Effect of lactic acid and steam treatments on Campylobacter jejuni on chicken skin

Abstract

Minimization of Campylobacter jejuni contaminations in poultry meats is important for public health. Certain chemical agents and physical processes to be used on carcasses to destroy pathogenic microorganisms. One of the most common used chemical is lactic acid. The bactericidal activity of different concentrations of lactic acid and hot steam on the C. jejuni populations on chicken skin samples were determined. Chicken breast skin samples were inoculated with C. jejuni and dipped into different lactic acid solutions and hot steam. reduction of C. jejuni and pH values were determined after 0., 1., 3. and 5 days of the storage at 4±1°C. according to microbiological analysis. Compared with the control group, reductions in C. jejuni populations were determined as 1.72 and 2.02 log at 22°C, as 1.91 and 2.34 log at 54°C on day 0, in 2%, 3% concentrations respectively. On the other hand, beginning from day 0, bacterial counts reached undetectable (<1.0x102 cfu/g) levels after the decontamination treatments with 4% LA for 60 s at 22°C and 54°C, after the treatments with 2% LA followed by HS concentrations of 97±1°C for 15 s and 133±1°C for 3 s. It was determined that decontamination with lactic acid and hot steam application had a significant reduction effect on C. jejuni in chicken skin samples and the effect of lactic acid was increased depending on the concentration.

Advances in enteropathogen control throughout the meat chicken production chain

“…• Wax coating (Zhang et al, 2019) • Heat (Alonso-Hernando, Guevara-Franco, et al, 2013;Karuppasamy et al, 2015) • Steam (Chaine et al, 2013) • Sonication (Kordowska-Wiater & Stasiak, 2011) • High hydrostatic pressure (Kruk et al, 2011;Lerasle et al, 2014;Morales et al, 2009) • Crust freezing (Chaves et al, 2011) • Plasma (Chaplot et al, 2019;Lee, Yong, et al, 2016) • Crust freezing • Sonication (Haughton, Lyng, Morgan, et al, 2012;Kassem et al, 2018) • Steam treatment (Cil et al, 2019) • High hydrostatic pressure (Argyri et al, 2018;Bechstein et al, 2019;Gunther, Abdul-Wakeel, Ramos, et al, 2019;Jackowska-Tracz & Tracz, 2015) Irradiation…”

“…While treatments applied to meat right before packaging can lead to reductions in Salmonella and Campylobacter (Cosansu & Ayhan, 2012) • Citric acid (Alonso-Hernando, Alonso-Calleja, et al, 2013a, 2013b • A SCFA mixture (Menconi, Shivaramaiah, et al, 2013) • Trisodium phosphate (Alonso-Hernando, Alonso-Calleja, et al, 2013a, 2013b • Acidified sodium chlorite (Alonso-Hernando, Alonso-Calleja, et al, 2013a, 2013b • Lauric arginate (Sharma et al, 2013) • Essential oil additives (Abutheraa et al, 2017) • Electrolyzed water (Rahman et al, 2012) • Lactic acid (Cil et al, 2019;Cosansu & Ayhan, 2010;Lecompte et al, 2009;Rajkovic et al, 2010) • Acetic acid (Cosansu & Ayhan, 2010) • Organic acids(including lactic acid and acetic acid) (Cil et al, 2019;Cosansu & Ayhan, 2010;Lecompte et al, 2009;Rajkovic et al, 2010) • Propionic acid (Gonzalez-Fandos et al, 2015) • Malic acid (Gonzalez-Fandos & Maya, 2016) • Essential oil additives (Lin, Gu, et al, 2019;…”

“…• Steam (Chaine et al, 2013) • High pressure (Kruk et al, 2011) • Plasma (Zhuang et al, 2019) • Steam (Cil et al, 2019) • High pressure (Gunther, Abdul-Wakeel, Ramos, et al, 2019) • Crust freezing • Plasma (Zhuang et al, 2019) • A combination of steam and lactic acid (Cil et al, 2019)…”