Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in chicken breast stored at 4 °C

Abstract

Lauricidin and lactic acid were evaluated for their eVects on growth and survival of Listeria monocytogenes (L55), Salmonella enteritidis (S552) and Escherichia coli O157:H7 (E19) inoculated onto raw chicken breast. Fresh, raw chicken breasts were purchased immediately after slaughter and transported on ice to the laboratory within 20 min. Each chicken breast was decontaminated by brieXy dipping in 70% ethanol and passed through a Xame of a Bunsen burner and then allowed to cool. The decontaminated Chicken breast was dipped in TSB broth, at room temperature (25°C) for 15 min, containing approximately log 9 CFU/ml of L. monocytogenes, S. enteritidis or E. coli O157:H7. Initial counts of L. monocytogenes, S. enteritidis or E. coli O157:H7 counts in chicken breast immediately after dipping in TSB broth were in the range of log 7-log 8 CFU/g. After inoculation, the chicken breasts were kept at room temperature for 20 min to allow attachment. Each inoculated chicken breast (25°C) was dipped in 0 (control -sterile water), 0.5%, 1%, 1.5% or 2% of lauricidin (w/v) or lactic acid (v/v) for 10, 20 or 30 min and then individually placed in oxygen-permeable polyethylene bags. Breasts were subjected to microbiological analyses after treatment (day 0) and after storage for 2, 5, 7, 10 and 14 d at 4°C. Initial counts of L. monocytogenes, S. enteritidis and E. coli O157:H7, in chicken breast treated with lauricidin decreased by 2.90, 1.31 and 2.27 log CFU/g, respectively. Lauricidin was more eVective in reducing L. monocytogenes population than S. enteritidis and E. coli O157:H7 population. Dipping chicken breast in lauricidin for 30 min caused a signiWcant reduction of L. monocytogenes, S. enteritidis and E. coli O157:H7 population compared to 10 and 20 min dipping. Initial L. monocytogenes, S. enteritidis and E. coli O157:H7 counts on chicken breast treated with lactic acid decreased by 1.97, 1.71 and 2.59 log CFU/g, respectively. Lactic acid caused a higher reduction in initial S. enteritidis and E. coli O157:H7 counts compared to lauricidin.

Virgin Coconut Oil and Its Antimicrobial Properties against Pathogenic Microorganisms: A Review

“…The recognition of coconut oil antimicrobial activities was also reported by Hierholzer and Kabara [42] which focused on virucidal effects of monolaurin RNA and DNA viruses. Recently, experimental outcomes from many studies discovered that monolaurin had not only antimicrobial activity against various gram-positive and gram-negative bacterial cells [1,3,43] but also antifungal and antiviral properties [44,45,46,47,48]. Manohar et al [49] showed that coconut oils, when used as food flavouring agents, exhibited a wide range of antimicrobial activities.…”

Effect of Heat Treatment and Gamma Irradiation on the Total Bacterial Count of Selected Millet Grains (Jowar, Bajra and Foxtail)

“…The major bacteria that are present in poultry products are E. coli, Salmonella spp. Listeria monocytogenes, and Campylobacter jejuni (Anang et al, 2007 andHong et al, 2008).…”

Influence of lactic acid on the survival of Salmonella on poultry carcass surfaces

“…W piśmiennictwie jest niewiele danych dotyczą-cych wpływu kwasu mlekowego na wzrost pałeczek Salmonella na tuszkach kurcząt (3,8,9). Uzyskane wyniki badań własnych, potwierdzają rezultaty badań innych autorów, którzy stosując spryskiwanie 2% kwasem mlekowym przez 17 do 180 sekund uzyskali redukcję zanieczyszczenia od 0,73 do 2,2 log (9, 19-21).…”