Evaluation of Antimicrobial Activities of Sequential Spray Applications of Decontamination Treatments on Chicken Carcasses

Benli, Hakan,Sanchez-Plata, Marcos X.,Ilhak, Osman Irfan,De Gonzalez, Maryuri T. Nunez,Keeton, Jimmy T. Asian Australasian Association of Animal Productio 2015 Animal Bioscience Vol.28 No.3

The objective of this study was to evaluate the effects of sequential applications of ${\varepsilon}$-polylysine (EPL) or lauramide arginine ethyl ester (LAE) sprays followed by an acidic calcium sulfate (ACS) spray on inoculated chicken carcasses to reduce Salmonella (Salmonella enterica serovars including Salmonella typhimurium and Salmonella enteritidis) contamination during 6 days of storage ($4.4^{\circ}C$). Secondly, reductions of the resident microflora were studied on uninoculated chicken carcasses following the sequential application of the treatments, chilling and 10 days of storage at $4.4^{\circ}C$. The treatment of Salmonella inoculated carcasses with 300 mg/L EPL followed by 30% ACS (EPL300-ACS30) sprays reduced Salmonella counts initially by 1.5 log cfu/mL and then by 1.2 log cfu/mL (p<0.05) following 6 days of storage at $4.4^{\circ}C$. Likewise, 200 mg/L LAE followed by 30% ACS (LAE200-ACS30) treatment reduced initial Salmonella counts on poultry carcasses by 1.8, 1.4 and 1.8 log cfu/mL (p<0.05), respectively, after 0, 3, and 6 days storage. Immediately after the treatments, EPL300-ACS30 and LAE200-ACS30 both reduced Escherichia coli counts significantly by 2.6 and 2.9 log cfu/mL, respectively. EPL300-ACS30 and LAE200-ASC30 were effective in lowering psychrotroph counts by 1 log cfu/mL on day 10 when compared to the control and distilled water treatments. This study demonstrated that EPL300-ACS30 and LAE200-ACS30 were effective in reducing Salmonella on inoculated chicken carcasses both after treatment and during the storage at $4.4^{\circ}C$ for up to 6 days. In addition, reductions in psychrotroph counts indicated that these treatments might have the potential to increase the shelf-life of poultry carcasses.

[P4-07] Evaluation of Antioxidant Effects of Three Different Ratios of Vitamins C & E with a Sorghum Bran Combination in Cooked and Stored Chicken Sausage

D. Shin,M. X. Sanchez-Plata,Y.-H. Kang 한국식품영양과학회 2010 한국식품영양과학회 학술대회발표집 Vol.2010 No.10

Evaluation of Antimicrobial Activities of Sequential Spray Applications of Decontamination Treatments on Chicken Carcasses

Hakan Benli,Marcos X. Sanchez-Plata,Osman Irfan Ilhak,Maryuri T. Nunez De Gonzalez,Jimmy T. Keeton 아세아·태평양축산학회 2015 Animal Bioscience Vol.28 No.3

The objective of this study was to evaluate the effects of sequential applications of ε-polylysine (EPL) or lauramide arginine ethyl ester (LAE) sprays followed by an acidic calcium sulfate (ACS) spray on inoculated chicken carcasses to reduce Salmonella (Salmonella enterica serovars including Salmonella typhimurium and Salmonella enteritidis) contamination during 6 days of storage (4.4°C). Secondly, reductions of the resident microflora were studied on uninoculated chicken carcasses following the sequential application of the treatments, chilling and 10 days of storage at 4.4°C. The treatment of Salmonella inoculated carcasses with 300 mg/L EPL followed by 30% ACS (EPL300-ACS30) sprays reduced Salmonella counts initially by 1.5 log cfu/mL and then by 1.2 log cfu/mL (p<0.05) following 6 days of storage at 4.4°C. Likewise, 200 mg/L LAE followed by 30% ACS (LAE200-ACS30) treatment reduced initial Salmonella counts on poultry carcasses by 1.8, 1.4 and 1.8 log cfu/mL (p<0.05), respectively, after 0, 3, and 6 days storage. Immediately after the treatments, EPL300-ACS30 and LAE200-ACS30 both reduced Escherichia coli counts significantly by 2.6 and 2.9 log cfu/mL, respectively. EPL300-ACS30 and LAE200-ASC30 were effective in lowering psychrotroph counts by 1 log cfu/mL on day 10 when compared to the control and distilled water treatments. This study demonstrated that EPL300-ACS30 and LAE200-ACS30 were effective in reducing Salmonella on inoculated chicken carcasses both after treatment and during the storage at 4.4°C for up to 6 days. In addition, reductions in psychrotroph counts indicated that these treatments might have the potential to increase the shelf-life of poultry carcasses.

Pulsed Electric Field Effects to Reduce the Level of Campylobacter spp. in Scalder and Chiller Water during Broiler Chicken Processing

Shin, Dae-Keun,Martin, Bradely C.,Sanchez-Plata, Marcos X. Asian Australasian Association of Animal Productio 2011 Animal Bioscience Vol.24 No.9

To evaluate the effects of pulsed electric field (PEF) application on scalder and chiller water on Campylobacter contamination, four different treatments under three different water conditions including hard scalder water ($55^{\circ}C$), soft scalder water ($45^{\circ}C$) and chiller water, were applied as follows: i) a control treatment with no salt and no electric treatment, ii) a PEF only treatment, iii) a PEF treatment with 0.5% salt water, and iv) a PEF treatment with 1% salt water treatment. The use of PEF in hard scalding water showed an effect of reducing Campylobacter when compared to the control during the 200 s timeframe. With the addition of salt, the intervention caused at least 5.81 log CFU/ml reduction of Campylobacter counts after 200 s of PEF exposure. Similar effects were observed under soft scalding conditions. Campylobacter reductions were evident under chilling conditions with up to 2.00 log for PEF only, 5.77 log for PEF+0.5% salt and 2.69 log for PEF+1% salt treatment in water. Therefore, the current PEF setting for the scalder and chiller water can be successfully used to reduce pathogenic loads of Campylobacter on broiler chicken carcasses, and further research may be necessary to apply it in the poultry processing industry.

Evaluation of Antioxidant Effects of Vitamins C and E Alone and in Combination with Sorghum Bran in a Cooked and Stored Chicken Sausage

Shin, Dae-Keun,Yang, Han-Sul,Min, Byoung-Rok,Narciso-Gaytan, Carlos,Sanchez-Plata, Marcos X.,Ruiz-Feria, Ciro A. Korean Society for Food Science of Animal Resource 2011 한국축산식품학회지 Vol.31 No.5

To evaluate the antioxidant effects of vitamin C, vitamin E and sorghum bran, alone or in combination on chicken sausages, 9 kg of chicken thigh meat was prepared. All thigh meat was divided into seven different batches as follows; no antioxidant (CON); vitamin C (VTC), vitamin E (VTE) or sorghum bran (SOR) at 0.02%; or three different combination ratios of vitamin C, vitamin E and sorghum bran at 0.02% (VT2, 2:1:1; VT4, 4:1:1; VT6, 6:1:1). All cooked sausages were stored at $4^{\circ}C$, and six sausages per treatment were used for chemical analysis on five different storage days. As the addition of vitamin E was increased, sausages stored for 10 d had decreased redness; thereby, VTE showed the lowest CIE $a^*$ (p<0.05). Sausages mixed with vitamins and sorghum bran combinations had lower peroxide and free fatty acid values (p<0.05) when compared to sausages without antioxidants. The TBARS were the lowest in sausages containing vitamin C, vitamin E and sorghum bran at 6:1:1 ratio, and they significantly differed to CON, VTC and SOR treatments (p<0.05). Therefore, our results suggest that meat mixed with vitamins and sorghum bran had more antioxidant activity than the meat mixed with only antioxidant vitamins or without antioxidants.

Evaluation of Antioxidant Effects of Vitamins C and E Alone and in Combination with Sorghum Bran in a Cooked and Stored Chicken Sausage

신대근,양한술,민병록,Carlos Narciso-Gaytan,Marcos X. Sanchez-Plata,Ciro A. Ruiz-Feria 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.5

To evaluate the antioxidant effects of vitamin C, vitamin E and sorghum bran, alone or in combination on chicken sausages,9 kg of chicken thigh meat was prepared. All thigh meat was divided into seven different batches as follows; no antioxidant (CON); vitamin C (VTC), vitamin E (VTE) or sorghum bran (SOR) at 0.02%; or three different combination ratios of vitamin C, vitamin E and sorghum bran at 0.02% (VT2, 2:1:1; VT4, 4:1:1; VT6, 6:1:1). All cooked sausages were stored at 4oC, and six sausages per treatment were used for chemical analysis on five different storage days. As the addition of vitamin E was increased, sausages stored for 10 d had decreased redness; thereby, VTE showed the lowest CIE a^* (p<0.05). Sausages mixed with vitamins and sorghum bran combinations had lower peroxide and free fatty acid values (p<0.05) when compared to sausages without antioxidants. The TBARS were the lowest in sausages containing vitamin C, vitamin E and sorghum bran at 6:1:1 ratio, and they significantly differed to CON, VTC and SOR treatments (p<0.05). Therefore, our results suggest that meat mixed with vitamins and sorghum bran had more antioxidant activity than the meat mixed with only antioxidant vitamins or without antioxidants.