Assessment of Stabilized Hydrogen Peroxide for Use in Reducing Campylobacter Levels and Prevalence on Broiler Chicken Wings
| Autor: | R. J. Buhr, L. N. Bartenfeld Josselson, D. V. Bourassa, C. E. Harris |
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| Rok vydání: | 2021 |
| Předmět: |
Meat
animal structures Food Handling Colony Count Microbial medicine.disease_cause Microbiology 03 medical and health sciences chemistry.chemical_compound Prevalence medicine Animals Peracetic Acid Food science Hydrogen peroxide 030304 developmental biology 0303 health sciences biology 030306 microbiology Chemistry Inoculation business.industry Campylobacter Broiler Hydrogen Peroxide Poultry farming Contamination Antimicrobial biology.organism_classification Campylobacter coli Food Microbiology business Chickens Food Science |
| Zdroj: | Journal of Food Protection. 84:449-455 |
| ISSN: | 0362-028X |
| DOI: | 10.4315/jfp-20-356 |
| Popis: | Poultry processing establishments use antimicrobial aids on broiler parts to minimize Campylobacter contamination. A silver-stabilized hydrogen peroxide (SHP) product was assessed for use as an antimicrobial processing aid. In a series of experiments, wing segments with skin were inoculated with 103 to 107 cells of Campylobacter coli, followed by treatment with SHP at 15,000 or 30,000 mg/L, peroxyacetic acid (PAA) at 300 or 3,000 mg/L (parts per million), or water. Each treatment was applied by either dip or spray. Rinsates from each wing segment were analyzed for direct counts and prevalence of Campylobacter. Treatment with SHP or PAA significantly reduced Campylobacter levels compared with water controls by up to 2.22 log CFU/mL. At high inoculum levels (106 to 107), SHP and PAA applied by dip had up to 1.27 log CFU/mL further reductions of Campylobacter levels compared with spray-treated wing segments. Additionally, wing drumettes were observed to retain higher levels and prevalence of Campylobacter recovery compared with wing flats at a low inoculation level (103). The results indicated that there was no carryover effect of SHP (same day versus 24 h) and dip treatment with SHP or PAA decreased Campylobacter recovery on broiler chicken wing segments compared with a water control. Although a 2-log reduction was modest, SHP had similar efficacy as the commonly used processing aid PAA. SHP shows potential for further investigation as an antimicrobial processing aid for use on poultry parts. HIGHLIGHTS |
| Databáze: | OpenAIRE |
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