Salmonella and Campylobacter reduction and quality characteristics of poultry carcasses treated with various antimicrobials in a post-chill immersion tank

Nagel, Gretchen; Bauermeister, Laura J.; Bratcher, Christy L.; Singh, Manpreet; McKee, S. R.

doi:10.1016/j.ijfoodmicro.2013.05.016

Cited by 138 publications

(123 citation statements)

References 17 publications

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“…The use of organic acids in the chilling process has been assessed and has reduced contamination, but these products have an impact on the sensory features of carcasses (Nagel et al 2013).…”

Section: Resultsmentioning

confidence: 99%

Occurrence of Campylobacter jejuni and C. coli on broiler carcasses after chilling in southern Brazil

et al. 2015

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Campylobacter jejuniand C. colihave been associated with gastrointestinal disorders in human beings, due mainly to the consumption of chicken meat. Despite control measures for reducing contamination by these bacteria, the detection of Campylobacter in carcasses after chilling remains high.A total of 105 carcasses were assessed by the horizontal detection method in five federally inspected slaughterhouses in southern Brazil in 2012 and in the first three months of 2013. Campylobacterwas isolated in 37.1% of the carcasses, of which 97.5% contained C. jejuni and 2.5% were infected by C. coli. The rate of positive carcasses across the slaughterhouses ranged from 0 to 71.4%. Determining the occurrence of Campylobacteramong flocks is crucial for estimating the microbial load at specific points along the slaughtering process and for minimizing the risk of contamination of end products by Campylobacter.

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Section: Resultsmentioning

confidence: 99%

Occurrence of Campylobacter jejuni and C. coli on broiler carcasses after chilling in southern Brazil

et al. 2015

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“…The average pH was 3.40 ± 0.2 and 3.32 ± 0.2, respectively, for the 0.07 and 0.1% PAA treatments, and 7.10 + 0.2 and 6.96 + 0.2, respectively, for the 0.35 and 0.6% CPC treatments. The average pH of the chlorine treatments was adjusted to 5.62 by 1 N HC1, allowing for the development of hypochlorous acid (17). The temperature of all the treatments ranged from 10 to 15°C.…”

Section: Pilot Plant Studymentioning

confidence: 99%

Efficacy of Various Antimicrobials on Reduction of Salmonella and Campylobacter and Quality Attributes of Ground Chicken Obtained from Poultry Parts Treated in a Postchill Decontamination Tank

Chen

Bauermeister

Hill

et al. 2014

Journal of Food Protection

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Ground chicken is likely to have higher microbiological loads than whole carcasses and parts. Therefore, it is necessary to identify antimicrobials that reduce pathogens and overall microbial loads without negatively impacting meat quality. The objectives of this research were to evaluate the effect of various postchill antimicrobials on reducing Salmonella and Campylobacter, and determine the impact of these treatments on shelf life and quality attributes of ground chicken. Five treatments (0.003% chlorine, 0.07 and 0.1% peracetic acid [PAA], and 0.35 and 0.6% cetylpyridinium chloride [CPC]) were evaluated. Samples (n = 120) of skin-on chicken breast and thigh meat were inoculated with Salmonella Typhimurium (10(8) CFU/ml) and C. jejuni (10(8) CFU/ml). Following a 30-min attachment time, parts were rinsed with either chlorine, PAA, or CPC in a decontamination tank for 23 s. Parts then were ground, samples (25 g) were plated, and reduction of Salmonella Typhimurium and C. jejuni was determined. Noninoculated ground breast and thigh meat were used for sensory and shelf-life determination. Samples (n = 200) for shelf-life determination were collected on days 1, 4, 7, and 10 to estimate spoilage microflora of ground chicken stored at 4°C. Additionally, color measurement and sensory evaluation were conducted on days 1, 4, and 7. Ground chicken treated with 0.07 and 0.1% PAA had the greatest reductions (P ≤ 0.05) in Salmonella and Campylobacter providing approximately a 1.5-log reduction, followed by a 0.8-log reduction after treatment with 0.35 and 0.6% CPC. Chlorine (0.003%) was the least effective treatment (P ≤ 0.05), while treatments with 0.07 and 0.1% PAA also extended the shelf life of ground chicken for 3 days. None of the treatments had negative impact on color or sensory attributes of ground chicken patties during the storage (P ≤ 0.05). Results from this study indicated that using PAA as an antimicrobial agent in a postchill decontamination tank to treat ground poultry parts is effective for the reduction of Salmonella and Campylobacter while maintaining product quality.

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“…Post-chill decontamination of poultry carcasses and cutup parts is commonly employed by the poultry industry to minimize the microbial load. Lower volume and reduced contact time along with higher concentration of antimicrobials during post-chill immersion yield an effective decrease in microbial load with minimum impact on carcass quality (Mckee, 2011;Nagel et al, 2013). Chlorine and chlorine-based compounds are among the most commonly used antimicrobials during poultry processing in the United States (Buncic and Sofos, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…and Campylobacter spp. on chicken carcasses (Nagel et al, 2013). Cetylpyridinium chloride (CPC) another reported to reduce Salmonella on chicken skin after an immersion or spray application with 0.1% CPC solution (Kim and Slavik, 1996).…”

Section: Introductionmentioning

confidence: 99%

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

Sukumaran

Nannapaneni

Kiess

et al. 2015

International Journal of Food Microbiology

103

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Salmonella and Campylobacter reduction and quality characteristics of poultry carcasses treated with various antimicrobials in a post-chill immersion tank

Cited by 138 publications

References 17 publications

Occurrence of Campylobacter jejuni and C. coli on broiler carcasses after chilling in southern Brazil

Occurrence of Campylobacter jejuni and C. coli on broiler carcasses after chilling in southern Brazil

Efficacy of Various Antimicrobials on Reduction of Salmonella and Campylobacter and Quality Attributes of Ground Chicken Obtained from Poultry Parts Treated in a Postchill Decontamination Tank

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

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