The Effect of Sanitizers on Microbial Levels of Chicken Meat Collected from Commercial Processing Plants

Chousalkar, Kapil K.; Sims, Sarah; McWhorter, Andrea R.; Khan, Samiullah; Sexton, Margaret

doi:10.3390/ijerph16234807

Cited by 25 publications

(24 citation statements)

References 29 publications

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“…Studies performed in Australia and Brazil on chicken meat processing plants showed the efficiency of several chemical agents, including sodium hypochlorite, in reducing the microbial load of Salmonella and Campylobacter when used properly [ 32 , 33 ]. The strains identified in our study that were tolerant to different sanitizers suggests the inappropriate use of these agents in the routine of the industrial environment, posing a real risk of resistance and adaptation of these bacteria [ 34 ].…”

Section: Resultsmentioning

confidence: 99%

Salmonella enterica Serovar Minnesota Biofilms, Susceptibility to Biocides, and Molecular Characterization

et al. 2021

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The presence of virulence genes, phylogenetic relationships, biofilm formation index (BFI), and ultrastructure in S. Minnesota at different temperatures (4, 25, and 36 °C) were analyzed. In addition, the ability of biocidal agents (chlorhexidine1%, sodium hypochlorite 1%, and peracetic acid 0.8%) to inhibit biofilms formed by 20 strains isolated from broiler slaughter plants from two Brazilian companies in 2009, 2010, and 2014 was determined. The presence of specific genes was evaluated by PCR and phylogeny between strains by pulsed-field gel electrophoresis. The BFI was determined using tryptone soy broth with 5% of chicken juice, and its structure was observed by scanning electron microscopy. The presence of specific genes indicated that S. Minnesota has the potential to cause disease in humans, adapting to adverse conditions. Temperatures of 25 and 36 °C favored biofilm formation, although at 4 °C, there was still biomass that could contaminate the final product. Tolerance to all biocides was identified in 12/20 (60%), representing a real risk of adaptation mechanisms development, especially regarding to resistance to sodium hypochlorite. Phylogenetic analysis indicated cross-contamination and spread among companies, which was probably related to biofilms formation. Results show the necessity of attention to this serovar considering its resistance to sodium hypochlorite, including the need for rigorous control, adopting low temperatures to prevent biofilms formation in the poultry industry.

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Section: Resultsmentioning

confidence: 99%

Salmonella enterica Serovar Minnesota Biofilms, Susceptibility to Biocides, and Molecular Characterization

et al. 2021

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“…In some countries, chlorine is often used in chicken meat processing plants with the objective to reduce levels of Campylobacter and Salmonella (Anonymous, 2005;Chousalkar et al, 2019). The MIC experiments revealed that 97.5% of C. jejuni and 92.6% C. coli isolates required chlorine levels higher than 8 ppm to inhibit their growth completely.…”

Section: Discussionmentioning

confidence: 99%

“…The Campylobacter isolates used in this study were isolated during a separate study investigating the efficacy of sanitizers during chicken meat processing (Chousalkar et al, 2019). Briefly, chicken meat carcasses (15 birds from each of eight different broiler production sheds) were collected from two separate processing plants prior to the inside-outside wash step.…”

Section: Isolation Of Campylobactermentioning

confidence: 99%

“…The European Union has banned the use of most pathogen reduction chemicals except for water and lactic acid for health and safety reasons (Anonymous, 2004). In Australia and many Asian countries, however, chlorine continues to be the most commonly used poultry meat sanitizer (Anonymous, 2005;Chousalkar et al, 2019). Comparatively, chlorine has a lower cost than other sanitizers and along with ease of use may account for its continued application.…”

Section: Introductionmentioning

confidence: 99%

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Chlorine Induces Physiological and Morphological Changes on Chicken Meat Campylobacter Isolates

2020

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Broiler chickens frequently become colonized by Campylobacter species. As a consequence, Campylobacter, can enter the poultry meat supply chain and represents a significant risk for human public health. A number of on-farm biosecurity and processing measures are used to mitigate the load of Campylobacter on chicken meat. In many countries, chlorine is commonly used as a biocide in processing plants to reduce bacterial loads on poultry carcasses but there is limited evidence of its effectiveness on Campylobacter. In this study, 116 Campylobacter isolates (89 C. jejuni and 27 C. coli) were isolated from poultry meat carcasses prior to the inside/outside wash step and used in in vitro assays exploring the efficacy of chlorine. A high proportion of isolates exhibited MIC and MBC values of 128 ppm but organic material present in the broth likely affected this result. Thus, additional bactericidal assays (time kill and chlorine inactivation) were used to characterize the response of C. jejuni isolates to different concentrations of chlorine. At 10 6 CFU, C. jejuni was found to be highly sensitive to concentrations of chlorine and was inhibited at low concentrations (0.2-2.0 ppm). At a higher bacterial load (10 8 CFU), variation in the response of different C. jejuni isolates was observed. One isolate was growth inhibited at 1.8 ppm while another required 16 ppm. At 10 8 CFU, C. jejuni could be resuscitated following exposure to chlorine highlighting a potential limitation of chlorine use. Analysis of UV leakage indicated that high chlorine concentrations resulted in increased 280 nm absorbance values suggesting bacterial membrane damage. Scanning electron and transmission electron microscopy were performed to characterize the morphological effects of chlorine exposure. Some effects of chlorine exposure included changes in shape (coccoid, or elongated), cellular degeneration, and shriveled bacterial cells. Interestingly, C. jejuni cells with normal morphology were also observed in the chlorine exposed group and represent a population of cells that could be resuscitated. This study is useful for the chicken meat industry and provides data for future optimization of chlorine use in reducing Campylobacter loads.

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“…The included studies are located in references (1,2,10,11,12,14,20,24,26,30,31,32,36,37,39,40,41,43,44,46,48,50,56,60,61,62). The publication date ranged from 2004 to 2020, but most of the articles were published from 2013 onwards.…”

Section: Review Methodologymentioning

confidence: 99%

Application of Peroxyacetic Acid for Decontamination of Raw Poultry Products and Comparison to Other Commonly Used Chemical Antimicrobial Interventions: A Review

Cano

Meneses

Chaves

2021

Journal of Food Protection

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Poultry remains one of the top food commodities responsible for foodborne illness in the U.S., despite poultry industry efforts since the inception of HACCP to reduce the burden of foodborne illness implicating poultry products. The appropriate use of antimicrobial compounds during processing of raw poultry can help minimize this risk. Currently, peroxyacetic acid (PAA) is the most popular antimicrobial in the poultry industry, displacing chlorine compounds and others. The aim of this review was to compare the effectiveness of PAA to that of other antimicrobials for the decontamination of raw poultry carcasses and parts. Twenty-six articles were found that compared PAA to over 20 different antimicrobials, applied as spray or immersion treatments for different exposure times and concentrations. The most common comparisons were to chlorine compounds (17 articles), to lactic acid (LA) compounds (5 articles) and to cetylpyridinium chloride (CPC, 6 articles). Studies measured effectiveness by reductions in native flora or inoculated bacteria, usually Salmonella or Campylobacter . PAA was found to be more effective than chlorine under most conditions studied. Effectiveness of PAA was higher or comparable to that of LA and CPC depending on product and treatment conditions. Overall, the results of primary literature studies support the popularity of PAA as an effective intervention against pathogenic bacteria during poultry processing.

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The Effect of Sanitizers on Microbial Levels of Chicken Meat Collected from Commercial Processing Plants

Cited by 25 publications

References 29 publications

Salmonella enterica Serovar Minnesota Biofilms, Susceptibility to Biocides, and Molecular Characterization

Salmonella enterica Serovar Minnesota Biofilms, Susceptibility to Biocides, and Molecular Characterization

Chlorine Induces Physiological and Morphological Changes on Chicken Meat Campylobacter Isolates

Application of Peroxyacetic Acid for Decontamination of Raw Poultry Products and Comparison to Other Commonly Used Chemical Antimicrobial Interventions: A Review

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