Effects of lactic, malic and fumaric acids on Salmonella spp. counts and on chicken meat quality and sensory characteristics

Fernandez, Mariano Manuel; Rodríguez, Anabel; Fulco, Micaela; Soteras, Trinidad; Mozgovoj, Marina Valeria; Cap, Mariana

doi:10.1007/s13197-020-04842-3

Cited by 12 publications

(13 citation statements)

References 33 publications

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“…In addition, crosscontamination can occur during the evisceration stage due to leakage of intestinal contents (Berrang et al, 2011). Fernandez et al (2021) found that count of Salmonellae in fumaric acid treated samples were significantly differ than control samples.…”

Section: Discussionmentioning

confidence: 87%

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Effect of Some Organic Acids on Salmonella Typhimurium in Chicken Meat

REHAM

Elbarbary

EL-AMIN

et al. 2023

Assiut Veterinary Medical Journal

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There are several health problems and economic losses, which are caused by bacterial species on chicken meat. The obligation to reduce the initial load of bacteria should be taken into serious consideration. So, the aim of this work was to detect the incidence of Salmonella spp in chicken meat parts with detection of their virulence genes, which were 4%, 8% and 6% in chicken fillet, thigh and drumsticks respectively, with detection of virulence genes % in isolates. This study is an attempt to evaluate the antibacterial effect against Salmonella Typhimurium by soaking chicken breast in acetic acid, citric acid and fumaric acid (1% & 2%) solutions for 15 seconds, as well as on sensory properties. The treatments reduced Salmonella counts effectively. Logarithmic reduction values of Salmonella, for acetic acid 1%, acetic acid 2%, citric acid 1%, citric acid 2%, fumaric acid 1%, and fumaric acid 2% were 0.82, 1.88, 1.07, 2.19, 0.91, and 2.85 log CFU/g, respectively.

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Section: Discussionmentioning

confidence: 87%

“…Salmonella Typhimurium counts were performed on XLD, as selective media. The values of log reduction were estimated by subtracting counts of samples treated with the different organic acids from counts of control samples, according to (Fernández et al, 2020).…”

Section: Solutionsmentioning

confidence: 99%

Effect of Some Organic Acids on Salmonella Typhimurium in Chicken Meat

REHAM

Elbarbary

EL-AMIN

et al. 2023

Assiut Veterinary Medical Journal

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“…Fernández et al [74] dipped Salmonella-contaminated chicken breast in 3% solutions lactic, malic and fumaric acid. It was found that fumaric acid had the highest efficacy (up to 2.22 log CFU/g reduction) but affected the sensory properties of the chicken breast the most.…”

Section: Organic Acidsmentioning

confidence: 99%

Salmonella in Chicken Meat: Consumption, Outbreaks, Characteristics, Current Control Methods and the Potential of Bacteriophage Use

Wessels

Rip

Gouws

2021

Foods

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The control of Salmonella in chicken processing plants is an ongoing challenge for many factories around the globe, especially with the increasing demand for poultry escalating processing throughputs. Foodborne outbreaks due to Salmonella still pose a prominent risk to public health. As chicken meat is a good reservoir for Salmonella, it is important for chicken processing plants to continuously optimize methods to reduce the incidence of Salmonella on their products. Current methods include the use of chemical antimicrobials such as chlorine-containing compounds and organic acids. However, these current methods are decreasing in popularity due to the rising rate of Salmonella resistance, coupled with the challenge of preserving the sensory properties of the meat, along with the increasing stringency of antimicrobial use. Bacteriophages are becoming more appealing to integrate into the large scale hurdle concept. A few factors s need to be considered for successful implementation, such as legislation, and application volumes and concentrations. Overall, bacteriophages show great potential because of their host specificity, guaranteeing an alternative outcome to the selective pressure for resistant traits placed by chemicals on whole microbial communities.

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“…The first results in the formation of the L-seryladenylate intermediate releasing inorganic pyrophosphate (PPi) in the presence of ATP and Mg 2+ . The L-seryl group is then transferred to tRNA Ser , or tRNA [Ser]Sec , at the 3 -OH end, resulting in L-seryl-tRNA Ser or L-seryl-tRNA [Ser]Sec [48]. Mocibob et al [49] found that the proximal region of seryl-tRNA synthetase C-terminal extension region can keep the protein which is generally stable.…”

Section: Protein Translationmentioning

confidence: 99%

Proteomic Analysis Explores Interactions between Lactiplantibacillus plantarum and Saccharomyces cerevisiae during Sourdough Fermentation

Zhang

Sadiq

et al. 2021

Microorganisms

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Sourdough is a fermentation culture which is formed following metabolic activities of a multiple bacterial and fungal species on raw dough. However, little is known about the mechanism of interaction among different species involved in fermentation. In this study, Lactiplantibacillus plantarum Sx3 and Saccharomyces cerevisiae Sq7 were selected. Protein changes in sourdough, fermented with single culture (either Sx3 or Sq7) and mixed culture (both Sx3 and Sq7), were evaluated by proteomics. The results show that carbohydrate metabolism in mixed-culture-based sourdough is the most important metabolic pathway. A greater abundance of L-lactate dehydrogenase and UDP-glucose 4-epimerase that contribute to the quality of sourdough were observed in mixed-culture-based sourdough than those produced by a single culture. Calreticulin, enolase, seryl-tRNA synthetase, ribosomal protein L23, ribosomal protein L16, and ribosomal protein L5 that are needed for the stability of proteins were increased in mixed-culture-based sourdough. The abundance of some compounds which play an important role in enhancing the nutritional characteristics and flavour of sourdough (citrate synthase, aldehyde dehydrogenase, pyruvate decarboxylase, pyruvate dehydrogenase E1 and acetyl-CoA) was decreased. In summary, this approach provided new insights into the interaction between L. plantarum and S. cerevisiae in sourdough, which may serve as a base for further research into the detailed mechanism.

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Effects of lactic, malic and fumaric acids on Salmonella spp. counts and on chicken meat quality and sensory characteristics

Cited by 12 publications

References 33 publications

Effect of Some Organic Acids on Salmonella Typhimurium in Chicken Meat

Effect of Some Organic Acids on Salmonella Typhimurium in Chicken Meat

Salmonella in Chicken Meat: Consumption, Outbreaks, Characteristics, Current Control Methods and the Potential of Bacteriophage Use

Proteomic Analysis Explores Interactions between Lactiplantibacillus plantarum and Saccharomyces cerevisiae during Sourdough Fermentation

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