Combined effects of chlorine and thiamine dilauryl sulfate on reduction of Listeria monocytogenes in chicken breast and development of predictive growth models

Abstract

The inhibitory effect of chlorine (50, 100, and 200 mL/kg) and thiamine dilauryl sulfate (TDS: 100, 500, and 1,000 mg/kg) on Listeria monocytogenes in chicken breast was investigated. Also, predictive growth models as a function of chlorine and TDS concentration, and storage temperature (4, 10, and 15°C) were developed using a polynomial model. Listeria monocytogenes counts were significantly (P < 0.05) different in samples treated with sterile distilled water and combinations of chlorine and TDS. The maximum reduction effect was 0.5 log cfu/g by combined treatment of 200 mL/kg chlorine and 1,000 mg/kg TDS. The largest synergistic effect was 0.38 log cfu/g by combined treatment of 100 mL/kg chlorine and 1,000 mg/kg TDS. The primary models that were developed to obtain the specific growth rates (SGR) and lag time (LT) had good fitness (R(2) > 0.91) determined by the reparameterized Gompertz equation. The secondary polynomial models were calculated by nonlinear regression analysis. In the validation of the developed models, the bias factor (Bf) and accuracy factor (Af) for SGR were 0.54 and 1.84, respectively, whereas those for LT were 0.97 and 1.04, respectively. In quality analysis, chlorine and TDS did not change the color or texture of chicken breast meat during storage at 4°C for 7 d. Thus, our findings indicate that a combined treatment of 100 mL/kg chlorine and 1,000 mg/kg TDS appears to an effective method into reduce L. monocytogenes in broiler carcasses with no negative effects on color and textural quality. The predictive models were in good agreement with the validation and may be used to predict L. monocytogenes growth in chicken breast.

Decontamination of inoculated chicken carcasses by using some microbial decontaminators

“…Another study made by Tsai et al (1992) indicated that 40 ppm chlorine reduced L. monocytogenes in poultry by only 37% to 50% in 3 to 5 min. Lower reduction in L. monocytogenes count was achieved by Oh et al (2014), where the bacterial populations were reduced by 0.03, 0.06, and 0.22 log cfu/g after treatments of 50 ppm, 100 ppm, and 200 ppm chlorine. At the cell membrane level, TSP at a high pH (pH 12) helps to remove fat films and exerts surfactant or detergent effect.…”

The antimicrobial effect of thiamine dilauryl sulfate in tofu inoculated with Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes and Bacillus cereus

“…Fransisca and Feng [21] reported the inactivation of E. coli O157:H7 in alfalfa, broccoli, and radish seeds using TDS. Many other researchers have reported synergistic effect of TDS with other chemicals such as malic acid, hydrogen peroxide, and chlorine in various foods [22][23][24].…”

Effect of some microbial decontaminators on chicken carcass

“…Similar results of APC reduction were reported by Whyte et al (2001) where dipping by 25 ppm chlorine solution reduce total viable count (TVCs) from 4.98±0.38 to 4.52±0.24 log10 cfu/g, reduced APC by 0.4 log cfu/g, (Gelis and Kabul, 2006) where chlorine reduced APC by 0.3 log cfu/g. Moreover, lower reduction of APC reported by EL dosoky and Sherins (2012) where treatment by 25ppm and 50ppm chlorine solution caused reduction by 0.02 and 0.11 log cfu/g, respectively, (Oh et al, 2014) where the APC were reduced by 0.03, 0.06, and 0.22 log cfu/g after treatments of 50 ppm, 100 ppm, and 200 ppm chlorine solution. Comparatively higher reduction of APC obtained by Bautista et al (1995) when used 50ppm chlorine solution caused reduction of APC by 2.4 log cfu/g.…”