Quantitative investigation on the effects of chemical treatments in reducing Listeria monocytogenes populations on chicken breast meat

Gonçalves, A.C.; Almeida, R.C.C.; Alves, M. A. O.; Almeida, Paulo Fernando de

doi:10.1016/j.foodcont.2004.06.026

Cited by 29 publications

(22 citation statements)

References 25 publications

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“…For selective isolation, a special streaking technique was used for transfer to sorbitol MacConkey agar (Oxoid CM0813) with cefixime tellurite (37 °C, 24 h). S. aureus analysis was performed on a 5 g minced meat sample using Baird-Parker Agar (Oxoid, CM0275) (Bennett and Lancette 2001;Chapman et al 2001;Goncalves et al 2005;Sireli et al 2008).…”

Section: Methodsmentioning

confidence: 99%

Antimicrobial effects of curcumin against L. monocytogenes, S. aureus, S. Typhimurium and E. coli O157:H7 pathogens in minced meat

Altunatmaz¹,

Kahraman²,

Büyükünal³

et al. 2016

Vet. Med. - Czech

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ABSTRACT:The aim of this study was to determine the antimicrobial efficacy of curcumin, one of the active components of the Curcuma longa (turmeric) plant, against food pathogens in a minced meat medium. Salmonella Typhimurium ATCC 14028, Listeria monocytogenes ATCC 7644, Escherichia coli O157:H7 ATCC 33150 and S. aureus ATCC 25923 strains were used as food pathogens. Minimum inhibitory concentrations (MICs) were determined using the macrodilution method. MIC values for curcumin were found to be 125 µg/ml for L. monocytogenes and S. aureus, and 250 µg/ml for S. Typhimurium and E. coli O157:H7. Food pathogens were added to the minced meat at 10 4 CFU/g (including the control group) and curcumin at doses of 0.5%, 1% and 2% (except the control). The curcumin-supplemented minced meat and control were analysed 0-7 days later. At the end of seven days, it was seen that the 2% dose of curcumin had lowered L. monocytogenes and S. aureus counts by approximately 3 log CFU/g, and E. coli O157:H7 and S. Typhimurium counts by approximately 2 log CFU/g; the 1% dose had lowered L. monocytogenes, S. aureus, E. coli O157:H7 and S. Typhimurium counts by approximately 2 log CFU/g; and that the 0.5% curcumin dose had lowered L. monocytogenes and S. aureus count by approximately 2 log CFU/g, and E. coli O157:H7 and S. Typhimurium count by approximately 1 log CFU/g. Changes in bacterial counts were found to be statistically significant (P ≤ 0.05). It was observed that antibacterial effect increased in direct proportion to dose, while sensory approval decreased. In this study, 0.5% and 1% curcumin doses were determined to be sensorily acceptable. It was concluded that, in view of the scientific benefits and antimicrobial efficacy of curcumin, it may be used instead of, or in smaller doses together with preservative additives in foods where colour change is not important.

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Section: Methodsmentioning

confidence: 99%

Antimicrobial effects of curcumin against L. monocytogenes, S. aureus, S. Typhimurium and E. coli O157:H7 pathogens in minced meat

Altunatmaz¹,

Kahraman²,

Büyükünal³

et al. 2016

Vet. Med. - Czech

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“…Sabe-se que a aplicação do TCCA é mais comum para desinfecção de piscina e tratamento de água [14,15] . Gonçalves et al [16] relataram a aplicação de soluções aquosas em concentrações de 45 a 100 mg. É importante destacar que o NaDCC utilizado nos experimentos foi obtido comercialmente e as concentrações das soluções foram preparadas a partir do teor de cloro especificado pelo fornecedor. Ainda, o NaDCC em solução aquosa libera ácido hipocloroso e isocianurato de sódio, estes com ação antimicrobiana.…”

Section: Resultsunclassified

“…Ainda, o NaDCC em solução aquosa libera ácido hipocloroso e isocianurato de sódio, estes com ação antimicrobiana. O NaDCC apresenta uma estrutura química estável e que pode reagir lentamente com a matéria orgânica [16] , embora a diferença de pH entre as soluções aquosa (pH=6,95 a 6,39) e adicionada de leite (pH=8,19 7,36) tenha sido mínima nas concentrações testadas (2,5 a 60 mg.L -1 ). No experimento a matéria orgânica representada pela adição do leite, pode ter levado a uma liberação mais lenta do ácido hipocloroso, sendo o NaDCC efetivo somente na maior concentração testada (60 mg.L O uso de 150 mg.L -1 NaDCC com tempo de exposição de 10 min foi relatado e reduziu cerca de 2,5 log UFC.mL -1 de uma suspensãode sorovares de Salmonella (S. Montevideo, S. Newport, S. Saintpaul e S. Typhimurium ATCC14028) a 10 4 -10 5 UFC por amostra de Jimaca um tipo de nabo mexicano [18] .…”

Section: Resultsunclassified

Ácidos Orgânicos e Compostos Clorados para Controle de Salmonella spp. em frangos

Zabot

Ruschel

Marchesi

et al. 2018

Segur. Aliment. Nutr.

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O objetivo deste trabalho foi avaliar a atividade de ácidos orgânicos e compostos clorados comerciais para o controle de Salmonella spp. A concentração inibitória mínima (CIM) do dióxido de cloro, dicloro isocianurato de sódio e ácidos tricloro isocianúrico, lático e peracético foi determinada para cepas padrões de S. Enteretidis, S. Typhimurium e a S. Heidelberg e avaliada com 54 cepas isoladas de frigorífico. O produto com melhor desempenho foi avaliado em água de chiller artificialmente contaminada com Salmonella spp. Entre os clorados, apenas o dicloro isocianurato (60 mg.L -1 ) foi capaz de inibir Salmonella spp. A CIM dos ácidos lático e peracético variou de 0,5 a 2,0%. Os ácidos peracético (1,0%) e lático (2,0%) foram capazes de inibir 98,14 e 100% das cepas isoladas, respectivamente. O ácido lático a 2,0% foi capaz de inibir completamente o crescimento das três cepas padrões de Salmonella spp. inoculadas na água do chiller. Os dados reforçam a necessidade de discussões para regulamentar o uso do ácido lático na tecnologia de abate de aves.Palavras-chave: ácido lático, ácido peracético, dicloro isocianurato de sódio, Salmonella spp., CIM. Organic Acids and Chlorine Compounds for Control of Salmonella spp. in PoultryThe aim of this work was to evaluate the activity of organic acids and commercial chlorinated compounds to control Salmonella spp. The minimum inhibitory concentration (MIC) of chlorine dioxide, sodium dichloro isocyanurate and trichloroisocyanuric, lactic and peracetic acids was determined using ATCC strains of S. Enteretidis, S. Typhimurium and S. Heidelberg and 54 strains isolated from the poultry slaughterhouse. Latic acid was evaluated in chiller water artificially contaminated with Salmonella spp. Among chlorinated agentes, only sodium dichloro isocyanurate (60 mg.L -1 ) was able to inhibit Salmonella spp. The MIC of the lactic and peracetic acids ranged from 0.5 to 2.0%. Peracetic (1.0%) and lactic acid (2.0%) were able to inhibit 98.14 and 100% of the isolated strains, respectively. Lactic acid at 2.0% was able to completely inhibit the growth of the three ATCC strains of Salmonella spp. inoculated in the chiller water. The data reinforce the need for discussions to regulate the use of lactic acid in poultry slaughter technology.

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“…Secara acak sampel dibagi menjadi 4 kelompok dan direndam (1:2 b/v; daging ayam: larutan perendam yaitu cuka) selama 1 menit, dengan perlakuan kelompok sebagai berikut : 1) perlakuan cuka dari kulit pisang (konsentrasi hambat minimal/KHM terbaik); 2) perlakuan cuka dari air kelapa (konsentrasi hambat minimal/KHM terbaik); 3) asam asetat organik (konsentrasi hambat minimal/KHM terbaik, sebagai kontrol positif); 4) asam laktat organik (konsentrasi hambat minimal/KHM terbaik, sebagai kontrol positif). Sampel selanjutnya diinokulasi dengan bakteri uji yaitu L. monocytogenes pada permukaan daging ayam 26,27,28 . Sampel dibiarkan selama 20 menit untuk proses absorbsi bakteri uji ke dalam daging ayam, sebagai kontrol daging ayam tanpa inokulasi bakteri uji.…”

Section: Aplikasi Cuka Pada Daging Ayamunclassified

“…Kondisi derajat asam rendah serta banyaknya persentase molekul asam organik yang tidak terdisosiasi akan meningkatkan kemampuan sebagai antimikroba 26 . Asam asetat (CH 3 COOH) memiliki nilai pKa 4,8 sedangkan asam laktat memiliki nilai pKa 3,9 27 sehingga asam asetat memiliki daya hambat yang lebih tinggi dibanding asam laktat, terbukti pada konsentrasi asam laktat 1% yang diaplikasikan pada bakteri uji, masih teramati pertumbuhan Listeria monocytogenes (+) sedangkan pada kedua jenis cuka yang lain dan asam asetat yang diaplikasikan, tidak teramati pertumbuhan bakteri patogen tersebut (-).…”

Section: Sampel / Sampleunclassified

EFIKASI CUKA KULIT PISANG DAN AIR KELAPA SEBAGAI PENGHAMBAT Listeria monocytogenes PADA DAGING AYAM

Widaningrum¹,

Miskiyah²,

Juniawati³

2017

Jurnal Pasca

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ABSTRAKPenyediaan pengawet alami untuk meningkatkan umur simpan daging ayam merupakan tantangan tersendiri, ditengah maraknya penggunaan pengawet kimia saat ini. Permasalahan kontaminan mikroba telah menjadi perhatian banyak kalangan baik pemerintah, pelaku usaha, konsumen, maupun pemerhati kesehatan. Asam asetat yang dikenal sebagai cuka memiliki sifat sebagai antimikroba, disebabkan kemampuannya menurunkan pH dan menyebabkan instabilitas membran sel pada bakteri patogen. Tulisan ini bertujuan mengkaji pembuatan asam asetat (cuka) dari kulit pisang dan air kelapa sebagai pengawet alami serta mengetahui pengaruh aplikasinya pada penghambatan pertumbuhan mikroba Listeria monocytogenes pada daging ayam. Penelitian didesain menggunakan Rancangan Acak Lengkap Faktorial dengan 2 faktor yaitu 1. Faktor jenis cuka (cuka kulit pisang, cuka air kelapa, asam asetat komersial, dan asam laktat komersial) dan 2. Suhu penyimpanan (suhu ruang dan suhu 5-7°C) masing-masing diulang tiga kali. Daging ayam yang telah diberi perlakuan perendaman asam kemudian disimpan di suhu ruang dan suhu dingin. Hasil penelitian menunjukkan bahwa cuka kulit pisang dan air kelapa mampu menghambat pertumbuhan bakteri uji L. monocytogenes pada daging ayam yang disimpan pada suhu ruang lebih efektif (5-6 log CFU/g) dibandingkan asam asetat komersial dan asam laktat komersial (7-8 log CFU/g), selama 24 jam penyimpanan. Pada daging ayam yang disimpan di suhu dingin, cuka kulit pisang dan air kelapa memiliki kemampuan yang hampir sama dengan asam asetat komersial pada penyimpanan selama 12 hari (5,34 log CFU/g). Cuka kulit pisang paling efektif untuk digunakan sebagai pengawet daging ayam pada penyimpanan suhu dingin. Providing natural preservatives to increase the shelf life of chicken meat is a challenge, since the microbial contaminants problem has been a concern among many actors: government, business, consumers, and health practitioners. Acetic acid (known as vinegar) has properties as an antimicrobial, due to its ability to lower the pH and causing instability in the cell membrane of pathogenic bacteria. This paper aimed to assess the manufacture of vinegar from banana peel and coconut water as potentially natural preservative, and its application to determine the effect of microbial growth inhibition of Listeria monocytogenes in chicken meat. The study was designed using a randomized factorial design with 2 factors: 1. Types of vinegar (banana peel, coconut water, commercial acetic acid and commercial lactic acid) and 2. Storage temperature (room temperature and refrigerated temperature 5-7° C), each were repeated three times. Chicken meat that has been treated with acid soaking then stored at room temperature and cold temperatures. The results showed that banana peel and coconut water vinegar inhibit the growth of testing bacteria L. monocytogenes in chicken meat stored at room temperature more effective (5-6 log CFU/g) than the commercial acetic acid and commercial lactic acid (7-8 log CFU/g), for 24 hours storage. In chicken meat stored in co...

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Quantitative investigation on the effects of chemical treatments in reducing Listeria monocytogenes populations on chicken breast meat

Cited by 29 publications

References 25 publications

Antimicrobial effects of curcumin against L. monocytogenes, S. aureus, S. Typhimurium and E. coli O157:H7 pathogens in minced meat

Antimicrobial effects of curcumin against L. monocytogenes, S. aureus, S. Typhimurium and E. coli O157:H7 pathogens in minced meat

Ácidos Orgânicos e Compostos Clorados para Controle de Salmonella spp. em frangos

EFIKASI CUKA KULIT PISANG DAN AIR KELAPA SEBAGAI PENGHAMBAT Listeria monocytogenes PADA DAGING AYAM

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