Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer
Само за регистроване кориснике
2010
Аутори
Rajković, AndrejaTomić, Nikola
Šmigić, Nada
Uyttendaele, Mieke
Ragaert, Peter
Devlieghere, Frank
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Quantitative risk assessment studies performed elsewhere showed the importance of reducing counts of Campylobacter jejuni on chicken carcasses for decrease of incidence of human campylobacteriosis. The current study indicated that 1.8 log CFU/g reduction of inoculated C. jejuni (6 log CFU/g) can be achieved by decontamination with lactic acid buffered with sodium lacatate (LA/NaLA, 10% w/v, pH 3.0). Subsequent packaging under modified atmosphere of 80% O-2/20%N-2 resulted in additional reduction of approximately 1.2 log CFU/g. These results were confirmed in naturally contaminated samples (2-3 log CFU/g) resulting in immediate reduction of present C. jejuni under the limit of enumeration (1 log CFU/g). However, enrichment showed presence of C. jejuni in 10 g of sample. Under 80% CO2 LA/NaLA treated C. jejuni remained detectable per 10 g until day 7, after which no positive samples were found until the end of the two-weeks storage. Under 80% CO2 LA/NaLA treated C. jejuni remained fluctu...ating at 10 CFU/g until the end of two-weeks storage. Control cells were reduced by approx. 1.5 log CFU/g during storage under 80% O-2/20% N-2, whereas no reduction was observed under 80% CO2/20% N-2. The present study showed the potential of buffered lactic acid and high-O-2 MAP to reduce C. jejuni both on inoculated and naturally contaminated samples. The immediate effect of decontamination was further extended by additive, not synergistic, effect of 80% O-2, suggesting the practical value of the tested concept in combating C. jejuni on chicken carcasses.
Кључне речи:
Campylobacter jejuni / Buffered lactic acid / Sodium lactate / Decontamination / High-oxygen / MAPИзвор:
International Journal of Food Microbiology, 2010, 140, 2-3, 201-206Издавач:
- Elsevier, Amsterdam
Финансирање / пројекти:
- European CommissionEuropean CommissionEuropean Commission Joint Research Centre [FOOD-CT-2005-007081]
DOI: 10.1016/j.ijfoodmicro.2010.03.034
ISSN: 0168-1605
PubMed: 20434228
WoS: 000279035600015
Scopus: 2-s2.0-77953122125
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Rajković, Andreja AU - Tomić, Nikola AU - Šmigić, Nada AU - Uyttendaele, Mieke AU - Ragaert, Peter AU - Devlieghere, Frank PY - 2010 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2325 AB - Quantitative risk assessment studies performed elsewhere showed the importance of reducing counts of Campylobacter jejuni on chicken carcasses for decrease of incidence of human campylobacteriosis. The current study indicated that 1.8 log CFU/g reduction of inoculated C. jejuni (6 log CFU/g) can be achieved by decontamination with lactic acid buffered with sodium lacatate (LA/NaLA, 10% w/v, pH 3.0). Subsequent packaging under modified atmosphere of 80% O-2/20%N-2 resulted in additional reduction of approximately 1.2 log CFU/g. These results were confirmed in naturally contaminated samples (2-3 log CFU/g) resulting in immediate reduction of present C. jejuni under the limit of enumeration (1 log CFU/g). However, enrichment showed presence of C. jejuni in 10 g of sample. Under 80% CO2 LA/NaLA treated C. jejuni remained detectable per 10 g until day 7, after which no positive samples were found until the end of the two-weeks storage. Under 80% CO2 LA/NaLA treated C. jejuni remained fluctuating at 10 CFU/g until the end of two-weeks storage. Control cells were reduced by approx. 1.5 log CFU/g during storage under 80% O-2/20% N-2, whereas no reduction was observed under 80% CO2/20% N-2. The present study showed the potential of buffered lactic acid and high-O-2 MAP to reduce C. jejuni both on inoculated and naturally contaminated samples. The immediate effect of decontamination was further extended by additive, not synergistic, effect of 80% O-2, suggesting the practical value of the tested concept in combating C. jejuni on chicken carcasses. PB - Elsevier, Amsterdam T2 - International Journal of Food Microbiology T1 - Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer EP - 206 IS - 2-3 SP - 201 VL - 140 DO - 10.1016/j.ijfoodmicro.2010.03.034 ER -
@article{ author = "Rajković, Andreja and Tomić, Nikola and Šmigić, Nada and Uyttendaele, Mieke and Ragaert, Peter and Devlieghere, Frank", year = "2010", abstract = "Quantitative risk assessment studies performed elsewhere showed the importance of reducing counts of Campylobacter jejuni on chicken carcasses for decrease of incidence of human campylobacteriosis. The current study indicated that 1.8 log CFU/g reduction of inoculated C. jejuni (6 log CFU/g) can be achieved by decontamination with lactic acid buffered with sodium lacatate (LA/NaLA, 10% w/v, pH 3.0). Subsequent packaging under modified atmosphere of 80% O-2/20%N-2 resulted in additional reduction of approximately 1.2 log CFU/g. These results were confirmed in naturally contaminated samples (2-3 log CFU/g) resulting in immediate reduction of present C. jejuni under the limit of enumeration (1 log CFU/g). However, enrichment showed presence of C. jejuni in 10 g of sample. Under 80% CO2 LA/NaLA treated C. jejuni remained detectable per 10 g until day 7, after which no positive samples were found until the end of the two-weeks storage. Under 80% CO2 LA/NaLA treated C. jejuni remained fluctuating at 10 CFU/g until the end of two-weeks storage. Control cells were reduced by approx. 1.5 log CFU/g during storage under 80% O-2/20% N-2, whereas no reduction was observed under 80% CO2/20% N-2. The present study showed the potential of buffered lactic acid and high-O-2 MAP to reduce C. jejuni both on inoculated and naturally contaminated samples. The immediate effect of decontamination was further extended by additive, not synergistic, effect of 80% O-2, suggesting the practical value of the tested concept in combating C. jejuni on chicken carcasses.", publisher = "Elsevier, Amsterdam", journal = "International Journal of Food Microbiology", title = "Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer", pages = "206-201", number = "2-3", volume = "140", doi = "10.1016/j.ijfoodmicro.2010.03.034" }
Rajković, A., Tomić, N., Šmigić, N., Uyttendaele, M., Ragaert, P.,& Devlieghere, F.. (2010). Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer. in International Journal of Food Microbiology Elsevier, Amsterdam., 140(2-3), 201-206. https://doi.org/10.1016/j.ijfoodmicro.2010.03.034
Rajković A, Tomić N, Šmigić N, Uyttendaele M, Ragaert P, Devlieghere F. Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer. in International Journal of Food Microbiology. 2010;140(2-3):201-206. doi:10.1016/j.ijfoodmicro.2010.03.034 .
Rajković, Andreja, Tomić, Nikola, Šmigić, Nada, Uyttendaele, Mieke, Ragaert, Peter, Devlieghere, Frank, "Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer" in International Journal of Food Microbiology, 140, no. 2-3 (2010):201-206, https://doi.org/10.1016/j.ijfoodmicro.2010.03.034 . .