Effect of some chemical decontaminants on the survival of Listeria monocytogenes and Salmonella Typhimurium with different attachment times on chicken drumstick and breast meat

Abstract

The aim of this study was to investigate the efficacy of some decontaminant agents on the survival of Typhimurium and with different attachment periods to chicken drumstick with skin and skinless breast meat. For this purpose, Typhimurium and were given periods of 0.5 (30 s), 20 and 210 min to attach to the chicken drumstick and breast meat. At the end of the each attachment period, the meat samples were treated with lactic acid, (2 and 4%), cetylpyridinium chloride (0.5%) and acidified sodium chlorite (1200 ppm). In the drumstick sample treated with cetylpyridinium chloride, the reduction level of with 30 s attachment period was 3.2 log CFU/ml while the reduction level was found to be 2.2 log CFU/ml with 20 min attachment period. Decontamination with acidified sodium chlorite resulted in reduction of 1.8 log CFU/ml in Typhimurium attached to the chicken drumstick for 30 s while the reduction levels of Typhimurium with 20 and 210 min attachment periods were 1.2 and 1.3 log CFU/ml, respectively. The results indicated that some antimicrobial agents have more strong effect on and Typhimurium on the chicken meat parts in the first 30 s of attachment. However, there were no changes in the efficacy of the decontaminants on the survival of and Typhimurium on chicken meat when the attachment time of these bacteria were extended from 20 min to 210 min.

Investigating the effect of organic acids on the survival of Listeria monocytogenes and Escherichia coli O157:H7 in Atlantic salmon stored at 4 ± 1°C

“…It was seen that the %5 lactic acid-treated samples, had lower (p < .05) L. monocytogenes counts compared to the other group samples after fifteen minutes from organic acid application on fish samples. Previous studies exhibited that different type and concentration of organic acids reduced L. monocytogenes population on different kinds of food after treatment similar to findings of this study (Choi et al, 2009;Gonzalez-Fandos et al, 2020;İlhak et al, 2018;Kassem et al, 2017). In this study, the number of L. monocytogenes in all groups treated with organic acid on the 1st and 3rd day of storage was found to be significantly lower (p < .05) than the control group.…”

“…Therefore, organic acid applications are an active research subject that is constantly evolving. The use of various organic acids in extending the shelf life of different types of foods and in the control of pathogenic microorganisms has been investigated in various studies (Akbaş & Ölmez, 2007;Ayubi et al, 2019;Cap et al, 2019;Coşansu & Ayhan, 2010;González-Fandos & Dominguez, 2006;Gonzalez-Fandos et al, 2020;İlhak et al, 2018;Kassem et al, 2017;Manzoor et al, 2020;McDermott et al, 2018;Meredith et al, 2013;Monirul et al, 2019;Ramirez-Hernandez et al, 2018;Yan et al, 2020).…”

Advances in Enteropathogen Control Throughout the Meat Chicken Production Chain

“…[433]. [441][442][443][444][445] • Organic acids (including acetic acid, lactic acid, levulinic acid and succinic acid) [439,442,[446][447][448][449][450][451][452] • Cetylpyridinium chloride [439,453] • Trisodium phosphate [398,399,437,454] • Essential oils [455,456] • Lauric arginate [442,453,457] • Sodium bisulfate [436] • Sodium hypochlorite [454] • Chlorine dioxide [399] • Organic acids with sodium dodecyl sulfate [450] • Organic acids [458][459][460][461][462][463][464] • Essential oils [455,463,[465][466][467][468] • Trisodium phosphate [454,458,469] • Sodium hypochlorite…”

A Review of Salmonella and Campylobacter in Broiler Meat: Emerging Challenges and Food Safety Measures

“…Acidified sodium chlorite has also proven to be an effective treatment against Salmonella. Dipping chicken drumsticks and chicken breasts in a 1200 ppm ASC solution for 1 min resulted in 1.8-log and 0.9-log reductions in Salmonella [101]. Although effective in reducing microbial loads on poultry, ASC has demonstrated deleterious effects on sensory characteristics of poultry meat.…”