Refrigerated poultry breast fillets packed in modified atmosphere and irradiated: bacteriological evaluation, shelf life and sensory acceptance

Mantilla, Samira Pirola Santos; Santos, Érica Barbosa; Freitas, Mônica Q.; Vital, Hélio de Carvalho; Mano, Sérgio Borges; Franco, Róbson Maia

doi:10.1590/s1517-83822012000400020

Cited by 11 publications

(5 citation statements)

References 1 publication

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“…Irradiation involves the use of electromagnetic energy to reduce or eliminate their microbial load and or food pathogens on food products. Specifically, radiation, or the treatment of foods with an ionizing energy to reduce viable and nonspore forming pathogenic bacteria to undetectable numbers, typically using doses between 2 and 8 kGy (International Atomic Energy Agency, ), has been investigated in the last two decades in order to extend the shelf life of food products, particularly for fresh meat and poultry products (Mantilla et al, ).…”

Section: Physical Processing Interventionsmentioning

confidence: 99%

Processing and retail strategies to minimizeCampylobactercontamination in retail chicken

Marmion

Ferone

et al. 2019

J Food Process Preserv

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Campylobacteriosis is the most commonly reported zoonosis in Ireland and European Union, posing a serious health burden with 9 million cases reported annually in the European Union. Chicken meat is recognized as a major source of human infections, with an estimated 20%–30% of cases of campylobacteriosis in the European Union attributed to the handling, preparation, and consumption of broilers. The application of strict biosecurity measures is the most effective method to prevent flock colonization. However, biosecurity measures alone will not be sufficient because broiler chickens are at constant risk of Campylobacter contamination. Therefore, specific post‐slaughter interventions, for example, physical and chemical interventions such as irradiation, cold plasma treatment, chemical treatment, and cold processing also need to be considered. This review highlights the effectiveness of traditional and novel decontamination techniques at the processing stage. This review also discusses the key points at retail storage. Practical applications Campylobacteriosis is the most common cause of bacterial enteritis and remains the most commonly reported foodborne disease in the EU and has been so since 2005. Most cases of human Campylobacter infection are thought to result from handling raw poultry or eating undercooked poultry meat This literature review explores traditional and emerging techniques to reduce Campylobacter contamination in retail chicken through in‐factory processing to retail display and consumption by the consumer. This paper potentially helps understand the efficacy of decontamination methods and how Campylobacter can be controlled at processing and retail stages.

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Section: Physical Processing Interventionsmentioning

confidence: 99%

Processing and retail strategies to minimizeCampylobactercontamination in retail chicken

Marmion

Ferone

et al. 2019

J Food Process Preserv

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“…Conversely, LAB are facultative anaerobic bacteria that are capable of growing in the presence or absence of O 2 (Mantilla et al., 2012; Patsias et al., 2008). The initial LAB count on chicken fillets was 4.30 log CFU g −1 and, regardless of the films used to wrap the chicken breast fillets, the count increased significantly ( p < 0.05) during chilled storage (Figure 2(e)).…”

Section: Characterisation Of Ag-coated Ldpe Filmsmentioning

confidence: 99%

Spray coating application for the development of nanocoated antimicrobial low-density polyethylene films to increase the shelf life of chicken breast fillets

Azlin-Hasim

Cruz-Romero

Morris

et al. 2018

Food sci. technol. int.

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Antimicrobial coated films were produced by an innovative method that allowed surface modification of commercial low-density polyethylene films so that well-defined antimicrobial surfaces could be prepared. A Pluronic™ surfactant and a polystyrene-polyethylene oxide block copolymer were employed to develop modified materials. The Pluronic™ surfactant provided a more readily functionalised film surface, while block copolymer provided a reactive interface which was important in providing a route to silver nanoparticles that were well adhered to the surface. Antimicrobial films containing silver were manufactured using a spray coater and the amount of silver used for coating purposes varied by the concentration of the silver precursor (silver nitrate) or the number of silver coatings applied. Potential antimicrobial activity of manufactured silver-coated low-density polyethylene films was tested against Pseudomonas fluorescens, Staphylococcus aureus and microflora isolated from raw chicken. The microbiological and physicochemical quality of chicken breast fillets wrapped with silver-coated low-density polyethylene films followed by vacuum skin packaging was also assessed during storage. Antimicrobial activity of developed silver-coated low-density polyethylene films was dependent ( p < 0.05) upon the concentrations of silver precursor and the number of silver coatings used. Better antimicrobial activity against P. fluorescens, S. aureus and chicken microflora was observed when the concentration of silver precursor was 3% and the spray coating deposition of silver was repeated four times. Use of silver-coated low-density polyethylene films extended ( p < 0.05) shelf life of chicken breast fillets and enhanced ( p < 0.05) oxidative stability compared to control films. Results indicated that silver-coated low-density polyethylene films could potentially be used as antimicrobial packaging for food applications.

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“…According to Mantilla et al (2012a), the application of doses that are considered low, i.e., lower than 10kGy, aim at extending food shelf life by reducing the microbial population initially present in the product and are used for fresh meat, particularly for poultry products.…”

Section: Radiationmentioning

confidence: 99%

“…Microorganism growth and replication are influenced by pH, humidity, temperature, and oxygen, which is required for coliform growth (Mantilla et al, 2012b).…”

Section: Chicken Meat Submitted To Gamma Radiation and Packed With Ormentioning

confidence: 99%

Chicken Meat Submitted to Gamma Radiation and Packed with or without Oxygen

Pelícia

Garcia

Molino

et al. 2015

Rev. Bras. Cienc. Avic.

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The objective of this study was to evaluate the effects on gamma radiation levels on the physical and microbiological characteristics of chicken breast meat. A completely randomized experimental design in a 4x2x3 factorial arrangement was adopted. Treatments consisted of four radiation concentrations (0, 2, 4, or 8kGy), two package sealing methods (with or without vacuum), and three storage times (01, 07, or 14 days), with ten replicates each, totaling 240 chicken breast fillets. Packaging and radiation had no influence (p>0.05) on chicken breast meat pH, water retention capacity, or presence of Salmonella spp. Breast fillets not submitted to radiation and vacuum packed presented higher water retention capacity (p<0.05) than those radiated at 4kGy and vacuum packed. Drip loss in fillets radiated at 8kGy and not vacuum packed was higher (p<0.05) than in non-radiated and non-vacuum packed fillets; however, both were not different from the other treatments. Coliform presence increased with storage time in non-radiated samples; however, when these were vacuum-packed, their development was slower. The results of the present experiment suggest that the use of a low radiation dose (2kGy), combined with vacuum packing, may minimize the harmful effects of storage on chicken breast fillets.

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Refrigerated poultry breast fillets packed in modified atmosphere and irradiated: bacteriological evaluation, shelf life and sensory acceptance

Cited by 11 publications

References 1 publication

Processing and retail strategies to minimizeCampylobactercontamination in retail chicken

Processing and retail strategies to minimizeCampylobactercontamination in retail chicken

Spray coating application for the development of nanocoated antimicrobial low-density polyethylene films to increase the shelf life of chicken breast fillets

Chicken Meat Submitted to Gamma Radiation and Packed with or without Oxygen

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