Application of Antimicrobial Agents via Commercial Spray Cabinet To Inactivate Salmonella on Skinless Chicken Meat

Abstract

Salmonella enterica subsp. enterica serovar Typhimurium is a food safety concern for raw poultry products. New and innovative application methods of antimicrobials for the reduction of Salmonella in poultry and poultry products are essential. The aim of this study was to determine the efficacy of three antimicrobial compounds against Salmonella on raw chicken meat when applied individually and in combination using a commercial spray cabinet. Raw chicken thigh meat inoculated with 5 log CFU/g Salmonella Typhimurium ATCC 53647 was passed through a spray cabinet while being sprayed with 5% lauric arginate (LAE), 0.8% vinegar solution (VS), near-neutral electrolyzed water, or deionized water. The following three experiments were carried out: (i) exposure times of 0, 15, 30, 45, and 60 s, (ii) storage at 4°C for 0, 1, 2, and 3 days after a 60-s exposure, and (iii) a combination of treatment with LAE and VS followed by storage at 4°C for 0, 1, 2, and 3 days. Analysis of variance and the Tukey test were used to determine mean significant differences (P < 0.05). The experiment was carried out in duplicate for each replicate (n = 3 × 2). In comparing individual antimicrobials, the 60-s treatment time resulted in the greatest reduction of Salmonella Typhimurium, with LAE achieving the greatest reduction (2.07 log), followed by VS, near-neutral electrolyzed water, and deionized water (0.63, 0.56, and 0.53 log, respectively). After 3 days of storage, LAE significantly (P < 0.05) reduced Salmonella Typhimurium, by 1.28 log. The combination of VS and then LAE resulted in a significantly (P < 0.05) greater reduction than using LAE followed by VS (1.61 and 0.93 log, respectively). The results of this study suggest that LAE is a viable compound to reduce Salmonella Typhimurium on raw chicken meat and that the order of application of antimicrobial agents plays a vital role.

Strategies for Pathogen Biocontrol Using Lactic Acid Bacteria and Their Metabolites: A Focus on Meat Ecosystems and Industrial Environments

“…A combination of organic acids in water as dipping solutions was applied for chemical decontamination of chicken skin and meat, resulting in substantial reductions [ 123 ]. Recently, the application of lauric arginate plus a vinegar solution via a commercial spray cabinet to inactivate S. thiphimurium on skinless chicken meat was reported as a viable treatment [ 124 ]. Moreover, higher inhibition efficacy was reported when the combined strategy of chemical preservatives, non-thermal technologies, and bacteriocins and/or bacteriocinogenic LAB strains was evaluated.…”

Ethyl lauroyl arginate: An update on the antimicrobial potential and application in the food systems: a review

“…As reported by Peng et al (2021), the LAE supplement at 0.1 or 0.3 g/kg effectively inhibited the growth of bacteria in yak sausage during 15 days of storage at 0-4°C. Meanwhile, LAE also resulted in significant reductions in drip loss, cooking loss, total volatile basic nitrogen (TVB-N) contents, and pH values of yak (Hawkins et al, 2016), and ham products (Taormina and Dorsa, 2009a;Lavieri et al, 2014). Antimicrobial polymer films loaded with LAE have been also designed and applied to meat and meat products (Theinsathid et al, 2012;Higueras et al, 2013;Guo et al, 2014;Muriel-Galet et al, 2015;Kashiri et al, 2019;Hassan and Cutter, 2020;Tirloni et al, 2021).…”

Advances in enteropathogen control throughout the meat chicken production chain

“…• Peracetic acid (Alonso-Hernando, Alonso-Calleja, et al, 2013a;Alonso-Hernando, Guevara-Franco, et al, 2013;Chaplot et al, 2019;Dittoe, Atchley, et al, 2019;Karuppasamy et al, 2015;Zhang et al, 2019) • Acidified sodium chlorite (Alonso-Hernando, Alonso-Calleja, et al, 2013Alonso-Hernando, Guevara-Franco, et al, 2013;Ilhak et al, 2018;Karuppasamy et al, 2015;Wang et al, 2014) • Electrolyzed water (Al-Holy & Rasco, 2015;Hawkins et al, 2016;Rahman et al, 2012;Saengkrajang et al, 2011;Shimamura et al, 2016) • Organic acids (including acetic acid, lactic acid, levulinic acid, and succinic acid) (Carpenter et al, 2011;Chaine et al, 2013;Cosansu & Ayhan, 2012;Hawkins et al, 2016;Ilhak et al, 2018;Menconi, Shivaramaiah, et al, 2013;Pichpol, 2009;Radkowski et al, 2018;Zaki et al, 2015) • Cetylpyridinium chloride (Ilhak et al, 2018;Sukumaran et al, 2015) • Trisodium phosphate (Alonso-Hernando, Alonso-Calleja, et al, 2013a, 2013bAlonso-Hernando, Guevara-Franco, et al, 2013;Sarjit & Dykes, 2015) • Essential oils (Richa et al, 2013;Thanissery & Smith, 2014) • Lauric arginate (Hawkins et al, 2016;...…”