EFFECTS OF LACTIC AND ACETIC ACID TREATMENTS ONCAMPYLOBACTER JEJUNIINOCULATED ONTO CHICKEN LEG AND BREAST MEAT DURING STORAGE AT 4C AND −18C

Abstract

Chicken leg and breast meat samples were inoculated with Campylobacter jejuni (ATCC 33291) at a level of 4–5 log most probable number/cm2 and dipped in lactic acid (LA; 1 and 3%) and acetic acid (AA; 1 and 2%) solutions for 10 min. Control samples were dipped in tap water. Samples were packed in polystyrene trays covered by stretch film and stored at 4C for 10 days and at−18C for 6 months. Immediately after organic acid treatments, C. jejuni counts were reduced by 0.36–1.98 log cfu/cm2 as compared to the control samples treated with tap water. C. jejuni counts decreased significantly on leg (P < 0.05) and breast meat (P < 0.01) during storage at 4C. Although the pathogen survived in all samples during 6 months of storage at−18C, its level decreased significantly (P < 0.01) in both leg and breast meat samples. It was concluded that the treatment of chicken parts with LA or AA was effective especially for reducing initial C. jejuni population. PRACTICAL APPLICATIONS Because contamination of chicken meat with Campylobacter spp. is unavoidable, there is need for a decontamination step in poultry processing. The treatment of chicken meats with lactic acid or acetic acid, which are classified as generally recognized as safe, was found advisable for reducing the initial level of Campylobacter jejuni. Additionally, this process will be beneficial for extending shelf life of chicken parts by reducing the total microbial load.

Efficacy of Malic Acid Against Campylobacter jejuni Attached to Chicken Skin During Refrigerated Storage

“…jejuni has been studied by other authors. Coşansu and Ayhan () have studied the effect of lactic and acetic acids on C. jejuni on chicken legs. These authors reported that treatment with 1 and 3% lactic acid reduced C. jejuni counts 0.36 and 1.06 log units, respectively.…”

“…Contamination of chicken meat with C. jejuni is unavoidable because cross contamination can occur among the carcasses at many stages of processing (Satin ). Chicken meat can be contaminated at higher levels than whole carcass due to the additional processing steps involved (Coşansu and Ayhan ). C. jejuni has been detected on chicken skin and exposed surfaces during slaughter operation whereas internal tissues (meat) are intrinsically sterile (Bell and Kyriakides ).…”

“…The efficacy of organic acids such as lactic or acetic acid against C . jejuni has been studied by other authors (Cudjoe and Kapperud ; Coşansu and Ayhan ). However, there are no studies on the effect of malic acid on C .…”

Reducing Campylobacter numbers on chicken carcasses using lactic acid in processing plants

“…However, Riedel et al . () and Coşansu & Ayhan () both used inoculated chicken samples treated with 2% or 2.5% lactic acid and found 1 to 2 log 10 reductions in Campylobacter numbers. The only study that performed tests with naturally contaminated carcasses was that by Bolder et al .…”

Efficacy of Lactic Acid and Modified Atmosphere Packaging against Campylobacter jejuni on Chicken during Refrigerated Storage

“…Different research reports have addressed the use of lactic acid for reducing Salmonella [13] and Listeria monocytogenes [14]. The ability of lactic acid to inhibit Campylobacter jejuni has been studied in laboratory media [15][16][17] and meat [18,19].…”