1.37 and 1.34 log/cm2, respectively) and did not vary significantly. (5) No treatment affected muscle pH, water holding capacity (WHC), ERV, appearance, smell, tenderness and overall acceptability of treated broilers significantly. (6) Hot water treatment is the cheapest, most convenient and simplest decontamination technique for hygienic and wholesome poultry production.
Collapse
Affiliation(s)
- M Sinhamahapatra
- Department of Animal Products Technology and Marketing, Faculty of Veterinary and Animal Sciences, West Bengal University of Animal and Fishery Sciences, Kolkata, India
| | | | | | | |
Collapse
|
4
|
Scientific Opinion on the safety and efficacy of using recycled hot water as a decontamination technique for meat carcasses. EFSA J 2010. [DOI: 10.2903/j.efsa.2010.1827] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
|
5
|
Mogollón MA, Marks BP, Booren AM, Orta-Ramirez A, Ryser ET. Effect of Beef Product Physical Structure on Salmonella Thermal Inactivation. J Food Sci 2009; 74:M347-51. [DOI: 10.1111/j.1750-3841.2009.01253.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
6
|
Göksoy EO, James C, Corry JEL, James SJ. The effect of hot-water immersions on the appearance and microbiological quality of skin-on chicken-breast pieces. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2001.00427.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
7
|
Corry JE, James SJ, Purnell G, Barbedo-Pinto CS, Chochois Y, Howell M, James C. Surface pasteurisation of chicken carcasses using hot water. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2006.03.018] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
8
|
Fiorentin L, Vieira ND, Barioni Júnior W. Use of lytic bacteriophages to reduce Salmonella Enteritidis in experimentally contaminated chicken cuts. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2005. [DOI: 10.1590/s1516-635x2005000400010] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
9
|
Ricke SC, Kundinger MM, Miller DR, Keeton JT. Alternatives to antibiotics: chemical and physical antimicrobial interventions and foodborne pathogen response. Poult Sci 2005; 84:667-75. [PMID: 15844827 DOI: 10.1093/ps/84.4.667] [Citation(s) in RCA: 82] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Successful control of foodborne pathogens requires placement of chemical and physical hurdles in the preharvest and postharvest food production sectors. Pathogens may also encounter indigenous antimicrobials in foods including certain botanical compounds that have historically been used for flavor enhancement as well as preservation. Chemical additives have traditionally included organic acids to control microbial contamination in foods and feeds. However, there is some concern that continuous application of certain chemical antimicrobials can lead to a buildup of microbial resistance. This creates problems if foodborne pathogens survive and develop resistance to a variety of environmental stressors encountered in pre- and postharvest animal production. To expand the diversity of potential antimicrobials that have practical application to food animal production requires exploring the interaction between the food matrix and foodborne pathogens. There is potential for isolating antimicrobial compounds that exhibit mechanisms unrelated to conventional antimicrobial compounds. However, understanding the potential for novel antimicrobial compounds in foods and feeds will require the physiological examination of foodborne pathogen response under experimental conditions comparable to the environment where the pathogen is most likely to occur. Research on foodborne Salmonella pathogenesis is extensive and should provide a model for detailed examination of the factors that influence antimicrobial effectiveness. Analysis of pathogen response to antimicrobials could yield clues for optimizing hurdle technologies to more effectively exploit vulnerabilities of Salmonella and other foodborne pathogens when administering antimicrobials during food and feed production.
Collapse
Affiliation(s)
- S C Ricke
- Department of Poultry Science, Texas A&M University, College Station, Texas 77843, USA.
| | | | | | | |
Collapse
|
10
|
Yoon K, Oscar T. Survival of Salmonella typhimurium on Sterile Ground Chicken Breast Patties After Washing with Salt and Phosphates and During Refrigerated and Frozen Storage. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb10674.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
11
|
Goksoy EO, James C, Corry JEL, James SJ. The effect of hot-water immersions on the appearance and microbiological quality of skin-on chicken-breast pieces. Int J Food Sci Technol 2001. [DOI: 10.1046/j.1365-2621.2001.00427.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
12
|
Abstract
Heat resistance data for different serotypes of Salmonella enterica in different food products and laboratory media are reviewed. From all D-values reported, the highest heat resistance of Salmonella was in liquid eggs and liquid egg yolks. The equation from a line drawn through the highest D-values, and above all values reported, was log D-value = 11.7 - 0.188T degrees C. From this equation, the calculated z-value was 5.3 degrees C (9.5 degrees F), and a process at 71degrees C (160 degrees F) will require 1.2 s to inactivate 1 log of Salmonella cells. This calculation did not include data that evaluated the heat resistance after stress conditions or data for Salmonella Senftenberg. The heat resistance of Salmonella is highly influenced by the strain tested, the type of experiment (log reduction versus end-point), culture conditions prior to the experiment, heating menstruum, and recovery conditions. Heat resistance data for Salmonella are still nonexistent or scarce in chicken meat, fruit juices, and aquacultured fish.
Collapse
Affiliation(s)
- M E Doyle
- Food Research Institute, University of Wisconsin, Madison, 53706, USA
| | | |
Collapse
|
13
|
Sofos JN, Smith GC. Nonacid meat decontamination technologies: model studies and commercial applications. Int J Food Microbiol 1998; 44:171-88. [PMID: 9851598 DOI: 10.1016/s0168-1605(98)00136-6] [Citation(s) in RCA: 109] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
Increased consumer awareness and concern about microbial foodborne diseases has resulted in intensified efforts to reduce contamination of raw meat, as evidenced by new meat and poultry inspection regulations being implemented in the United States. In addition to requiring operation of meat and poultry slaughtering and processing plants under the principles of the hazard analysis critical control point (HACCP) system, the new regulations have established microbiological testing criteria for Escherichia coli and Salmonella, as a means of evaluating plant performance. These developments have renewed and intensified interest in the development and commercial application of meat and poultry decontamination procedures. Technologies developed and evaluated for decontamination include live animal cleaning/washing, chemical dehairing, carcass knife-trimming to remove physical contaminants, steam/hot water-vacuuming for spot-cleaning/decontamination of carcasses, spray washing/rinsing of carcasses with water of low or high pressures and temperatures or chemical solutions, and exposure of carcass sides to pressurized steam. Under appropriate conditions, the technologies applied to carcasses may reduce mean microbiological counts by approximately one-three log colony forming units (cfu)/cm2, and some of them have been approved and are employed in commercial applications (i.e., steam-vacuuming; carcass spray-washing with water, chlorine, organic acid or trisodium phosphate solutions; hot water deluging/spraying/rinsing, and pressurized steam). The contribution of these decontamination technologies to the enhancement of food safety will be determined over the long term, as surveillance data on microbial foodborne illness are collected. This review examines carcass decontamination technologies, other than organic acids, with emphasis placed on recent advances and commercial applications.
Collapse
Affiliation(s)
- J N Sofos
- Center for Red Meat Safety, Department of Animal Sciences, Colorado State University, Fort Collins 80523-1171, USA.
| | | |
Collapse
|
14
|
Korber DR, Choi A, Wolfaardt GM, Ingham SC, Caldwell DE. Substratum topography influences susceptibility of Salmonella enteritidis biofilms to trisodium phosphate. Appl Environ Microbiol 1997; 63:3352-8. [PMID: 9292984 PMCID: PMC168640 DOI: 10.1128/aem.63.9.3352-3358.1997] [Citation(s) in RCA: 100] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
Abstract
Established (48- and 72-h) Salmonella enteritidis biofilms grown in glass flow cells with or without artificial crevices (0.5-, 0.3-, and 0.15-mm widths) were subjected to a 10% trisodium phosphate (TSP) solution under different flow regimens (0.3, 0.6, 1.2, and 1.8 cm s-1). The abundance of biofilm remaining after TSP treatment, the biocidal efficacy of TSP, and the factors which contributed to bacterial survival were then evaluated by using confocal laser microscopy and a fluorescent viability probe. Biofilm age affected the amount of biofilm which remained following a 15-s exposure to TSP. After TSP treatment of 48-h biofilms, 29% of the original biofilm remained at the biofilm-liquid interface, whereas 75% of the biofilm remained at the base (the attachment surface). Following TSP treatment of 72-h biofilms, 27% of the biofilm material remained at the biofilm-liquid interface, 73% remained at the 5-micron depth, and 91% remained at the biofilm base. Results obtained using the BacLight viability probe indicated that TSP exposure killed all the cells in 48-h biofilms, whereas in the thicker 72-h biofilms, surviving bacteria (approximately 2% of the total) were found near the 5- and 0-micron depths. In the presence of artificially constructed crevices, an inverse relationship was shown to exist between bacterial survival (ranging from approximately 13 to 83% of total biofilm material) and crevice width. This relationship was further influenced by the velocity of TSP flow; high TSP flow velocities (1.8 cm s-1) resulted in the lowest number of surviving bacteria at the base of crevices (approximately 42% survival). Extended time courses demonstrated that after TSP stress was relieved, biofilms continued to grow within crevices but not in systems without crevices. It is suggested that advective TSP flux into crevices and through the biofilm matrix was enhanced under conditions of high flow. These results suggest that the inherent roughness of the substratum on which the biofilm was grown and the timing of TSP application are important factors controlling the efficacy of TSP treatment.
Collapse
Affiliation(s)
- D R Korber
- University of Saskatchewan, Saskatoon, Canada.
| | | | | | | | | |
Collapse
|
15
|
KIM JEONGWEON, SLAVIK MIKEF, PHARR MICHAELD, RABEN DENNISP, LOBSINGER CHRISTINEM, TSAI SONIA. REDUCTION OF SALMONELLA ON POST-CHILL CHICKEN CARCASSES BY TRISODIUM PHOSPHATE (NA3PO4) TREATMENT. J Food Saf 1994. [DOI: 10.1111/j.1745-4565.1994.tb00580.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
16
|
WOLFSON LISAM, SUMNER SUSANS, FRONING GLENNW. INHIBITION OF SALMONELLA TYPHIMURIUM ON POULTRY BY THE LACTOPEROXIDASE SYSTEM. J Food Saf 1994. [DOI: 10.1111/j.1745-4565.1994.tb00583.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
17
|
LI YANBIN, SLAVIK MICHAELF, GRIFFIS CARLL, KIM JEONGWEON. EFFECT OF ELECTRICAL STIMULATION ON KILLING SALMONELLA TYPHIMURIUM IN VARIOUS SALT SOLUTIONS. J Food Saf 1993. [DOI: 10.1111/j.1745-4565.1993.tb00111.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
18
|
HOLLENDER R, BENDER F, JENKINS R, BLACK C. Research Note: Consumer Evaluation of Chicken Treated with a Trisodium Phosphate Application During Processing. Poult Sci 1993. [DOI: 10.3382/ps.0720755] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
|
19
|
Humphrey TJ, Mead GC, Rowe B. Poultry meat as a source of human salmonellosis in England and Wales. Epidemiological overview. Epidemiol Infect 1988; 100:175-84. [PMID: 3281852 PMCID: PMC2249217 DOI: 10.1017/s0950268800067303] [Citation(s) in RCA: 85] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Abstract
In England and Wales human salmonellosis is a major public health problem and, although mortality is low, the disease has important social and economic consequences. All surveillance indicators suggest that an epidemic of unprecedented proportions is occurring. Between 1081 and 1980 the number of strains received for serotyping by the Public Health Laboratory Service (PHLS) Division of Enteric Pathogens has increased by 60% (Table 1). This is predominantly due to strains ofSalmonella typhimuriumandS. enteritidis. Smaller but significant increases have occurred in the numbers ofS. virchowandS. Stanley. With the exception of the latter serotype, which seems to come from a bovine reservoir, the indications aro that poultry is the main source of the increase in infections.
Collapse
|
20
|
Humphrey TJ, Lanning DG. Salmonella and Campylobacter contamination of broiler chicken carcasses and scald tank water: the influence of water pH. THE JOURNAL OF APPLIED BACTERIOLOGY 1987; 63:21-5. [PMID: 3654400 DOI: 10.1111/j.1365-2672.1987.tb02413.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Scalding at 50 degrees +/- 0.5 degrees C, in water maintained at pH 9.0 +/- 0.2 by the addition of sodium hydroxide, had no effect on the incidence of salmonella or campylobacter contamination of chicken carcasses. There were significant reductions, however, in the numbers of these organisms in the water itself.
Collapse
|
21
|
DAVIDSON C, D’AOUST JY, ALLEWELL W. Steam Decontamination of Whole and Cut-Up Raw Chicken. Poult Sci 1985. [DOI: 10.3382/ps.0640765] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
|
22
|
|