Reduction of Salmonella in skinless chicken breast fillets by lauric arginate surface application ,

Abstract

Lauric arginate (LAE) has been found to be effective against various foodborne pathogens. In this study, the antimicrobial efficacy of LAE against Salmonella and mesophilic organisms was evaluated in fresh, skinless, boneless, uncooked chicken breast fillets. The effect of LAE treatments on pH and color of breast fillets was also assessed. Chicken breast fillets were inoculated with a 4-strain Salmonella cocktail (Salmonella Enteritidis ATCC 4931, Salmonella Heidelberg ATCC 8326, Salmonella Kentucky ATCC 9263, and Salmonella Typhimurium ATCC 14028) and then treated with sterile dionized water (positive control) and 200 ppm and 400 ppm of LAE. The chicken breast fillets were stored at 4 ± 1°C and analyzed on d 0, 1, 3, 5, and 7 for Salmonella, total aerobes, color, and pH. The fillets destined for color analysis were not inoculated with Salmonella cocktail and stored under conditions simulating the retail display. The fillets treated with 400 ppm LAE had lower (P < 0.05) Salmonella counts compared with the positive control from d 0 through d 7 of storage except on d 3, when no effect of LAE was observed. Treating fillets with 200 ppm of LAE caused a significant reduction in Salmonella counts (P < 0.1) on d 0, 1, and 7. Reductions in Salmonella spp. were 0.7 log cfu/g and 0.7 to 1.0 log cfu/g for 200 and 400 ppm treatments, respectively. Lauric arginate did not exhibit any treatment effect on the growth of mesophilic microorganisms, pH, and color of chicken breast fillets (P > 0.05) when applied at 200 and 400 ppm concentrations. These results indicate that surface application of LAE in chicken breast fillets significantly reduces Salmonella during refrigerated aerobic storage without negatively affecting the color of chicken breast fillets.

The combined efficacy of carvacrol and modified atmosphere packaging on the survival of Salmonella, Campylobacter jejuni and lactic acid bacteria on Turkey breast cutlets

“…Reductions in C. jejuni counts with carvacrol 18 and MAP were dose dependent and the lowest reduction in counts was observed on d 0. The 19 reductions observed were 0.5, 0.7, and 0.8 log CFU/g with 0.25, 0.5, and 1% carvacrol 20 treatments (in combination with MAP). On d 1 higher reductions of C. jejuni were obtained (1.0, 21 1.7, and 1.8 log CFU/g with 0.25, 0.5 and 1% carvacrol treatments, respectively in combination 22 with MAP as compared to aerobic positive control).…”

“…All carvacrol treatments exhibited concentration dependent reduction of19 Salmonella in combination with MAP. The Salmonella reductions obtained on d 0 with the 20 combination of carvacrol and MAP were lower (P ≤ 0.05) compared to all other sampling days.…”

“…Reduction in meat19 pH can lead to reduced water holding capacity of muscle proteins whereas higher pH values can 20 lead to deterioration of meat quality with a decrease in the shelf life(Chan et al, 2011). The 21 current study revealed that carbon dioxide alone or carvacrol treatments in combination with…”

“…The MAP conditions were created in the 10" × 12" vacuum pouches (75 micron thick, oxygen 17 transmission rate 24 h/25°C at 60% RH, 50-70 cc/m 2 and water vapor transmission rate 24 18 h/25°C at 90% RH, 6-7.5 g/m 2 ) (UltraSource LLC, Kansas City, MO, USA) by pulling a vacuum 19 before filling the bag with a mixture of 95% CO 2 /5% O 2 . The gas packaging was carried out For both experiments, randomized complete block design was used to determine 8 difference in the treatment effects and treatment x day interaction.…”

Reduction of Salmonella on chicken meat and chicken skin by combined or sequential application of lytic bacteriophage with chemical antimicrobials

“…The application of 200 ppm of LAE significantly reduces Salmonella spp. on chicken breast fillets up to 1 log CFU/g during refrigerated storage up to 7 days (Sharma et al, 2013a). Benli et al (2011) reported that sequential spray application of 200 ppm of LAE followed by 30% acidic calcium sulfate reduced Salmonella on chicken carcasses by 2.2 log CFU/ml.…”