Comparison of Ozone and Chlorine in Low Concentrations as Sanitizing Agents of Chicken Carcasses in the Water Immersion Chiller

Trindade, Marco Antônio; Kushida, Marta Mitsui; Villanueva, Nilda Doris Montes; Pereira, David Uenaka dos Santos; Oliveira, Celso Eduardo Lins de

doi:10.4315/0362-028x.jfp-11-288

Cited by 18 publications

(8 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…During cooling, the slaughterhouse applied sodium hypochlorite combined with low temperature, which contributed to the reduction of Campylobacter. Chlorine has been known to have bactericidal effect, and has been applied on microbial contamination during chicken processing (25). A previous study from South California also showed a significant decrease of the Campylobacter contamination load for 0.97 logCFU/g after the water cooling process (7,26).…”

Section: Discussionmentioning

confidence: 95%

Characterization and Prevalence of Campylobacter spp. From Broiler Chicken Rearing Period to the Slaughtering Process in Eastern China

et al. 2020

View full text Add to dashboard Cite

Campylobacter is one of the most important foodborne pathogens worldwide, and poultry is regarded as the main reservoir of Campylobacter. The contamination of Campylobacter in broiler chickens at the farm level is closely related to the transmission of Campylobacter in the poultry production chain. This study identified 464 Campylobacter isolates from 1,534 samples from broiler rearing period and slaughtering process including 233 Campylobacter jejuni isolates and 231 Campylobacter coli isolates. We have observed a dynamic distribution of Campylobacter during broiler chicken production, that 66.3% of Campylobacter isolates were C. jejuni during broiler rearing period, while C. coli occupied 60.4% of Campylobacter isolates during the broiler slaughtering process. A tag-label method allowed us to track the dynamic of Campylobacter in each broiler chicken from 31-day age at rearing to the partition step in the slaughterhouse. At the 31-day during rearing, 150 broiler chicken were labeled, and was tracked for Campylobacter positive from rearing period to slaughtering process. Among the labeled broiler, 11 of the tracking broiler samples were able to detect Campylobacter from rearing period to slaughtering. All Campylobacter isolates from the 11 tracking samples were sequenced and analyzed. C. jejuni isolates were divided into four STs and C. coli isolates were divided into six STs. Isolates with identical core genome were observed from the same tag-labeled samples at different stages indicating a vertical transmission of Campylobacter in the early broiler meat production. Meanwhile, the core genome analysis elucidated the cross-contamination of Campylobacter during the rearing period and the slaughtering process. The virulotyping analysis revealed that all C. jejuni isolates shared the same virulotypes, while C. coli isolates were divided into three different virulotypes. The antimicrobial resistance gene analysis demonstrated that all Campylobacter isolates contained at least two antibiotic resistance genes (ARGs), Tang et al. Campylobacter From Broiler in China and the ARG profiles were well-corresponding to each ST type. Our study observed a high prevalence of Campylobacter during the early chicken meat production, and further studies will be needed to investigate the diversity and transmission of Campylobacter in the poultry production chain.

show abstract

Section: Discussionmentioning

confidence: 95%

Characterization and Prevalence of Campylobacter spp. From Broiler Chicken Rearing Period to the Slaughtering Process in Eastern China

et al. 2020

View full text Add to dashboard Cite

show abstract

“…The average reductions of 1.5-log 10 /ml on the skin surface and 1.0-log 10 /ml in SC that have been reported in the soaking approach are inconsistent with an earlier study by Sheldon and Brown in 1986 that reported 0.6-log 10 reduction in Salmonella after exposing to ozonated water with a concentration ranging from 3.0 to 4.5 ppm for 25 min exposure (Yang and Chen, 1979). In 2012, Trindade and colleagues reported 2.0-3.0-log 10 reduction in the Salmonella-contaminated chicken carcass after 30 min exposure to 6.0 ppm ozonated water (Trindade et al, 2012). In 1979, Yang and Chen reported a reduction rate of 7.08-log 10 in Salmonella load for ozonated water of 19.0 ppm with a maximum reduction occurring between 2 and 3 min of exposure (United States Department of Agriculture, 2002).…”

Section: Discussionmentioning

confidence: 83%

Antimicrobial Efficacy of Aqueous Ozone and Ozone–Lactic Acid Blend on Salmonella-Contaminated Chicken Drumsticks Using Multiple Sequential Soaking and Spraying Approaches

2020

View full text Add to dashboard Cite

Ozone (O3) is an attractive alternative antimicrobial in the poultry processing industry. The optimal operational conditions of O3 for improving food safety concerns are poorly understood. The main objective of this study was therefore to characterize the microbial killing capacity of aqueous O3 and O3–lactic acid blend (O3–LA) at different operational conditions on chicken drumsticks contaminated with high Salmonella load using sequential soaking and spraying approaches. Four hundred forty-eight chicken drumsticks (280–310 g) were soaked into two-strain Salmonella cocktail, and the initial load on the surface of the skin was 6.9-log10 cell forming unit (CFU)/cm2 [95% confidence interval (CI), 6.8–7.0]. The contaminated drumsticks were then sequentially (10×) soaked and sprayed with aqueous O3 (8 ppm) and O3–LA. Following O3 exposure, quantitative bacterial cultures were performed on the post-soaking and post-spraying water, skin surface, and subcutaneous (SC) of each drumstick using 3MTM PetrifilmTM Rapid Aerobic Count Plate (RAC) and plate reader. The average killing capacity of aqueous O3/cycle on the skin surface was 1.6-log10/cm2 (95% CI, 1.5–1.8-log10/cm2) and 1.2-log10/cm2 (95% CI, 1.0–1.4-log10/cm2), and it was 1.1-log10/cm2 (95% CI, 0.9–1.3-log10/cm2) and 0.9-log10/cm2 (95% CI, 0.7–1.1-log10/cm2) in SC for soaking and spraying approaches, respectively. Six sequential soaking and seven sequential spraying cycles with ozonated water of 8 ppm reduced the heavy Salmonella load below the detectable limit on the skin surface and SC of drumsticks, respectively. Addition of LA seems to increase the microbial killing capacity of aqueous O3 with average differences of 0.3-log10/cm2 (P = 0.08) and 0.2-log10/cm2 (P = 0.12) on the skin surface using soaking and spraying approaches, respectively. Aqueous O3 did not cause any significant changes in the drumstick skin color. The Salmonella load of < 4.5-log10/cm2 was a strong predictor for the reduction rate (P < 0.001, R2 = 0.64). These results provide important information that helps the poultry processing facilities for selecting the optimal operational strategy of O3 as an effective antimicrobial.

show abstract

“…Its strong oxidizing nature makes ozone a useful tool for the inactivation of bacteria, fungi, and viruses (Mercogliano, Felice, Murru, & Santonicola, ). Ozone causes damages to the bacterial membrane by breaking down the structure of glycoproteins, glycol lipids, and certain amino acids (such as tryptophan), and on the sulphydryl groups resulting in the disruption of the normal cell (Trindade, Kushida, Montes Villanueva, Pereira, & Oliveira, ).…”

Section: Physical Processing Interventionsmentioning

confidence: 99%

“…Santonicola, 2014). Ozone causes damages to the bacterial membrane by breaking down the structure of glycoproteins, glycol lipids, and certain amino acids (such as tryptophan), and on the sulphydryl groups resulting in the disruption of the normal cell(Trindade, Kushida, Montes Villanueva, Pereira, & Oliveira, 2012).Because of the short-lived nature of ozone, it must be generated on-site, leading to higher operating costs than other modes of disinfection(Jansen, Reich, & Klein, 2014). Ozonization has been used as a disinfectant treatment in the poultry industry in several studies with varying success.…”

mentioning

confidence: 99%

Processing and retail strategies to minimizeCampylobactercontamination in retail chicken

Marmion

Ferone

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

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.

show abstract

Comparison of Ozone and Chlorine in Low Concentrations as Sanitizing Agents of Chicken Carcasses in the Water Immersion Chiller

Cited by 18 publications

References 17 publications

Characterization and Prevalence of Campylobacter spp. From Broiler Chicken Rearing Period to the Slaughtering Process in Eastern China

Characterization and Prevalence of Campylobacter spp. From Broiler Chicken Rearing Period to the Slaughtering Process in Eastern China

Antimicrobial Efficacy of Aqueous Ozone and Ozone–Lactic Acid Blend on Salmonella-Contaminated Chicken Drumsticks Using Multiple Sequential Soaking and Spraying Approaches

Processing and retail strategies to minimizeCampylobactercontamination in retail chicken

Contact Info

Product

Resources

About