Using TRIS-Buffered Plasma-Activated Water to Reduce Pathogenic Microorganisms on Poultry Carcasses with Evaluation of Physicochemical and Sensory Parameters (original) (raw)
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In this research, we aimed to reduce the bacterial loads of Salmonella Enteritidis, Salmonella Typhimurium, Escherichia coli, Campylobacter jejuni, Staphylococcus aureus, and Pseudomonas aeruginosa in pork and chicken meat with skin by applying cold plasma in a liquid state or liquid plasma. The results showed reductions in S. Enteritidis, S. Typhimurium, E. coli, and C. jejuni on the surface of pork and chicken meat after 15 min of liquid plasma treatment on days 0, 3, 7, and 10. However, the efficacy of the reduction in S. aureus was lower after day 3 of the experiment. Moreover, P. aeruginosa could not be inactivated under the same experimental conditions. The microbial decontamination with liquid plasma did not significantly reduce the microbial load, except for C. jejuni, compared with water immersion. When compared with a control group, the pH value and water activity of pork and chicken samples treated with liquid plasma were significantly different (p ≤ 0.05), with a downwar...
International Journal of Food Microbiology, 2013
With the implementation of more stringent regulatory guidelines, it is necessary for processors to employ new or additional pathogen intervention strategies for more effective control of Salmonella and Campylobacter throughout poultry processing. New innovations in poultry include implementation of antimicrobials in a post-chill decontamination tank. Additionally, because antimicrobials can affect the organoleptic properties of a product, it is important to determine quality aspects of carcasses treated with antimicrobials. The objectives of this study were to determine the efficacy of various antimicrobials added to a Finishing Chiller® in reduction of Salmonella and Campylobacter and to evaluate any associated effects of the antimicrobials on quality characteristics of chicken breast meat. Seven chill water treatments consisting of 0.004% chlorine, 0.04%, 0.1% PAA, 0.003%, 0.01% buffered sulfuric acid, 0.1%, or 0.5% lysozyme were examined using a Finishing Chiller®. A total of 200 broiler carcasses were sampled (10 carcasses X 2 replications X 10 treatments) including postive, negative, and water controls. The skin of carcasses was inoculated with Salmonella Typhimurium (10 6 cfu/mL) and Campylobacter jejuni (10 6 cfu/mL). Following a 20 min attachment time, carcasses were dipped into the Finishing Chiller® for 20 s. Individual birds were then placed into a sterile rinse bag and rinsed with 200 ml buffered peptone water for 1 min. Serial dilutions were performed and 0.1 ml was spread plated on XLT4 and Campy-Cefex for enumeration of Salmonella and Campylobacter, respectively. Non-inoculated iii chicken breast meat from each treatment was used for sensory analysis. Treatment with 0.04 and 0.1% PAA was found to be most effective (P<0.05) in decreasing Salmonella and Campylobacter. Chlorine treatment at 0.004% in addition to acid treatment at 0.003% and 0.01% and lysozyme applied at 0.1% and 0.5% were found to be less effective (P<0.05), resulting in close to a 1-log 10 reduction when compared to controls. Treatment with the various antimicrobials was not found to have negative impacts on sensory attributes. Utilizing PAA in a Finishing Chiller® is an effective application for reducing Salmonella and Campylobacter on carcasses while maintaining product quality. CHAPTER I.
Applied Microbiology and Technology, 2020
Plasma-functionalized liquids (PFL) emerge as an effective sanitizer with great potential to be against a variety of microorganisms but their applications on seafood products are limited. In the current study, the physicochemical properties of plasma-functionalized water (PFW) and plasma-functionalized buffer (PFB), and their antimicrobial activities on grass carp, were investigated under different conditions of applied voltage, plasma exposure time and immersion time. Results indicated that increasing voltage and exposure time led to an increase in levels of reactive species in PFW and PFB, while the presence of citric acid in the buffer accelerated possible reactions of active species and enhanced acidification, electrical conductivity (EC) and oxidation-reduction potential (ORP) as compared with PFW. Results also showed that the decontamination efficiency depended on voltage and exposure time, which could be up to 1.21 and 1.52 log reductions for L. monocytogenes, and 1.44 and 1.75 log reductions for S. Typhimurium for PFW and PFB, respectively. Immersing fish fillet samples in both solutions also led to a reduced pH and increased total acidity level in the samples with no significant difference (p > 0.05) between PFW and PFB, while PFB greatly affected the colour change in fish fillets. This study provided a basis for the potential development of novel sanitizers to decontaminate microorganism in fish and seafood products. Key points • Cold plasma induced a time-dependent change of active species in water and buffer. • Ionic equilibria of conjugate base and weak acid in buffer enhanced RNS and ROS. • Decontamination depended on voltage and exposure time of liquids to cold plasma. • Reduced pH, increased acidity and colour change were noticed in treated fish. • A basis for developing potential sanitizers for seafood products is provided.
Innovative Food Science and Emerging Technologies, 2019
This study aimed to investigate the effects of plasma-activated lactic acid (PALA) on Salmonella Enteritidis and beef quality. To improve the antibacterial efficiency of plasma-activated water (PAW), plasma-activated lactic acid (PALA) was prepared by treating lactic acid (0.05-0.20%) with a plasma jet for 40 to 100 s with subsequent application to the surfaces of beef slices (50 × 50 mm, approximately 10 g). Slices were analyzed for changes in surface color, pH, lipid oxidation and odor. In addition, secondary structure (β-sheet and random coil) of the beef protein was determined using Fourier transform infrared spectrometer. We showed that the antibacterial activity of PALA was closely related to the reaction of NO 2 − with H 2 O 2 as well as the decomposition of NO 2 − under acidic conditions. UV-treated fresh beef slices were spot-inoculated with Salmonella Enteritidis (5.67 log CFU/g) and then immersed in PALA solutions for 20 s; leading to a reduction ranging from 1.24 to 3.52 log CFU/ g. Data indicated that there was no negative effect of PALA on beef quality parameters. This study not only provided a theoretical basis for developing a novel decontaminant but also enabled PALA to find a way for practical application. Industrial relevance: In China, a high concentration of lactic acid (2.0-2.5%) is a widely used bactericidal agent in the beef industry. However, it has a negative effect on the odor and protein of the product. The meat industry faces challenges in achieving the balance between the antimicrobial effect on meat and the quality of the product. Based on this, plasma-activated water (PAW) is a hopeful alternative decontaminant for microbial inhibition on meat, made by treating water with non-thermal plasma, containing reactive species, ions and charged particles, which is safe and environmentally friendly. This study demonstrated that plasma-activated lactic acid (PALA) was more effective and stable than PAW. The PALA treatment of beef slices not only led to the reduction of Salmonella Enteritidis but maintained beef quality. PALA appears a promising decontaminant for the meat industry.
International Journal of Food Microbiology, 2007
Regulation (EC) No. 853/2004 of the European Parliament and of the Council provides a legal basis permitting the use of antimicrobial treatments to remove surface contamination from poultry. This paper reports the results of research into the effects on natural microflora, pH, and sensorial characteristics achieved by dipping chicken legs (15 min, 18 ± 1°C) into solutions (wt/vol) of 12% trisodium phosphate (TSP), 1200 ppm acidified sodium chlorite (ASC), 2% citric acid (CA), 220 ppm peroxyacids (Inspexx 100™; PA), and water. Samples were collected immediately after evisceration, subjected to the treatments listed or left untreated (control) and tested after 0, 1, 3 and 5 days of storage (3°C ± 1°C). For most microbial groups similar counts were observed on water-dipped and on untreated legs. All the chemical compounds were effective in reducing microbial populations throughout storage, with TSP, ASC and CA showing the strongest antimicrobial activity. The average reductions (mean ± standard deviation) relative to untreated samples caused by chemical treatments when considering simultaneously all storage days ranged (log 10 cfu/g skin) from 0.53 ± 0.83 (PA) to 1.98 ± 0.62 (TSP) for mesophilic aerobic counts, from 0.11 ± 0.89 (PA) to 1.27 ± 1.02 (CA) (psychrotrophs), from 1.34 ± 1.40 (PA) to 2.15 ± 1.20 (CA) (Enterobacteriaceae), from 1.18 ± 1.24 (PA) to 1.98 ± 1.16 (CA) (coliforms), from 0.66 ± 0.99 (PA) to 1.86 ± 1.80 (TSP) (Micrococcaceae), from 0.54 ± 0.74 (TSP) to 2.17 ± 1.37 (CA) (enterococci), from 0.72 ± 0.66 (TSP) to 2.08 ± 1.60 (CA) (Brochothrix thermosphacta), from 0.78 ± 1.02 (PA) to 1.99 ± 0.96 (TSP) (pseudomonads), from 0.21 ± 0.61 (PA) to 1.23 ± 0.60 (TSP) (lactic acid bacteria), and from 1.14 ± 0.89 (PA) to 1.45 ± 0.61 (ASC) (moulds and yeasts). The microbial reductions throughout storage increased, decreased, or did not vary, in accordance with microbial group and chemical involved. Similar pH values were observed for untreated samples and for those dipped in PA and water on all sampling days. ASC-treated samples showed a lower pH than controls to day 1. TSP-treated legs exhibited the highest pH values and CA-treated ones the lowest, throughout storage. Hedonic evaluation (nine-point structured scale, untrained panellists) showed similar colour, smell and overall acceptability scores for dipped and untreated samples on day 0 and day 1. From day 3 sensorial attributes scored lower for untreated, PA-and water-dipped legs, as compared to legs treated with TSP, ASC and CA. Only for these three groups of samples were average scores higher than 6 (shelf-life limit value) observed by the end of storage. Results from the present study suggest that the treatments tested improve the microbial quality of chicken without adverse sensorial effects.
Food Protection Trends, 2021
This study was conducted to evaluate the antimicrobial efficacy of near-neutral electrolyzed water (NEW) and peroxyacetic acid (PAA) alone and in combination for reducing the foodborne pathogens Salmonella Typhimurium, Escherichia coli, and Listeria monocytogenes in pure culture and fresh chicken meat. The NEW treatments resulted in 100% inactivation of these organisms in pure culture at concentrations of 50, 100, and 200 μg/mL and 2 min of contact time at room temperature. The PAA treatments at concentrations of 100 and 200 μg/mL resulted in 100% inactivation of the tested pathogens. The combination of NEW and PAA had a greater bactericidal effect than did each individual treatment. The inoculated chicken meat samples were dipped for 10 min in each treatment solutions (100 and 200 μg/mL NEW, 200 and 400 μg/mL PAA, 100 μg/mL NEW + 200 μg/mL PAA) at room temperature. Samples dipped in water were used as a control. The greatest reduction was achieved with the combined treatment, which significantly (P < 0.05) reduced total cells and healthy cells of Salmonella Typhimurium, E. coli, and L. monocytogenes by 2.79 and 3.01, 2.63 and 2.75, and 1.47 and 1.99 log CFU/g, respectively. The findings of this study indicate that a combined treatment with NEW and PAA has potential as a novel antimicrobial agent to improve the microbial safety of fresh chicken meat.
Plasma-Activated Water for Food Safety and Quality: A Review of Recent Developments
International Journal of Environmental Research and Public Health , 2022
Plasma-activated water (PAW) has received a lot of attention lately because of its antibacterial efficacy and eco-friendly nature. Compared to traditional disinfectants, this novel and intriguing option has a high disinfectant capacity while causing little to no modifications to the foodstuffs. Until now, PAWhas successfully demonstrated its effectiveness against a broad range of microorganisms on a wide variety of food items. Though the efficacy of PAW in microbial reduction has been extensively reviewed, a relatively significant issue of food quality has been largely overlooked. This review aims to summarize the current studies on the physicochemical characteristics and antimicrobial potential of PAW, with an in-depth focus on food quality and safety. According to recent studies, PAW can be a potential microbial disinfectant that extends the shelf life of various food products, such as meat and fish products, fruits and vegetables, cereal products, etc. However, the efficacy varies with treatment conditions and the food ingredients applied. There is a mixed opinion about the effect of PAW on food quality. Based on the available literature, it can be concluded that there has been no substantial change in the biochemical properties of most of the tested food products. However, some fruits and vegetables had a higher value for the enzyme superoxide dismutase (SOD) after PAW treatment, while only a few demonstrated a decrease in the Thiobarbituric acid reactive substances (TBARS) value. Sensory properties also showed no significant difference, with some exceptions in meat and fish products.
Nonthermal plasma has been shown to be effective in reducing pathogens on the surface of a range of fresh produce products. The research presented here investigated the effectiveness of nonthermal dielectric barrier discharge plasma on Salmonella enterica and Campylobacter jejuni inoculated onto the surface of boneless skinless chicken breast and chicken thigh with skin. Chicken samples were inoculated with antibiotic-resistant strains of S. enterica and C. jejuni at levels of 10 1 to 10 4 CFU and exposed to plasma for a range of time points (0 to 180 s in 15-s intervals). Surviving antibiotic-resistant pathogens were recovered and counted on appropriate agar. In order to determine the effect of plasma on background microflora, noninoculated skinless chicken breast and thighs with skin were exposed to air plasma at ambient pressure. Treatment with plasma resulted in elimination of low levels (10 1 CFU) of both S. enterica and C. jejuni on chicken breasts and C. jejuni from chicken skin, but viable S. enterica cells remained on chicken skin even after 20 s of exposure to plasma. Inoculum levels of 10 2 , 10 3 , and 10 4 CFU of S. enterica on chicken breast and chicken skin resulted in maximum reduction levels of 1.85, 2.61, and 2.54 log, respectively, on chicken breast and 1.25, 1.08, and 1.31 log, respectively, on chicken skin following 3 min of plasma exposure. Inoculum levels of 10 2 , 10 3 , and 10 4 CFU of C. jejuni on chicken breast and chicken skin resulted in maximum reduction levels of 1.65, 2.45, and 2.45 log, respectively, on chicken breast and 1.42, 1.87, and 3.11 log, respectively, on chicken skin following 3 min of plasma exposure. Plasma exposure for 30 s reduced background microflora on breast and skin by an average of 0.85 and 0.21 log, respectively. This research demonstrates the feasibility of nonthermal dielectric barrier discharge plasma as an intervention to help reduce foodborne pathogens on the surface of raw poultry.
Effects of various chemical decontaminants on Salmonella Typhimurium survival in chicken carcasses
Food Science and Technology, 2021
Salmonella Typhimurium is one of the most common foodborne pathogens isolated from poultry meat. The goal of this study was to investigate S. Typhimurium survival in broiler carcasses exposed to ozone, lactic acid, sodium hypochlorite and levulinic acid. S. Typhimurium was inoculated into broiler carcasses, which were divided into eight treatment groups, including a positive and negative control group. After standardized bacterial culture methods, microbiological analysis revealed a statistically significant relationship between the number of bacteria detected and the concentration and application time in all the treatment groups (p < 0.05). As compared with the control group, all the treatments were effective in terms of inactivation of S. Typhimurium. There was a significant decrease in the 1.5 ppm ozone treatment group (5 min and 15 min) as compared with that in the other chemical decontaminant groups (p < 0.05). However, there was no significant difference in reduction of S. Typhimurium among the other treatment groups, irrespective of the treatment time (p > 0.05). Among the decontaminants, the most effective chemical solution was 3% LEV. The ozone treatment caused a lower logarithmic decrease in S. Typhimurium numbers at all treatment times as compared with that in the other treatment groups.