The use of ‘hot wash’ treatments to reduce the number of pathogenic and spoilage bacteria on raw retail poultry

Purnell, GL; Mattick, Karen; Humphrey, Tom J.

doi:10.1016/s0260-8774(03)00168-7

Cited by 50 publications

(41 citation statements)

References 8 publications

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“…This may be a result of the short exposure time (1 min), which may not allow for substantial changes in gene transcription. While collecting RNA following a longer exposure may have revealed more organic acid-specific changes in gene expression, it was important to perform the analysis using the short exposure time to reflect what would be most likely to occur in a processing setting (43). Following either treatment, no increases in transcription of rpoS or phoPQ, both genes known to play key roles in response to organic and inorganic acid stress in Salmonella (3,6,20,29), were observed.…”

Section: Discussionmentioning

confidence: 99%

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Immediate Reduction of Salmonella enterica Serotype Typhimurium Viability via Membrane Destabilization following Exposure to Multiple-Hurdle Treatments with Heated, Acidified Organic Acid Salt Solutions

Milillo

Martin

Muthaiyan

et al. 2011

Appl Environ Microbiol

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The antimicrobial activity of organic acids in combination with nonchemical treatments was evaluated for inactivation of Salmonella enterica serotype Typhimurium within 1 min. It was observed that the effectiveness of the multiple-hurdle treatments was temperature (P < 0.05) and pH (P < 0.05) dependent and corresponded to the degree of organic acid lipophilicity (sodium acetate being least effective and sodium propionate being the most effective). This led to the hypothesis that the loss in viability was due at least in part to cell membrane disruption. Evaluation of osmotic response, potassium ion leakage, and transmission electron micrographs confirmed treatment effects on the cell membrane. Interestingly, all treatments, even those with no effect on viability, such as with sodium acetate, resulted in measurable cellular stress. Microarray experiments explored the specific response of S. Typhimurium to sodium acetate and sodium propionate, the most similar of the tested treatments in terms of pK a and ionic strength, and found little difference in the changes in gene expression following exposure to either, despite their very different effects on viability. Taken together, the results reported support our hypothesis that treatment with heated, acidified, organic acid salt solutions for 1 min causes loss of S. Typhimurium viability at least in part by membrane damage and that the degree of effectiveness can be correlated with lipophilicity of the organic acid. Overall, the data presented here indicate that a combined thermal, acidified sodium propionate treatment can provide an effective antimicrobial treatment against Salmonella.

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Section: Discussionmentioning

confidence: 99%

“…Reducing the length of thermal treatment application can help reduce adverse effects on the carcasses. Purnell and colleagues (43) showed that a thermal treatment of 75°C for 30 s can lead to tearing of the skin, while a modified thermal treatment of 70°C for 40 s followed by an immediate cool-down had no adverse effect.…”

mentioning

confidence: 99%

Immediate Reduction of Salmonella enterica Serotype Typhimurium Viability via Membrane Destabilization following Exposure to Multiple-Hurdle Treatments with Heated, Acidified Organic Acid Salt Solutions

Milillo

Martin

Muthaiyan

et al. 2011

Appl Environ Microbiol

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“…It has been shown that there are differences in the behavior of inoculated bacteria and surrogate bacteria compared to naturally found bacteria in foods and on chicken carcasses (18,24). The study of transfer rates of Campylobacter with experiments using inoculated chicken skin samples, as described, for example, by Kusumaningrum et al (11,12), has disadvantages as well, since there is evidence that the use of high numbers of Campylobacter for inoculation leads to biased transfer rates (16).…”

Section: Discussionmentioning

confidence: 99%

Quantification of Campylobacter Species Cross-Contamination during Handling of Contaminated Fresh Chicken Parts in Kitchens

Luber

Brynestad

Topsch

et al. 2006

Appl Environ Microbiol

155

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Numerous outbreak investigations and case-control studies for campylobacteriosis have provided evidence that handling Campylobacter-contaminated chicken products is a risk factor for infection and illness. There is currently extremely limited quantitative data on the levels of Campylobacter cross-contamination in the kitchen, hindering risk assessments for the pathogen commodity combination of Campylobacter and chicken meat. An exposure assessment needs to quantify the transfer of the bacteria from chicken to hands and the kitchen environment and from there onto ready-to-eat foods. We simulated some typical situations in kitchens and quantified the Campylobacter transfer from naturally contaminated chicken parts most commonly used in Germany. One scenario simulated the seasoning of five chicken legs and the reuse of the same plate for cooked meat. In another, five chicken breast filets were cut into small slices on a wooden board where, without intermediate cleaning, a cucumber was sliced. We also investigated the transfer of the pathogen from chicken via hands to a bread roll. The numbers of Campylobacter present on the surfaces of the chicken parts, hands, utensils, and ready-to-eat foods were detected by using Preston enrichment and colony counting after surface plating on Karmali agar. The mean transfer rates from legs and filets to hands were 2.9 and 3.8%. The transfer from legs to the plate (0.3%) was significantly smaller (P < 0.01) than the percentage transferred from filets to the cutting board and knife (1.1%). Average transfer rates from hands or kitchen utensils to ready-to-eat foods ranged from 2.9 to 27.5%.Most of the case-control studies and outbreak investigations for infections with the zoonotic bacteria Campylobacter jejuni and C. coli have identified consumption and handling of raw chicken as an important risk factor for human illness (1, 2, 8, 10, 13). Consumers' exposure to Campylobacter takes place either through consumption of undercooked, internally contaminated chicken meat or via cross-contamination to readyto-eat food during the preparation of externally contaminated chicken parts and carcasses. There are currently limited quantitative data on Campylobacter cross-contamination available in the literature. Quantification of the transfer of Campylobacter from chicken via hands and the kitchen environment to ready-to-eat foods during handling of contaminated products is a central part of all risk assessments for this pathogen commodity combination. Using naturally contaminated fresh chicken parts purchased in retail stores, experiments were performed that simulated some of the typical situations and handling procedures that are common in German kitchens and presumably in many other countries as well. MATERIALS AND METHODSSampling and quantification of Campylobacter on chicken parts. From June to November 2004 we bought random, independent packages containing several fresh chicken legs (drumstick plus thigh) or fresh, skinless and boneless chicken breast filets at various supermarkets in B...

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“…Physical interventions include water-based treatments, irradiation, ultrasound, air chilling or freezing (Sams and Feria, 1991;Farkas, 1998;Avens et al, 2002;Fabrizioe et al, 2002;Purnell et al, 2004;Escudero-Gilete et al, 2005;Huezo et al, 2005;Hricova et al, 2008;Kondojoyan and Portaguen, 2008;Boysen and Rosenguist, 2009). Especially hot water, steam, electrolyzed water and irradiation effectively reduce bacterial load.…”

Section: Poultry Carcass Decontamina-tion Techniquesmentioning

confidence: 99%

Carcass decontamination methods in slaughterhouses: a review

Milios

Drosinos

Zoiopoulos

2017

J Hellenic Vet Med Soc

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European Union legislation approach to meat safety assurance advocates use of strict preventive hygiene measures and procedures to overcome threats by pathogens. Therefore, there is no need for carcass decontamination at the last stage of slaughtering process, using intervention methods. In contrast, the United States permit and regulate intervention decontamination methods. Generally, a HACCP system may use intervention treatments. These may be based solely on a non intervention system or use a combination of both. Interventions have the advantage of achieving a consistent reduction in bacterial contamination and require less manual input, but on the other hand, may also lead to carcass discolouration, produce large quantities of waste water and be relatively expensive. Moreover, intervention methods could constitute a means of concealing poor hygiene conditions during slaughtering or, even more, their residues could be a potential hazard for food safety. Non-intervention systems have the advantages of being relatively inexpensive, easy to implement and more preventive. However, these systems rely heavily on human effort and the possibility for error is considerably higher than the intervention systems. There are many carcass decontamination methods, as described in the relevant literature and used in slaughterhouses worldwide, such as: (i) cold/warm water washing, (ii) hot water washing, (iii) steam vacuuming, (iv) steam pasteurization, (v) irradiation, (vi) organic acid application, (vii) combination of organic acid application with other decontamination treatments and (viii) other chemical treatments. Aim of this review is to provide information on the relevant literature, as well as describe and Ncomment on the questions raised.

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The use of ‘hot wash’ treatments to reduce the number of pathogenic and spoilage bacteria on raw retail poultry

Cited by 50 publications

References 8 publications

Immediate Reduction of Salmonella enterica Serotype Typhimurium Viability via Membrane Destabilization following Exposure to Multiple-Hurdle Treatments with Heated, Acidified Organic Acid Salt Solutions

Immediate Reduction of Salmonella enterica Serotype Typhimurium Viability via Membrane Destabilization following Exposure to Multiple-Hurdle Treatments with Heated, Acidified Organic Acid Salt Solutions

Quantification of Campylobacter Species Cross-Contamination during Handling of Contaminated Fresh Chicken Parts in Kitchens

Carcass decontamination methods in slaughterhouses: a review

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