Effects of various chemical decontaminants on Salmonella Typhimurium survival in chicken carcasses

Salmonella Typhimurium is frequently isolated from chicken meat. The main purpose of current study was to analyze the decontamination of S. Typhimurium by using different concentrations of chitosan, lactic acid and chitosan and lactic acid combination on broiler carcasses. S. Typhimurium was inoculated to broiler carcasses at 10 8 cfu/mL in eight different study groups. Then, contaminated carcasses were treated with 1%, 2% lactic acid and 0.1%, 0.05% chitosan for 5, 10, 15 min. Also, effects of the combination of chitosan and lactic acid (0.05% chitosan-1% lactic acid, 0.01% chitosan-1% lactic acid) were analyzed for 5, 10, 15 min. Carcasses samples treated with chitosan and lactic acid were analysed for survival of S. Typhimurium on the 0, 3 and 7 days of storage time. Lactic acid (1%, 2%), combination of chitosan and lactic acid (0.05% 2 chitosan + 1% lactic acid and 0.01% chitosan and 1% lactic acid) were detected to have antimicrobial effect on S. Typhimurium inoculated into carcasses (p<0.05). There is no difference between the working groups in terms of implementation time (p>0.05).According to the study, it was found that the combination of lactic acid and chitosan is the most effective method against S. Typhimurium in poultry carcasses. As a result, it is thought that the decontaminant agents which preferred in the study can be used in various applications in the poultry industry.

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“…Many studies have been carried out on lactic acid application to control pathogenic bacteria in broiler carcasses. (1,47,48).…”

Section: Introductionmentioning

confidence: 99%

Decontamination of Salmonella Typhimurium with chitosan and lactic acid on broiler carcasses

Kaplan

Yurdakul

Keyvan

et al. 2021

Ankara Üniversitesi Veteriner Fakültesi Dergisi

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Combined effects of Salmonella phage cocktail and organic acid for controlling Salmonella Enteritidis in chicken meat

Pelyuntha

Vongkamjan

2022

Food Control

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Control of Salmonella in Chicken Meat by a Phage Cocktail in Combination with Propionic Acid and Modified Atmosphere Packaging

Pelyuntha,

Vongkamjan

2023

Foods

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Salmonella contamination in poultry meat is an important food safety issue as this pathogen can lead to serious illness and economic losses worldwide. In poultry meat processing, a variety of strong bacteriostatic agents has been introduced for controlling Salmonella including bacteriophages (phages), organic acids, and modified atmosphere packaging (MAP). In our study, two selected phages including vB_SenM_P7 and vB_SenP_P32 were used in combination with propionic acid (PA) and MAP for controlling Salmonella of multiple serovars on chicken meat under storage at 4 °C. The two phages showed strong lytic activity against over 72 serovars of Salmonella tested (25.0 to 80.6%). Phages, vB_SenM_P7 and vB_SenP_P32 showed 40% and 60% survival rates, respectively, after the exposure to temperatures up to 70 °C. Both phages remained active, with nearly 100% survival at a wide range of pH (2 to 12) and 15% NaCl (w/v). The available chlorine up to 0.3% (v/v) led to a phage survival rate of 80–100%. A combination of Salmonella phage cocktail and 0.5% PA could reduce Salmonella counts in vitro by 4 log CFU/mL on day 3 whereas a phage cocktail and 0.25% PA showed a 4-log reduction on day 5 during storage at 4 °C. For the phage treatment alone, a 0.3-log reduction of Salmonella was observed on day 1 of storage at 4 °C. In the chicken meat model, treatment by a phage cocktail and PA at both concentrations in MAP conditions resulted in a complete reduction of Salmonella cells (4–5 log unit/g) on day 2 of storage whereas each single treatment under MAP conditions showed a complete cell reduction on day 4. For the meat sensory evaluation, chicken meat treated with a phage cocktail-PA (0.5%) in MAP condition showed the highest preference scores, suggesting highly acceptability and satisfactory. These findings suggest that a combined treatment using a phage cocktail and PA in MAP conditions effectively control Salmonella in poultry meat during storage at low temperature to improve the quality and safety of food.

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Effects of various chemical decontaminants on Salmonella Typhimurium survival in chicken carcasses

Cited by 5 publications

References 65 publications

Decontamination of Salmonella Typhimurium with chitosan and lactic acid on broiler carcasses

Decontamination of Salmonella Typhimurium with chitosan and lactic acid on broiler carcasses

Combined effects of Salmonella phage cocktail and organic acid for controlling Salmonella Enteritidis in chicken meat

Control of Salmonella in Chicken Meat by a Phage Cocktail in Combination with Propionic Acid and Modified Atmosphere Packaging

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