Microbiological quality assessment and validation of antimicrobials against unstressed or cold-stress adapted Salmonella and surrogate Enterococcus faecium on broiler carcasses and wings.

作者: Lacey Lemonakis , KaWang Li , Jeremy. M Adler , Cangliang Shen

DOI: 10.3382/PS/PEX195

关键词: PopulationBroilerEnterococcusMicrobiologyFood scienceBiologySalmonellaEnterococcus faeciumSodium hypochloriteAntimicrobialAgar

摘要: Abstract This study aims to evaluate the microbiological quality and efficacy of antimicrobials inactivate unstressed or cold-stress adapted Salmonella Enterococcus on broiler carcasses wings processed at a small USDA-inspected slaughter facility in West Virginia. The first part included 42 that were pre- secondarily-enriched bacterial media followed by streak-plating onto XLT-4 HardyCHROM™-agar confirmation using an API20E-kit. aerobic plate counts (APC), Escherichia coli (ECC), total coliforms (TCC), yeast/molds analyzed petri-films. second fresh inoculated with cold-stress-adapted (4 °C, 7-day) Typhimurium Tennessee, faecium ATCC 8459 (5.5 6.0 log10 CFU/mL) later dipped into peroxyacetic acid (PAA; 1,000 ppm), lactic (LA; 5%), citric blend (LCA; 2.5%), sodium hypochlorite (SH; 70 ppm) for 30 s without (carcasses) 2-min drainage (wings). surviving bacteria recovered non-selective selective agar analyze microbial population, Enterococcus. APC, TCC, Yeast/Molds 2.62, 1.08, 2.37 CFU/mL carcasses, respectively. A 40% tested positive spp. E. (0.48 1.70 CFU/mL), For antimicrobial reductions cells greater (P 0.05). reduction increased order SH ≤ LCA

参考文章(23)
Angela M Laury, MV Alvarado, G Nace, CZ Alvarado, JC Brooks, A Echeverry, MM Brashears, None, Validation of a lactic acid- and citric acid-based antimicrobial product for the reduction of Escherichia coli O157: H7 and Salmonella on beef tips and whole chicken carcasses. Journal of Food Protection. ,vol. 72, pp. 2208- 2211 ,(2009) , 10.4315/0362-028X-72.10.2208
KAREN M. KILLINGER, ADITI KANNAN, ANDY I. BARY, CRAIG G. COGGER, Validation of a 2 Percent Lactic Acid Antimicrobial Rinse for Mobile Poultry Slaughter Operations Journal of Food Protection. ,vol. 73, pp. 2079- 2083 ,(2010) , 10.4315/0362-028X-73.11.2079
J. Glenn Morris, Sandra Hoffmann, B. Batz, Ranking the Risks: The 10 PaThogen-Food CombinaTions WiTh The greaTesT burden on PubliC healTh Emerging Pathogens Institute at University of Florida. ,(2011)
Cangliang Shen, Pauline Norris, Olivia Williams, Stephanie Hagan, KaWang Li, Generation of chlorine by-products in simulated wash water. Food Chemistry. ,vol. 190, pp. 97- 102 ,(2016) , 10.1016/J.FOODCHEM.2015.04.146
CANGLIANG SHEN, IFIGENIA GEORNARAS, KEITH E. BELK, GARY C. SMITH, JOHN N. SOFOS, Thermal inactivation of acid, cold, heat, starvation, and desiccation stress-adapted Escherichia coli O157:H7 in moisture-enhanced nonintact beef. Journal of Food Protection. ,vol. 74, pp. 531- 538 ,(2011) , 10.4315/0362-028X.JFP-10-430
Lisa M. Trimble, Walid Q. Alali, Kristen E. Gibson, Steven C. Ricke, Philip Crandall, Divya Jaroni, Mark Berrang, Salmonella and Campylobacter prevalence and concentration on pasture-raised broilers processed on-farm, in a Mobile Processing Unit, and at small USDA-inspected facilities Food Control. ,vol. 34, pp. 177- 182 ,(2013) , 10.1016/J.FOODCONT.2013.04.024
A. L. IZAT, M. COLBERG, R. A. THOMAS, M. H. ADAMS, C. D. DRIGGERS, EFFECTS OF LACTIC ACID IN PROCESSING WATERS ON THE INCIDENCE OF SALMONELLAE ON BROILERS Journal of Food Quality. ,vol. 13, pp. 295- 306 ,(1990) , 10.1111/J.1745-4557.1990.TB00025.X