Increased Effectiveness of Microbiological Verification by Concentration-Dependent Neutralization of Sanitizers Used in Poultry Slaughter and Fabrication Allowing Salmonella enterica Survival

Abstract

Sanitizer neutralizers can assist foodborne pathogen detection during routine testing by counteracting sanitizer residues carried over into fluids collected and tested from food samples. This study tested sanitizer-matched neutralizers applied at increasing concentrations to facilitate Salmonella enterica survival following exposure to cetylpyridinium chloride (CPC) or peracetic acid (PAA), identifying minimum required concentrations of neutralizers to facilitate pathogen survival. Salmonella isolates were individually inoculated into a non-selective medium followed immediately by CPC (0.1 to 0.8% v/v) or PAA (0.0125 to 0.2% v/v) application, followed by neutralizers application. CPC was neutralized by lecithin and polysorbate 80, each supplemented into buffered peptone water (BPW) at 0.125 to 2.0X its respective content in Dey-Engley (D/E) neutralizing buffer. PAA was neutralized in BPW supplemented with disodium phosphate, potassium monophosphate, and sodium thiosulfate, each at 0.25 to 3.0X its respective concentration in BPW (phosphates) or D/E buffer (thiosulfate). Addition of neutralizers at 1X their respective concentrations in D/E buffer was required to allow Salmonella growth at the maximum CPC concentration (0.8%), while 2X neutralizer addition was required for Salmonella growth at the maximum PAA level (0.2%). Sanitizer neutralizers can assist pathogen survival and detection during routine food product testing.

Cetylpyridinium chloride produces increased zeta-potential on Salmonella Typhimurium cells, a mechanism of the pathogen’s inactivation

“…7,8 Dey and Engley 9 previously incorporated lecithin into an antimicrobial neutralization formula for the purposes of counteracting QAC-type sanitizers. Mohammad et al 10 reported that the incorporation of soy lecithin at 7.0 g/L effectively neutralized CPC (0.8% w/v), facilitating Salmonella detection in a model microbiological medium.…”

Media impacts recovery of Salmonella enterica and Enterococcus faecium NRRL B2354 from whole black peppercorns, basil leaves, and chia seeds treated with antimicrobial gasses

“…Microbial populations may also be further reduced by residual exposure to antimicrobial compounds that may be dispersed during the rehydration process. Addition of neutralizing agents including sodium thiosulfate and lecithin are included in diluents used for poultry carcass sampling and environmental sampling, as they act to bind residual sanitizers (Mohammed et al, 2018). Sodium thiosulfate was required to allow for growth of different S. enterica serotypes when challenged with peracetic acid, which decomposes into acetic acid and peroxide.…”

Comparison of ready-to-eat “organic” antimicrobials, sodium bisulfate, and sodium lactate, on Listeria monocytogenes and the indigenous microbiome of organic uncured beef frankfurters stored under refrigeration for three weeks

“…On days 0, 7, 14, and 21, treated frankfurters were removed from refrigeration (4 °C) and stomached for 1 min at 200 rpm in 100 mL of nBPW [ 29 ] so that injured, viable bacteria and biofilm-forming bacteria could be recovered without the continued action of the antimicrobials [ 30 , 31 ]. The resulting homogenates were diluted 10 −1 to 10 −6 , and were enumerated via direct plating methodology where 100 μL of the diluted homogenates were spread plated on Oxford agar in duplicate.…”