Evaluation of Antimicrobial Activities of Sequential Spray Applications of Decontamination Treatments on Chicken Carcasses

Benli, Hakan; Sánchez-Plata, Marcos X.; İlhak, Osman İrfan; González, M.T. Núñez de; Keeton, J.T.

doi:10.5713/ajas.14.0708

Cited by 11 publications

(9 citation statements)

References 16 publications

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“…Color space values of L* (lightness), a* (redness), and b* (yellowness) for the outer surfaces of samples were obtained using a Konika Minolta Colorimeter (CR-400, Minolta C., Ramsey, NJ, USA) calibrated to a standard white tile after the colorimeter port was covered with clear plastic film. Random readings were taken at three locations on the outer surface of the thawed skinless chicken breast samples prior to cooking and then after cooking ( Benli et al, 2011 ; Benli et al, 2015 ).…”

Section: Methodsmentioning

confidence: 99%

Consumer Attitudes Toward Storing and Thawing Chicken and Effects of the Common Thawing Practices on Some Quality Characteristics of Frozen Chicken

Benli

2015

Asian Australas. J. Anim. Sci

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In this study, a survey was conducted to both evaluate the consumers’ general attitudes for purchasing and storing the raw chicken and determine the thawing practices used for defrosting frozen chicken at home. About 75% of the consumers indicated purchasing chicken meat at least once a week or more. Furthermore, the majority (82.16%) of those who stored at least a portion of the raw chicken stated freezing the raw chicken meat at home. Freezing the chicken meat was considered to have no effect on the quality by 43.49% of the consumers while 56.51% thought that freezing had either negative or positive effects on the quality. The survey study indicated that top five most commonly used thawing practices included thawing on the kitchen counter, thawing in the refrigerator, thawing in the warm water, thawing in the microwave, and thawing under tap water. In addition, an experimental study was conducted to determine the effects of these most commonly used thawing practices on some quality characteristics of the chicken meat including pH, drip loss, cooking loss, color analysis and textural profile analysis. Although, L* value for thawing on the kitchen counter was the lowest, after cooking, none of the thawing treatments have a significant effect on the color values. Thawing in the microwave produced the highest drip loss of 3.47% while the lowest drip loss of 0.62% was observed with thawing in the refrigerator. On the other hand, thawing in the microwave and refrigerator caused the lowest cooking loss values of 18.29% and 18.53%, respectively. Nevertheless, there were no significant differences among textural parameter values of the defrosted and then cooked samples using the home based thawing practices, indicating similar quality characteristics among the samples.

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Section: Methodsmentioning

confidence: 99%

Consumer Attitudes Toward Storing and Thawing Chicken and Effects of the Common Thawing Practices on Some Quality Characteristics of Frozen Chicken

Benli

2015

Asian Australas. J. Anim. Sci

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“…• E-polylysine then acidic calcium sulfate (Benli et al, 2015;Benli et al, 2011) • Lauric arginate then acidic calcium sulfate (Benli et al, 2015;Benli et al, 2011) • Peracetic acid with aqueous ozone • E-polylysine followed by acidic calcium sulfate and Lauric arginate then acidic calcium sulfate can reduce Salmonella.…”

Section: Miscellaneous/ Combination Treatmentsmentioning

confidence: 99%

“…The use of post‐evisceration spray cabinets to deliver disinfectant treatments was the focus of many studies: A combination of aqueous ozone (Viriditec™) and peracetic acid saw significant reductions in Campylobacter and Salmonella compared to control groups (Dittoe, Feye, et al., 2019). Successive sprays of E‐polylysine, then acidic calcium sulfate or lauric arginate, and then acidic calcium sulfate both significantly reduced Salmonella by more than 2 log 10 CFU/mL (Benli et al., 2011) and in addition remain effective for up to 6 days through storage at 4.4°C (Benli et al., 2015). A study comparing dipping and spraying of post‐evisceration carcasses with trisodium phosphate (14%) or citric acid (5%) in a commercial processing plant found that dip significantly reduced Campylobacter , while the spray had no significant effect (Meredith, Walsh, et al., 2013).…”

Section: Meat Bird (Broiler) Processingmentioning

confidence: 99%

Advances in enteropathogen control throughout the meat chicken production chain

Stewart¹,

Pavic²

2023

Comp Rev Food Sci Food Safe

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Enteropathogens, namely Salmonella and Campylobacter, are a concern in global public health and have been attributed in numerous risk assessments to a poultry source. During the last decade, a large body of research addressing this problem has been published. The literature reviewed contains review articles on certain aspects of poultry production chain; however, in the past decade there has not been a review on the entire chain-farm to fork-of poultry production. For this review, a pool of 514 articles were selected for relevance via a systematic screening process (from >7500 original search articles). These studies identified a diversity of management and intervention strategies for the elimination or reduction of enteropathogens in poultry production. Many studies were laboratory or limited field trials with implementation in true commercial operations being problematic. Entities considering using commercial antienteropathogen products and interventions are advised to perform an internal validation and fit-for-purpose trial as Salmonella and Campylobacter serovars and biovars may have regional diversity. Future research should focus on nonchemical application within the processing plant and how a combination of synergisticinterventions through the production chain may contribute to reducing the overall carcass burden of enteropathogens, coupled with increased consumer education on safe handling and cooking of poultry.

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“…The use of post-evisceration spray cabinets to deliver disinfectant treatments was the focus of many studies: A combination of aqueous ozone (Viriditec™) and peracetic acid saw significant reductions in Campylobacter and Salmonella compared to control groups [402]. Successive sprays of E-polylysine then acidic calcium sulfate or lauric arginate then acidic calcium sulfate both significantly reduced Salmonella by more than 2 log10 CFU/mL [394] and in addition remain effective for up to 6 days through storage at 4.4°C [404]. A study comparing dipping and spraying of post-evisceration carcasses with trisodium phosphate (14%) or citric acid (5%) in a commercial processing plant found that dip significantly reduced Campylobacter, while the spray had no significant effect [400].…”

Section: Organic Acidmentioning

confidence: 99%

Advances in Enteropathogen Control Throughout the Meat Chicken Production Chain

Stewart¹,

Pavic²

2022

Preprint

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Enteropathogens, namely Salmonella and Campylobacter, are a concern in global public health and have been attributed in numerous risk assessments to a poultry source. During the last decade a large body of research addressing this problem has been published. The literature reviewed contains review articles on certain aspects of poultry production chain, however in the past decade there hasn’t been a review on the through production chain, farm to fork, production of poultry. This review, a pool of 514 articles were selected for relevance via a systematic screening process (from >7500 original search articles). These studies identified a diversity of management and intervention strategies for the elimination or reduction of enteropathogens in poultry production. Many studies were laboratory or limited field trials with implementation in true commercial operations being problematic. Entities considering using commercial anti-enteropathogen products and interventions are advised to perform an internal validation and fit for purpose trial as Salmonella and Campylobacter serovars and biovars may have regional diversity. Future research should focus on non-chemical application within the processing plant and how synergistic through chain intervention may contribute to reducing the overall carcass burden of enteropathogen, coupled with increased consumer education on safe handling and cooking of poultry.

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Evaluation of Antimicrobial Activities of Sequential Spray Applications of Decontamination Treatments on Chicken Carcasses

Cited by 11 publications

References 16 publications

Consumer Attitudes Toward Storing and Thawing Chicken and Effects of the Common Thawing Practices on Some Quality Characteristics of Frozen Chicken

Consumer Attitudes Toward Storing and Thawing Chicken and Effects of the Common Thawing Practices on Some Quality Characteristics of Frozen Chicken

Advances in enteropathogen control throughout the meat chicken production chain

Advances in Enteropathogen Control Throughout the Meat Chicken Production Chain

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