An investigation of high intensity ultrasonication and chemical immersion treatments on Campylobacter jejuni and spoilage bacteria in chicken
An investigation of high intensity ultrasonication and chemical immersion treatments on Campylobacter jejuni and spoilage bacteria in chicken
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DOI：
10.1016/j.ifset.2017.10.015
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发表时间：
2018-02-01
影响因子：
6.6
通讯作者：
Whyte, Paul
中科院分区：
文献类型：
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作者：
Kassem, Ahmed;Meade, Joseph;Whyte, Paul
研究了高强度超声波（US）单独或与乳酸（3%LA）、癸酸钠（3%SD）和磷酸三钠（10%TSP）的化学浸泡处理相结合来降低生鸡肉中空肠弯曲菌和腐败菌的数量。使用不同的实验条件，包括温度范围（4摄氏度、25摄氏度和54摄氏度）和暴露时间（1分钟、2分钟和3分钟）。所有组合处理均显著降低了C.空肠相比，其单独的治疗，而只有组合US + SD显着减少总活菌计数（TVC）。多元线性回归预测细菌减少导致改变治疗，温度和时间或每组微生物。将温度从4摄氏度提高到54摄氏度将提高C。空肠、TVC和总肠杆菌计数（TEC）分别降低0.73、1.02和1.37 log（10）cfu/g。从1到3 min增加时间增强了C.空肠和TEC分别为0.49和0.31 log（10）cfu/g。工业相关性。这项研究表明了单独或与化学处理相结合的高强度超声处理在减少鸡尸体细菌污染方面的潜在应用。通过对不同温度和时间的研究，优化了肉鸡屠宰场最有效的处理条件。
High intensity ultrasonication (US) alone or in combination with chemical immersion treatments of lactic acid (3% LA), sodium decanoate (3% SD) and trisodium phosphate (10% TSP) were investigated to reduce populations of Campylobacter jejuni and spoilage organisms in raw chicken. Different experimental conditions were used including a range of temperatures (4 degrees C, 25 degrees C and 54 degrees C) and exposure times (1, 2 and 3 min). All combination treatments significantly reduced C. jejuni compared to their individual treatments while only the combination US + SD significantly reduced Total Viable Count (TVC). Multiple linear regression predicted bacterial reductions resulting from changing treatment, temperature and time or each group of microorganisms. Increasing temperature from 4 degrees C to 54 degrees C would enhance C. jejuni, TVC and Total Enterobacteriaceae Count (TEC) reductions by 0.73, 1.02 and 1.37 log(10) cfu/g respectively. Increasing time from 1 to 3 min enhanced bacterial dependent of C. jejuni and TEC by 0.49 and 0.31 log(10) cfu/g respectively.Industrial relevance.This study demonstrates the potential application of high intensity ultrasomication alone or in combination with chemical treatments to reduce bacterial contamination of chicken carcasses. Different tempretures and times were investigated to optimize the most effective treatments conditions in chicken abattoirs.