| Autor: |
Manjankattil, Shijinaraj, Dewi, Grace, Peichel, Claire, Creek, Medora, Bina, Peter, Cox, Ryan, Noll, Sally, Kollanoor Johny, Anup |
| Zdroj: |
Poultry Science; February 2024, Vol. 103 Issue: 2 |
| Abstrakt: |
Salmonella entericaAgona (S.Agona) and Salmonella entericaSaintpaul (S.Saintpaul) are among the emerging drug-resistant Salmonellain turkey production and processing. Rapid solutions to control emerging and uncommon serotypes such as S.Agona and S.Saintpaul are needed. This study tested pimenta essential oil (PEO) as a processing antibacterial against S. Agona and S. Saintpaul in experiments representative of different stages of turkey processing. The compound effectively reduced S.Agona and S. Saintpaul in nutrient broth studies and with mature biofilm assays. PEO was tested against a combination of S.Agona and S. Saintpaul in ground turkey meat and nonprocessed breast meat. In the first experiment with ground turkey, samples were inoculated with a mixture of S.Agona and S. Saintpaul (∼3 log10CFU/g) and treated with PEO at different concentrations (0% PEO, 0.25% PEO, 0.5% PEO, 1% PEO, 2% PEO, and 2.5% PEO). In the second experiment with turkey breast, samples inoculated with ∼3 log10CFU/g (SA+SP) were dipped in different concentrations of PEO with chitosan (CN) for 2 min. In both these experiments, samples were stored at 4°C, and Salmonellarecovery was carried out at 0, 1, 3, 5, and 7 d. All experiments followed a completely randomized design and were repeated 6 times (n = 6). Statistical analysis was done using the PROC-ANOVA procedure of SAS. In the ground turkey meat, PEO at or above 2% reduced 2 log10CFU/g of Salmonellaby day 1. PEO at 2.5% in ground turkey meat resulted in enrichment-negative samples by 1 min, indicative of the rapid killing effect of the compound at a high concentration of PEO (P≤ 0.05). A maximum reduction of 1.7 log10CFU Salmonella/g of turkey breast meat was obtained after 2 min of dip treatment containing CN and 2.5% PEO. Results indicate that PEO could be used as a plant-based processing antibacterial against S.Agona and S. Saintpaul in turkey processing. Upscaling to plant-level studies is necessary before recommending its usage. |
| Databáze: |
Supplemental Index |
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