Document Detail


Reduction of Campylobacter jejuni on chicken wings by chemical treatments.
MedLine Citation:
PMID:  16629017     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Eight chemicals, including glycerol monolaurate, hydrogen peroxide, acetic acid, lactic acid, sodium benzoate, sodium chlorate, sodium carbonate, and sodium hydroxide, were tested individually or in combination for their ability to inactivate Campylobacter jejuni at 4 degrees C in suspension. Results showed that treatment for up to 20 min with 0.01% glycerol monolaurate, 0.1% sodium benzoate, 50 or 100 mM sodium chlorate, or 1% lactic acid did not substantially (< or = 0.5 log CFU/ml) reduce C. jejuni populations but that 0.1 and 0.2% hydrogen peroxide for 20 min reduced C. jejuni populations by ca. 2.0 and 4.5 log CFU/ml, respectively. By contrast, treatments with 0.5, 1.0, 1.5, and 2.0% acetic acid, 25, 50, and 100 mM sodium carbonate, and 0.05 and 0.1 N sodium hydroxide reduced C. jejuni populations by >5 log CFU/ml within 2 min. A combination of 0.5% acetic acid plus 0.05% potassium sorbate or 0.5% acetic acid plus 0.05% sodium benzoate reduced C. jejuni populations by >5 log CFU/ml within 1 min; however, substituting 0.5% lactic acid for 0.5% acetic acid was not effective, with a reduction of C. jejuni of <0.5 log CFU/ml. A combination of acidic calcium sulfate, lactic acid, ethanol, sodium dodecyl sulfate, and polypropylene glycol (ACS-LA) also reduced C. jejuni in suspension by >5 log CFU/ml within 1 min. All chemicals or chemical combinations for which there was a >5-log/ml reduction of C. jejuni in suspension were further evaluated for C. jejuni inactivation on chicken wings. Treatments at 4 degrees C of 2% acetic acid, 100 mM sodium carbonate, or 0.1 N sodium hydroxide for up to 45 s reduced C. jejuni populations by ca. 1.4, 1.6, or 3.5 log CFU/g, respectively. Treatment with ACS-LA at 4 degrees C for 15 s reduced C. jejuni by >5 log CFU/g to an undetectable level. The ACS-LA treatment was highly effective in chilled water at killing C. jejuni on chicken and, if recycled, may be a useful treatment in chill water tanks for poultry processors to reduce campylobacters on poultry skin after slaughter.
Authors:
Tong Zhao; Michael P Doyle
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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 Apr 
Date Detail:
Created Date:  2006-04-24     Completed Date:  2006-05-04     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:  762-7     Citation Subset:  IM    
Affiliation:
Center for Food Safety, University of Georgia, Griffin 30223, USA.
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MeSH Terms
Descriptor/Qualifier:
Animals
Anti-Infective Agents, Local / pharmacology*
Campylobacter jejuni / drug effects*,  growth & development
Chickens
Colony Count, Microbial
Consumer Product Safety*
Dose-Response Relationship, Drug
Drug Combinations
Drug Synergism
Food Contamination / analysis,  prevention & control
Food Microbiology
Food-Processing Industry / methods*,  standards
Humans
Hydrogen-Ion Concentration
Meat / microbiology*
Skin / microbiology
Time Factors
Chemical
Reg. No./Substance:
0/Anti-Infective Agents, Local; 0/Drug Combinations
Comments/Corrections
Erratum In:
J Food Prot. 2006 Jul;69(7):1506

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


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