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 ON POULTRY THIGHS USING SEQUENTIAL TREATMENTS OF ANTIMICROBIALS
Landrum MA1, NA Cox2, JL Wilson1, ME Berrang2, GR Gamble2, MA Harrison1, BD Fairchild1, WK Kim1, and A Hinton, Jr2
1. University of Georgia, Athens, GA; 2. The U.S. National Poultry Research Center, Athens, GA1. University of Georgia, Athens, GA; 2. The U.S. National Poultry Research Center, Athens, GA
Keywords: Campylobacter, CMS PoultrypHresh™, broiler, carcass rinse, immersion
Abstract

Campylobacter is a major concern for poultry processors, as USDA performance standards have become stricter. This study evaluated CMS PoultrypHresh™, a low pH processing aid, and peracetic acid using consecutive and sequential dip treatments to reduce Campylobacter in thighs. Thighs (n=3/treatment group) were inoculated with a C. coli marker strain (108) and each dipped into bags containing 1 L of treatment 1 for 6 s. Thighs were allowed 5 s to drip, placed onto foil for 60 s, and dipped into treatment 2 for 6 s. After 5 s drip time, each was placed in a bag with 150 mL buffered peptone water and hand shaken for 60 s; controls same procedure, no treatment. Rinsates were serially diluted, plated onto Campy Cefex agar with 200 ppm gentamicin and incubated microaerobically for 48 h at 42°C. Procedures were replicated 5 times. Significant reductions compared to untreated using consecutive dips of PoultrypHresh™ and PAA were 98.2% and 99.3%, respectively. Treatments of PoultrypHresh™ then peracetic acid reduced Campylobacter 99.2% from untreated thighs. Peracetic acid then PoultrypHresh™ showed significant reductions compared to all other treatments (99.9% from untreated). Treating with this sequence may allow processors to meet the strict performance standards on Campylobacter in broiler parts.

Article Information

Identifiers and Pagination:
Year:2019
Volume:4
First Page:1
Last Page:7
Publisher Id: (2019 ). 4. 1-7
Article History:
Received:February 4, 2019
Accepted:June 3, 2019
Collection year:2019
First Published:June 17, 2019


© 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

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Subject & Scope

  • Advanced Food Processing Technologies
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