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

Kataria, J.M.; Vaddu, S.; Rama, Estefanía Novoa; Sidhu, Gaganpreet; Thippareddi, Harshavardhan; Singh, Manpreet

doi:10.1016/j.psj.2020.06.070

Cited by 23 publications

(27 citation statements)

References 18 publications

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“…Therefore, the focus remains in reducing the prevalence of Salmonella spp. through the implementation of sanitary dressing procedures, applying antimicrobial interventions, both chemical and non-chemical, to reduce cross contamination during processing and handling [10].…”

Section: Introductionmentioning

confidence: 99%

Bio-Mapping Indicators and Pathogen Loads in a Commercial Broiler Processing Facility Operating with High and Low Antimicrobial Intervention Levels

Villena

Vargas

López

et al. 2022

Foods

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The poultry industry in the United States has traditionally implemented non-chemical and chemical interventions against Salmonella spp. and Campylobacter spp. on the basis of experience and word-of-mouth information shared among poultry processors. The effects of individual interventions have been assessed with microbiological testing methods for Salmonella spp. and Campylobacter spp. prevalence as well as quantification of indicator organisms, such as aerobic plate counts (APC), to demonstrate efficacy. The current study evaluated the loads of both indicators and pathogens in a commercial chicken processing facility, comparing the “normal chemical”, with all chemical interventions turned-on, at typical chemical concentrations set by the processing plant versus low-chemical process (“reduced chemical”), where all interventions were turned off or reduced to the minimum concentrations considered in the facility’s HACCP system. Enumeration and prevalence of Salmonella spp. and Campylobacter spp. as well as indicator organisms (APC and Enterobacteriaceae—EB) enumeration were evaluated to compare both treatments throughout a 25-month sampling period. Ten locations were selected in the current bio-mapping study, including live receiving, rehanger, post eviscerator, post cropper, post neck breaker, post IOBW #1, post IOBW #2, prechilling, post chilling, and parts (wings). Statistical process control parameters for each location and processing schemes were developed for each pathogen and indicator evaluated. Despite demonstrating significant statistical differences between the normal and naked processes in Salmonella spp. counts (“normal” significantly lower counts than the “reduced” at each location except for post-eviscerator and post-cropper locations), the prevalence of Salmonella spp. after chilling is comparable on both treatments (~10%), whereas for Campylobacter spp. counts, only at the parts’ location was there significant statistical difference between the “normal chemical” and the “reduced chemical”. Therefore, not all chemical intervention locations show an overall impact on Salmonella spp. or Campylobacter spp., and certain interventions can be turned off to achieve the same or better microbial performance if strategic intervention locations are enhanced.

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Section: Introductionmentioning

confidence: 99%

Bio-Mapping Indicators and Pathogen Loads in a Commercial Broiler Processing Facility Operating with High and Low Antimicrobial Intervention Levels

Villena

Vargas

López

et al. 2022

Foods

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“…PAA solution pH did not affect ( P ≤ 0.05) the Salmonella reductions observed on chicken wings subsequent to immersion in PAA solutions (within the same concentration and exposure time), regardless of the type (SaniDate, OxyFusion). Previously, Kataria et al. (2020) reported no differences in the reductions of Salmonella and Campylobacter when chicken wings were immersed in PAA adjusted to different pH values (8.2, 10 and 11).…”

Section: Resultsmentioning

confidence: 93%

On-site generated peroxy acetic acid (PAA) technology reduces Salmonella and Campylobacter on chicken wings

et al. 2021

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Peroxyacetic acid ( PAA ) is a widely used antimicrobial during poultry processing that requires to be shipped in a concentrated solution, stored under hazardous conditions and diluted for use. On-site PAA generation using nonhazardous ingredients can help eliminate transportation and storage issues at the processing plant and reduce the risk of occupational hazards. The objective of the proposed research was to 1) evaluate the efficacy of on-site generated PAA in reducing Salmonella and Campylobacter populations compared to the commercially available PAA stock solutions and 2) to perform color measurements to evaluate any deviations between treatments. PAA solutions at 50 and 100 ppm were used for treating the chicken wings. Fresh chicken wings (0.45 kg) were inoculated with a cocktail of nalidixic acid resistant Salmonella Typhimurium ( STNR ) and gentamicin resistant Campylobacter coli (CCGR) and immersed in PAA solutions (50 and 100 ppm) adjusted to pH 8.5 and 10.0 or 10.5, for either 10 s or 60 min. Treated chicken wings were rinsed for 1 min in chilled BPW (100 mL), serially diluted and plated on APC Petrifilm for Salmonella , spread plated on Campy-cefex agar supplemented with gentamicin (200 ppm) for Campylobacter enumeration. Immersion of chicken wings in 100 ppm PAA for 60 min irrespective of pH levels and PAA solutions resulted in greater microbial reductions ( P < 0.05) of Salmonella by 1.68 and 1.42 log CFU/mL for SaniDate, 1.82 and 1.83 log CFU/mL for OxyFusion (on-site generated). For the same treatments, Campylobacter reductions of 1.59 and 1.36 log CFU/mL for SaniDate, 1.63 and 1.71 log CFU/mL for OxyFusion were achieved. The antimicrobial efficiency of PAA was not affected by pH and type of PAA solution. No significant differences ( P > 0.05) in color were observed between treatments and controls. On-site generated PAA provides poultry processors an effective, safer, and less hazardous alternative to commercially available PAA solutions, ensuring poultry workers’ health and safety.

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“…As previously mentioned, PAA is currently one of the most commonly used antimicrobials in U.S. poultry slaughter and processing facilities, and its effectiveness in reducing pathogen contamination on poultry-associated products has been extensively reported [ 11 , 14 , 16 , 18 , 31 , 32 , 34 , 35 , 36 , 37 , 38 , 39 ]. Naturally occurring Campylobacter spp.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Immersion and Spray Applications of Antimicrobial Treatments for Reduction of Campylobacter jejuni on Chicken Wings

Gonzalez

Geornaras

Nair

et al. 2021

Foods

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The decontamination efficacy of antimicrobial treatments against Campylobacter jejuni on chicken wings was evaluated. Chicken wings surface-inoculated with C. jejuni (3.9 log colony-forming units [CFU]/mL) were left untreated (control) or were treated by immersion (5 s) or in a spray cabinet (4 s) with water, a sulfuric acid and sodium sulfate blend (SSS; pH 1.2), formic acid (1.5%), peroxyacetic acid (PAA; 550 ppm), or PAA (550 ppm) that was pH-adjusted (acidified) with SSS (pH 1.2) or formic acid (1.5%). All evaluated immersion and spray chemical treatments effectively (p < 0.05) lowered C. jejuni populations on chicken wings. Spray application of chemical treatments resulted in immediate pathogen reductions ranging from 0.5 to 1.2 log CFU/mL, whereas their application by immersion lowered initial pathogen levels by 1.7 to 2.2 log CFU/mL. The PAA and acidified PAA treatments were equally (p ≥ 0.05) effective at reducing initial C. jejuni populations, however, following a 24 h refrigerated (4 °C) storage period, wings treated with acidified PAA had lower (p < 0.05) pathogen levels than samples that had been treated with PAA that was not acidified. Findings of this study should be useful to the poultry industry in its efforts to control Campylobacter contamination on chicken parts.

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

Cited by 23 publications

References 18 publications

Bio-Mapping Indicators and Pathogen Loads in a Commercial Broiler Processing Facility Operating with High and Low Antimicrobial Intervention Levels

Bio-Mapping Indicators and Pathogen Loads in a Commercial Broiler Processing Facility Operating with High and Low Antimicrobial Intervention Levels

On-site generated peroxy acetic acid (PAA) technology reduces Salmonella and Campylobacter on chicken wings

Evaluation of Immersion and Spray Applications of Antimicrobial Treatments for Reduction of Campylobacter jejuni on Chicken Wings

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