Document Detail


Inhibitory effect of oxalic acid on bacterial spoilage of raw chilled chicken.
MedLine Citation:
PMID:  16924917     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Oxalic acid was evaluated as a treatment for reducing populations of naturally occurring microorganisms on raw chicken. Raw chicken breasts were dipped in solutions of oxalic acid (0, 0.5, 1.0, 1.5, and 2.0%, wt/vol) for 10, 20, and 30 min, individually packed in oxygen-permeable polyethylene bags, and stored at 4 degrees C. Total plate counts of aerobic bacteria and populations of Pseudomonas spp. and Enterobacteriaceae on breasts were determined before treatment and after storage for 1, 3, 7, 10, and 14 days. The pH and Hunter L, a, and b values of the breast surface were measured. Total plate counts were ca. 1.5 and 4.0 log CFU/g higher on untreated chicken breasts after storage for 7 and 14 days, respectively, than on breasts treated with 0.5% oxalic acid, regardless of dip time. Differences in counts on chicken breasts treated with water and 1.0 to 2.0% of oxalic acid were greater. Populations of Pseudomonas spp. on chicken breasts treated with 0.5 to 2.0% oxalic acid and stored at 4 degrees C for 1 day were less than 2 log CFU/g (detection limit), compared with 5.14 log CFU/g on untreated breasts. Pseudomonas grew on chicken breasts treated with 0.5% oxalic acid to reach counts not exceeding 3.88 log CFU/g after storage for 14 days. Counts on untreated chicken exceeded 8.83 log CFU/g at 14 days. Treatment with oxalic acid caused similar reductions in Enterobacteriaceae counts. Kocuria rhizophila was the predominant bacterium isolated from treated chicken. Other common bacteria included Escherichia coli and Empedobacter brevis. Treatment with oxalic acid caused a slight darkening in color (decreased Hunter L value), retention of redness (increased Hunter a value), and increase in yellowness (increased Hunter b value). Oxalic acid has potential for use as a sanitizer to reduce populations of spoilage microorganisms naturally occurring on raw chicken, thereby extending chicken shelf life.
Authors:
D M Anang; G Rusul; Son Radu; Jamilah Bakar; L R Beuchat
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food protection     Volume:  69     ISSN:  0362-028X     ISO Abbreviation:  J. Food Prot.     Publication Date:  2006 Aug 
Date Detail:
Created Date:  2006-08-23     Completed Date:  2006-09-07     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  7703944     Medline TA:  J Food Prot     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1913-9     Citation Subset:  IM    
Affiliation:
Department of Food Science, Faculty of Food Science and Technology, University of Putra Malaysia, 43400 UPM, Serdang, Selangor D.E., Malaysia.
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MeSH Terms
Descriptor/Qualifier:
Animals
Chickens / microbiology*
Colony Count, Microbial
Dose-Response Relationship, Drug
Enterobacteriaceae / drug effects*,  growth & development
Food Handling / methods*
Food Microbiology
Food Preservation / methods
Hydrogen-Ion Concentration
Immersion
Oxalic Acid / pharmacology*
Pseudomonas / drug effects*,  growth & development
Reducing Agents / pharmacology*
Temperature
Time Factors
Chemical
Reg. No./Substance:
0/Reducing Agents; 144-62-7/Oxalic Acid

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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