Bacterial Counts and Oxidative Properties of Chicken Breast Inoculated with Salmonella Typhimurium Exposed to Gaseous Ozone

Abstract

Poultry meats are highly perishable due to bacterial contamination; thus, elimination of bacterial contaminants is a challenge for food safety industry. This study was designed to evaluate the bacterial counts and oxidative properties of chicken breast contaminated with Salmonella Typhimurium (ST) exposed to gaseous ozone during refrigerated storage. Slices of chicken breast were inoculated with ST by immersing them in peptone water containing 1.0 × 10 7 cfu of ST per milliliter peptone water. Samples were placed in a container with normal air (no ozone) or in a container equipped with an ozone generator that produce a continuous flux of ozone (10 × 10 −6 kg O3/m 3 /h) and negative ions. Gaseous ozone exposure significantly reduced ST and the total aerobic and anaerobic bacterial counts during storage compared with the nontreatment group (P < 0.05). Gaseous ozone exposure significantly reduced CIE L* and increased CIE b* surface color values after 3 and 2 days of storage, respectively (P < 0.05). Gaseous ozone exposure significantly inhibited catalase and glutathione peroxidase activity after 3 days (P < 0.05). A higher TBARS (2-thiobarbituric acid reactive substances) value (P < 0.05) was found in chicken breast subjected to ozone exposure after 3 days of storage. In conclusion, gaseous ozone exposure reduced the bacterial counts in chicken breast from the beginning of the study and affected the oxidative properties on the last day of the study. PRACTICAL APPLICATIONSThis study shows that gaseous ozone exposure can be used as an antimicrobial agent for refrigerated meat. This information will be useful in the development of an effective ozone generator inside a refrigerator. Further studies regarding the appropriate ozone concentrations are needed. bs_bs_banner Journal of Food Safety

The effect of plasma generated ozone for cold storage the broiler chicken meat

“…This color is influenced by animal-specific differences such as age, sex, meat content, pre-cutting conditions, and processing variables (Totosaus et al 2007). According to Muhlisin et al (2015), exposure to ozone gas during 3 days storage does not affect the value of brightness and yellowish color on chicken breast meat. The storage time of chicken meat in the refrigerator for up to six days shows that the color changes become reddish white (Sari et al 2012).…”

“…According to Goncalves (2009), ozone at 1-3˚C does not oxidize fat. Ozone is a powerful antimicrobial agent that is very effective in destroying various types of microorganisms including viruses, bacteria, protozoa, and bacterial and fungal spores (Khadre and Yousef 2001) This agent inactivates bacteria by breaking down the membrane and cell wall, causing lysis of cells (Muhlisin et al 2015). Utilization of ozone at low concentrations between 0.01 ppm -4.00 ppm is safe to be applied in agriculture, health, environmental and industrial fields (Purwadi et al 2006).…”

“…Utilization of ozone at low concentrations between 0.01 ppm -4.00 ppm is safe to be applied in agriculture, health, environmental and industrial fields (Purwadi et al 2006). Ozone has been used in preservation of various agricultural products, such as vegetables, fruits, fish (Manousaridis et al 2005) and meat products (Sekhon et al 2010;Stivarius et al 2002;Muhlisin et al 2015). In general, meat damage due to bacterial contamination is more dominant than others (Hadiwiyoto 1983).…”

Application of environmentally friendly techniques to inactivate Campylobacter sp. in poultry meat

“…W ostatnich latach obserwuje się wzrost konsumpcji mięsa drobiowego, który do 2019 r. ma się zwiększyć o 38 % w porównaniu z latami 2007 -2009 [12]. Popyt na mięso drobiowe kształtuje jego korzystna wartość odżywcza, mała zawartość tłuszczu oraz dostępna cena.…”

“…Muhlisin i wsp. [12], ozonując mięso drobiowe kontaminowane bakteriami Salmonella Typhimurium, otrzymali stopień redukcji bakterii rzędu 0,8 log jtk/g [12]. W niniejszych badaniach po 30-minutowym ozonowaniu mięsa drobiowego stopień redukcji bakterii Campylobacter sp.…”