Effects of high hydrostatic pressure on Campylobacter jejuni in poultry meat

Abstract

Campylobacter jejuni inactivation by high pressure processing (HPP) in poultry meat (chicken breast) was investigated. The pressure was created by high hydrostatic pressure piston-cylinder food processor. Contaminated with C. jejuni (10 8 CFU g -1 ) samples of ground poultry meat were hermetically sealed in a polyamide-polyethylene bags and exposed to HPP for 9 different combinations of pressure (200 MPa, 300 MPa and 400 MPa) and time (5 min, 10 min and 15 min). Quantitative bacteriological analysis was carried out in order to determine the number of surviving C. jejuni cells. The obtained results showed that C. jejuni is relatively sensitive to high pressure treatment as compared to other food-borne pathogens. The loss of C. jejuni viability increased in a dose-and time-dependent manner. On the basis of the results, D-values were calculated. For reduction C. jejuni in poultry meat by 6 log units (6D-values), considered as sufficient for consumer protection, the application of 300 MPa for 8.73 min, or 400 MPa for 4.37 min is needed. The linear regression equations, which has been calculated on the basis of this study, allows to determine the degree of C. jejuni reduction in poultry meat for any selected duration of pressurization in a given pressure range.

Inactivation ofVibriosp. in pure cultures and mussel homogenates using high hydrostatic pressure

“…), thus injured cells become sensitive and might not have the ability to resuscitate and grow on selective media within incubation times. However, in recent studies, selective media were still used for enumeration of other bacteria after HHP treatment in food, that is, Listeria monocytogenes , Campylobacter jejuni or Salmonella enterica (Jackowska‐Tracz and Tracz ; Bover‐Cid et al . ; Rubio et al .…”

Chicken Liver–Associated Outbreaks of Campylobacteriosis and Salmonellosis, United States, 2000–2016: Identifying Opportunities for Prevention

“…In this same study, the researchers demonstrated that organic acid washes reduced Campylobacter contamination on chicken liver. High-pressure processing has been shown to reduce pathogens in other chicken products (Solomon and Hoover, 2004 ; Jackowska-Tracz and Tracz, 2015 ) and it may also be effective in chicken liver.…”

Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A Review

“…Further details about commercialized meat product of HPP are detailed elsewhere (78). (79). According to the pressure applied, the temperature varies from 0 to 10 • C. When the lowest pressure (200 MPa) was applied, C. jejuni exposed resistance and no significant reduction was achieved regardless of the duration of HPP treatment.…”

“…According to the pressure applied, the temperature varies from 0 to 10 • C. When the lowest pressure (200 MPa) was applied, C. jejuni exposed resistance and no significant reduction was achieved regardless of the duration of HPP treatment. Gram-negative bacteria are generally more susceptible to pressure compared to Gram-positive bacteria (79). Sheen et al (2015) reported also that the inactivation of Salmonella spp.…”

“…Tracz et al (2015) investigated the potential of HPP to destroy a mixed culture of three stains of C. jejuni inoculated in chicken breast under different pressure conditions (200, 300, and 400 MPa) and treatment times (5, 10, and 15 min), where D values were lowest at the highest pressure applied ( 79 ). According to the pressure applied, the temperature varies from 0 to 10°C.…”