Advanced Food and Nutritional Sciences


ISSN:
Short Key Title: Adv Food Nutri Sci
DOI: http://dx.doi.org/10.21065/
Start Year: 2016

REDUCTION OF CAMPYLOBACTER IN CHICKEN LIVERS USING A LOW ACID PROCESSING AID
Landrum MA, NA Cox, DE Cosby, ME Berrang, A Hinton Jr., SC Mize and JS Jackson
1. University of Georgia, Athens, GA USA 2. The U.S. National Poultry Research Center, Athens, GA USA
Keywords: Campylobacter, broiler livers, sanitizer, CMS Poultry
Abstract

Liver has become a prime source for Campylobacter outbreaks and products are needed to allow processors a more efficient way of controlling foodborne pathogens. Campylobacter reductions in livers treated with a low pH processing aid (CMS PoultrypHresh), with and without a surfactant (PoultrypHresh Plus) were studied. Chicken livers (n=13/treatment group) were individually inoculated with a C. coli marker strain (107) and each dipped into sterile cups containing 100 mL of water, PoultrypHresh or PoultrypHresh Plus for 15 s, removed and allowed 5 s to drain. Each liver was placed into 50 mL buffered peptone water and hand shaken for 60 s; controls (n=10) same procedure, no treatment. Rinsates were serially diluted and plated onto Campy Cefex agar with 200 ppm gentamicin. Plates were incubated for 48 h at 42°C microaerobically, colonies counted and log transformed. Procedures were replicated 3 times. Significant reductions in treated compared to untreated for PoultrypHresh and PoultrypHresh Plus was 98.1% and 99.4%, respectively and with no change in appearance. Treating with this product may allow processors to meet rising performance standards on poultry livers.

Article Information

Identifiers and Pagination:
Year:2018
Volume:3
First Page:1
Last Page:6
Publisher Id:Adv Food Nutri Sci (2018 ). 3. 1-6
Article History:
Received:February 27, 2018
Accepted:March 8, 2018
Collection year:2018
First Published:March 25, 2018


© 2016 The Author(s). This open access article is distributed under a Creative Commons Attribution (CC-BY) 4.0 license. You are free to: Share — copy and redistribute the material in any medium or format Adapt — remix, transform, and build upon the material for any purpose, even commercially. The licensor cannot revoke these freedoms as long as you follow the license terms. Under the following terms: Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. No additional restrictions You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits
Editor in Chief
Prof. Dr. Asli UÇAR (PhD)
Department of Nutrition and Dietetics, Faculty of Health Sciences, University of Ankara, Ankara, Turkey

Bibliography

Prof. Dr. Asli UÇAR was awarded the PhD degree in Nutrition Sciences in 2006. She has excellent knowledge of food infection, hygiene of catering, attitudes of women towards food safety and Turkish perception of organic foods. Her major research area is food safety, nutrition science, food questionnaire and food hygiene. Prof. Asli UÇAR has recently completed three projects entitled Investigation of Effect of Some of Group B Vitamins and Vitamin D on Depression Level, Evaluation of Nutritional Status and Eating Habits of Children with Autism and Investigation of Effect Exposure to Steviol Glycoside on Oxidative Damage Index Parameters, Paraxonase Enzyme and Some Genetic Parameters in Balb/c Mice. Moreover, she partially contributed to compile the book (ISBN 978-953-51-2277-7) entitled Food Safety, Problems and Solutions - Significance, Prevention and Control of Food Related Diseases and wrote book chapter (ISBN 978-953-307-764-2) entitled Organic Food and Agriculture - New Trends and Developments in the Social Sciences. 

Journal Highlights
Key title: Advanced Food and Nutrition Sciences 
Abbreviation: Adv Food & Nutr Sci
Frequency: Annual

Current Volume: 2 (2017)
Next volume: 3 (2018)
Back volumes: 1-2
Starting year: 2016
Nature: Online
Submission: Online
Language: English

Indexing

Subject & Scope

  • Advanced Food Processing Technologies
  • Amino acid Supplements
  • Animal & Plant Nutrition
  • Bodybuilding Nutrition
  • Celery Nutrition
  • Childhood Obesity
  • Clinical Sports Nutrition
  • Creatine Sports Nutrition
  • Dates Nutrition
  • Diabetes Nutrition
  • Dietary Intake
  • Eating Disorders
  • Fatigue Disorders
  • Fermentation Technology
  • Fitness Nutrition
  • Food Addiction
  • Food Allergy Studies
  • Food Biotechnology Studies
  • Food Biotechnology and Nutrition
  • Food Chemical Engineering
  • Food Fortification
  • Food Intolerance
  • Food Nanotechnology
  • Food Process Engineering
  • Food Processing
  • Food Production
  • Food Safety regulations
  • Food Science
  • Food Security/ Safety
  • Food Technology
  • Food Toxicology
  • Gym Suppliments
  • Health Nutrition
  • Herbal Supplements
  • Human Nutrition
  • Iodine Deficiency Disorders
  • Malnourishment
  • Malnutrition
  • Mass Spectrometry in Food Technology
  • Molecular Nutrition
  • Natural Suppliments
  • Nutrient Deficiencies
  • Nutrigenomics
  • Nutrition Cancer
  • Nutrition Economics
  • Nutrition Sport Fitness
  • Nutrition and Diabetes
  • Nutrition and Food Sciences
  • Nutrition in Developing Countries
  • Nutritional Epidemiology
  • Nutritional Values
  • Nutritionist Communications
  • Oatmeal Nutrition
  • Obesity Prevention
  • Obesity and Weightloss
  • Potato Nutrition
  • Protein Diet
  • Protein Suppliments
  • Public Health Nutrition
  • Sonic Nutrition
  • Sports Nutrition
  • Sports Nutrition Suppliments
  • Vitamin B12 Deficiency
  • Vitamin Supplement

Consortium Publisher is an online publisher that enjoys global presence with International Journals

Follow Us

©2009 - 2018 Consortium Publisher Canada

Contact Info

6252 Lisgar Dr Mississauga Ontario L5N7V2 Canada
+1 (647) 526-0885
office@consortiumpublisher.ca
http://www.consortiumpublisher.ca/