Efficacy of Lactic Acid and Modified Atmosphere Packaging against Campylobacter jejuni on Chicken during Refrigerated Storage

González‐Fandos, Elena; Maya, Naiara; Martínez‐Laorden, Alba; Pérez-Arnedo, Iratxe

doi:10.3390/foods9010109

Cited by 17 publications

(11 citation statements)

References 46 publications

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“…The reduction of pH values of samples washed with organic acids has also been reported by other authors [ 28 ]. Sensory quality was not negatively affected by 2% citric, propionic or acetic acid washing or vacuum packaging [ 8 , 9 , 10 , 13 , 30 , 31 ].…”

Section: Discussionmentioning

confidence: 99%

Combined Effect of Organic Acids and Modified Atmosphere Packaging on Listeria monocytogenes in Chicken Legs

González‐Fandos

Martínez‐Laorden

Pérez-Arnedo

2020

Animals

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The combined effect of organic acid (citric, propionic or acetic acid) treatment and modified atmosphere packaging (MAP) on the growth of L. monocytogenes in chicken legs kept at 4 °C for 10 days was evaluated. Chicken legs were inoculated with L. monocytogenes and washed with either 2% citric, 2% propionic or 2% acetic acid solution or distilled water (control). Legs were packaged under the following conditions: air, vacuum, 80% N2/20% CO2, 60% N2/40% CO2 or 40% N2/60% CO2. The greatest L. monocytogenes growth reductions after treatment were observed in chicken legs washed with propionic acid (2.14 log units lower compared to control legs). The lowest growth rates of L. monocytogenes were found in samples washed with acetic acid and packaged in atmospheres containing CO2. An extended shelf life was observed in legs packaged in 40% N2/60% CO2, but these packaging conditions did not reduce L. monocytogenes growth. Consequently, it is necessary to design measures in order to control this bacterial pathogen. Washing of chicken with 2% propionic acid or 2% acetic acid can decrease L. monocytogenes counts in chicken packaged in MAP.

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Section: Discussionmentioning

confidence: 99%

Combined Effect of Organic Acids and Modified Atmosphere Packaging on Listeria monocytogenes in Chicken Legs

González‐Fandos

Martínez‐Laorden

Pérez-Arnedo

2020

Animals

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“…Acetic acid, being a weaker acid, therefore showed better inhibition during subsequent storage than lactic acid. Effects of lactic acid may vary with differences in treatments, concentrations, pH, exposure time, temperature, application method (spray, immersion) and the hygienic status of the poultry meat (Bolton et al, 2014;Gonzalez-Fandos et al, 2020;Okolocha and Ellerbroek, 2005). Since the death and growth curves for treatments with 5% pH 3.9, 2.5% pH 3.9 and 2.5% pH 3.0 are very similar (Fig.…”

Section: Discussionmentioning

confidence: 97%

Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging

Heir

Solberg

Jensen

et al. 2022

International Journal of Food Microbiology

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Microbial contamination and growth play important roles in spoilage and quality loss of raw poultry products. We evaluated the suitability of three commercially available organic acid based antimicrobial compounds, Purac FCC80 (L-lactic acid), Verdad N6 (buffered vinegar fermentate) and Provian K (blend of potassium acetate and diacetate) to prevent growth of the innate microbiota, reduce spoilage and enhance the sensory quality of raw chicken under vacuum, high CO 2 (60/40% CO 2 /N 2 ), and high O 2 (75/25% O 2 /CO 2 ) modified atmosphere (MA) storage conditions. Solutions were applied warm (50 • C) or cold (4 • C) to reflect treatments prior to (Prechill) or after (Postchill) cooling of chicken carcasses, respectively. Single postchill treatments of raw chicken wings with 5% Verdad N6 or Provian K solutions and MA storage enabled complete growth inhibition during the first seven days of storage before growth resumed. Enhanced bacterial control was obtained by combining Prechill lactic acid and Postchill Verdad N6 or Provian K treatments which indicated initial reductions up to 1.1 log and where total bacterial increase after 20 days storage was limited to 1.8-2.1 log. Antibacterial effects were dependent on the concentration of the inhibiting salts used, pH and the storage conditions. Bacterial community analyses showed increased relative levels of Gram-positive bacteria and with reductions of potential spoilage organisms in samples treated with the organic acid salts Verdad N6 and Provian K. Sensory analyses of raw, treated wings showed prominent lower scores in several spoilage associated odour attributes when compared with untreated chicken wings after 13 days storage. For heat-treated chicken, only minor differences for 22 tested attributes were detected between seven antimicrobial treatments and untreated control chicken. Immersion in commercially available organic acid/salt solutions combined with MA storage can reduce bacterial levels, improve microbial and sensory quality, and potentially improve shelf life and reduce food waste of chicken products.

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“…Serial decimal dilutions were prepared using the same diluent. Pseudomonas spp., Enterobacterales , and C. jejuni were determined according to the methodology described by Gonzalez-Fandos et al [ 26 ]. For pH determinations 5 g of skin were taken and kept at 4 °C until evaluation.…”

Section: Methodsmentioning

confidence: 99%

Effect of Decontamination Treatments on Campylobacter jejuni in Chicken

González‐Fandos

Martínez‐Laorden

Pérez-Arnedo

2020

Foods

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The ability of different decontaminating treatments (acetic, citric and fumaric acids, and potassium sorbate) to decrease Campylobacter jejuni on chicken legs was evaluated. Fresh chicken legs were inoculated with C. jejuni and washed with either acetic, citric, or fumaric acid (1% and 2%), or potassium sorbate (1%, 2%, and 5%) solutions or distilled water. Evolution of C. jejuni, Pseudomonas, and Enterobacterales counts, and sensorial acceptability were evaluated after treatment (day 1) and on days 2, 4, 7, and 9 of storage at 4 °C. The lowest Pseudomonas counts were found in those legs dipped in 2% fumaric acid, while the lowest Enterobacterales populations were found in those legs dipped in 2% fumaric or 2% acetic acid. The shelf life of the legs treated was widened by at least 2 days over the control legs. The highest C. jejuni reductions after treatment were obtained in samples dipped in 2% citric acid, which were approximately 2.66 log units lower than in non-treated legs. However, the efficacy of citric acid decreased during storage. After day 2 of storage, the highest reductions of C. jejuni were found in those legs dipped in 2% acetic acid.

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Efficacy of Lactic Acid and Modified Atmosphere Packaging against Campylobacter jejuni on Chicken during Refrigerated Storage

Cited by 17 publications

References 46 publications

Combined Effect of Organic Acids and Modified Atmosphere Packaging on Listeria monocytogenes in Chicken Legs

Combined Effect of Organic Acids and Modified Atmosphere Packaging on Listeria monocytogenes in Chicken Legs

Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging

Effect of Decontamination Treatments on Campylobacter jejuni in Chicken

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