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Zhang BZ, Kim JM, Park JM. Bactericidal Effects and Quality Impact of Peroxyacetic Acid and Sodium Hypochlorite on Chicken Carcasses. Foods 2024; 13:1204. [PMID: 38672877 PMCID: PMC11048794 DOI: 10.3390/foods13081204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 04/12/2024] [Accepted: 04/12/2024] [Indexed: 04/28/2024] Open
Abstract
There is an urgent need to develop efficient and environmentally friendly decontaminants for poultry products. In this study, we aimed to evaluate the practical application of peroxyacetic acid (PAA) as a replacement for sodium hypochlorite (SH) to sterilize fresh chicken carcasses, using microbial, color, and electronic-nose analyses. We evaluated the decontamination effects of different concentrations of PAA and SH on chicken carcasses. The bactericidal effects of PAA at pH 3, 7, and 9, and SH at pH 10, at concentrations ranging from 100 to 500 ppm on coliform bacteria, total bacteria, and Salmonella spp. were evaluated. PAA induced a similar bactericidal effect at lower concentrations than SH. Therefore, at the same concentration and treatment time, PAA showed better bactericidal effects than SH. Although treatment with PAA (pH 3) and SH (pH 10) resulted in considerable discoloration, the degree of discoloration decreased when the pH of PAA was increased to 7 and 9. Therefore, by increasing the pH of PAA, the discoloration effect on chicken carcasses can be reduced without altering the microbial-reduction effect. Electronic-nose analysis showed that the flavor of the chicken was almost unaffected by volatile components at a treatment time < 30 min. Therefore, this study experimentally identified the optimal PAA concentration for the decontamination of chicken carcasses. The study findings provide a theoretical basis for the replacement of traditional bactericides, such as SH, with PAA for the production of poultry products.
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Affiliation(s)
| | | | - Jung-Min Park
- Department of Food Marketing and Safety, Konkuk University, Seoul 05029, Republic of Korea; (B.-Z.Z.)
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Bodie AR, Dittoe DK, Feye KM, Knueven CJ, Ovall C, Ricke SC. Comparison of ready-to-eat “organic” antimicrobials, sodium bisulfate, and sodium lactate, on Listeria monocytogenes and the indigenous microbiome of organic uncured beef frankfurters stored under refrigeration for three weeks. PLoS One 2022; 17:e0262167. [PMID: 35051217 PMCID: PMC8775584 DOI: 10.1371/journal.pone.0262167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [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: 06/13/2021] [Accepted: 12/20/2021] [Indexed: 11/18/2022] Open
Abstract
Listeria monocytogenes has been implicated in several ready-to-eat (RTE) foodborne outbreaks, due in part to its ability to survive under refrigerated conditions. Thus, the objective of this study was to evaluate the effects of sodium bisulfate (SBS), sodium lactate (SL), and their combination as short-duration antimicrobial dips (10-s) on L. monocytogenes and the microbiome of inoculated organic frankfurters (8 Log10 CFU/g). Frankfurters were treated with tap water (TW), SBS0.39%, SBS0.78%, SL0.78%, SL1.56%, SBS+SL0.39%, SBS+SL0.78%. In addition, frankfurters were treated with frankfurter solution water (HDW)+SBS0.78%, HDW+SL1.56%, and HDW+SBS+SL0.78%. After treatment, frankfurters were vacuum packaged and stored at 4°C. Bacterial enumeration and 16S rDNA sequencing occurred on d 0, 7, 14, 21. Counts were Log10 transformed and calculated as growth potential from d 0 to d 7, 14, and 21. Data were analyzed in R using mixed-effects model and One-Way ANOVA (by day) with differences separated using Tukey’s HSD at P ≤ 0.05. The 16S rDNA was sequenced on an Illumina MiSeq and analyzed in Qiime2-2018.8 with significance at P ≤ 0.05 and Q ≤ 0.05 for main and pairwise effects. An interaction of treatment and time was observed among the microbiological plate data with all experimental treatments reducing the growth potential of Listeria across time (P < 0.0001). Efficacy of treatments was inconsistent across time; however, on d 21, SBS0.39% treated franks had the lowest growth potential compared to the control. Among diversity metrics, time had no effect on the microbiota (P > 0.05), but treatment did (P < 0.05). Thus, the treatments potentially promoted a stable microbiota across time. Using ANCOM, Listeria was the only significantly different taxa at the genus level (P < 0.05, W = 52). Therefore, the results suggest incorporating SBS over SL as an alternative antimicrobial for the control of L. monocytogenes in organic frankfurters without negatively impacting the microbiota. However, further research using multiple L. monocytogenes strains will need to be utilized in order to determine the scope of SBS use in the production of RTE meat.
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Affiliation(s)
- Aaron R. Bodie
- Meat Science and Animal Biologics Discovery, Animal and Dairy Sciences, University of Wisconsin, Madison, Wisconsin, United States of America
| | - Dana K. Dittoe
- Meat Science and Animal Biologics Discovery, Animal and Dairy Sciences, University of Wisconsin, Madison, Wisconsin, United States of America
| | - Kristina M. Feye
- Cell and Molecular Biology, University of Arkansas, Fayetteville, Arkansas, United States of America
| | - Carl J. Knueven
- Jones-Hamilton Co., Walbridge, Ohio, United States of America
| | - Christina Ovall
- Jones-Hamilton Co., Walbridge, Ohio, United States of America
| | - Steven C. Ricke
- Meat Science and Animal Biologics Discovery, Animal and Dairy Sciences, University of Wisconsin, Madison, Wisconsin, United States of America
- * E-mail:
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Vetchapitak T, Rana MS, Sasaki S, Taniguchi T, Sugiyama S, Soejima J, Luangtongkum T, Yamaguchi Y, Misawa N. A new disinfectant technique for Campylobacter jejuni and spoilage bacteria on chicken skin using a high-pressure pulsed jet spray apparatus. Food Control 2021; 125:107989. [DOI: 10.1016/j.foodcont.2021.107989] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [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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Zhang L, Ben Said L, Diarra MS, Fliss I. Inhibitory Activity of Natural Synergetic Antimicrobial Consortia Against Salmonella enterica on Broiler Chicken Carcasses. Front Microbiol 2021; 12:656956. [PMID: 33995320 PMCID: PMC8116713 DOI: 10.3389/fmicb.2021.656956] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [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: 01/21/2021] [Accepted: 04/06/2021] [Indexed: 11/24/2022] Open
Abstract
The currently most utilized antimicrobial agent in poultry processing facilities is peracetic acid, a chemical increasingly recognized as hazardous to human health. We evaluated the efficacy of mixtures of natural antimicrobial compounds, namely reuterin, microcin J25, and lactic acid, for reducing the viability of Salmonella enterica and total aerobes on broiler chicken carcasses. The compounds were compared singly and in combination with water and 0.1% peracetic acid. The minimum inhibitory concentrations of reuterin, lactic acid, and microcin J25 against S. enterica serovar Enteritidis were respectively 2 mM, 0.31%, and 0.03 μM. In vitro, the combinations of reuterin + lactic acid and reuterin + microcin J25 were synergic, making these compounds effective at four times lower concentrations than those used alone. Salmonella viable counts fell to zero within 10 min of contact with reuterin + lactic acid at 10 times the concentrations used in combination, compared to 18 h in the case of reuterin + microcin J25. Sprayed onto chilled chicken carcasses, this reuterin + lactic acid mixture reduced Salmonella spp. counts by 2.02 Log CFU/g, whereas reuterin + microcin J25 and peracetic acid reduced them by respectively 0.83 and 1.13 Log CFU/g. The synergy of reuterin with lactic acid or microcin J25 as inhibitors of bacterial growth was significant. Applied as post-chill spray, these mixtures could contribute to food safety by decreasing Salmonella counts on chicken carcasses.
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Affiliation(s)
- Liya Zhang
- Institute of Nutrition and Functional Foods, Université Laval, Québec, QC, Canada
| | - Laila Ben Said
- Institute of Nutrition and Functional Foods, Université Laval, Québec, QC, Canada
| | - Moussa Sory Diarra
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, Canada
| | - Ismail Fliss
- Institute of Nutrition and Functional Foods, Université Laval, Québec, QC, Canada
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Affiliation(s)
- R. Fries
- Institute of Meat Hygiene and Technology, Free University of Berlin, Brümmerstr. 10, 14195 Berlin, Germany,
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González RJ, Sampedro F, Feirtag JM, Sánchez-Plata MX, Hedberg CW. Prioritization of Chicken Meat Processing Interventions on the Basis of Reducing the Salmonella Residual Relative Risk. J Food Prot 2019; 82:1575-1582. [PMID: 31433239 DOI: 10.4315/0362-028x.jfp-19-033] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [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]
Abstract
Protecting public health by controlling Salmonella in chicken meat products continues to be a challenge to both industry and policymakers. Studies evaluating the combined use of commercially available antimicrobial interventions are scarce. The aim of this work was to develop a risk-based prioritization framework to rank chicken meat processing interventions that achieve the greatest Salmonella relative risk reduction. A baseline model characterizing the current U.S. broiler industry food safety intervention practices was created from direct observation of processes and expert elicitation. Results showed the combination of chlorine at the bird wash station and peroxyacetic acid at the on-line reprocessing and chill stages as the most common U.S. processing scenario. Irradiation at packaging and acidified sodium chlorite at evisceration were the most effective single processing interventions (98.8 and 91.6% risk reduction, respectively); however, no single intervention was able to comply with the current Food Safety and Inspection Service Salmonella postchill performance standards. The combination of peroxyacetic acid in at least one of the chicken processing stages with the current set of U.S. baseline interventions achieved >99% Salmonella relative risk reduction and ensured Food Safety and Inspection Service compliance. Adding more than one intervention to the U.S. current practice did not enhance (<2%) the overall Salmonella risk reduction. This study can help poultry processors to prioritize food safety interventions to maximize Salmonella reduction and public health protection.
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Affiliation(s)
- Rolando J González
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, Minnesota 55108
| | - Fernando Sampedro
- School of Public Health, University of Minnesota, 420 Delaware Street S.E., Minneapolis, Minnesota 55455 (ORCID: https://orcid.org/0000-0003-1155-2751 [F.S.])
| | - Joellen M Feirtag
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, Minnesota 55108
| | - Marcos X Sánchez-Plata
- Department of Animal and Food Sciences, Texas Tech University, Box 42141, Lubbock, Texas 79409, USA
| | - Craig W Hedberg
- School of Public Health, University of Minnesota, 420 Delaware Street S.E., Minneapolis, Minnesota 55455 (ORCID: https://orcid.org/0000-0003-1155-2751 [F.S.])
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Dittoe DK, Atchley JA, Feye KM, Lee JA, Knueven CJ, Ricke SC. The Efficacy of Sodium Bisulfate Salt (SBS) Alone and Combined With Peracetic Acid (PAA) as an Antimicrobial on Whole Chicken Drumsticks Artificially Inoculated With Salmonella Enteritidis. Front Vet Sci 2019; 6:6. [PMID: 30761312 PMCID: PMC6363672 DOI: 10.3389/fvets.2019.00006] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [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: 11/01/2018] [Accepted: 01/11/2019] [Indexed: 11/20/2022] Open
Abstract
The presence of Salmonella spp. on poultry products is one of the leading causes of foodborne illness in the United States. Therefore, novel antimicrobial substances are being explored as potential interventions in poultry processing facilities. The objective of the current study was to evaluate the efficacy of varying concentrations of sodium bisulfate salt, SBS, alone or in combination with peracetic acid, PAA, in 15 s whole part dips. Ninety six drumsticks (4 replications, 8 treatments, 3 days) were inoculated separately in a 400 mL solution of nalidixic resistant (NA) Salmonella Enteritidis (107 CFU/mL) and allowed to adhere for 60 to 90 min at 4°C for a final concentration of 106 CFU/g. The experimental treatments included: a no treatment (control), and 15 s dips in 300 mL of tap water alone (TW) or with the addition of 1; 2; and 3% SBS; 1; 2; and 3% SBS+PAA. After treatment, drumsticks were stored at 4°C until microbial sampling was conducted. On d 0, l, and 3, drumsticks were rinsed in 150 mL of nBPW for 1 min, 100 μL of rinsate was serially diluted, spread plated on XLT4+NA (20 μg/mL), and incubated aerobically at 37°C for 24 h. Log-transformed counts were analyzed using a randomized complete block design (day) using One-Way ANOVA, polynomial contrasts, and pairwise comparisons with means being separated by Tukey's HSD with a significance level of P ≤ 0.05. A treatment by day interaction (P = 0.14071) was not substantial. Thus, the treatment effect was investigated separately by days. Over time, a linear trend was observed in S. Enteritidis concentration when SBS was increased (1 < 2 < 3%). The concentration of S. Enteritidis was different between 1% SBS and 1% SBS+PAA on d 0. However, the level of S. Enteritidis was not different among drumsticks treated in 2 and 3% SBS and 2 and 3% SBS+PAA across d 0, 1, 3. The application of 3% SBS alone or in combination with 200 ppm of PAA is capable of reducing the presence of Salmonella over a 3-d refrigeration period; potentially increasing the safety of poultry products for consumers.
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Affiliation(s)
- Dana K Dittoe
- Department of Food Science and Center for Food Safety, University of Arkansas, Fayetteville, AR, United States
| | - Julie A Atchley
- Department of Food Science and Center for Food Safety, University of Arkansas, Fayetteville, AR, United States
| | - Kristina M Feye
- Department of Food Science and Center for Food Safety, University of Arkansas, Fayetteville, AR, United States
| | - Jung Ae Lee
- Agricultural Statistics Laboratory, University of Arkansas, Fayetteville, AR, United States
| | | | - Steven C Ricke
- Department of Food Science and Center for Food Safety, University of Arkansas, Fayetteville, AR, United States
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Micciche AC, Feye KM, Rubinelli PM, Wages JA, Knueven CJ, Ricke SC. The Implementation and Food Safety Issues Associated With Poultry Processing Reuse Water for Conventional Poultry Production Systems in the United States. Front Sustain Food Syst 2018. [DOI: 10.3389/fsufs.2018.00070] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Perez SM, Dhowlaghar N, Kim T, Siberio L, Heiti V, Cord CL, Schilling MW. Effects of Cetylpyridinium Chloride and Peroxyacetic Acid Treatment of Broiler Frames on Salmonella Incidence and Mechanically Separated Chicken Quality. Meat and Muscle Biology 2018. [DOI: 10.22175/mmb2017.11.0056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Mechanically separated chicken (MSC) has a high incidence of Salmonella since it is separated and homogenized from multiple broiler frames. In addition, limited research has been reported on the reduction of naturally contaminated Salmonella on chicken carcasses or chicken frames. Therefore, broiler frames were treated with antimicrobial solutions of 0.1% peroxyacetic acid (PAA) or 0.5% cetylpyridinium chloride with Citrilow (CPC) for contact times of 30, 60, 90, or 120 s and evaluated for their effectiveness at reducing the incidence of naturally contaminated Salmonella spp. on broiler frames and decreasing Salmonella counts on inoculated frames that were ground and sieved into MSC. Treatment times for PAA and CPC did not affect (P > 0.05) % incidence of Salmonella on naturally contaminated broiler frames. While CPC30 showed a greater % reduction in incidence (P < 0.05) than PAA30, CPC90 and CPC120 did not differ (P > 0.05) from PAA90 and PAA120. However, the CPC treatments imparted a greater decrease in incidence of Salmonella on frames than PAA. For inoculated frames, both antimicrobial treatments at all treatment times had fewer (P < 0.05) Salmonella counts in MSC than their controls. Treated MSC samples were evaluated for pH, color, cook loss and protein bind. On average, CPC treatments were lighter (CIE L*; P < 0.05) than PAA treatments, and PAA treatments were more red (CIE a*) and more yellow (CIE b*; P < 0.05) than CPC treatments. All treatments produced MSC with lesser hue values than their controls. Protein bind and cook loss results indicated that the PAA treatments had no significant impact on MSC quality. Frames that were treated with CPC for 60 s yielded less protein bind than the control, which indicates less protein functionality.
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Affiliation(s)
- Saxon M. Perez
- Mississippi State University Department of Food Science, Nutrition and Health Promotion
| | - Nitin Dhowlaghar
- Mississippi State University Department of Food Science, Nutrition and Health Promotion
| | - Taejo Kim
- University of Wisconsin–Stout Department of Food and Nutrition
| | - Lurdes Siberio
- Mississippi State University Department of Food Science, Nutrition and Health Promotion
| | - Vitor Heiti
- Mississippi State University Department of Food Science, Nutrition and Health Promotion
| | - Christine Leick Cord
- Mississippi State University Department of Food Science, Nutrition and Health Promotion
| | - M. Wes Schilling
- Mississippi State University Department of Food Science, Nutrition and Health Promotion
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Zhang L, Garner LJ, McKEE SR, Bilgili SF. Effectiveness of Several Antimicrobials Used in a Postchill Decontamination Tank against Salmonella and Campylobacter on Broiler Carcass Parts. J Food Prot 2018; 81:1134-1141. [PMID: 29939789 DOI: 10.4315/0362-028x.jfp-17-507] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [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: 11/11/2022]
Abstract
New microbial performance standards for chicken parts necessitate postchill antimicrobial interventions to make poultry parts safer for consumers. This research was conducted to determine the effectiveness of antimicrobials (0.003% chlorine; 0.07% acidified sodium chlorite [ASC], 0.07 or 0.1% peracetic acid [PAA], and 0.35 or 0.60% cetylpyridinium chloride [CPC]) when used in a postchill decontamination tank to reduce Salmonella and Campylobacter on broiler chicken parts (including breasts, thighs, wings, and drumsticks) and to determine the sensory attributes of the treated samples. Samples ( n = 90, 9 treatments × 5 samples × 2 replications) were inoculated with Salmonella Typhimurium (108 CFU/mL) and Campylobacter jejuni (108 CFU/mL). After a 30-min attachment time, chicken parts were rinsed with various antimicrobials in a decontamination tank for 23 s. Salmonella and Campylobacter reduction was determined by sampling parts after the treatments were applied. Sensory evaluation of skin-on (drumettes) and skin-off (breast meat) parts were conducted by untrained panelists by using an 8-point hedonic scale. CPC (0.35 or 0.60%), provided a reduction of 2.5 or 3.5 log CFU/mL on Salmonella and a reduction of 4 or 5 log CFU/mL on Campylobacter, respectively. Both concentrations of PAA (0.07 or 0.1%) provided a 1.5-log reduction on Salmonella and Campylobacter. Chlorine at 0.003% and ASC at 0.07% were the least effective antimicrobials, providing <1-log reduction for both pathogens, which did not differ from the reduction provided by a water rinse alone. Sensory attributes were unaffected in drumettes, and skinless breast fillets received the most acceptable scores ( P ≤ 0.05) for texture, juiciness, and overall acceptability when treated with 0.07% PAA and 0.35% CPC. Results from this study indicated that using PAA and CPC in a postchill decontamination tank are effective treatments for reducing Salmonella and Campylobacter on chicken parts, with minimal effects on product quality.
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Affiliation(s)
- Lei Zhang
- 1 Department of Poultry Science, Auburn University, Auburn, Alabama 36849 (ORCID: http://orcid.org//0000-0001-9406-0861 [L.J.G.])
| | - Laura J Garner
- 1 Department of Poultry Science, Auburn University, Auburn, Alabama 36849 (ORCID: http://orcid.org//0000-0001-9406-0861 [L.J.G.])
| | - Shelly R McKEE
- 2 USA Poultry and Egg Export Council, 2300 West Park Place Boulevard, Stone Mountain, Georgia 30087, USA
| | - Sacit F Bilgili
- 1 Department of Poultry Science, Auburn University, Auburn, Alabama 36849 (ORCID: http://orcid.org//0000-0001-9406-0861 [L.J.G.])
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Handley JA, Park SH, Kim SA, Ricke SC. Microbiome Profiles of Commercial Broilers Through Evisceration and Immersion Chilling During Poultry Slaughter and the Identification of Potential Indicator Microorganisms. Front Microbiol 2018; 9:345. [PMID: 29552001 PMCID: PMC5841210 DOI: 10.3389/fmicb.2018.00345] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [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: 11/01/2017] [Accepted: 02/12/2018] [Indexed: 12/14/2022] Open
Abstract
Commercial poultry abattoirs were evaluated to determine the efficacy of the multi-hurdle antimicrobial strategy employed to reduce the microbial load present on incoming broilers from the farm. As next generation sequencing (NGS) has been recently employed to characterize the poultry production system, this study utilized 16S High throughput sequencing (HTS) and quantitative plating data to profile the microbiota of chicken carcasses and determine the efficacy of the multi-hurdle antimicrobial system. Aerobic plate count (APC) and Enterobacteriaceae (EB) microbial counts were quantified from whole bird carcass rinsates (WBCR). The remaining rinsates underwent microbiome analysis using 16S rRNA gene fragments on an Illumina MiSeq and were analyzed by Quantitative Insights into Microbial Ecology (QIIME). The key stages of processing were determined to be at rehang, pre-chill, and post-chill as per the Salmonella Reduction Regulation (75 Fed. Reg. 27288-27294). The APC microbial data from rehang, pre-chill, and post-chill were mean log 4.63 CFU/mL, 3.21 CFU/mL, and 0.89 CFU/mL and EB counts were mean log 2.99 CFU/mL, 1.95 CFU/mL, and 0.35 CFU/mL. NGS of WBCR identified 222 Operational Taxonomic Units' (OTU's) of which only 23 OTU's or 10% of the population was recovered post-chill. Microbiome data suggested a high relative abundance of Pseudomonas at post-chill. Additionally, Pseudomonas, Enterobacteriaceae, and Weeksellaceae Chryseobacterium have been identified as potential indicator organisms having been isolated from all processing abattoirs and sampling locations. This study provides insight into the microbiota of commercial broilers during poultry processing.
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Affiliation(s)
| | | | | | - Steven C. Ricke
- Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR, United States
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Kim SA, Park SH, Knueven C, Basel R, Ricke SC. A decontamination approach using a combination of bisulfate of soda and peracetic acid against Listeria innocua inoculated on whole apples. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.07.036] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Mohamed HM, Abdel-Naeem HH. Enhancing the bactericidal efficacy of lactic acid against Salmonella typhimurium attached to chicken skin by sodium dodecyl sulphate addition. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.022] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Lemonakis L, Li K, Adler JM, Shen C. Microbiological quality assessment and validation of antimicrobials against unstressed or cold-stress adapted Salmonella and surrogate Enterococcus faecium on broiler carcasses and wings. Poult Sci 2017; 96:4038-4045. [DOI: 10.3382/ps/pex195] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2017] [Accepted: 06/13/2017] [Indexed: 11/20/2022] Open
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15
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Moore A, Nannapaneni R, Kiess A, Sharma C. Evaluation of USDA approved antimicrobials on the reduction of Salmonella and Campylobacter in ground chicken frames and their effect on meat quality. Poult Sci 2017; 96:2385-2392. [DOI: 10.3382/ps/pew497] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2016] [Accepted: 12/06/2016] [Indexed: 11/20/2022] Open
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Ae Kim S, Hong Park S, In Lee S, Owens CM, Ricke SC. Assessment of Chicken Carcass Microbiome Responses During Processing in the Presence of Commercial Antimicrobials Using a Next Generation Sequencing Approach. Sci Rep 2017; 7:43354. [PMID: 28230180 PMCID: PMC5322484 DOI: 10.1038/srep43354] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [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: 09/26/2016] [Accepted: 01/23/2017] [Indexed: 12/26/2022] Open
Abstract
The purpose of this study was to 1) identify microbial compositional changes on chicken carcasses during processing, 2) determine the antimicrobial efficacy of peracetic acid (PAA) and Amplon (blend of sulfuric acid and sodium sulfate) at a poultry processing pilot plant scale, and 3) compare microbial communities between chicken carcass rinsates and recovered bacteria from media. Birds were collected from each processing step and rinsates were applied to estimate aerobic plate count (APC) and Campylobacter as well as Salmonella prevalence. Microbiome sequencing was utilized to identify microbial population changes over processing and antimicrobial treatments. Only the PAA treatment exhibited significant reduction of APC at the post chilling step while both Amplon and PAA yielded detectable Campylobacter reductions at all steps. Based on microbiome sequencing, Firmicutes were the predominant bacterial group at the phyla level with over 50% frequency in all steps while the relative abundance of Proteobacteria decreased as processing progressed. Overall microbiota between rinsate and APC plate microbial populations revealed generally similar patterns at the phyla level but they were different at the genus level. Both antimicrobials appeared to be effective on reducing problematic bacteria and microbiome can be utilized to identify optimal indicator microorganisms for enhancing product quality.
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Affiliation(s)
- Sun Ae Kim
- Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR 72704 USA
| | - Si Hong Park
- Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR 72704 USA
| | - Sang In Lee
- Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR 72704 USA
| | - Casey M. Owens
- Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701 USA
| | - Steven C. Ricke
- Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR 72704 USA
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Grande Burgos MJ, Fernández Márquez ML, Pérez Pulido R, Gálvez A, Lucas López R. Virulence factors and antimicrobial resistance in Escherichia coli strains isolated from hen egg shells. Int J Food Microbiol 2016; 238:89-95. [DOI: 10.1016/j.ijfoodmicro.2016.08.037] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2016] [Revised: 08/14/2016] [Accepted: 08/28/2016] [Indexed: 01/24/2023]
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Zaki HM, Mohamed HM, El-Sherif AM. Improving the antimicrobial efficacy of organic acids against Salmonella enterica attached to chicken skin using SDS with acceptable sensory quality. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.012] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Scott BR, Yang X, Geornaras I, Delmore RJ, Woerner DR, Reagan JO, Morgan JB, Belk KE. Antimicrobial Efficacy of a Sulfuric Acid and Sodium Sulfate Blend, Peroxyacetic Acid, and Cetylpyridinium Chloride against Salmonella on Inoculated Chicken Wings. J Food Prot 2015; 78:1967-72. [PMID: 26555519 DOI: 10.4315/0362-028x.jfp-15-170] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Studies were conducted to evaluate the efficacy of a commercial blend of sulfuric acid and sodium sulfate (SSS) in reducing Salmonella on inoculated whole chilled chicken wings and to compare its efficacy to peroxyacetic acid (PAA) and cetylpyridinium chloride (CPC). Wings were spot inoculated (5 to 6 log CFU/ml of sample rinsate) with a five-strain mixture of novobiocin- and nalidixic acid-resistant Salmonella and then left untreated (control) or treated by immersing individual wings in 350 ml of antimicrobial solution. An initial study evaluated two treatment immersion times, 10 and 20 s, of SSS (pH 1.1) and compared cell recoveries following rinsing of treated samples with buffered peptone water or Dey/Engley neutralizing broth. In a second study, inoculated wings were treated with SSS (pH 1.1; 20 s), PAA (700 ppm, 20 s), or CPC (4,000 ppm, 10 s) and analyzed for survivors immediately after treatment (0 h) and after 24 h of aerobic storage at 4°C. Color and pH analyses were also conducted in the latter study. Recovery of Salmonella survivors following treatment with SSS (10 or 20 s) was not (P ≥ 0.05) affected by the type of cell recovery rinse solution (buffered peptone water or Dey/Engley neutralizing broth), but there was an effect (P < 0.05) of SSS treatment time. Immersion of samples for 10 or 20 s in SSS resulted in pathogen reductions of 0.8 to 0.9 and 1.1 to 1.2 log CFU/ml, respectively. Results of the second study showed that there was an interaction (P < 0.05) between antimicrobial type and storage time. Efficacy against Salmonella at 0 h increased in the order CPC , SSS , PAA; however, after 24 h of aerobic storage, pathogen counts of SSS- and PAA-treated wings did not differ (P ≥ 0.05). Overall, the results indicated that SSS applied at pH 1.1 for 20 s was an effective antimicrobial intervention to reduce Salmonella contamination on chicken wings.
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Affiliation(s)
- Brittney R Scott
- Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171, USA
| | - Xiang Yang
- Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171, USA
| | - Ifigenia Geornaras
- Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171, USA
| | - Robert J Delmore
- Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171, USA
| | - Dale R Woerner
- Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171, USA
| | - James O Reagan
- Zoetis, 100 Campus Drive, Florham Park, New Jersey 07932, USA
| | - J Brad Morgan
- Performance Food Group, 12500 West Creek Park, Richmond, Virginia 23238, USA
| | - Keith E Belk
- Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171, USA.
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Sarjit A, Dykes GA. Trisodium phosphate and sodium hypochlorite are more effective as antimicrobials against Campylobacter and Salmonella on duck as compared to chicken meat. Int J Food Microbiol 2015; 203:63-9. [DOI: 10.1016/j.ijfoodmicro.2015.02.026] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2014] [Revised: 02/11/2015] [Accepted: 02/22/2015] [Indexed: 11/19/2022]
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21
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Chen X, Bauermeister LJ, Hill GN, Singh M, Bilgili SF, McKee SR. Efficacy of various antimicrobials on reduction of salmonella and campylobacter and quality attributes of ground chicken obtained from poultry parts treated in a postchill decontamination tank. J Food Prot 2014; 77:1882-8. [PMID: 25364921 DOI: 10.4315/0362-028x.jfp-14-114] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Ground chicken is likely to have higher microbiological loads than whole carcasses and parts. Therefore, it is necessary to identify antimicrobials that reduce pathogens and overall microbial loads without negatively impacting meat quality. The objectives of this research were to evaluate the effect of various postchill antimicrobials on reducing Salmonella and Campylobacter, and determine the impact of these treatments on shelf life and quality attributes of ground chicken. Five treatments (0.003% chlorine, 0.07 and 0.1% peracetic acid [PAA], and 0.35 and 0.6% cetylpyridinium chloride [CPC]) were evaluated. Samples (n = 120) of skin-on chicken breast and thigh meat were inoculated with Salmonella Typhimurium (10(8) CFU/ml) and C. jejuni (10(8) CFU/ml). Following a 30-min attachment time, parts were rinsed with either chlorine, PAA, or CPC in a decontamination tank for 23 s. Parts then were ground, samples (25 g) were plated, and reduction of Salmonella Typhimurium and C. jejuni was determined. Noninoculated ground breast and thigh meat were used for sensory and shelf-life determination. Samples (n = 200) for shelf-life determination were collected on days 1, 4, 7, and 10 to estimate spoilage microflora of ground chicken stored at 4°C. Additionally, color measurement and sensory evaluation were conducted on days 1, 4, and 7. Ground chicken treated with 0.07 and 0.1% PAA had the greatest reductions (P ≤ 0.05) in Salmonella and Campylobacter providing approximately a 1.5-log reduction, followed by a 0.8-log reduction after treatment with 0.35 and 0.6% CPC. Chlorine (0.003%) was the least effective treatment (P ≤ 0.05), while treatments with 0.07 and 0.1% PAA also extended the shelf life of ground chicken for 3 days. None of the treatments had negative impact on color or sensory attributes of ground chicken patties during the storage (P ≤ 0.05). Results from this study indicated that using PAA as an antimicrobial agent in a postchill decontamination tank to treat ground poultry parts is effective for the reduction of Salmonella and Campylobacter while maintaining product quality.
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Affiliation(s)
- Xi Chen
- Department of Poultry Science, Auburn University, 201 Poultry Science Building, 260 Lem Morrison Drive, Auburn, Alabama 36849, USA
| | - Laura J Bauermeister
- Department of Poultry Science, Auburn University, 201 Poultry Science Building, 260 Lem Morrison Drive, Auburn, Alabama 36849, USA
| | - Gretchen N Hill
- Department of Poultry Science, Auburn University, 201 Poultry Science Building, 260 Lem Morrison Drive, Auburn, Alabama 36849, USA
| | - Manpreet Singh
- Department of Food Science, Purdue University, West Lafayette, Indiana 47907, USA
| | - Sacit F Bilgili
- Department of Poultry Science, Auburn University, 201 Poultry Science Building, 260 Lem Morrison Drive, Auburn, Alabama 36849, USA
| | - Shelly R McKee
- Department of Poultry Science, Auburn University, 201 Poultry Science Building, 260 Lem Morrison Drive, Auburn, Alabama 36849, USA; Poultry and Egg Export Council, 2300 West Park Place Boulevard, Stone Mountain, GA 30087, USA.
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Menconi A, Shivaramaiah S, Huff G, Prado O, Morales J, Pumford N, Morgan M, Wolfenden A, Bielke L, Hargis B, Tellez G. Effect of different concentrations of acetic, citric, and propionic acid dipping solutions on bacterial contamination of raw chicken skin. Poult Sci 2013; 92:2216-20. [DOI: 10.3382/ps.2013-03172] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [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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Dikici A, Arslan A, Yalcin H, Ozdemir P, Aydin I, Calicioglu M. Effect of Tween 20 on antibacterial effects of acidic, neutral and alkaline decontaminants on viability of Salmonella on chicken carcasses and survival in waste decontamination fluids. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.07.043] [Citation(s) in RCA: 6] [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] [Indexed: 11/16/2022]
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Bucher O, Rajić A, Waddell L, Greig J, McEwen S. Do any spray or dip treatments, applied on broiler chicken carcasses or carcass parts, reduce Salmonella spp. prevalence and/or concentration during primary processing? A systematic review–meta-analysis. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.04.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Chen JC, Carlson BA, Sofos JN, Smith GC, Belk KE, Nightingale KK. High-throughput small molecule screening reveals structurally diverse compounds that inhibit the growth of Escherichia coli O157:H7 in vitro. J Food Prot 2011; 74:2148-56. [PMID: 22186057 DOI: 10.4315/0362-028x.jfp-11-010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Escherichia coli O157:H7 colonizes the gastrointestinal tract of ruminants asymptomatically and may enter the human food supply through fecal contamination. A fraction of individuals infected by E. coli O157:H7 develop hemolytic uremic syndrome, a life-threatening condition. When individuals infected by E. coli O157:H7 are treated with certain antibiotics, an increased incidence of hemolytic uremic syndrome may result. This finding supports the need to identify novel compounds that can either reduce the load of E. coli O157:H7 entering the human food supply or serve as alternative therapeutic treatments for infected individuals. We developed a high-throughput turbidometric assay to identify novel compounds that inhibit E. coli O157:H7 growth. Pin transfers were performed to introduce small molecule libraries into 384-well plates, where each well contained approximately 5.0 log CFU of E. coli O157:H7. Plates were incubated at 37°C for 18 h, and the optical density was measured to determine the effect of each small molecule. A total of 64,562 compounds were screened in duplicate, and 43 unique compounds inhibited E. coli O157:H7 growth. Thirty-eight of the 43 inhibitory compounds belonged to known bioactive libraries, and the other 5 compounds were from commercial libraries derived from splitting and pooling. Inhibitory compounds from known bioactive libraries were most frequently therapeutic antibiotics (n = 34) but also included an antiviral compound, a compound that disrupts the citric acid cycle, and two biguanide compounds, which have been used for various nonclinical applications. We identified two novel compounds (i.e., biguanides) that should be studied further for their ability to reduce pathogen populations in foods.
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Affiliation(s)
- J C Chen
- Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523, USA
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Killinger KM, Kannan A, Bary AI, Cogger CG. Validation of a 2 percent lactic acid antimicrobial rinse for mobile poultry slaughter operations. J Food Prot 2010; 73:2079-83. [PMID: 21219721 DOI: 10.4315/0362-028x-73.11.2079] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Poultry processing antimicrobial interventions are critical for pathogen control, and organic, mobile operations in Washington seek alternatives to chlorine. Laboratory and field studies (three replications each) evaluated lactic acid efficacy as a chlorine alternative. For the laboratory study, retail-purchased, conventionally processed chicken wings inoculated with Salmonella were randomly assigned to the following treatments: Salmonella inoculation followed by no treatment (10 wings) or by 3-min rinses of water, 50 to 100 ppm of chlorine, or 2% lactic acid (20 wings for each rinse treatment). Wings were sampled for Salmonella enumeration on xylose lysine desoxycholate agar. During pastured poultry processing at mobile slaughter units for each field study replication, 20 chicken carcasses were randomly assigned to each treatment: untreated control or 3-min immersion in lactic acid or chlorine. Whole-carcass rinses were examined for aerobic plate count (APC) on tryptic soy agar and coliforms on violet red bile agar. Untreated controls were also examined for Salmonella. In the laboratory study, lactic acid produced a significant (P < 0.01) Salmonella reduction compared with the inoculated no-rinse, water, and chlorine treatments, which were statistically similar to each other. In the field study, no Salmonella was detected on untreated controls. Lactic acid produced significant >2-log (P < 0.01) reductions in APC and coliforms, whereas chlorine resulted in slight, but significant 0.4-log reductions (P < 0.01) and 0.21-log reductions (P < 0.05) in APC and coliforms compared with untreated controls. Considering laboratory and field studies, lactic acid produced greater reductions in Salmonella, APC, and coliforms, validating its effectiveness as a chlorine alternative in mobile poultry slaughter operations.
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Affiliation(s)
- Karen M Killinger
- School of Food Science, Washington State University, Pullman, Washington 99164-6376, USA.
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Dórea FC, Cole DJ, Hofacre C, Zamperini K, Mathis D, Doyle MP, Lee MD, Maurer JJ. Effect of Salmonella vaccination of breeder chickens on contamination of broiler chicken carcasses in integrated poultry operations. Appl Environ Microbiol 2010; 76:7820-5. [PMID: 20889797 DOI: 10.1128/AEM.01320-10] [Citation(s) in RCA: 61] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
While measures to control carcass contamination with Salmonella at the processing plant have been implemented with some success, on-farm interventions that reduce Salmonella prevalence in meat birds entering the processing plant have not translated well on a commercial scale. We determined the impact of Salmonella vaccination on commercial poultry operations by monitoring four vaccinated and four nonvaccinated breeder (parental) chicken flocks and comparing Salmonella prevalences in these flocks and their broiler, meat bird progeny. For one poultry company, their young breeders were vaccinated by using a live-attenuated Salmonella enterica serovar Typhimurium vaccine (Megan VAC-1) followed by a killed Salmonella bacterin consisting of S. enterica serovar Berta and S. enterica serovar Kentucky. The other participating poultry company did not vaccinate their breeders or broilers. The analysis revealed that vaccinated hens had a lower prevalence of Salmonella in the ceca (38.3% versus 64.2%; P < 0.001) and the reproductive tracts (14.22% versus 51.7%; P < 0.001). We also observed a lower Salmonella prevalence in broiler chicks (18.1% versus 33.5%; P < 0.001), acquired from vaccinated breeders, when placed at the broiler farms contracted with the poultry company. Broiler chicken farms populated with chicks from vaccinated breeders also tended to have fewer environmental samples containing Salmonella (14.4% versus 30.1%; P < 0.001). There was a lower Salmonella prevalence in broilers entering the processing plants (23.4% versus 33.5%; P < 0.001) for the poultry company that utilized this Salmonella vaccination program for its breeders. Investigation of other company-associated factors did not indicate that the difference between companies could be attributed to measures other than the vaccination program.
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Palmer CM, Pivarnik LF, Lee CM, Richard NL. Antimicrobial Activity of 1% Cetylpyridinium Chloride AgainstListeriaspp. on Fish. Journal of Aquatic Food Product Technology 2010. [DOI: 10.1080/10498851003734898] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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32
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Laury AM, Alvarado MV, Nace G, Alvarado CZ, Brooks JC, Echeverry A, Brashears MM. Validation of a lactic acid- and citric acid-based antimicrobial product for the reduction of Escherichia coli O157: H7 and Salmonella on beef tips and whole chicken carcasses. J Food Prot 2009; 72:2208-11. [PMID: 19833048 DOI: 10.4315/0362-028x-72.10.2208] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The objectives of this study were to determine the effects of a lactic acid- and citric acid-based antimicrobial product on the reduction of Salmonella on whole broiler carcasses during processing and the reduction of Salmonella and Escherichia coli O157:H7 on beef trim. Freshly harvested broiler carcasses were inoculated with an inoculum of Salmonella strains to yield a 10(5) CFU/ml pathogen load on the surface of the carcass. The beef tips were inoculated as well with an inoculum of either E. coli O157:H7 or Salmonella to yield 10(4) CFU/100 cm(2). After 30 min for attachment, the broiler carcasses were treated with Chicxide applied for 5 s via a spray or immersed in Chicxide for 5, 10, or 20 s. Broiler carcasses were rinsed in poultry rinse bags with 400 ml of Butterfield's phosphate buffer in which Salmonella was enumerated from the diluents and Butterfield's phosphate. Chicxide significantly reduced Salmonella by 1.3 log CFU/ml with spray treatment and 2.3 log CFU/ml for all dip treatments. Following 30 min of attachment, the beef tips were placed into a spray cabinet with either Beefxide or sterilized water (control) and sprayed at 1 ft/2.5 s chain speed at 40 lb/in(2). The external surface of each beef tip was swabbed (100 cm(2)) to determine pathogen loads. Beefxide significantly reduced E. coli O157:H7 by 1.4 log CFU/100 cm(2) and Salmonella by 1.1 log CFU/100 cm(2) (P < 0.05) compared with the control samples.
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Affiliation(s)
- A M Laury
- Texas Tech University, Department of Animal and Food Sciences, Corner of Indiana and Main Street, Lubbock, Texas 79409, USA
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Berrang ME, Bailey JS, Altekruse SF, Shaw WK, Patel BL, Meinersmann RJ, Fedorka-Cray PJ. Prevalence, serotype, and antimicrobial resistance of Salmonella on broiler carcasses postpick and postchill in 20 U.S. processing plants. J Food Prot 2009; 72:1610-5. [PMID: 19722391 DOI: 10.4315/0362-028x-72.8.1610] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The objective of this study was to measure the effect of broiler processing on the prevalence, serotype, and antimicrobial resistance profiles of salmonellae. Twenty U.S. commercial processing plants representing eight integrators in 13 states were included in the survey. In each of four replications, 10 carcasses from one flock were collected at rehang and 10 more carcasses were collected at postchill; each carcass was sampled by whole-carcass rinse. Salmonella organisms were isolated from carcass rinses by standard cultural techniques, serotypes were determined, and the resistance to 15 antimicrobials was measured. Overall, Salmonella was detected on 72% of carcasses at rehang (ranging from 35 to 97%) and on 20% of carcasses postchill (ranging from 2.5 to 60%). In every instance, a significant (P < 0.05) decrease in Salmonella prevalence was noted between rehang and postchill. The four most common serotypes, accounting for 64% of all Salmonella isolates, were Kentucky, Heidelberg, Typhimurium, and Typhimurium var. 5-; most isolates of Kentucky (52%), Heidelberg (79%), and Typhimurium (54%) serotypes were susceptible to all antimicrobial drugs tested. However, only 15% of the Typhimurium var. 5- isolates were pansusceptible; more than one-half of the isolates of this serotype were resistant to three or more drugs. No isolate of any serotype exhibited resistance to amikacin, ceftriaxone, ciprofloxacin, or trimethoprim-sulfamethoxazole. These data demonstrate that although processing lessens carcass contamination with Salmonella, antimicrobial-resistant isolates may still be present.
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Affiliation(s)
- M E Berrang
- US Department of Agriculture, Agricultural Research Service, Russell Research Center, Athens, Georgia 30605, USA.
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Bauermeister L, Bowers J, Townsend J, McKee S. The Microbial and Quality Properties of Poultry Carcasses Treated with Peracetic Acid as an Antimicrobial Treatment. Poult Sci 2008; 87:2390-8. [DOI: 10.3382/ps.2008-00087] [Citation(s) in RCA: 85] [Impact Index Per Article: 5.3] [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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Bauermeister LJ, Bowers JWJ, Townsend JC, McKee SR. Validating the efficacy of peracetic acid mixture as an antimicrobial in poultry chillers. J Food Prot 2008; 71:1119-22. [PMID: 18592736 DOI: 10.4315/0362-028x-71.6.1119] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Peracetic acid mixture (PAHP), which is a combination of peracetic acid and hydrogen peroxide, has been approved as an antimicrobial for use in poultry chillers. To validate its effectiveness, 85 ppm of PAHP was compared with the 30-ppm chlorine treatment in a commercial setting. In this trial, 100 carcasses were sampled for Salmonella and Campylobacter spp. prior to chilling and 100 carcasses were sampled after chilling. In all, 400 carcasses were sampled using 85 ppm of PAHP in the chiller and 400 carcasses were sampled using the chlorine treatment. PAHP at 85 ppm reduced Salmonella-positive carcasses by 92% exiting the chiller, whereas treatment with 30 ppm of chlorine reduced Salmonella by 57%. Additionally, PAHP reduced Campylobacter species-positive carcasses exiting the chiller by 43% while chlorine resulted in a 13% reduction. These results suggest that peracetic acid in combination with hydrogen peroxide may be an effective antimicrobial in poultry chiller applications.
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Northcutt J, Smith D, Ingram KD, Hinton A, Musgrove M. Recovery of bacteria from broiler carcasses after spray washing with acidified electrolyzed water or sodium hypochlorite solutions. Poult Sci 2007; 86:2239-44. [PMID: 17878456 DOI: 10.1093/ps/86.10.2239] [Citation(s) in RCA: 62] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
A study was conducted to investigate the effects of spray washing broiler carcasses with acidified electrolyzed oxidizing water (EO) or sodium hypochlorite (HOCl) solutions for 5, 10, or 15 s. Commercial broiler carcasses were contaminated with 0.1 g of broiler cecal contents inoculated with 10(5) cells of Campylobacter and 10(5) cells of nalidixic acid-resistant Salmonella. Numbers of bacteria recovered from unwashed control carcasses were 6.7, 5.9, 6.3, and 3.9 log(10) cfu/mL for total aerobic bacteria, Escherichia coli, Campylobacter, and Salmonella, respectively. Washing in either EO (50 mg/L of sodium hypochlorite, pH 2.4, oxidation reduction potential of 1,180 mV) or HOCl (50 mg/L of sodium hypochlorite, pH 8.0) significantly reduced the levels of bacteria recovered from carcasses (P < 0.05). Carcasses washed with EO had slightly lower levels of total aerobic bacteria (0.3 log(10) cfu/mL) and E. coli (0.2 log(10) cfu/mL) than HOCl-treated carcasses; however, populations of Campylobacter and Salmonella were comparable after washing in either solution. Increasing the carcass washing time from 5 to 10 s lowered the levels of total aerobic bacteria (6.1 vs. 5.8 log(10) cfu/mL), E. coli (4.6 vs. 4.1 log(10) cfu/mL), Campylobacter (5.2 vs. 4.2 log(10) cfu/mL), and Salmonella (2.0 vs. 1.2 log(10) cfu/mL), but no further microbiological reductions occurred when washing time was extended from 10 to 15 s. Data from the present study show that washing poultry carcasses with EO is slightly better (total aerobic bacteria and E. coli) or equivalent to (Campylobacter and Salmonella) washing with HOCl. Washing broiler carcasses for a period equivalent to 2 inside-outside bird washers (10 s) provided greater reductions in carcass bacterial populations than periods simulating 1 (5 s) or 3 inside-outside bird washers (15 s).
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Affiliation(s)
- J Northcutt
- USDA, Agricultural Research Service, Poultry Processing and Swine Physiology Research Unit, Athens, GA 30604, USA.
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Burt SA, Fledderman MJ, Haagsman HP, van Knapen F, Veldhuizen EJA. Inhibition of Salmonella enterica serotype Enteritidis on agar and raw chicken by carvacrol vapour. Int J Food Microbiol 2007; 119:346-50. [PMID: 17553584 DOI: 10.1016/j.ijfoodmicro.2007.05.002] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2007] [Indexed: 11/22/2022]
Abstract
Carvacrol is known to inhibit a number of food borne pathogens. The activity of carvacrol vapour was evaluated against S. enterica serotype Enteritidis on tryptone soya agar and on pieces of raw chicken. On agar, the size of the inhibition zone increased with decreasing volume of agar, increasing vapour exposure period, increasing temperature, increasing volume of carvacrol used and with decreasing bacterial density. Inhibition was equally effective under aerobic and anaerobic conditions. On chicken pieces (10 x 10 x 5 mm, UV-sterilized and inoculated with approx. 5 x 10(3) cfu) carvacrol vapour significantly reduced viable numbers of salmonellae at 4, 20 and 37 degrees C and all viable cells were eliminated by a minimum of 3 h at 37 degrees C (p<0.05). A minimum concentration of 20% carvacrol v/v in ethanol was required to achieve a significant reduction and from 40% v/v no viable cells were recovered (p<0.05). In conclusion, carvacrol vapour is effective at inhibiting the growth of S. enterica serotype Enteritidis on agar and at inhibiting and eliminating these bacteria on the surface of raw chicken.
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Affiliation(s)
- Sara A Burt
- Institute for Risk Assessment Sciences, Veterinary Public Health Division, Faculty of Veterinary Medicine, Utrecht University, 3508 TD, Utrecht, The Netherlands.
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Smith DP, Northcutt JK, Cason JA, Hinton A, Buhr RJ, Ingram KD. Effect of External or Internal Fecal Contamination on Numbers of Bacteria on Prechilled Broiler Carcasses. Poult Sci 2007; 86:1241-4. [PMID: 17495099 DOI: 10.1093/ps/86.6.1241] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
During processing, fecal material may contact broiler carcasses externally or internally. A study was conducted to determine the effect of external vs. internal fecal contamination on numbers of bacteria on broiler carcasses. In each of 3 trials, 12 carcasses just prior to evisceration were obtained from a commercial processing plant, placed on a shackle line, and eviscerated with commercial equipment in a pilot scale processing plant. Also, approximately 20 intestinal tracts were collected from the processing plant; then cecal contents were collected and pooled. One gram of cecal content was placed on the exterior breast skin (external), inside the carcass cavity (internal), or not applied (control). All carcasses were held 10 min, then placed on the shackle line and passed through a commercial inside-outside bird washer set at 552 kPa, 5 s dwell time, using approximately 189 L per min of tap water at ambient temperature. After a 1-min drip, whole carcass rinses were conducted on each carcass, and coliforms, Escherichia coli, and Campylobacter counts were determined and reported as log cfu/mL of rinse. External carcass contamination resulted in significantly higher (P<0.05) coliform, E. coli, and Campylobacter numbers than internal contamination (5.0 vs. 4.5, 4.9 vs. 4.2, and 3.6 vs. 2.6, respectively). Control carcass counts were significantly lower than external or internal carcass contamination counts for coliforms (3.7), E. coli (3.6), and Campylobacter (2.2). External contamination resulted in higher numbers of bacteria after carcass washing, but carcasses with internal contamination still have higher numbers of bacteria after washing than carcasses without applied contamination.
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Affiliation(s)
- D P Smith
- USDA, Agricultural Research Service, Richard B. Russell Research Center, Athens, GA 30605, USA.
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del Río E, Panizo-Morán M, Prieto M, Alonso-Calleja C, Capita R. Effect of various chemical decontamination treatments on natural microflora and sensory characteristics of poultry. Int J Food Microbiol 2007; 115:268-80. [PMID: 17320231 DOI: 10.1016/j.ijfoodmicro.2006.10.048] [Citation(s) in RCA: 108] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2006] [Revised: 09/07/2006] [Accepted: 10/30/2006] [Indexed: 11/25/2022]
Abstract
Regulation (EC) No. 853/2004 of the European Parliament and of the Council provides a legal basis permitting the use of antimicrobial treatments to remove surface contamination from poultry. This paper reports the results of research into the effects on natural microflora, pH, and sensorial characteristics achieved by dipping chicken legs (15 min, 18+/-1 degrees C) into solutions (wt/vol) of 12% trisodium phosphate (TSP), 1200 ppm acidified sodium chlorite (ASC), 2% citric acid (CA), 220 ppm peroxyacids (Inspexx 100; PA), and water. Samples were collected immediately after evisceration, subjected to the treatments listed or left untreated (control) and tested after 0, 1, 3 and 5 days of storage (3 degrees C+/-1 degrees C). For most microbial groups similar counts were observed on water-dipped and on untreated legs. All the chemical compounds were effective in reducing microbial populations throughout storage, with TSP, ASC and CA showing the strongest antimicrobial activity. The average reductions (mean+/-standard deviation) relative to untreated samples caused by chemical treatments when considering simultaneously all storage days ranged (log(10) cfu/g skin) from 0.53+/-0.83 (PA) to 1.98+/-0.62 (TSP) for mesophilic aerobic counts, from 0.11+/-0.89 (PA) to 1.27+/-1.02 (CA) (psychrotrophs), from 1.34+/-1.40 (PA) to 2.15+/-1.20 (CA) (Enterobacteriaceae), from 1.18+/-1.24 (PA) to 1.98+/-1.16 (CA) (coliforms), from 0.66+/-0.99 (PA) to 1.86+/-1.80 (TSP) (Micrococcaceae), from 0.54+/-0.74 (TSP) to 2.17+/-1.37 (CA) (enterococci), from 0.72+/-0.66 (TSP) to 2.08+/-1.60 (CA) (Brochothrix thermosphacta), from 0.78+/-1.02 (PA) to 1.99+/-0.96 (TSP) (pseudomonads), from 0.21+/-0.61 (PA) to 1.23+/-0.60 (TSP) (lactic acid bacteria), and from 1.14+/-0.89 (PA) to 1.45+/-0.61 (ASC) (moulds and yeasts). The microbial reductions throughout storage increased, decreased, or did not vary, in accordance with microbial group and chemical involved. Similar pH values were observed for untreated samples and for those dipped in PA and water on all sampling days. ASC-treated samples showed a lower pH than controls to day 1. TSP-treated legs exhibited the highest pH values and CA-treated ones the lowest, throughout storage. Hedonic evaluation (nine-point structured scale, untrained panellists) showed similar colour, smell and overall acceptability scores for dipped and untreated samples on day 0 and day 1. From day 3 sensorial attributes scored lower for untreated, PA- and water-dipped legs, as compared to legs treated with TSP, ASC and CA. Only for these three groups of samples were average scores higher than 6 (shelf-life limit value) observed by the end of storage. Results from the present study suggest that the treatments tested improve the microbial quality of chicken without adverse sensorial effects.
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Affiliation(s)
- Elena del Río
- Department of Food Hygiene and Food Technology, School of Agrarian Engineering, University of León, Avenida de Astorga, s/n, 24400-Ponferrada, Spain
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Berrang M, Smith D, Hinton A. Organic Acids Placed into the Cloaca to Reduce Campylobacter Contamination of Broiler Skin During Defeathering. J APPL POULTRY RES 2006. [DOI: 10.1093/japr/15.2.287] [Citation(s) in RCA: 9] [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] [Indexed: 11/14/2022] Open
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Osman M, Janes ME, Story R, Nannapaneni R, Johnson MG. Differential killing activity of cetylpyridinium chloride with or without bacto neutralizing buffer quench against firmly adhered Salmonella gaminara and Shigella sonnei on cut lettuce stored at 4 degrees C. J Food Prot 2006; 69:1286-91. [PMID: 16786847 DOI: 10.4315/0362-028x-69.6.1286] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Cetylpyridinium chloride (CPC) activity was quenched with Bacto neutralizing buffer on inoculated cut iceberg lettuce. This protocol permitted comparison of the numbers of Salmonella Gaminara- or Shigella sonnei-inoculated cells on lettuce that survived 1 min of CPC treatment. Cut lettuce was inoculated with about 6 log of Salmonella or 9 log of Shigella and stored in Whirl-Pak bags at 4 degrees C for up to 4 days. Loosely adhered pathogen cells were washed off before CPC treatment. Firmly adhered cells of Salmonella Gaminara or S. sonnei on cut iceberg lettuce survived treatment with CPC even at the 0.4% CPC level if the CPC activity was quenched after 1 min by adding Bacto neutralizing buffer. The results confirm that there is extended killing activity of residual CPC against Salmonella Gaminara or S. sonnei if the residual CPC remaining in contact with the lettuce after the initial 1-min wash is not quenched. The CPC treatment was useful in reducing the numbers of these target pathogens on lettuce.
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Affiliation(s)
- Moeznimanwaty Osman
- Department of Food Science and Center for Food Safety, IFSE, 2650 North Young Avenue, University of Arkansas, Fayetteville, Arkansas 72704, USA
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Northcutt JK, Smith DP, Musgrove MT, Ingram KD, Hinton A. Microbiological impact of spray washing broiler carcasses using different chlorine concentrations and water temperatures. Poult Sci 2005; 84:1648-52. [PMID: 16335135 DOI: 10.1093/ps/84.10.1648] [Citation(s) in RCA: 63] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
A study was conducted to investigate the microbiological impact of spray washing broiler carcasses with chlorinated water (0 or 50 ppm) at different temperatures (21.1, 43.3, or 54.4 degrees C). A whole carcass rinse (WCR) was performed on each carcass before (control) and after spray washing (final). After the control WCR, carcasses were inoculated with 0.1 g of cecal material containing 2 x 10(5) cells per gram of Campylobacter and 2 x 10(5) cells per gram of nalidixic acid-resistant Salmonella. Carcasses were held at room temperature for 12 min before washing in an inside-outside bird washer (80 psi for 5 s). Chlorine level and water temperature had no effect on total aerobic bacteria, Escherichia coli, or Campylobacter numbers recovered from the final WCR. Levels of bacteria found on carcasses before and after washing were 4.6, 3.6, and 3.5 log10 cfu/mL rinse for total aerobic bacteria, E. coli, and Campylobacter, respectively. Average counts for nalidixic acid-resistant Salmonella after washing were 3.1 log10 cfu/ mL rinse irrespective of water temperature or chlorine level (P < 0.05). In addition, chlorine level and water temperature had no effect on the breast skin color, with average values of L* = 66.6; a* = -0.09; b* = -0.05 (P < 0.05). Under the conditions outlined in the present study, adding chlorine and/or elevating the water temperature during spray washing in an inside-outside bird washer did not enhance the removal of bacteria from broiler carcasses and had no effect on carcass skin color.
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Affiliation(s)
- J K Northcutt
- USDA Agricultural Research Service, Russell Research Center, Athens, Georgia 30604-5677, USA.
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Koohmaraie M, Arthur T, Bosilevac J, Guerini M, Shackelford S, Wheeler T. Post-harvest interventions to reduce/eliminate pathogens in beef. Meat Sci 2005; 71:79-91. [DOI: 10.1016/j.meatsci.2005.03.012] [Citation(s) in RCA: 166] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Al-Haddad KS, Al-Qassemi RA, Robinson R. The use of gaseous ozone and gas packaging to control populations of Salmonella infantis and Pseudomonas aeruginosa on the skin of chicken portions. Food Control 2005. [DOI: 10.1016/j.foodcont.2004.04.009] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Bourassa DV, Fletcher DL, Buhr RJ, Cason JA, Berrang ME. Recovery of salmonellae following pH adjusted pre-enrichment of broiler carcasses treated with trisodium phosphate. Poult Sci 2005; 84:475-8. [PMID: 15782917 DOI: 10.1093/ps/84.3.475] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Trisodium phosphate (TSP) has been reported to decrease the recovery of salmonellae from processed poultry carcasses. It has been suggested that the high pH and detergent-like properties of TSP solutions are responsible for the reduction in salmonellae recovery. This project was conducted to determine if controlling pH during salmonellae pre-enrichment alters the effect of TSP on salmonellae recovery. Carcasses were obtained from a commercial processing plant immediately after the final inside-outside carcass washer, prior to any other antimicrobial treatments, and before chilling. Carcasses were assigned to 1 of 4 treatment groups: (1) TSP and alkaline pre-enrichment, (2) TSP and neutral pre-enrichment, (3) non-TSP and alkaline pre-enrichment, 4) non-TSP and neutral pre-enrichment. Carcasses were placed into plastic bags with 500 mL of buffered peptone water (with or without pH adjustment) and shaken for 1 min. Preincubation pH of the rinsate was measured. Carcasses were incubated in the rinse at 37 degrees C for 24 h, and incidence of salmonellae was determined. The pH of the preincubation rinsate was 8.4 for the TSP alkaline pre-enrichment, 7.2 for the TSP neutral pre-enrichment, 8.6 for the non-TSP alkaline pre-enrichment, and 7.1 for the non-TSP neutral pre-enrichment. Salmonellae were detected from 40% of the TSP alkaline pre-enrichment carcasses, 44% of the TSP neutral pre-enrichment carcasses, 54% of the non-TSP alkaline pre-enrichment carcasses, and 38% of the non-TSP neutral pre-enrichment carcasses. Neither TSP treatment nor pre-enrichment pH adjustment significantly influenced carcass salmonellae detection.
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Affiliation(s)
- D V Bourassa
- Department of Poultry Science, University of Georgia, Athens, Georgia 30602, USA
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Bosilevac JM, Arthur TM, Wheeler TL, Shackelford SD, Rossman M, Reagan JO, Koohmaraie M. Prevalence of Escherichia coli O157 and levels of aerobic bacteria and Enterobacteriaceae are reduced when hides are washed and treated with cetylpyridinium chloride at a commercial beef processing plant. J Food Prot 2004; 67:646-50. [PMID: 15083713 DOI: 10.4315/0362-028x-67.4.646] [Citation(s) in RCA: 81] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The objective of this experiment was to test the potential of a combined water wash and cetylpyridinium chloride (CPC) treatment as a hide intervention applied to cattle in the holding pens of a processing plant immediately before stunning. Over 2 processing days, 149 control and 139 treated cattle were tested. Control cattle were processed in the normal manner. The treatment group was prewashed with water the day before harvest. Immediately before stunning, these cattle were sprayed twice with 1% CPC, first for 3 min, then for 1 min. Hides and preevisceration carcasses were sampled to determine aerobic plate counts, Enterobacteriaceae counts (EBC), and Escherichia coli O157 prevalence. The treatment reduced the prevalence of E. coli O157 on hides from 56% to 34% and the prevalence on preevisceration carcasses from 23% to 3%. The treatment decreased aerobic plate counts from 4.9 log CFU/100 cm2 to 3.4 log CFU/100 cm2 and EBC from 3.1 log CFU/100 cm2 to 2.0 log CFU/100 cm2 on preevisceration carcasses. The treatment of hides did not result in any detectable CPC contamination of the chilled carcasses. These data indicated that a 1% CPC treatment preceded by a water wash was capable of reducing hide prevalence of E. coli O157 from as high as 80% to less than 50%, resulting in preevisceration carcass prevalence of 5% or less. We conclude that water washing followed by an antimicrobial treatment, such as CPC, has great potential as an effective hide intervention step and should be further evaluated for implementation as a processing step after stunning and before hide removal.
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Affiliation(s)
- Joseph M Bosilevac
- U.S. Department of Agriculture, Agricultural Research Service, Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, Nebraska 68933-0166, USA.
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Bosilevac JM, Wheeler TL, Rivera-Betancourt M, Nou X, Arthur TM, Shackelford SD, Kent MP, Jaroni D, Osborn MS, Rossman M, Reagan JO, Koohmaraie M. Protocol for evaluating the efficacy of cetylpyridinium chloride as a beef hide intervention. J Food Prot 2004; 67:303-9. [PMID: 14968962 DOI: 10.4315/0362-028x-67.2.303] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The objective of this study was to establish the necessary protocols and assess the efficacy of cetylpyridinium chloride (CPC) as an antimicrobial intervention on beef cattle hides. Experiments using CPC were conducted to determine (i) the methods of neutralization needed to obtain valid efficacy measurements, (ii) the effect of concentration and dwell time after treatment, (iii) the effect of CPC on hide and carcass microbial populations when cattle were treated at a feedlot and then transported to a processing facility for harvest, and (iv) the effectiveness of spray pressure and two-spray combinations of CPC and water to reduce hide microbial populations. Residual CPC in hide sponge samples prevented bacterial growth. Dey-Engley neutralization media at 7.8% and a centrifugation step were necessary to overcome this problem. All dwell times, ranging from 30 s to 4 h, after 1% CPC application to cattle hides resulted in aerobic plate counts and Enterobacteriaceae counts 1.5 log CFU/100 cm2 lower than controls. The most effective dose of CPC was 1%, which reduced aerobic plate counts and Enterobacteriaceae counts 2 and 1 log CFU/100 cm2, respectively. Low-pressure application of 1% CPC at the feedlot, transport to the processing facility, and harvest within 5 h of application resulted in no effect on Escherichia coli O157 prevalence on hides or preevisceration carcasses. Two high-pressure CPC washes lowered aerobic plate counts and Enterobacteriaceae counts by 4 log CFU/100 cm2, and two medium-pressure CPC washes were only slightly less effective. These results indicate that under the proper conditions, CPC may still be effective for reducing microbial populations on cattle hides. Further study is warranted to determine if this effect will result in reduction of hide-to-carcass contamination during processing.
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Affiliation(s)
- Joseph M Bosilevac
- US Department of Agriculture, Agricultural Research Service, Roman L. Hruska US Meat Animal Research Center, Clay Center, Nebraska 68933-0166, USA.
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Lim K, Mustapha A. Effects of cetylpyridinium chloride, acidified sodium chlorite, and potassium sorbate on populations of Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus on fresh beef. J Food Prot 2004; 67:310-5. [PMID: 14968963 DOI: 10.4315/0362-028x-67.2.310] [Citation(s) in RCA: 38] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effects of selected food-grade antimicrobial agents at decreasing the number of pathogenic bacteria on fresh beef were determined. Beef cubes inoculated with Escherichia coli O157:H7, Listeria monocytogenes, or Staphylococcus aureus were sprayed with 0.5% cetylpyridinium chloride (CPC), 0.12% acidified sodium chlorite (ASC), 0.1% potassium sorbate (PS), or an equal mix of any two solutions. The beef samples were placed on absorbent tray pads sprayed with each single or mixed solution, wrapped with polyvinyl chloride film, heat sealed, and stored at 4 degrees C for 2 weeks. Surface sanitization using CPC, ASC, or an equal mix of these two agents effectively reduced microbial numbers on the beef during storage. At day 0, ASC and the CPC-ASC mix reduced the number of E. coli O157:H7 by 2.50 and 1.58 log CFU/cm2, respectively. CPC demonstrated a 3.25-log reduction of L. monocytogenes and a 4.70-log reduction of S. aureus at 14 days. The CPC-PS mix reduced E. coli O157:H7 numbers by 1.46, L. monocytogenes by 2.95, and S. aureus by 4.41 log CFU/cm2 at 14 days. PS alone and the mixed solutions, CPC-ASC, CPC-PS, or ASC-PS, were not as effective as ASC or CPC alone. To effectively reduce E. coli O157:H7, L. monocytogenes, or S. aureus numbers, higher (> 0.1%) concentrations of PS were necessary. Loss of redness and light color of beef surfaces consistently coincided with decreases in pH for ASC-treated beef samples.
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Affiliation(s)
- Kyungwha Lim
- Department of Food Science, 256 William C. Stringer Wing, Eckles Hall, University of Missouri, Columbia, Missouri 65211-5160, USA
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Jimenez-Villarreal J, Pohlman F, Johnson Z, Brown A, Baublits R. The impact of single antimicrobial intervention treatment with cetylpyridinium chloride, trisodium phosphate, chlorine dioxide or lactic acid on ground beef lipid, instrumental color and sensory characteristics. Meat Sci 2003; 65:977-84. [DOI: 10.1016/s0309-1740(02)00315-7] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2002] [Revised: 11/18/2002] [Accepted: 11/18/2002] [Indexed: 11/26/2022]
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Jimenez-villarreal J, Pohlman F, Johnson Z, Brown A. The effects of multiple antimicrobial interventions on processing, lipid, textural, instrumental color and sensory characteristics when used in a ground beef patty production system. Meat Sci 2003; 65:1021-9. [DOI: 10.1016/s0309-1740(02)00316-9] [Citation(s) in RCA: 11] [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: 07/31/2002] [Revised: 11/18/2002] [Accepted: 11/18/2002] [Indexed: 11/22/2022]
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