Effectiveness of Several Antimicrobials Used in a Postchill Decontamination Tank against Salmonella and Campylobacter on Broiler Carcass Parts

Zhang, Lei; Garner, Laura J.; McKee, S. R.; Bilgili, S. F.

doi:10.4315/0362-028x.jfp-17-507

Cited by 27 publications

(37 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In two studies from Nagel et al [14] and Park et al [27] higher concentrations of 1000 and 1200 ppm PAA were used as dip treatments, which led to reductions of 2.0 log 10 cfu/ml and 2.6 log 10 cfu/g skin, respectively. Zhang et al [28] used concentrations of 700 and 1000 ppm PAA in a postchill decontamination tank, both concentrations achieved a reduction of 1.5 log 10 cfu/ml on chicken parts. A lower concentration of 200 ppm PAA as spray treatment had no significant effect on Campylobacter counts in another study [29].…”

Section: Resultsmentioning

confidence: 99%

Peracetic acid reduces Campylobacter spp. on turkey skin: Effects of a spray treatment on microbial load, sensory and meat quality during storage

et al. 2019

View full text Add to dashboard Cite

Handling and consumption of Campylobacter -contaminated poultry meat is the most common cause of human campylobacteriosis. While many studies deal with interventions to reduce Campylobacter spp. on chicken carcasses, studies on other poultry species are rare. In the present study, a spray treatment with peracetic acid (PAA) on turkey carcasses was evaluated. For this, parts of breast fillets with skin and Campylobacter ( C .) jejuni DSM 4688 (10 8 cfu/ml) inoculated drumsticks were sprayed for 30 s with PAA (1200 ppm) or water as control solution. Samples were packaged under modified atmosphere and stored at 4°C until analysis on day 1, 6 and 12. The breast fillets were used for determination of the total viable count, sensory and meat quality examination as well as myoglobin content and biogenic amines. The drumsticks were used for C . jejuni counts. PAA had a significant effect in reducing total viable counts on all days by up to 1.2 log 10 compared to the untreated control. Treatment with water alone showed no effect. C . jejuni counts were significantly reduced by PAA (0.9–1.3 log 10 ), while water achieved a 0.5 log 10 reduction on C . jejuni counts on day 1. No differences in sensory, pH, electrical conductivity and myoglobin content could be found. The skin of the PAA treated fillets had lower redness values than the water control on day 1, whereas on day 12 parts of the water treated muscles were lighter than the untreated control. A lower putrescine content of the water sprayed fillets in comparison to the control sample on day 12 was the only significant difference concerning the biogenic amines. Results from this study indicate that a spray treatment with 1200 ppm PAA would be a useful measure to lower the Campylobacter spp. counts on turkey carcasses without having a negative influence on product quality.

show abstract

Section: Resultsmentioning

confidence: 99%

Peracetic acid reduces Campylobacter spp. on turkey skin: Effects of a spray treatment on microbial load, sensory and meat quality during storage

et al. 2019

View full text Add to dashboard Cite

show abstract

“…However, antimicrobial interventions such as postchill immersion tanks or spraying systems that use a higher concentration of antimicrobials with short contact times have been proven to be an added hurdle after primary chilling which further facilitates the reduction of pathogens on poultry carcasses ( Nagel et al., 2013 ). In addition to the antimicrobial interventions for the chicken carcasses, cutup parts are also now being subjected to antimicrobial treatment in the postcutup decontamination tank to provide added antimicrobial efficacy against Salmonella and Campylobacter in the processing plants ( Zhang et al., 2018 ).…”

Section: Introductionmentioning

confidence: 99%

Evaluating the efficacy of peracetic acid on Salmonella and Campylobacter on chicken wings at various pH levels

et al. 2020

View full text Add to dashboard Cite

Peracetic acid ( PAA ) is commonly used as an antimicrobial aid during poultry processing to reduce the pathogen load on poultry and poultry products. However, limited research is available on the effects of pH on the efficacy of PAA against Salmonella and Campylobacter . Therefore, the objective of this study was to determine the efficacy of PAA in reducing Salmonella and Campylobacter populations on chicken wings adjusted to various pH levels. Chicken wings (0.454 kg each) were inoculated with nalidixic acid–resistant (200 ppm) Salmonella Typhimurium (∼7 log 10 cfu/mL) and gentamicin-resistant (200 ppm) Campylobacter coli (∼6–7 log 10 cfu/mL). Inoculated wings were treated with PAA by immersion for 10 s or 60 min at 4°C to 6°C. The treatments included 50 ppm (0.005%) and 500 ppm (0.05%) PAA at 3 pH levels (8.2, 10, and 11) or sodium hydroxide (NaOH, pH 11). Surviving populations of Salmonella and Campylobacter were determined by sampling the chicken wings after treatments. Irrespective of concentration and pH of PAA, higher ( P ≤ 0.05) reductions of Salmonella were observed subsequent to 60 min exposure as compared with 10 s of immersion. Immersion time and the higher pH of antimicrobial solutions did not affect ( P > 0.05) the antimicrobial efficacy of PAA (50 or 500 ppm) against Campylobacter . The antimicrobial efficacy of PAA was not affected by pH of the antimicrobial solutions, and longer exposure time and higher PAA concentrations improve the antimicrobial efficacy.

show abstract

“…can significantly lower the risk of human campylobacteriosis. Internationally, various bactericidal chemicals have been tested as processing aids with the aim of reducing pathogenic bacteria on processed poultry carcasses [19,22,23]. In this study, four sanitizers were tested at different temperatures (22 °C = ambient temperature, 15 °C = prechilling, 4 °C = chilling) relevant to Australian poultry meat processing conditions.…”

Section: Discussionmentioning

confidence: 99%

“…Previous studies have also reported minimal effects of ASC in reducing the level of Salmonella and Campylobacter spp. [22]. In the present study, ASC was acidified using citric acid.…”

Section: Discussionmentioning

confidence: 99%

The Effect of Sanitizers on Microbial Levels of Chicken Meat Collected from Commercial Processing Plants

Chousalkar

Sims

McWhorter

et al. 2019

IJERPH

View full text Add to dashboard Cite

Chicken meat can potentially become contaminated with bacteria at the processing plant. In Australia, there is currently a lack of knowledge on the parameters and indications of use of non-chlorine based treatments in the chicken meat processing plants. Chlorine is widely used as a sanitizer in Australian chicken meat processing plants but due to occupational health and safety concerns and consumer perception, there is a need to identify alternative sanitizers. This study aimed to assess the efficacy of four different sanitizers in reducing the microbial load from naturally contaminated chicken meat carcasses collected from the processing plants in South Australia. There was a significant variation in a load of Campylobacter and total viable count (TVC) between samples collected from two different processing plants and within carcass batches collected from the same plant that was tested during the study. All sanitizers generally reduced the load of Campylobacter on chicken meat carcasses. Treatment with acidified sodium chlorite significantly reduced the level of Salmonella enterica serovars at all temperatures tested during this study. These findings are helpful to the industry for selection of the appropriate sanitizers. Findings are also useful for the regulatory authorities in Australia for providing approval for the use of sanitizers.

show abstract

Effectiveness of Several Antimicrobials Used in a Postchill Decontamination Tank against Salmonella and Campylobacter on Broiler Carcass Parts

Cited by 27 publications

References 20 publications

Peracetic acid reduces Campylobacter spp. on turkey skin: Effects of a spray treatment on microbial load, sensory and meat quality during storage

Peracetic acid reduces Campylobacter spp. on turkey skin: Effects of a spray treatment on microbial load, sensory and meat quality during storage

Evaluating the efficacy of peracetic acid on Salmonella and Campylobacter on chicken wings at various pH levels

The Effect of Sanitizers on Microbial Levels of Chicken Meat Collected from Commercial Processing Plants

Contact Info

Product

Resources

About