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da Silva JL, Vieira BS, Carvalho FT, Carvalho RCT, Figueiredo EEDS. Salmonella Behavior in Meat during Cool Storage: A Systematic Review and Meta-Analysis. Animals (Basel) 2022; 12:ani12212902. [PMID: 36359027 PMCID: PMC9657669 DOI: 10.3390/ani12212902] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 10/09/2022] [Accepted: 10/17/2022] [Indexed: 11/16/2022] Open
Abstract
The aim of the present study was to investigate Salmonella behavior in meat stored in cool conditions (between 0 °C and 7.5 °C), by employing a systematic review and meta-analysis. The data were obtained from research articles published in SciELO, PubMed, the Web of Science, and Scopus databases. The results of the retrieved studies were obtained from meat (beef, chicken, pork, poultry, and turkey), fish, shellfish, and broth media samples The data were extracted as sample size (n), initial concentration (Xi), final concentration (Xf), standard deviation (SD), standard error (SE), and microbial behavior effects (reduction or growth). A meta-analysis was carried out using the metaphor package from R software. A total of 654 articles were initially retrieved. After applying the exclusion criteria, 83 articles were selected for the systematic review, and 61 of these were used for the meta-analysis. Most studies were conducted at 0 °C to 4.4 °C storage temperatures under normal atmosphere package conditions. Salmonella Typhimurium, S. Enteritidis, and a cocktail (strain mixture) were inoculated at 5.0 and 6.0 log CFU mL−1. Articles both with and without the addition of antimicrobial compounds were found. Salmonella concentration decreases were observed in most studies, estimated for all study combinations as −0.8429 ± 0.0931 log CFU g−1 (95% CI; −1.0254, −0.6604) (p < 0.001), varying for each subgroup analysis. According to this survey, Salmonella concentration decreases are frequent during cool storage, although concentration increases and no bacterial inactivation were observed in some studies.
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Affiliation(s)
- Jorge Luiz da Silva
- Federal Institute of Education, Science and Technology of Mato Grosso (IFMT), Cuiabá 78106-970, Brazil
- Correspondence: (J.L.d.S.); (E.E.d.S.F.); Tel.: +55-65-3615-8589 (E.E.d.S.F.)
| | - Bruno Serpa Vieira
- Federal Institute of Education, Science and Technology of Mato Grosso (IFMT), Alta Floresta 78106-970, Brazil
| | | | | | - Eduardo Eustáquio de Souza Figueiredo
- Postgraduate Program in Animal Science, Federal University of Mato Grosso (UFMT), Cuiabá 78060-900, Brazil
- Correspondence: (J.L.d.S.); (E.E.d.S.F.); Tel.: +55-65-3615-8589 (E.E.d.S.F.)
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2
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Nahar S, Jeong HL, Cho AJ, Park JH, Han S, Kim Y, Park SH, Ha SD. Efficacy of ficin and peroxyacetic acid against Salmonella enterica serovar Thompson biofilm on plastic, eggshell, and chicken skin. Food Microbiol 2022; 104:103997. [DOI: 10.1016/j.fm.2022.103997] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 01/21/2022] [Accepted: 01/28/2022] [Indexed: 11/04/2022]
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3
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Sobhy H, Soliman EA, Abd El-Tawab AA, Elhofy FI, Askora A, El-Nahas EM, Wareth G, Ahmed W. Isolation, Characterization, and Efficacy of Three Lytic Phages Infecting Multidrug-Resistant Salmonella Serovars from Poultry Farms in Egypt. Arch Razi Inst 2021; 76:507-519. [PMID: 34824744 DOI: 10.22092/ari.2021.355760.1719] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Accepted: 08/22/2021] [Indexed: 01/21/2023]
Abstract
Multidrug-resistant (MDR) Salmonella serovars are considered a significant threat to veterinary and public health. Developing new antimicrobial compounds that can treat the infection caused by these notorious pathogens is a big challenge. Bacteriophages can be adsorbed on and inhibit the growth of bacteria, providing optimal and promising alternatives to chemical antimicrobial compounds against foodborne pathogens due to their abundance in nature and high host specificity. The objective of the current study was to isolate and characterize new phages from poultry farms and sewage and to evaluate their efficacy against S. Enteritidis isolates. The study reports three lytic phages designated as ϕSET1, ϕSET2, and ϕSET3 isolated from poultry carcasses and sewage samples in Qalubiya governorate Egypt. The effectiveness of phages was evaluated against multidrug-resistant S. Enteritidis strains. Electron microscopy showed that these phages belong to the Siphoviridae family. Phages were tested against 13 bacterial strains to determine their host range. They could infect four S. Enteritidis and one S. Typhimurium; however, they did not infect other tested bacterial species, indicating their narrow infectivity. The bacteriophage's single-step growth curves revealed a latent period of 20 min for ϕSET1 and 30 min for ϕSET2 and ϕSET3. The isolated Salmonella phages prevented the growth of S. Enteritidis for up to 18 hrs. The findings revealed that Salmonella phages could be used as alternative natural antibacterial compounds to combat infection with MDR S. Enteritidis in the poultry industry and represent a step forward to using large panels of phages for eliminating Salmonella from the food chain.
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Affiliation(s)
- H Sobhy
- Department of Bacteriology, Immunology, and Mycology, Faculty of Veterinary Medicine, Benha University, Moshtohor, Toukh PO Box 13736, Egypt
| | - E A Soliman
- Department of Bacteriology, Immunology, and Mycology, Faculty of Veterinary Medicine, Benha University, Moshtohor, Toukh PO Box 13736, Egypt
| | - A A Abd El-Tawab
- Department of Bacteriology, Immunology, and Mycology, Faculty of Veterinary Medicine, Benha University, Moshtohor, Toukh PO Box 13736, Egypt
| | - F I Elhofy
- Department of Bacteriology, Immunology, and Mycology, Faculty of Veterinary Medicine, Benha University, Moshtohor, Toukh PO Box 13736, Egypt
| | - A Askora
- Department of Microbiology and Botany, Faculty of Science, Zagazig University, 44519, Zagazig, Egypt
| | - E M El-Nahas
- Department of Virology, Faculty of Veterinary Medicine, Benha University, Moshtohor, Toukh PO Box 13736, Egypt
| | - G Wareth
- Department of Bacteriology, Immunology, and Mycology, Faculty of Veterinary Medicine, Benha University, Moshtohor, Toukh PO Box 13736, Egypt.,Friedrich-Loeffler-Institut, Institute of Bacterial Infections and Zoonoses, Naumburger Str. 96a, 07743 Jena, Germany
| | - W Ahmed
- Department of Bacteriology, Immunology, and Mycology, Faculty of Veterinary Medicine, Benha University, Moshtohor, Toukh PO Box 13736, Egypt
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Tirloni E, Bernardi C, Stella S, Patarata L. Ethyl Lauroyl Arginate (LAE): Antimicrobial Activity of LAE-Coated Film for the Packaging of Raw Beef and Pork. J FOOD QUALITY 2021; 2021:1-7. [DOI: 10.1155/2021/6643717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
In this study, the antimicrobial activity of an ethyl lauroyl arginate- (LAE®-) coated film applied to the packaging of raw beef and pork was evaluated. Two different trials were performed for each meat species, aiming to evaluate the functionality of the film in contrasting the development of the natural microflora and of a specific target agent, Escherichia coli ATCC 25922. In the first trial, LAE-coated packaging was applied to test its activity towards the natural meat microflora over a period of 24 days at 6-7°C. The comparison with the control sample series showed a slight initial inhibitory activity on total viable count, followed by a growing trend. In the second trial, the antimicrobial activity of the LAE-coated film was evaluated on raw beef and pork voluntarily inoculated with Escherichia coli: an initial killing effect on E. coli was detected in both pork and beef meat (reduction around 0.7 and 1 log CFU/g, respectively), followed by a stable trend for the following storage period (24 days).
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Joo H, Mizan MFR, Hossain MI, Lee D, Ha S. Enhanced elimination of
Salmonella
Typhimurium and
Campylobacter jejuni
on chicken skin by sequential exposure to ultrasound and peroxyacetic acid. J Food Saf 2020. [DOI: 10.1111/jfs.12803] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Hyun‐Jung Joo
- Department of Food Science and Technology, Advanced Food Safety Research GroupChung‐Ang University Anseong Gyunggido Republic of Korea
| | - Md. Furkanur Rahaman Mizan
- Department of Food Science and Technology, Advanced Food Safety Research GroupChung‐Ang University Anseong Gyunggido Republic of Korea
| | - Md. Iqbal Hossain
- Department of Food Science and Technology, Advanced Food Safety Research GroupChung‐Ang University Anseong Gyunggido Republic of Korea
| | - Dong‐Un Lee
- Department of Food Science and TechnologyChung‐Ang University Anseong Gyunggido Republic of Korea
| | - Sang‐Do Ha
- Department of Food Science and Technology, Advanced Food Safety Research GroupChung‐Ang University Anseong Gyunggido Republic of Korea
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Seo MK, Na KW, Han SH, Park SH, Ha SD. Inhibitory effect of ethanol and thiamine dilaurylsulfate against loosely, intermediately, and tightly attached mesophilic aerobic bacteria, coliforms, and Salmonella Typhimurium in chicken skin. Poult Sci 2020; 99:1571-1580. [PMID: 32115034 PMCID: PMC7587754 DOI: 10.1016/j.psj.2019.10.058] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 10/22/2019] [Accepted: 10/22/2019] [Indexed: 11/17/2022] Open
Abstract
The effects of 3 ethanol levels (30, 50, and 70%) with and without thiamine dilaurylsulfate (TDS; 1,000 ppm) were evaluated for the reduction of natural mesophilic aerobic bacteria (MAB), coliforms, and inoculated Salmonella Typhimurium (S. Typhimurium) in chicken skin. The chicken skin was inoculated with a 7 log cfu/mL suspension of S. Typhimurium. Loosely, intermediately, and tightly attached cells were recovered from chicken skin through shaking at 200 rpm for 5 min, stomaching for 1 min, and blending for 1 min, respectively. Increasing the ethanol concentration reduced the number of MAB, coliforms, and S. Typhimurium on the chicken skin, whereas TDS treatment without ethanol was not effective. Intermediately and tightly attached microorganisms (total MAB, coliforms, and S. Typhimurium) were more resistant to chemical disinfectants than loosely attached microorganisms. The combination of 70% ethanol with TDS was most effective than the combination of TDS with lower concentrations of ethanol in reducing populations of loosely, intermediately, and tightly attached MAB (by 1.88 log cfu/g, 1.21 log cfu/g, and 0.84 log cfu/g, respectively), coliforms (by 1.14 log cfu/g, 1.04 log cfu/g, and 0.67 log cfu/g, respectively), and S. Typhimurium (by 1.62 log cfu/g, 1.72 log cfu/g, and 1.27 log cfu/g, respectively). However, the chicken skin treated with higher concentrations of ethanol was tougher (P < 0.05) and more yellow and less red (P < 0.05) than that treated with lower concentrations of ethanol or with water (control). On the other hand, a combination of 30% ethanol and TDS yielded the best results, showing the reduction greater than 0.5 log cfu/g in S. Typhimurium, with no negative effect on chicken skin color or texture. Thus, a combination of 30% ethanol and TDS appears to be the optimal treatment for reducing microbial contamination of skin-on chicken products to enhance poultry safety without decreasing food quality, and this treatment could be applied in the poultry industry.
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Affiliation(s)
- Min-Kyoung Seo
- Department of Food Science and Technology, Advanced Food Safety Research group, Brain Korea 21 Plus, Chung-Ang University, Anseong 17546, Kyeonggi-do, Republic of Korea
| | - Kyung Won Na
- Department of Food Science and Technology, Advanced Food Safety Research group, Brain Korea 21 Plus, Chung-Ang University, Anseong 17546, Kyeonggi-do, Republic of Korea
| | - Sang Ha Han
- Department of Food Science and Technology, Advanced Food Safety Research group, Brain Korea 21 Plus, Chung-Ang University, Anseong 17546, Kyeonggi-do, Republic of Korea
| | - Si-Hong Park
- Department of Food Science and Technology, Oregon State University, Corvallis 97331, OR, USA
| | - Sang-Do Ha
- Department of Food Science and Technology, Advanced Food Safety Research group, Brain Korea 21 Plus, Chung-Ang University, Anseong 17546, Kyeonggi-do, Republic of Korea.
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8
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Ma Q, Davidson PM, Zhong Q. Properties and potential food applications of lauric arginate as a cationic antimicrobial. Int J Food Microbiol 2020; 315:108417. [DOI: 10.1016/j.ijfoodmicro.2019.108417] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 10/21/2019] [Accepted: 11/01/2019] [Indexed: 11/28/2022]
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9
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Seo M, Jeong H, Han S, Kang I, Ha S. Impact of ethanol and ultrasound treatment on mesophilic aerobic bacteria, coliforms, and Salmonella Typhimurium on chicken skin. Poult Sci 2019; 98:6954-6963. [PMID: 31504943 PMCID: PMC8913946 DOI: 10.3382/ps/pez486] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2019] [Accepted: 08/05/2019] [Indexed: 12/25/2022] Open
Abstract
The present study evaluated the efficacy of ethanol treatment (0, 30, 50, or 70%) alone or in combination with ultrasound (37 kHz, 380 W) for the reduction of natural indigenous mesophilic aerobic bacteria (MAB), coliforms, and inoculated Salmonella Typhimurium on chicken skin. Bacterial cells with loose, intermediate, or tight attachment to chicken skin were recovered by shaking in an incubator (200 rpm) for 5 min, stomaching for 1 min, or blending for 1 min, respectively. Chicken skins were inoculated with a suspension (7 log CFU/mL) of S. Typhimurium. Ethanol reduced the number of MAB, coliforms, and S. Typhimurium on the chicken skin in a concentration-dependent manner, whereas ultrasound treatment without ethanol was ineffective. A combination of 70% ethanol with ultrasound treatment was the most effective in reducing S. Typhimurium populations with loose, intermediate, and tight attachment (reduction by 2.86 log CFU/g, 2.49 log CFU/g, and 1.63 log CFU/g, respectively). However, chicken skin treated with 50% ethanol alone or with a combination of >50% ethanol and ultrasound showed significant changes in Hunter color values (a* and b*) and texture (shear force) (P > 0.05). On the other hand, a combination of 30% ethanol and ultrasound yielded the best results, leading to a reduction of S. Typhimurium by a >1.0 log CFU/g, but did not alter the color or texture of chicken skin. Thus, a combination of 30% ethanol and ultrasound appears to be the optimum treatment for reduction of microbial contamination in production and distribution of skin-on chicken products, and enhance poultry safety without decreasing food quality.
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Affiliation(s)
- M.K. Seo
- Department of Food Science and Technology, Advanced Food Safety Research group, Brain Korea 21 Plus, Chung-Ang University, Seo dong-dae ro, Daeduck-Myun, Anseong, Kyunggido 17546, Republic of Korea
| | - H.L. Jeong
- Department of Food Science and Technology, Advanced Food Safety Research group, Brain Korea 21 Plus, Chung-Ang University, Seo dong-dae ro, Daeduck-Myun, Anseong, Kyunggido 17546, Republic of Korea
| | - S.H. Han
- Department of Food Science and Technology, Advanced Food Safety Research group, Brain Korea 21 Plus, Chung-Ang University, Seo dong-dae ro, Daeduck-Myun, Anseong, Kyunggido 17546, Republic of Korea
| | - I. Kang
- Department of Animal Science, California Polytechnic State University, San Luis Obispo, CA 93407, USA
| | - S.D. Ha
- Department of Food Science and Technology, Advanced Food Safety Research group, Brain Korea 21 Plus, Chung-Ang University, Seo dong-dae ro, Daeduck-Myun, Anseong, Kyunggido 17546, Republic of Korea
- Corresponding author
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Wei S, Chelliah R, Rubab M, Oh DH, Uddin MJ, Ahn J. Bacteriophages as Potential Tools for Detection and Control of Salmonella spp. in Food Systems. Microorganisms 2019; 7:E570. [PMID: 31744260 DOI: 10.3390/microorganisms7110570] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 11/14/2019] [Accepted: 11/15/2019] [Indexed: 01/21/2023] Open
Abstract
The global problem of antibiotic resistance in bacteria is quickly developing in most antibiotics used in hospitals and livestock. Recently, the infections with multi-drug resistant (MDR) bacteria become a major cause of death worldwide. Current antibiotics are not very effective in treating MDR Salmonella infections, which have become a public health threat. Therefore, novel approaches are needed to rapidly detect and effectively control antibiotic-resistant pathogens. Bacteriophages (phages) have seen renewed attention for satisfying those requirements due to their host-specific properties. Therefore, this review aims to discuss the possibility of using phages as a detection tool for recognizing bacterial cell surface receptors and an alternative approach for controlling antibiotic-resistant pathogens in food systems.
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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: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [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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Kim HJ, Sujiwo J, Kim HJ, Jang A. Effects of Dipping Chicken Breast Meat Inoculated with Listeria monocytogenes in Lyophilized Scallion, Garlic, and Kiwi Extracts on Its Physicochemical Quality. Food Sci Anim Resour 2019; 39:418-429. [PMID: 31304471 PMCID: PMC6612791 DOI: 10.5851/kosfa.2019.e37] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 04/17/2019] [Accepted: 04/22/2019] [Indexed: 12/26/2022] Open
Abstract
This study was conducted to evaluate the antioxidant and antimicrobial activities
of lyophilized extracts of scallions (Allium fistulosum L.,
SLE), garlic (Allium sativum, GLE), and gold kiwi
(Actinidia chinensis, GKE) and their effects on the quality
of chicken breast meat inoculated with L. monocytogenes during
storage for 9 days at 4°C. The lowest minimum inhibitory concentration
and minimum bactericidal concentration (25 and 100 mg/mL, respectively) against
L. monocytogenes were observed for SLE and GLE,
respectively. GKE had the lowest half-maximal inhibitory concentration
(IC50) for 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic
acid radical scavenging activity (5.06 mg/mL). The pH values of meat inoculated
with L. monocytogenes and dipped in 1% SLE (LSLE),
1% GLE (LGLE), or 1% GKE (LGKE) were lower than that of the
control on day 3 of storage (p<0.05). The initial population of
L. monocytogenes in meat was 4.95–5.01 Log CFU/g.
However, the population in the LSLE (5.73 Log CFU/g) was lower than that in the
control (6.23 Log CFU/g) on day 5 (p<0.05). The volatile basic nitrogen
value of the LSLE (19.90 mg/100 g) was lower than that of the control (24.38
mg/100 g) on day 7 (p<0.05). Moreover, treatment with SLE resulted in the
maintenance of meat quality and reduced the population of L.
monocytogenes on the meat. Thus, SLE may be used as an alternative
natural and environmentally friendly sanitizer for reducing L.
monocytogenes contamination in the chicken meat industry.
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Affiliation(s)
- Hye-Jin Kim
- Department of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Joko Sujiwo
- Department of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Hee-Jin Kim
- Department of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
| | - Aera Jang
- Department of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
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Akil L, Ahmad HA. Quantitative Risk Assessment Model of Human Salmonellosis Resulting from Consumption of Broiler Chicken. Diseases 2019; 7:diseases7010019. [PMID: 30736421 PMCID: PMC6473936 DOI: 10.3390/diseases7010019] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2018] [Revised: 01/29/2019] [Accepted: 02/05/2019] [Indexed: 12/19/2022] Open
Abstract
(1) Background: Salmonella infections are a major cause of illnesses in the United States. Each year around 450 people die from the disease and more than 23,000 people are hospitalized. Salmonella outbreaks are commonly associated with eggs, meat and poultry. In this study, a quantitative risk assessment model (QRAM) was developed to determine Salmonella infections in broiler chicken. (2) Methods: Data of positive Salmonella infections were obtained from the United States Department of Agriculture (USDA) and the Centers for Disease Control and Prevention (CDC) Foodborne Disease Outbreak Surveillance System, in addition to published literature. The Decision Tools @RISK add-in software was used for various analyses and to develop the QRAM. The farm-to-fork pathway was modeled as a series of unit operations and associated pathogen events that included initial contamination at the broiler house (node 1), contamination at the slaughter house (node 2), contamination at retail (node 3), cross-contamination during serving and cooking (node 4), and finally the dose–response model after consumption. (3) Results: QRAM of Salmonella infections from broiler meat showed highest contribution of infection from the retail node (33.5%). (4) Conclusions: This QRAM that predicts the risk of Salmonella infections could be used as a guiding tool to manage the Salmonella control programs
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Affiliation(s)
- Luma Akil
- Department of Behavioral and Environmental Health, School of Public Health, Jackson State University, Jackson, MS 39211, USA.
| | - H Anwar Ahmad
- Department of Biology/Environmental Science, College of Science, Engineering and Technology, Jackson State University, Jackson, MS 39217, USA.
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Bechstein DV, Popp J, Sudhaus-Joern N, Krischek C. Effect of ethyl-lauroyl-arginate hypochloride in combination with high hydrostatic pressure processing on the microbial load and physico-chemical characteristics of minced and portioned chicken breast meat. Poult Sci 2019; 98:966-976. [DOI: 10.3382/ps/pey427] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2018] [Accepted: 08/21/2018] [Indexed: 12/13/2022] Open
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Yang S, Sadekuzzaman M, Ha S. Treatment with lauric arginate ethyl ester and commercial bacteriophage, alone or in combination, inhibits Listeria monocytogenes in chicken breast tissue. Food Control 2017; 78:57-63. [DOI: 10.1016/j.foodcont.2017.02.021] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Sadekuzzaman M, Yang S, Kim HS, Mizan MFR, Ha SD. Evaluation of a novel antimicrobial (lauric arginate ester) substance against biofilm of Escherichia coli
O157:H7, Listeria monocytogenes
, and Salmonella
spp. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13484] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Mohammad Sadekuzzaman
- School of Food Science and Technology; Chung-Ang University; 72-1 Nae-Ri, Daedeok- myeoun Anseong-si Gyeounggi-do 456-756 South Korea
- Department of Livestock Services; Dhaka People's Republic of Bangladesh
| | - Sungdae Yang
- School of Food Science and Technology; Chung-Ang University; 72-1 Nae-Ri, Daedeok- myeoun Anseong-si Gyeounggi-do 456-756 South Korea
| | - Hyung-Suk Kim
- School of Food Science and Technology; Chung-Ang University; 72-1 Nae-Ri, Daedeok- myeoun Anseong-si Gyeounggi-do 456-756 South Korea
| | - Md. Furkanur Rahaman Mizan
- School of Food Science and Technology; Chung-Ang University; 72-1 Nae-Ri, Daedeok- myeoun Anseong-si Gyeounggi-do 456-756 South Korea
| | - Sang-Do Ha
- School of Food Science and Technology; Chung-Ang University; 72-1 Nae-Ri, Daedeok- myeoun Anseong-si Gyeounggi-do 456-756 South Korea
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Hawkins JL, Vimini B, Schwarz JG, Nichols P, Parveen S. Application of Antimicrobial Agents via Commercial Spray Cabinet To Inactivate Salmonella on Skinless Chicken Meat. J Food Prot 2016; 79:569-73. [PMID: 27052860 DOI: 10.4315/0362-028x.jfp-15-248] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Salmonella enterica subsp. enterica serovar Typhimurium is a food safety concern for raw poultry products. New and innovative application methods of antimicrobials for the reduction of Salmonella in poultry and poultry products are essential. The aim of this study was to determine the efficacy of three antimicrobial compounds against Salmonella on raw chicken meat when applied individually and in combination using a commercial spray cabinet. Raw chicken thigh meat inoculated with 5 log CFU/g Salmonella Typhimurium ATCC 53647 was passed through a spray cabinet while being sprayed with 5% lauric arginate (LAE), 0.8% vinegar solution (VS), near-neutral electrolyzed water, or deionized water. The following three experiments were carried out: (i) exposure times of 0, 15, 30, 45, and 60 s, (ii) storage at 4°C for 0, 1, 2, and 3 days after a 60-s exposure, and (iii) a combination of treatment with LAE and VS followed by storage at 4°C for 0, 1, 2, and 3 days. Analysis of variance and the Tukey test were used to determine mean significant differences (P < 0.05). The experiment was carried out in duplicate for each replicate (n = 3 × 2). In comparing individual antimicrobials, the 60-s treatment time resulted in the greatest reduction of Salmonella Typhimurium, with LAE achieving the greatest reduction (2.07 log), followed by VS, near-neutral electrolyzed water, and deionized water (0.63, 0.56, and 0.53 log, respectively). After 3 days of storage, LAE significantly (P < 0.05) reduced Salmonella Typhimurium, by 1.28 log. The combination of VS and then LAE resulted in a significantly (P < 0.05) greater reduction than using LAE followed by VS (1.61 and 0.93 log, respectively). The results of this study suggest that LAE is a viable compound to reduce Salmonella Typhimurium on raw chicken meat and that the order of application of antimicrobial agents plays a vital role.
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Affiliation(s)
- J L Hawkins
- Food Science and Technology Program, Department of Agriculture, Food and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, Maryland 21853, USA
| | - B Vimini
- Perdue Farms, Inc., P.O. Box 1537, Salisbury, Maryland 21802, USA
| | - J G Schwarz
- Food Science and Technology Program, Department of Agriculture, Food and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, Maryland 21853, USA
| | - P Nichols
- Perdue Farms, Inc., P.O. Box 1537, Salisbury, Maryland 21802, USA
| | - S Parveen
- Food Science and Technology Program, Department of Agriculture, Food and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, Maryland 21853, USA.
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Sukumaran AT, Nannapaneni R, Kiess A, Sharma CS. Reduction of Salmonella on chicken meat and chicken skin by combined or sequential application of lytic bacteriophage with chemical antimicrobials. Int J Food Microbiol 2015; 207:8-15. [DOI: 10.1016/j.ijfoodmicro.2015.04.025] [Citation(s) in RCA: 66] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2014] [Revised: 04/16/2015] [Accepted: 04/18/2015] [Indexed: 11/16/2022]
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Nair DV, Kiess A, Nannapaneni R, Schilling W, Sharma CS. The combined efficacy of carvacrol and modified atmosphere packaging on the survival of Salmonella, Campylobacter jejuni and lactic acid bacteria on Turkey breast cutlets. Food Microbiol 2015; 49:134-41. [DOI: 10.1016/j.fm.2015.01.010] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2014] [Revised: 01/27/2015] [Accepted: 01/29/2015] [Indexed: 11/23/2022]
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Nair DV, Nannapaneni R, Kiess A, Schilling W, Sharma CS. Reduction of Salmonella on Turkey Breast Cutlets by Plant-Derived Compounds. Foodborne Pathog Dis 2014; 11:981-7. [DOI: 10.1089/fpd.2014.1803] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Divek V.T. Nair
- Poultry Science Department, Mississippi State University, Mississippi State, Mississippi
| | - Rama Nannapaneni
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, Mississippi
| | - Aaron Kiess
- Poultry Science Department, Mississippi State University, Mississippi State, Mississippi
| | - Wes Schilling
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, Mississippi
| | - Chander Shekhar Sharma
- Poultry Science Department, Mississippi State University, Mississippi State, Mississippi
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Nair DV, Nannapaneni R, Kiess A, Mahmoud B, Sharma CS. Antimicrobial efficacy of lauric arginate against Campylobacter jejuni and spoilage organisms on chicken breast fillets. Poult Sci 2014; 93:2636-40. [DOI: 10.3382/ps.2013-03858] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Affiliation(s)
- Tiffany M. Taylor
- Food Science and Nutrition Department; California Polytechnic State University; San Luis Obispo CA 93407
| | - Amanda A. Lathrop
- Food Science and Nutrition Department; California Polytechnic State University; San Luis Obispo CA 93407
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Lee NY, Park SY, Kang IS, Ha SD. The evaluation of combined chemical and physical treatments on the reduction of resident microorganisms and Salmonella Typhimurium attached to chicken skin. Poult Sci 2014; 93:208-15. [PMID: 24570441 DOI: 10.3382/ps.2013-03536] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Abstract
This study was conducted to evaluate the efficacy of sodium hypochlorite (NaOCl, 0-200 mg/kg), thiamine dilauryl sulfate (TDS, 1,000 mg/kg), and ultrasound (37 kHz, 380 W) on reducing Salmonella Typhimurim, mesophilic aerobic bacteria (MAB), and coliforms on chicken skin. Chemical and physical treatments were applied for 5 min either singly or jointly, and Salmonella previously inoculated on chicken skin were quantitatively assessed using brilliant green agar, and the populations of MAB and coliforms in the native flora were enumerated using plate count agar and violet red bile agar, respectively. In the evaluation of bacterial attachment/detachment, chicken skin was quantitatively assessed for loosely, intermediately, and tightly attached bacteria. The treatment effects on bacteria detachment were also visualized using field emission scanning electron microscopy. In addition, color and textural properties of the skin after treatments were evaluated using a color difference meter and texture analyzer. Antimicrobial activity of NaOCl increased as the NaOCl concentration was increased, especially for loosely attached cells. The combination of 200 mg/kg NaOCl and ultrasound (NaOCl/ultrasound) significant reduced loosely, intermediately, and tightly attached bacteria populations by 0.75 to 0.47, 0.43 to 0.41, and 0.83 to 0.54 log cfu/g for MAB, coliforms, and Salmonella Typhimurium, respectively. However, the combination of NaOCl and TDS (NaOCl/TDS) did not sufficiently reduce those cells on chicken skins, except for loosely attached MAB and coliforms. The NaOCl/ultrasound combination produced a higher reduction in numbers of inoculated and native bacteria flora than any single application, with no negative effect on skin color or texture. Generally, the loosely attached bacteria were less resistant to the chemical and physical treatments than the intermediately and tightly attached bacteria in chicken skin, presumably due to their location in deeper skin layer and crevices. Further research is needed to investigate how the intermediately and tightly attached microorganisms can be effectively eliminated from chicken skin.
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Affiliation(s)
- N Y Lee
- School of Food Science and Technology, Chung-Ang University, 72-1 Nae-Ri, Daeduck-Myun, Ansung, Kyungggido 456-756, Republic of Korea
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