Impact of ethanol and ultrasound treatment on mesophilic aerobic bacteria, coliforms, and Salmonella Typhimurium on chicken skin

Seo, Min-Kyoung; Jeong, Ha Lim; Han, Sung-Hyun; Kang, I.; Ha, Sang‐Do

doi:10.3382/ps/pez486

Cited by 13 publications

(7 citation statements)

References 46 publications

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“…and the environmental isolate S . Enteritidis also possess biofilm-forming ability on chicken skin ( Seo et al, 2019 ). Table 4 represents the meaningful biofilm-forming ability of S .…”

Section: Resultsmentioning

confidence: 99%

“…The biofilms displayed a structural organization with intact cell-to-cell connections and looked smooth with an intact cell membrane ( Figure 2 ). The SEM technique has been used previously to examine the biofilm-forming ability of S. Typhimurium on chicken skin ( Seo et al, 2019 ) and S . Blockley on food contact surfaces ( Dhowlaghar et al, 2018 ).…”

Section: Resultsmentioning

confidence: 99%

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Isolation and characterization of Salmonella spp. from food and food contact surfaces in a chicken processing factory

Ashrafudoulla

Byun

et al. 2021

Poultry Science

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The presence of Salmonella serotypes is a major safety concern of the food industry and poultry farmers. This study aimed to isolate and identify Salmonella spp. from a chicken processing facility by PCR and pulsed-field gel electrophoresis ( PFGE ). In addition, the biofilm-forming abilities of the isolated bacteria on stainless steel, silicone rubber, plastic, and chicken skin were also investigated. PCR was used for the confirmation of Salmonella serotypes, and then gene similarity within the same serotype was analyzed by PFGE. As a result, 26 S . Enteritidis isolates were detected at a high rate from both food contact surfaces and chicken products during processing. All of them were 100% genetically identical to the same bacteria. The results indicated that the virulence factors and effective biofilm-forming ability of S . Enteritidis isolates could affect human health and economic revenue. It was also suggested that the visual observation of food and food contact surfaces could be a great concern in the future. The continuous monitoring of S . Enteritidis molecular and biofilm characteristics is needed to increase food safety.

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“…and the environmental isolate S . Enteritidis also possess biofilm-forming ability on chicken skin ( Seo et al, 2019 ). Table 4 represents the meaningful biofilm-forming ability of S .…”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Isolation and characterization of Salmonella spp. from food and food contact surfaces in a chicken processing factory

Ashrafudoulla

Byun

et al. 2021

Poultry Science

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“…In brief, various treatments were applied to artificially contaminated chicken meat, and showed no reduction, or only a slight reduction, in Campylobacter or Salmonella spp. [46,103,104,115,116] (Table 4). Similar results were obtained for Salmonella spp.…”

Section: Ultrasoundmentioning

confidence: 99%

“…By contrast, it is evident that the antimicrobial effect of other non-thermal treatments, such as marination, chlorination, treatment with lactic acid, ethanol or with plasmaactivated water is enhanced if combined with US technology [58,103,[117][118][119].…”

Section: Ultrasoundmentioning

confidence: 99%

Physical Methods for the Decontamination of Meat Surfaces

Albert

Braun

Saffaf

et al. 2021

Curr Clin Micro Rpt

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Purpose of Review The market for minimally processed products is constantly growing due to consumer demand. Besides food safety and increased shelf life, nutritional value and sensory appearance also play a major role and have to be considered by the food processors. Therefore, the purpose of the review was to summarize recent knowledge about important alternative non-thermal physical technologies, including both those which are actually applied (e.g. high-pressure processing and irradiation) and those demonstrating a high potential for future application in raw meat decontamination (e.g. pulsed light UV-C and cold plasma treatment). The evaluation of the methods is carried out with respect to efficiency, preservation of food quality and consumer acceptance. Recent Findings It was evident that significantly higher bacterial reductions are achieved with gamma-ray, electron beam irradiation and high pressure, followed by pulsed light, UV-C and cold plasma, with ultrasound alone proving the least effective. As a limitation, it must be noted that sensory deviations may occur and that legal approvals may have to be applied for. Summary In summary, it can be concluded that physical methods have the potential to be used for decontamination of meat surfaces in addition to common hygiene measures. However, the aim of future research should be more focused on the combined use of different technologies to further increase the inactivation effects by keeping meat quality at the same time.

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“…The combination of lactic acid and sonication (40 kHz, 2.5 W/cm 2 ) had a bactericidal effect on all the bacteria tested and was considered suitable for poultry carcass skin decontamination ( 73 ). However, combining ultrasound treatment (37 kHz, 380 W, 5 min) with 70% ethanol induced the highest microbial reduction from chicken skin for three types of attachment by S. typhimurium loosely, intermediately, and tightly attached by respectively 2.86, 2.49, and 1.63 log CFU/g ( 114 ).…”

Section: Non-thermal Technologies and Their Combinations With Natural Compounds In Poultry Processingmentioning

confidence: 99%

Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A Review

2021

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Ensuring safe, fresh, and healthy food across the shelf life of a commodity is an ongoing challenge, with the driver to minimize chemical additives and their residues in the food processing chain. High-value fresh protein products such as poultry meat are very susceptible to spoilage due to oxidation and bacterial contamination. The combination of non-thermal processing interventions with nature-based alternatives is emerging as a useful tool for potential adoption for safe poultry meat products. Natural compounds are produced by living organisms that are extracted from nature and can be used as antioxidant, antimicrobial, and bioactive agents and are often employed for other existing purposes in food systems. Non-thermal technology interventions such as high-pressure processing, pulsed electric field, ultrasound, irradiation, and cold plasma technology are gaining increasing importance due to the advantages of retaining low temperatures, nutrition profiles, and short treatment times. The non-thermal unit process can act as an initial obstacle promoting the reduction of microflora, while natural compounds can provide an active obstacle either in addition to processing or during storage time to maintain quality and inhibit and control growth of residual contaminants. This review presents the application of natural compounds along with emerging non-thermal technologies to address risks in fresh poultry meat.

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Impact of ethanol and ultrasound treatment on mesophilic aerobic bacteria, coliforms, and Salmonella Typhimurium on chicken skin

Cited by 13 publications

References 46 publications

Isolation and characterization of Salmonella spp. from food and food contact surfaces in a chicken processing factory

Isolation and characterization of Salmonella spp. from food and food contact surfaces in a chicken processing factory

Physical Methods for the Decontamination of Meat Surfaces

Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A Review

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