Effect of evaporated ethyl pyruvate on reducing salmonella enteritidis in raw chicken meat

Çetin, Bayram; Uran, Harun; Konak, Merve

doi:10.1590/1806-9061-2018-0781

Cited by 7 publications

(6 citation statements)

References 23 publications

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“…A variation on MAP is the use of evaporated disinfectants in airtight packaging. The addition of evaporated ethyl pyruvate to packaging gas at 105 and 420 mg/L reduced S. Enteritidis on chicken leg meat by 1.51 and 2.43 log 10 CFU/g, respectively, relative to atmospheric gas packaging (Cetin et al, 2019). The addition of a ClO 2 sachet to MAP containing 30% CO 2 /70% N 2 led to significant reduction in S. Typhimurium on chicken breast relative to MAP alone (Shin, Harte, et al, 2011).…”

Section: Packagingmentioning

confidence: 96%

Advances in enteropathogen control throughout the meat chicken production chain

Stewart¹,

Pavic²

2023

Comp Rev Food Sci Food Safe

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Enteropathogens, namely Salmonella and Campylobacter, are a concern in global public health and have been attributed in numerous risk assessments to a poultry source. During the last decade, a large body of research addressing this problem has been published. The literature reviewed contains review articles on certain aspects of poultry production chain; however, in the past decade there has not been a review on the entire chain-farm to fork-of poultry production. For this review, a pool of 514 articles were selected for relevance via a systematic screening process (from >7500 original search articles). These studies identified a diversity of management and intervention strategies for the elimination or reduction of enteropathogens in poultry production. Many studies were laboratory or limited field trials with implementation in true commercial operations being problematic. Entities considering using commercial antienteropathogen products and interventions are advised to perform an internal validation and fit-for-purpose trial as Salmonella and Campylobacter serovars and biovars may have regional diversity. Future research should focus on nonchemical application within the processing plant and how a combination of synergisticinterventions through the production chain may contribute to reducing the overall carcass burden of enteropathogens, coupled with increased consumer education on safe handling and cooking of poultry.

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Section: Packagingmentioning

confidence: 96%

Advances in enteropathogen control throughout the meat chicken production chain

Stewart¹,

Pavic²

2023

Comp Rev Food Sci Food Safe

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“…Chicken breast tested after 7 days showed that MAP containing 95% CO2 and 5% O2 reduced Salmonella counts by 0.4 log10 CFU/g, while pre storage treatment with a commercial bacteriophage (SalmoFresh™) reduced counts by 1 log10 CFU/g, with the combination of these treatments reducing counts by 1.2 log10 CFU/g [527]. The addition of evaporated ethyl pyruvate to packaging gas at 105 and 420 mg/L reduced S.Enteritidis on chicken leg meat by 1.51 and 2.43 log10 CFU/g respectively, relative to atmospheric gas packaging [528].The addition of a ClO2 sachet to MAP containing 30% CO2/70% N2 led to significant reduction in S.Typhimurium on chicken breast relative to MAP alone [529]. In a similar experiment, the slow release of allyl-isothiocyanate within MAP (30% CO2/70% N2) also significantly reduced S.Typhimurium [530].…”

Section: Packagingmentioning

confidence: 99%

Advances in Enteropathogen Control Throughout the Meat Chicken Production Chain

Stewart¹,

Pavic²

2022

Preprint

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Enteropathogens, namely Salmonella and Campylobacter, are a concern in global public health and have been attributed in numerous risk assessments to a poultry source. During the last decade a large body of research addressing this problem has been published. The literature reviewed contains review articles on certain aspects of poultry production chain, however in the past decade there hasn’t been a review on the through production chain, farm to fork, production of poultry. This review, a pool of 514 articles were selected for relevance via a systematic screening process (from >7500 original search articles). These studies identified a diversity of management and intervention strategies for the elimination or reduction of enteropathogens in poultry production. Many studies were laboratory or limited field trials with implementation in true commercial operations being problematic. Entities considering using commercial anti-enteropathogen products and interventions are advised to perform an internal validation and fit for purpose trial as Salmonella and Campylobacter serovars and biovars may have regional diversity. Future research should focus on non-chemical application within the processing plant and how synergistic through chain intervention may contribute to reducing the overall carcass burden of enteropathogen, coupled with increased consumer education on safe handling and cooking of poultry.

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“…may occur at various stages of processing in poultry processing plants (Goncuoglu et al, 2016;Zhu et al, 2017;Oliveira et al, 2018). These foodborne pathogens can cause life-threatening infections in humans (van Nierop et al, 2005;Cetin et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Effects of various chemical decontaminants on Salmonella Typhimurium survival in chicken carcasses

et al. 2021

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Salmonella Typhimurium is one of the most common foodborne pathogens isolated from poultry meat. The goal of this study was to investigate S. Typhimurium survival in broiler carcasses exposed to ozone, lactic acid, sodium hypochlorite and levulinic acid. S. Typhimurium was inoculated into broiler carcasses, which were divided into eight treatment groups, including a positive and negative control group. After standardized bacterial culture methods, microbiological analysis revealed a statistically significant relationship between the number of bacteria detected and the concentration and application time in all the treatment groups (p < 0.05). As compared with the control group, all the treatments were effective in terms of inactivation of S. Typhimurium. There was a significant decrease in the 1.5 ppm ozone treatment group (5 min and 15 min) as compared with that in the other chemical decontaminant groups (p < 0.05). However, there was no significant difference in reduction of S. Typhimurium among the other treatment groups, irrespective of the treatment time (p > 0.05). Among the decontaminants, the most effective chemical solution was 3% LEV. The ozone treatment caused a lower logarithmic decrease in S. Typhimurium numbers at all treatment times as compared with that in the other treatment groups.

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Effect of evaporated ethyl pyruvate on reducing salmonella enteritidis in raw chicken meat

Cited by 7 publications

References 23 publications

Advances in enteropathogen control throughout the meat chicken production chain

Advances in enteropathogen control throughout the meat chicken production chain

Advances in Enteropathogen Control Throughout the Meat Chicken Production Chain

Effects of various chemical decontaminants on Salmonella Typhimurium survival in chicken carcasses

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