Effectiveness of immersion treatments with acids, trisodium phosphate, and herb decoctions in reducing populations of Yarrowia lipolytica and naturally occurring aerobic microorganisms on raw chicken

Ismail, Soad; Deák, T.; El-Rahman, H.A. Abd; Yassien, Mahmoud A.; Beuchat, Larry R.

doi:10.1016/s0168-1605(00)00424-4

Cited by 40 publications

(11 citation statements)

References 23 publications

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“…Similar results were obtained by Ismail et al (2001), who reported that immersion of chicken wings in 2% lactic acid caused a significant reduction in numbers of aerobic bacteria. Also, Kolsarici and Candogan (1995) observed that number of total psychrotrophic aerobic bacteria, staphylococci and coliform bacteria on chicken leg and breast meats was decreased after treatment with lactic acid and storage at 4 ± 1 ºC.…”

Section: Discussionsupporting

confidence: 89%

Inhibition ofCitrobacter freundii by lactic acid, ascorbic acid, citric acid,Thymus vulgaris extract and NaCl at 31 °C and 5 °C

Abu-Ghazaleh¹

2006

Ann. Microbiol.

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Citrobacter freundii has been implicated in food spoilage and food poisoning outbreaks. This study examines the effects of some compounds (e.g. citric acid, ascorbic acid, lactic acid, sodium chloride, and Thymus vulgaris extract) on growth of two strains of Citrobacter freundii at 31 ºC and 5 ºC. At 31 ºC, lactic acid (0.2%) or ascorbic acid (0.2%) alone completely inhibited growth of the tested strains, as there was 100% reduction in growth of the strains after 24 h incubation in nutrient broth containing these compounds. Thymus vulgaris extract (0.3%) reduced the growth rate (p < 0.05), the percentages of inhibition after 24 h incubation were about 60% for both strains. NaCl (5%) greatly reduced growth, the percentages of inhibition were about 84% for both strains. Combination of T. vulgaris extract (0.3%) and NaCl (4%) together completely inhibited growth of C. freundii species tested. Ascorbic acid (0.1%) or citric acid (0.03%) did not affect growth of the strains (p > 0.05), but a lag occurred before increase in number could be observed. In chicken and fish homogenates, combination of NaCl (4%) and ascorbic acid (0.1%) reduced the growth (p < 0.05) (growth inhibition was 40%). At 5 ºC, lactic acid (0.1%) alone greatly reduced the growth (p < 0.05). The activity of NaCl, or ascorbic acid alone against the tested strains was greatly increased (p < 0.05). For C. freundii 4, the percentage of growth inhibition after 6 days incubation in broth containing 3% NaCl or 0.1% ascorbic acid were 88% and 72%, respectively. For C. freundii 38, the percentage of growth inhibition after 6 days incubation in broth containing these compounds were 60% and 54%, respectively.

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Section: Discussionsupporting

confidence: 89%

Inhibition ofCitrobacter freundii by lactic acid, ascorbic acid, citric acid,Thymus vulgaris extract and NaCl at 31 °C and 5 °C

Abu-Ghazaleh¹

2006

Ann. Microbiol.

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“…Immersion of chicken wings in 2% lactic acid reduced aerobic bacteria by more than 2.5 log units (Ismail et al, 2001). Immersion (10 min, 20°C) in 0.5-1% lactic acid reduced inoculated S. Typhimurium on chicken carcasses by 1-2 log units (Mulder et al, 1987).…”

Section: Organic Acidsmentioning

confidence: 97%

Interventions to control Salmonella contamination during poultry, cattle and pig slaughter

Bunčić

Sofos

2012

Food Research International

125

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“…Increasing the lactic acid concentration in the immersion solution from 2% to 8% increased the reductions of aerobic bacteria by 0.7 log CFU g À1 (Ismail, Deak, Abd El-Rahman, Yassien, & Beuchat, 2001). Moreover, C. jejuni, E. coli O157:H7, Listeria (L. innocua, L. monocytogenes), Salmonella (Salmonella spp., S. Typhimurium), and S. aureus were reduced by 0.2-1.7, 0.5-2.6, 0.7-2.5, 0.8-2.2, and 0.3-1.9 orders of magnitude, respectively (Table 2).…”

Section: Lactic Acidmentioning

confidence: 99%

Antimicrobial activity of decontamination treatments for poultry carcasses: A literature survey

2010

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Effectiveness of immersion treatments with acids, trisodium phosphate, and herb decoctions in reducing populations of Yarrowia lipolytica and naturally occurring aerobic microorganisms on raw chicken

Cited by 40 publications

References 23 publications

Inhibition ofCitrobacter freundii by lactic acid, ascorbic acid, citric acid,Thymus vulgaris extract and NaCl at 31 °C and 5 °C

Inhibition ofCitrobacter freundii by lactic acid, ascorbic acid, citric acid,Thymus vulgaris extract and NaCl at 31 °C and 5 °C

Interventions to control Salmonella contamination during poultry, cattle and pig slaughter

Antimicrobial activity of decontamination treatments for poultry carcasses: A literature survey

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