Effect of the Temperature of the Dipping Solution on the Antimicrobial Effectiveness of Various Chemical Decontaminants against Pathogenic and Spoilage Bacteria on Poultry

Abstract

The influence of the temperature of the dipping solution on the antimicrobial effectiveness of several chemical poultry decontaminants was assessed. A total of 765 poultry legs were inoculated with gram-positive bacteria (Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, or Brochothrix thermosphacta) or gram-negative bacteria (Salmonella enterica serotype Enteritidis, Escherichia coli, Yersinia enterocolitica, or Pseudomonas fluorescens). Samples were dipped for 15 min in solutions (wt/vol) of trisodium phosphate (12%), acidified sodium chlorite (1,200 ppm), citric acid (2%), peroxyacids (220 ppm), chlorine dioxide (50 ppm), or tap water or were left untreated (control). The temperatures of the dipping solutions were 4, 20, or 50°C. Microbiological analyses and pH determinations were carried out after 0, 1, 3, and 5 days of storage at 4°C. In comparison with the control samples, all chemical solutions were effective for reducing microbial loads. The temperature of treatment affected the microbial reductions caused by all chemicals (P < 0.001). The lowest average bacterial reductions caused by trisodium phosphate, acidified sodium chlorite, citric acid, and peroxyacids were observed at 4°C, all sampling days and microbial groups being considered simultaneously. The highest and the lowest effectiveness for chlorine dioxide were observed at 4 and 50°C, respectively. These results may be of use to meat processors for selecting the best conditions for decontamination treatments and may help the European Regulatory Authorities make their decisions for authorization of poultry decontamination treatments.

The Effect of Sanitizers on Microbial Levels of Chicken Meat Collected from Commercial Processing Plants

“…The total viable count on chicken meat carcasses has been used as an indicator of shelf life of the product [32,33]. Our results regarding the temperature-dependent effects of sanitizers on the level of TVC is in agreement with previous studies [33,34]. This study also confirms that the sanitizer application temperature is an important factor to consider when pathogen reduction protocols are developed for poultry carcasses.…”

Bacterial Contaminants of Poultry Meat: Sources, Species, and Dynamics

“… 1 TSP: trisodium phosphate, ASC: acidified sodium chlorite, CA: citric acid, PA: peroxy acids, CD: chlorine dioxide, LA: lactic acid, AA: acetic acid, KP: K 3 PO 4 , KO: potassium oleate, G: glutamal; 2 Examples were collected from references [ 36 , 37 , 77 , 78 , 79 , 80 , 81 , 82 , 83 , 84 , 85 , 86 ]; 3 Compound analyzed in the corresponding article. …”

An Extensive Review of Natural Polymers Used as Coatings for Postharvest Shelf-Life Extension: Trends and Challenges

“…Dipping is the most common method to coat fruits and vegetables, especially when the coating-forming solution is highly viscous [ 211 ]. Dipping is carried out by introducing the product for a time or several times to obtain multilayer coating between 5 and 60 s in the coating solution under controlled conditions [ 212 ]. The thickness of coatings is determined by the withdrawal speed.…”