Effects of citrox treatment on the survival of Methicillin-Resistant Staphylococcus aureus (MRSA) in chicken fillets packed under vacuum

Yehia, Hany M.; Al-Masoud, Abdulrahman Hamad; Aljahani, Amani H.; EL-DIN, Mohamed Ferkry Serag

doi:10.1590/fst.13819

Cited by 5 publications

(4 citation statements)

References 54 publications

(61 reference statements)

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“…Perishable products, such as fresh meat and especially cold chain products, may suffer temperature fluctuations and/or abuse, exceeding the safe storage limit of 5 °C (Laguerre et al, 2002;Nychas et al, 2008). These unexpected changes or cold chain temperatures may compromise food safety and quality due to the rapid growth of pathogenic bacteria such as Salmonella choleraesuis and Staphylococcus aureus, resulting in loss of consumer confidence and increased levels of food waste and economic losses (Franciosi et al, 2011;Gustavsson et al, 2011;Yehia et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Bacterial growth in chicken breast fillet submitted to temperature abuse conditions

et al. 2022

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Given possible temperature variations in the cold chain during retail display of chilled food, this work evaluated the growth of Salmonella choleraesuis and Staphylococcus aureus inoculated in chicken breast fillet submitted to different temperature abuses. The bacterial growth was evaluated in Luria-Bertani broth and previously inoculated chicken breast fillet cooled for 12h and incubated at different temperatures (5, 20, and 25 °C) for 12 h and 5 ºC for 12 days. The maximum growth rate and maximum growth were determined. The microorganisms grew at all studied temperatures, with a significantly lower growth at 5 °C compared with 20 and 25 °C. S. choleraesuis showed higher growth than S. aureus in both culture medium and chicken breast, and major maximum growth in culture medium than chicken breast, at all studied temperatures. Salmonella sp. and S. aureus were not detected in the control treatment maintained at 5 °C, and the thermotolerant bacteria remained within the standards allowed by Brazilian legislation when stored for 12 days. However, temperature abuse resulted in the vulnerability and spoilage of chicken breast fillet quality. The effects of temperature abuse caused by negligence on the microbial growth (Y max ) and growth rate (µ max ) in chicken breast fillet, under industrial conditions was demonstrated.

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Section: Introductionmentioning

confidence: 99%

Bacterial growth in chicken breast fillet submitted to temperature abuse conditions

et al. 2022

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“…Concentrations of 1% and 2% of this solution were used to evaluate the inhibitory potential against methicillin-resistant S. aureus (MRSA) in chicken fillet. As a result, the inhibition of MRSA in the chicken fillet was noticed, with the total viable count gradually decreasing in the first three days of storage (Yehia et al, 2020).…”

Section: Chemical Treatmentsmentioning

confidence: 94%

Staphylococcus aureus: a threat to food safety

Paiva

Neto²,

Brasil-Oliveira

et al. 2021

RSD

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Foodborne Diseases (FBD) affect millions of people worldwide. They are caused mainly by bacteria of the genus Staphylococcus, mainly Staphylococcus aureus. Among these, some produce enterotoxins that are resistant to high temperatures and can contaminate various types of foods such as milk and dairy products, in addition to meat products and others. For these reasons, it is necessary to study S aureus and Staphylococcal Enterotoxins (SE), which are the main causes of FBD, and the development of actions and new products that maintain the health of food, especially milk, daity dirivates and meat products, in order to reduce contamination. In addition to the study of more efficient techniques for detecting these contaminating agents. Among these techniques, molecular techniques stand out, which currently have been shown to be increasingly sensitive and specific. In general, the association of good hygiene practices and molecular detection techniques are fundamental for maintaining food health, avoiding losses in the industry and serious health problems.

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“…Tang et al (2017) found that, compared with raw catfish slices, cooking of catfish at 70 °C for 5 min followed by refrigeration can significantly delay increase in TVB-N content and inhibit growth of microorganisms during storage, thereby prolonging shelf life of catfish meat by twelve days. Since SV employs vacuum and sealing in a plastic bag, an anaerobic environment is formed during heating treatment and subsequent storage, which can effectively prevent bacteria growth (Frau et al, 2021;Yehia et al, 2020). Moreover, compared to conventional heating, the synergistic effect of vacuum packaging and heating employed during SV was shown to lead to a three-log reduction in bacterial load in shrimp (Mohan et al, 2017).…”

Section: Impact On Safety Of Aquatic Food Productsmentioning

confidence: 99%

Application of sous vide cooking to aquatic food products: a review

Cui

Lou

et al. 2022

Food Sci. Technol

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With the development of cooking technology towards a more quantitative science, consumers have begun to consider cooking as no longer limited to traditional methods. Through continuous recognition, the concept of molecular cooking has gradually entered the mainstream. In addition to the traditional way of conceiving cooking, and on the premise of ensuring food safety and adequate nutrition, food components considered at the molecular level and the use of modern cooking equipment in the preparation of innovative dishes can be combined by employing physical, chemical, and biological strategies. The sous vide (SV) cooking method refers to cooking using precisely controlled temperature and time of vacuum-packed food, which results in a food that is safe, nutritious, convenient, and easy to prepare. As a result, healthy SV preparations are widely accepted among families as well as single and elderly people. This technology has been widely used in catering, food retail, and health food market. In this review, important aspects of the origin and development of SV technology as well as its impact on the quality of aquatic products are discussed. In addition, current existing problems, and prospects to better promote SV technology in aquatic product processing are highlighted. Collectively, this review provides references for the application of SV cooking technology to the industrial processing of aquatic products.

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Effects of citrox treatment on the survival of Methicillin-Resistant Staphylococcus aureus (MRSA) in chicken fillets packed under vacuum

Cited by 5 publications

References 54 publications

Bacterial growth in chicken breast fillet submitted to temperature abuse conditions

Bacterial growth in chicken breast fillet submitted to temperature abuse conditions

Staphylococcus aureus: a threat to food safety

Application of sous vide cooking to aquatic food products: a review

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