Survival of Cold-Stressed Campylobacter jejuni on Ground Chicken and Chicken Skin during Frozen Storage

Abstract

Campylobacter jejuni is prevalent in poultry, but the effect of combined refrigerated and frozen storage on its survival, conditions relevant to poultry processing and storage, has not been evaluated. Therefore, the effects of refrigeration at 4°C, freezing at ؊20°C, and a combination of refrigeration and freezing on the survival of C. jejuni in ground chicken and on chicken skin were examined. Samples were enumerated using tryptic soy agar containing sheep's blood and modified cefoperazone charcoal deoxycholate agar. Refrigerated storage alone for 3 to 7 days produced a reduction in cell counts of 0.34 to 0.81 log 10 CFU/g in ground chicken and a reduction in cell counts of 0.31 to 0.63 log 10 CFU/g on chicken skin. Declines were comparable for each sample type using either plating medium. Frozen storage, alone and with prerefrigeration, produced a reduction in cell counts of 0.56 to 1.57 log 10 CFU/g in ground chicken and a reduction in cell counts of 1.38 to 3.39 log 10 CFU/g on chicken skin over a 2-week period. The recovery of C. jejuni following freezing was similar on both plating media. The survival following frozen storage was greater in ground chicken than on chicken skin with or without prerefrigeration. Cell counts after freezing were lower on chicken skin samples that had been prerefrigerated for 7 days than in those that had been prerefrigerated for 0, 1, or 3 days. This was not observed for ground chicken samples, possibly due to their composition. C. jejuni survived storage at 4 and ؊20°C with either sample type. This study indicates that, individually or in combination, refrigeration and freezing are not a substitute for safe handling and proper cooking of poultry.

In vitro antimicrobial activities of Bidens pilosa and Moringa oleifera leaf extracts and their effects on ground beef quality during cold storage

“…Reports have shown that food protein and fat contents can bind and/or solubilize phenolic compounds to reduce their availability for antimicrobial activity during storage (El Abed et al, 2014). Similar result has also been reported by Bhaduri and Cottrell (2004) who found a sharp decrease in TVCs of ground chicken refrigerated at 4°C for 7 days.…”

Campylobacter jejuni e Campylobacter coli EM CARCAÇAS DE FRANGO RESFRIADAS E CONGELADAS

“…em amostras resfriadas denota um risco extra de contaminação cruzada dada a capacidade da bactéria em resistir à um método tradicional de conservação de alimentos, o que foi demostrado também por Bhaduri e Cottrell (19) ao citar a sobrevivência de C. jejuni a 4 °C e -20 °C em carne de frango artificialmente contaminada e irradiada e mostrar que embora a refrigeração tenha reduzido contagens da bactéria após 3 e 7 dias, células viáveis ainda foram detectadas após 14 dias de estocagem. Já a sobrevivência de Campylobacter spp.…”

Contamination of Frozen Broiler Chicken Meats with Antimicrobial Resistant Thermophilic Campylobacter in Morogoro, Tanzania

“…in chicken meat stored at -20ºC for 31 days. As several studies demonstrated that Campylobacter survive in raw and cooked poultry meat during refrigerated or frozen storage [12,16,17,18,40], frozen storage of foods cannot be considered a safety assuring procedure. Studies however report that frozen poultry meats and by-products have shown lower prevalence compared with poultry meats and by-products.…”

“…This can be attributed to the fact that frozen conditions damage Campylobacter spp. cells and decrease their viability [17,41].…”

“…Studies elsewhere have demonstrated that Campylobacter survive in raw and cooked poultry meat during refrigerated or frozen storage [12,[16][17][18]. The studies report frequent isolation of C. jejuni and C. coli in retail chicken carcasses [14], with the former occurring more.…”