Evaluation of commercial antimicrobials against stress-adapted Campylobacter jejuni on broiler wings by using immersion and electrostatic spray and an economic feasibility analysis

Shen, Cangliang; Lemonakis, Lacey; Etienne, Xiaoli L.; Li, KaWang; Jiang, Wentao; Adler, Jeremy M.

doi:10.1016/j.foodcont.2019.04.013

Cited by 18 publications

(13 citation statements)

References 27 publications

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“…The reduction in Enterobacterales counts observed in the chicken legs packaged in 40%CO 2 /60%N 2 is consistent with the findings of other authors [22,35]. However, Jimenez et al [39] reported that Enterobacterales counts did not reach counts of 6 log cfu/g in breast packaged in 30%Co 2 /70%N 2 and stored at 4 • C. In the present study Enterobacterales counts of 6 log cfu/g were reached on legs packaged in 40%CO 2 /70%N 2 on day 13 of storage.…”

Section: Discussionsupporting

confidence: 92%

“…In contrast, Zhao and Doyle [16] reported that a treatment with 1% lactic acid did not reduce substantially C. jejuni counts in broth. Other authors have also reported that the treatment of chicken meat with lactic acid was effective for reducing C. jejuni counts as can be observed in Table 7 [19,32,34,35]. The higher reductions observed on chicken skin than in breast could be explained by the buffer capacity of chicken breast, thus pH values of breast treated with lactic acid were higher than those of treated chicken skin.…”

Section: Discussionmentioning

confidence: 80%

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

González‐Fandos

Maya

Martínez‐Laorden

et al. 2020

Foods

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The present study was conducted to evaluate the combined effect of lactic acid washing and modified atmospheres packaging on the counts of Campylobacter jejuni on chicken legs stored at 4 °C. In experiment 1, inoculated chicken legs were washed with either 1% or 2% lactic acid solution for 5 min or distilled water (control). The treatment with 2% lactic acid reduced C. jejuni counts 1.42 log units after treatment (day 0). In experiment 2, inoculated samples were packaged under different conditions: air, 100%N2, vacuum, 20%CO2/80%N2, or 40%CO2/60%N2. C. jejuni counts were higher in samples packaged under vacuum or atmospheres containing CO2 than in air. In experiment 3, inoculated chicken legs were washed with a 2% lactic acid solution for 5 min or distilled water (control). Samples were packaged under different conditions: air, vacuum, 20%CO2/80%N2, or 40%CO2/60%N2. C. jejuni counts were lower in samples treated with lactic acid than in samples non-treated. However, C. jejuni counts were higher in chicken legs treated with lactic acid and packaged in modified atmospheres than in those treated and packaged in air. Immersion of chicken legs in a solution containing 2% lactic acid can reduce C. jejuni counts on fresh chicken packaged in modified atmosphere.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 80%

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

González‐Fandos

Maya

Martínez‐Laorden

et al. 2020

Foods

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“…However, no differences were found in the efficacy in Campylobacter reduction. Application of 0.1% PAA as conventional immersion and electrostatic spray on chicken wings resulted in an average reduction of 2.3 log CFU/g and 2.1 log CFU/g of Campylobacter, respectively [131]. Another study found similar results between applying peracetic acid at 2000 ppm through immersion and electrostatic spray on chicken wings with applications resulting in 1.82-and 1.9-log reductions in Salmonella, respectively [132].…”

Section: Electrostatic Sprayingmentioning

confidence: 93%

“…The conventional application of antimicrobial treatments as a dip or spray requires significant amounts of water. Recent studies have investigated the application of electrostatic spraying in antimicrobial treatments of broiler meat [131]. Conversely, electrostatic spraying is not a new invention.…”

Section: Electrostatic Sprayingmentioning

confidence: 99%

“…Products are also able to have a more even and complete coverage on the surfaces they are applied to. Shen et al (2019) reported that significantly less water was needed for electrostatic spray applications with approximately 58.2 mL/min being required as compared to an average of 500 L for immersion applications. However, no differences were found in the efficacy in Campylobacter reduction.…”

Section: Electrostatic Sprayingmentioning

confidence: 99%

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A Review of Salmonella and Campylobacter in Broiler Meat: Emerging Challenges and Food Safety Measures

Thames

Sukumaran

2020

Foods

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Poultry is one of the largest sources of animal-based protein in the United States. Poultry processing has grown from a small local network of plants to nearly 500 plants nationwide. Two of the most persistent bacteria in poultry processing are Salmonella and Campylobacter. It was not until the introduction of Hazard Analysis and Critical Control Point systems in 1996 that major efforts to reduce bacterial contamination were developed. Traditionally, chlorine has been the industry standard for decontaminating chicken meat. However, antimicrobials such as peracetic acid, cetylpyridinium chloride, and acidified sodium chlorite have replaced chlorine as primary antimicrobials. Despite current interventions, the emergence of stress-tolerant and biofilm-forming Salmonella and Campylobacter is of primary concern. In an effort to offset growing tolerance from microbes, novel techniques such as cold plasma treatment, electrostatic spraying, and bacteriophage-based applications have been investigated as alternatives to conventional treatments, while new chemical antimicrobials such as Amplon and sodium ferrate are investigated as well. This review provides an overview of poultry processing in the United States, major microbes in poultry processing, current interventions, emerging issues, and emerging technologies in antimicrobial treatments.

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A descriptive review of the use of organic acids and peracetic acid as a decontaminating strategy for meat

Rossi

Link

Bertolini

et al. 2023

eFood

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Meat can be a pathogen vehicle, and its spoilage contributes to food insecurity. Besides the importance of adopting good hygienic practices to avoid meat contamination, several decontaminating strategies have been studied. This review discusses the mechanisms of action of organic acids and peracetic acid, the factors that affect their efficacy, and compiles information about their microbiological and sensorial effects on meat. Factors that affect their efficacy include the species of microorganisms, the acid‐susceptibility within the same species, the initial contamination degree, the organic acid used and concentration, pH and volume of solutions, methods of application, contact time, steps of a flowchart where the treatment occurred and quantity of applications, site of carcass/meat treated and tissues composition, and combinations with other decontaminating treatments. Inspite of the amount of available data, the log reductions with their standard deviations and the temperature of solutions applied are rarely presented; and several studies lack information on the pH of the solutions. This strategy will be helpful for industries, contributing to enhanced food security and safety. However, studies for in loco validation must be performed before implementing these treatments.

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Evaluation of commercial antimicrobials against stress-adapted Campylobacter jejuni on broiler wings by using immersion and electrostatic spray and an economic feasibility analysis

Cited by 18 publications

References 27 publications

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

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

A Review of Salmonella and Campylobacter in Broiler Meat: Emerging Challenges and Food Safety Measures

A descriptive review of the use of organic acids and peracetic acid as a decontaminating strategy for meat

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