Effectiveness of Several Antimicrobials and the Effect of Contact Time in Reducing Salmonella and Campylobacter on Poultry Drumsticks

Zhang, Lei; Morey, Amit; Bilgili, S. F.; McKee, S. R.; Garner, Laura J.

doi:10.3382/japr/pfz080

Cited by 9 publications

(14 citation statements)

References 11 publications

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“…The included studies are located in references (1,2,10,11,12,14,20,24,26,30,31,32,36,37,39,40,41,43,44,46,48,50,56,60,61,62). The publication date ranged from 2004 to 2020, but most of the articles were published from 2013 onwards.…”

Section: Review Methodologymentioning

confidence: 99%

Application of Peroxyacetic Acid for Decontamination of Raw Poultry Products and Comparison to Other Commonly Used Chemical Antimicrobial Interventions: A Review

Cano

Meneses

Chaves

2021

Journal of Food Protection

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Poultry remains one of the top food commodities responsible for foodborne illness in the U.S., despite poultry industry efforts since the inception of HACCP to reduce the burden of foodborne illness implicating poultry products. The appropriate use of antimicrobial compounds during processing of raw poultry can help minimize this risk. Currently, peroxyacetic acid (PAA) is the most popular antimicrobial in the poultry industry, displacing chlorine compounds and others. The aim of this review was to compare the effectiveness of PAA to that of other antimicrobials for the decontamination of raw poultry carcasses and parts. Twenty-six articles were found that compared PAA to over 20 different antimicrobials, applied as spray or immersion treatments for different exposure times and concentrations. The most common comparisons were to chlorine compounds (17 articles), to lactic acid (LA) compounds (5 articles) and to cetylpyridinium chloride (CPC, 6 articles). Studies measured effectiveness by reductions in native flora or inoculated bacteria, usually Salmonella or Campylobacter . PAA was found to be more effective than chlorine under most conditions studied. Effectiveness of PAA was higher or comparable to that of LA and CPC depending on product and treatment conditions. Overall, the results of primary literature studies support the popularity of PAA as an effective intervention against pathogenic bacteria during poultry processing.

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Section: Review Methodologymentioning

confidence: 99%

Application of Peroxyacetic Acid for Decontamination of Raw Poultry Products and Comparison to Other Commonly Used Chemical Antimicrobial Interventions: A Review

Cano

Meneses

Chaves

2021

Journal of Food Protection

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“…It is a considered a strong antimicrobial and highly regulated with the current maximum permissible limit being 0.3 g per pound of raw poultry carcasses as a spray treatment, and 0.8% by weight of carcasses as a liquid aqueous solution [119]. According to the current USDA regulations, CPC utilized as a dipping application cannot have more than 10 s of contact with broiler meat [94]. However, exposing broiler carcasses to CPC in post-chilling tank simulations has demonstrated significant log reductions at exposure times of greater than 10 s. Treating drumsticks with 0.6% CPC for 30 s resulted in a 4-log reduction in Salmonella whereas exposure for 10 s resulted in a 3-log reduction [94].…”

Section: Cetylpyridinium Chloridementioning

confidence: 99%

“…According to the current USDA regulations, CPC utilized as a dipping application cannot have more than 10 s of contact with broiler meat [94]. However, exposing broiler carcasses to CPC in post-chilling tank simulations has demonstrated significant log reductions at exposure times of greater than 10 s. Treating drumsticks with 0.6% CPC for 30 s resulted in a 4-log reduction in Salmonella whereas exposure for 10 s resulted in a 3-log reduction [94]. Results suggest that the efficacy of CPC is significantly greater at exposure times above the current USDA regulations [94].…”

Section: Cetylpyridinium Chloridementioning

confidence: 99%

“…However, exposing broiler carcasses to CPC in post-chilling tank simulations has demonstrated significant log reductions at exposure times of greater than 10 s. Treating drumsticks with 0.6% CPC for 30 s resulted in a 4-log reduction in Salmonella whereas exposure for 10 s resulted in a 3-log reduction [94]. Results suggest that the efficacy of CPC is significantly greater at exposure times above the current USDA regulations [94]. Many studies have reported success in reducing bacterial counts with CPC as a spray though not as significant as immersion with log reductions in bacteria averaging between 1.5-2.9 [120].…”

Section: Cetylpyridinium Chloridementioning

confidence: 99%

“…Traditionally, chlorine was the industry standard as an antimicrobial treatment [ 67 ]. However, compounds such as peracetic acid (PAA), cetylpyridinium chloride (CPC), acidified sodium chlorite (ASC), and trisodium phosphate (TSP) have become more common as they exhibit greater microbial reduction [ 67 , 94 , 95 ]. After early processing stages such as plucking and evisceration, antimicrobials are usually applied as sprays or dips at various stages of broiler processing.…”

Section: Current Post-harvest Antimicrobial Interventionsmentioning

confidence: 99%

See 2 more Smart Citations

A Review of Salmonella and Campylobacter in Broiler Meat: Emerging Challenges and Food Safety Measures

Thames

Sukumaran

2020

Foods

102

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Poultry is one of the largest sources of animal-based protein in the United States. Poultry processing has grown from a small local network of plants to nearly 500 plants nationwide. Two of the most persistent bacteria in poultry processing are Salmonella and Campylobacter. It was not until the introduction of Hazard Analysis and Critical Control Point systems in 1996 that major efforts to reduce bacterial contamination were developed. Traditionally, chlorine has been the industry standard for decontaminating chicken meat. However, antimicrobials such as peracetic acid, cetylpyridinium chloride, and acidified sodium chlorite have replaced chlorine as primary antimicrobials. Despite current interventions, the emergence of stress-tolerant and biofilm-forming Salmonella and Campylobacter is of primary concern. In an effort to offset growing tolerance from microbes, novel techniques such as cold plasma treatment, electrostatic spraying, and bacteriophage-based applications have been investigated as alternatives to conventional treatments, while new chemical antimicrobials such as Amplon and sodium ferrate are investigated as well. This review provides an overview of poultry processing in the United States, major microbes in poultry processing, current interventions, emerging issues, and emerging technologies in antimicrobial treatments.

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Bactericidal effect of glycerol monolaurate complex disinfectants on Salmonella of chicken

Chen

Liu

Zhang

et al. 2021

International Journal of Food Microbiology

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Effectiveness of Several Antimicrobials and the Effect of Contact Time in Reducing Salmonella and Campylobacter on Poultry Drumsticks

Cited by 9 publications

References 11 publications

Application of Peroxyacetic Acid for Decontamination of Raw Poultry Products and Comparison to Other Commonly Used Chemical Antimicrobial Interventions: A Review

Application of Peroxyacetic Acid for Decontamination of Raw Poultry Products and Comparison to Other Commonly Used Chemical Antimicrobial Interventions: A Review

A Review of Salmonella and Campylobacter in Broiler Meat: Emerging Challenges and Food Safety Measures

Bactericidal effect of glycerol monolaurate complex disinfectants on Salmonella of chicken

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