Peracetic acid application as an antimicrobial and its residual (HEDP): a holistic approach on the technological characteristics of chicken meat

de Rezende, Heloísa Carneiro; de Lima, Marieli; Santos, Líbia Diniz

doi:10.1016/j.psj.2023.103003

Cited by 9 publications

(8 citation statements)

References 49 publications

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“…Eleven isolates did not show any resistance to the antibiotics tested in previous studies. NTS data concerning acidic pH and PAA susceptibility from 5 poultry isolates were previously published [ 24 ] but are included here for source comparison.…”

Section: Methodsmentioning

confidence: 99%

“…Limited knowledge exists regarding the occurrence of acid-tolerant strains in the food chain where acid stress is common, namely those associated with human and/or animal infections or used as hygiene/safety indicators of drinking water, food and food contact surfaces, as the case of non-typhoidal Salmonella enterica (NTS) and/or Enterococcus faecium (Efm) [ 22 , 23 , 24 , 25 , 26 , 27 , 28 ]. NTS or Enterococcus spp.…”

Section: Introductionmentioning

confidence: 99%

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Exploring Peracetic Acid and Acidic pH Tolerance of Antibiotic-Resistant Non-Typhoidal Salmonella and Enterococcus faecium from Diverse Epidemiological and Genetic Backgrounds

Rebelo,

Duarte,

Freitas

et al. 2023

Microorganisms

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Acid stress poses a common challenge for bacteria in diverse environments by the presence of inorganic (e.g., mammals’ stomach) or organic acids (e.g., feed additives; acid-based disinfectants). Limited knowledge exists regarding acid-tolerant strains of specific serotypes, clonal lineages, or sources in human/animal pathogens: namely, non-typhoidal Salmonella enterica (NTS) and Enterococcus faecium (Efm). This study evaluated the acidic pH (Mueller–Hinton acidified with HCl) and peracetic acid (PAA) susceptibility of Efm (n = 72) and NTS (n = 60) from diverse epidemiological/genetic backgrounds and with multiple antibiotic resistance profiles. Efm minimum growth/survival pH was 4.5–5.0/3.0–4.0, and for NTS it was 4.0–4.5/3.5–4.0. Efm distribution among acidic pH values showed that only isolates of clade-non-A1 (non-hospital associated) or the food chain were more tolerant to acidic pH compared to clade-A1 (hospital-associated clones) or clinical isolates (p < 0.05). In the case of NTS, multidrug-resistant (MDR) isolates survived better in acidic pH (p < 0.05). The PAA MIC/MBC for Efm was 70–120/80–150 mg/L, and for NTS, it was 50–70/60–100 mg/L. The distribution of Efm among PAA concentrations showed that clade-A1 or MDR strains exhibited higher tolerance than clade-non-A1 or non-MDR ones (p < 0.05). NTS distribution also showed higher tolerance to PAA among non-MDR and clinical isolates than food chain ones (p < 0.05) but there were no differences among different serogroups. This unique study identifies specific NTS or Efm populations more tolerant to acidic pH or PAA, emphasizing the need for further research to tailor controlled measures of public health and food safety within a One Health framework.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Exploring Peracetic Acid and Acidic pH Tolerance of Antibiotic-Resistant Non-Typhoidal Salmonella and Enterococcus faecium from Diverse Epidemiological and Genetic Backgrounds

Rebelo,

Duarte,

Freitas

et al. 2023

Microorganisms

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“…Thus, the treatment time is recommended to be within 30 min to minimize residual PAA and ensure that the chicken flavor remains unchanged. Rezende et al [37] confirmed that treating chicken with PAA for extended periods can lead to residue in the chicken.…”

Section: Electronic-nose Analysismentioning

confidence: 97%

Bactericidal Effects and Quality Impact of Peroxyacetic Acid and Sodium Hypochlorite on Chicken Carcasses

Zhang,

Kim,

Park

2024

Foods

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There is an urgent need to develop efficient and environmentally friendly decontaminants for poultry products. In this study, we aimed to evaluate the practical application of peroxyacetic acid (PAA) as a replacement for sodium hypochlorite (SH) to sterilize fresh chicken carcasses, using microbial, color, and electronic-nose analyses. We evaluated the decontamination effects of different concentrations of PAA and SH on chicken carcasses. The bactericidal effects of PAA at pH 3, 7, and 9, and SH at pH 10, at concentrations ranging from 100 to 500 ppm on coliform bacteria, total bacteria, and Salmonella spp. were evaluated. PAA induced a similar bactericidal effect at lower concentrations than SH. Therefore, at the same concentration and treatment time, PAA showed better bactericidal effects than SH. Although treatment with PAA (pH 3) and SH (pH 10) resulted in considerable discoloration, the degree of discoloration decreased when the pH of PAA was increased to 7 and 9. Therefore, by increasing the pH of PAA, the discoloration effect on chicken carcasses can be reduced without altering the microbial-reduction effect. Electronic-nose analysis showed that the flavor of the chicken was almost unaffected by volatile components at a treatment time < 30 min. Therefore, this study experimentally identified the optimal PAA concentration for the decontamination of chicken carcasses. The study findings provide a theoretical basis for the replacement of traditional bactericides, such as SH, with PAA for the production of poultry products.

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“…The most frequently utilized interventions worldwide and in the US poultry industry's chiller applications are peroxyacetic acid (PPA) and chlorine treatment. Moreover, the majority of previous investigations addressed the effects of these two disinfectants on chicken carcasses and cuts [10,12]; however, very few studies clarified the sanitary consequences on giblets. Prior Egyptian research has largely focused on the hygienic characteristics of raw chicken carcasses; however, only a few studies [13] have focused on the hygiene and pathogen control intervention of chicken giblets, which are also consumed in relatively close level to the chicken carcasses.…”

Section: T Egyptian Journal Of Veterinary Sciencesmentioning

confidence: 99%

The Consequences of Peroxyacetic Acid and Chlorine Decontamination Dips on the Native Pathogen and Spoilage Microbiota of Chicken Giblets, Plus their Shelf-life

Gamil,

Salem,

Arab

et al. 2025

Egyptian Journal of Veterinary Sciences

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HE current study aimed to determine the effects of chlorine (50 ppm) and triple-mixture of peroxyacetic acid (PPA, 300 ppm) dipping on the native spoilage and pathogen contamination levels and shelf-life of chicken giblets obtained from live poultry markets in Tukh City, Egypt, in comparison to Egyptian standardizing organization norms. In terms of shelf life, PAA-and chlorine-dipped giblets were hygienically acceptable, with APC values less than six log CFU/g until the ninth and sixth chilling-days, respectively. After six chilling days, the control giblets exhibited clear signs of decomposition: however, PAA and chlorine dipping delayed spoilage until the fifteenth and twelfth chilling days, respectively. Most of the hygienic indices of giblets dipped in PAA and chlorine did not differ statistically during the first chilling period; however, PAA eventually demonstrated a superior retardation impact on the growth curves of most native bacterial indices, including Escherichia coli. Salmonella Enteritidis was isolated from studied giblets with an average level of 2.8 log CFU/gram. PAA and chlorine dipping significantly impeded the growth curve of Salmonella Enteritidis in giblets, and it was not detectable for fifteen and twelve days, respectively. Finally, the combination of chilling (1± 0.5 °C) and tested antimicrobial dipping, specifically PAA, improved giblets hygiene indices and shelf-life after a five-minute. Therefore, although current findings suggest substituting PAA for chlorine, residual risks and associated environmental implications, as well as the evolution of antibacterial resistance, should all be considered prior to this step.

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Peracetic acid application as an antimicrobial and its residual (HEDP): a holistic approach on the technological characteristics of chicken meat

Cited by 9 publications

References 49 publications

Exploring Peracetic Acid and Acidic pH Tolerance of Antibiotic-Resistant Non-Typhoidal Salmonella and Enterococcus faecium from Diverse Epidemiological and Genetic Backgrounds

Exploring Peracetic Acid and Acidic pH Tolerance of Antibiotic-Resistant Non-Typhoidal Salmonella and Enterococcus faecium from Diverse Epidemiological and Genetic Backgrounds

Bactericidal Effects and Quality Impact of Peroxyacetic Acid and Sodium Hypochlorite on Chicken Carcasses

The Consequences of Peroxyacetic Acid and Chlorine Decontamination Dips on the Native Pathogen and Spoilage Microbiota of Chicken Giblets, Plus their Shelf-life

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