Efficacy of Acetic Acid against Listeria monocytogenes Attached to Poultry Skin during Refrigerated Storage

González‐Fandos, Elena; Herrera, Bárbara

doi:10.3390/foods3030527

Cited by 26 publications

(22 citation statements)

References 38 publications

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“…However, in their study, the 0.4% dry vinegar treatment was not effective at controlling Listeria growth. These results are also in agreement with results reported by McDonnell et al (2013) and Gonzalez-Fandos and Herrera (2014). These researchers reported that the antimicrobial effect of vinegar and other natural or cleanlabel antimicrobials is impacted by the concentration that is included in the product.…”

Section: Microbial Analysissupporting

confidence: 92%

Utilization of Buffered Vinegar to Inhibit the Growth of Listeria monocytogenes on Marinated and Cooked Chicken Breast

Butler

Dhowlaghar

Kim

et al. 2018

Meat and Muscle Biology

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Abstract:The objective of this experiment was to evaluate the efficacy of adding buffered vinegar to RTE broiler breast meat to inhibit Listeria monocytogenes growth on cooked broiler breast meat. Broiler breast fillets were vacuum-tumbled with a 15% solution (over green weight) for 30 min with a marinade consisting of different concentrations of dry vinegar (DV) or liquid vinegar (LV; 0%, 0.4, 0.6, and 0.8% DV, and 1.5% LV), 1.0% sodium chloride on a total raw product basis (RPB), 0.4% sodium tripolyphosphate on a RPB and water. After marinating, the chicken was cooked to an internal temperature of 77°C. The top and bottom of each piece of broiler breast meat (200 g) was surface inoculated with 1 mL of ~5 log CFU/g of a 3 strain mixture of L. monocytogenes such that there was a target concentration of 3 log CFU/g L. monocytogenes on each chicken breast. Each chicken breast was then placed into individual packages that had the headspace exchanged for a modified atmosphere (95% CO 2 , 5% O 2 ) and stored at refrigeration temperature (2°C ± 2°C) for 0 to 60 d and sampled at 5 d intervals. No differences in L. monocytogenes counts existed among buffered vinegar treatments at any storage time. At storage times from 35 to 60 d, broiler breast meat that was treated with buffered vinegar had fewer L. monocytogenes counts (P < 0.05) than the untreated broiler breast meat and continued to control L. monocytogenes growth through 60 d of storage. Additionally, the chicken treated with 0.8% DV and 1.5% LV had 2.0 log CFU/g or less L. monocytogenes counts after 60 d of storage.

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Section: Microbial Analysissupporting

confidence: 92%

Utilization of Buffered Vinegar to Inhibit the Growth of Listeria monocytogenes on Marinated and Cooked Chicken Breast

Butler

Dhowlaghar

Kim

et al. 2018

Meat and Muscle Biology

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“…Most commercial products use the combination of acids and/or salts to accomplish their synergistic effects. However, it is important to consider the specific inhibitory effects of each acid before supplementation (Gonzalez‐Fandos & Herrera, ; Sansawat, Lee, Singh, Ha, & Kang, ) (Figure ).…”

Section: Role Of Acidifiers In Nutritionmentioning

confidence: 99%

Role of acidifiers in livestock nutrition and health: A review

Pearlin

Shanmathy

Govidasamy

et al. 2020

Animal Physiology Nutrition

137

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Ever since the European ban on use of in‐feed antibiotics in food animals, the search for alternate antibiotic‐free growth promoter is undertaken worldwide. There are few alternatives such as probiotics, pre‐biotics, phytochemicals, enzymes and organic acids. Among these alternatives, the organic acids or simply acidifiers play an important role in gut health in animals. The acidifiers could be used to favourably manipulate the intestinal microbial populations and improve the immune response, hence perform an activity similar to antibiotics in food animals in countering pathogenic bacteria. Acidifiers also improve the digestibility of nutrients and increase the absorption of minerals. The incorporation of organic acids also leads to thinning of the intestinal lining which facilitates better absorption of nutrients and its efficient utilization. However, their effect will not be similar among all types of organic acids as their mechanism of activity is based on its pKa value. Moreover, there are claims about the neutralization of acids by the secretion of bicarbonates in the initial part of intestine, reactivity with metallic items in feed mills and reduced palatability due its bitter taste demands non‐reactive and targeted delivery for better performance. Currently, coated salts of acidifiers are available commercially for use in food animals especially pigs and poultry. The present review highlights the role of different acidifiers in livestock nutrition with their potent applications in improving nutrient digestibility, mineral utilization, meat quality, enhancing immunity, antimicrobial effects in countering pathogenic bacteria, boosting performance and production, and thus safeguarding health of livestock animals and poultry.

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“…One possible intervention strategy could be the treatment with organic acids (González‐Fandos and Dominguez , ; González‐Fandos et al . ; Simón et al ., ; González‐Fandos and Herrera , ; Carpenter et al . ).…”

Section: Introductionmentioning

confidence: 99%

Efficacy of Malic Acid AgainstCampylobacter jejuniAttached to Chicken Skin During Refrigerated Storage

González‐Fandos

Maya

2015

Journal of Food Processing and Preservation

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The ability of malic acid to reduce Campylobacter jejuni on chicken legs was evaluated. Chicken legs were inoculated with C. jejuni. After dipping legs either in water (control), 1 % or 2% malic acid solution (v/v), they were stored at 4C for 8 days. Changes in C. jejuni, psychrotrophs, Pseudomonas counts and sensorial characteristics (odor, color and overall appearance) were determined after treatment (day 0) and after 1, 3, 6 and 8 days of storage at 4C. Legs washed with 2% malic acid showed a significant (P < 0.05) inhibitory effect on C. jejuni compared to control legs, with a decrease of about 1.18 log units after treatment. The shelf life of the samples washed with malic acid was extended by at least 2 days over the control samples washed with distilled water. This study demonstrates that malic acid is effective for reducing C. jejuni populations on chicken.

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Efficacy of Acetic Acid against Listeria monocytogenes Attached to Poultry Skin during Refrigerated Storage

Cited by 26 publications

References 38 publications

Utilization of Buffered Vinegar to Inhibit the Growth of Listeria monocytogenes on Marinated and Cooked Chicken Breast

Utilization of Buffered Vinegar to Inhibit the Growth of Listeria monocytogenes on Marinated and Cooked Chicken Breast

Role of acidifiers in livestock nutrition and health: A review

Efficacy of Malic Acid AgainstCampylobacter jejuniAttached to Chicken Skin During Refrigerated Storage

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