Effects of Polyphosphate Additives on Campylobacter Survival in Processed Chicken Exudates

Abstract

Campylobacter spp. are responsible for a large number of the bacterial food poisoning cases worldwide. Despite being sensitive to oxygen and nutritionally fastidious, Campylobacter spp. are able to survive in food processing environments and reach consumers in sufficient numbers to cause disease. To investigate Campylobacter persistence on processed chicken, exudates from chickens produced for consumer sale were collected and sterilized. Two types of exudates from chicken products were collected: enhanced, where a marinade was added to the chickens during processing, and nonenhanced, where no additives were added during processing. Exudates from enhanced chicken products examined in this study contained a mixture of polyphosphates. Exudate samples were inoculated with Campylobacter jejuni or Campylobacter coli strains and incubated under a range of environmental conditions, and viable bacteria present in the resultant cultures were enumerated. When incubated at 42°C in a microaerobic environment, exudates from enhanced chicken products resulted in increased survival of C. jejuni and C. coli compared with that in nonenhanced exudates in the range of <1 to >4 log CFU/ml. Under more relevant food storage conditions (4°C and normal atmosphere), the exudates from enhanced chicken products also demonstrated improved Campylobacter survival compared with that in nonenhanced exudates. Polyphosphates present in the enhanced exudates were determined to be largely responsible for the improved survival observed when the two types of exudates were compared. Therefore, polyphosphates used to enhance chicken quality aid in sustaining the numbers of Campylobacter bacteria, increasing the opportunity for disease via cross-contamination or improperly cooked poultry.

Is Poultry Exudate a Missing Link in Spreading Campylobacter SP. In Poland?

“…Additionally, polyphosphates, which are permitted to be used in poultry at concentration up to 0.5% (by weight) and suggested lethal for rapidly growing campylobacters, by shifting the pH, contributed to better survival of C. jejuni/C. coli in poultry exudates (5).…”

“…However, only a few studies investigated poultry exudates (5,17), and none of them were performed in Poland. Poultry exudate comprising a mixture of meat juice, blood, and water, when cumulated in individual or bulk containers at retail, may favour campylobacters' survival and enable their spread, as well as cross-contamination of other food products.…”

Effects of Polyphosphate Additives on the pH of Processed Chicken Exudates and the Survival of Campylobacter

“…Exudates from poultry treated with polyphosphatecontaining marinade or without marinade have been observed to possess different pH values, suggesting that change in pH of the environment may be responsible for the enhanced numbers of Campylobacter observed in the polyphosphatecontaining exudates (8). The research presented in this article investigates the effects that pH changes independent of polyphosphate addition have upon Campylobacter numbers in poultry exudates.…”

“…In an effort to understand how Campylobacter is able to function as a successful food pathogen, previous research from our laboratory described a food practice that has the potential for enhancing the ability of Campylobacter to persist on poultry products through processing and cold storage (8).…”

Survival after Cryogenic Freezing of Campylobacter Species in Ground Turkey Patties Treated with Polyphosphates

“…Previous research attempting to understand the unexpected persistence of Campylobacter identified polyphosphate-based poultry marinades as enhancing Campylobacter survival within the exudate derived from processed poultry products (10). Additionally, it was determined that the modulation of the pH by the polyphosphates in the poultry exudates allowed for the increased survival of Campylobacter in polyphos phate-treated poultry products (11).…”