Controlling Campylobacter jejuni in vitro and in chicken using combinations of citrus‐based and trisodium phosphate formulations
Campylobacter frequently contaminates chicken. Trisodium phosphate (TSP) is used for chicken decontamination; however, reduction of chemical preservatives is desirable. This study analyzed the efficacy of two commercial citrus‐based products (CitroSan [CS] and Citrol‐K Ultra [CK]) alone and in combi...
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| Veröffentlicht in: | Journal of food safety 2021-12, Vol.41 (6), p.n/a |
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| creator | Solís‐Soto, Luisa Prabhakarankutty, Laiju Kuzhippillymyal García, Santos Ortíz‐Reyes, Yaraymi Heredia, Norma |
| description | Campylobacter frequently contaminates chicken. Trisodium phosphate (TSP) is used for chicken decontamination; however, reduction of chemical preservatives is desirable. This study analyzed the efficacy of two commercial citrus‐based products (CitroSan [CS] and Citrol‐K Ultra [CK]) alone and in combination with TSP for reduction of Campylobacter in vitro and in chicken. The minimum bactericidal concentration (MBC) of the preservatives alone or in combination was determined against Campylobacter jejuni. Their ability to reduce bacteria in raw chicken and their effect on the sensorial characteristics of the meat were determined. The MBCs obtained were 0.5 ± 0.04% for TSP, 0.05 ± 0.0006% for CS, and 0.0006 ± 0.0001% for CK. When combined, bactericidal concentrations varied. Following contact with TSP–CS and TSP–CK for 6 hr, C. jejuni was reduced from 106 to |
| doi_str_mv | 10.1111/jfs.12938 |
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Combinations of TSP, CitroSan, and Citrol‐K Ultra, at concentrations below those suggested for individual use in the food industry, significantly reduced the survival of C. jejuni in raw chicken wings without affecting the organoleptic properties of the meat. These combinations have the potential to be used as antimicrobial agents in the chicken meat industry, thereby reducing the use of synthetic antimicrobials.</description><identifier>ISSN: 0149-6085</identifier><identifier>EISSN: 1745-4565</identifier><identifier>DOI: 10.1111/jfs.12938</identifier><language>eng</language><publisher>Hoboken, USA: John Wiley & Sons, Inc</publisher><subject>Bacteria ; Campylobacter ; Campylobacter jejuni ; Chickens ; Decontamination ; Food safety ; Inoculation ; Meat ; Poultry ; Preservatives ; Reduction ; Sensory properties ; Sodium phosphate ; Trisodium phosphate</subject><ispartof>Journal of food safety, 2021-12, Vol.41 (6), p.n/a</ispartof><rights>2021 Wiley Periodicals LLC</rights><rights>2021 Wiley Periodicals LLC.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c2978-a8c5a6328d485a17d2230772427499331b4d1eb0c25aa608f4a0c6ddb84284953</citedby><cites>FETCH-LOGICAL-c2978-a8c5a6328d485a17d2230772427499331b4d1eb0c25aa608f4a0c6ddb84284953</cites><orcidid>0000-0002-3876-7763</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fjfs.12938$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fjfs.12938$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>Solís‐Soto, Luisa</creatorcontrib><creatorcontrib>Prabhakarankutty, Laiju Kuzhippillymyal</creatorcontrib><creatorcontrib>García, Santos</creatorcontrib><creatorcontrib>Ortíz‐Reyes, Yaraymi</creatorcontrib><creatorcontrib>Heredia, Norma</creatorcontrib><title>Controlling Campylobacter jejuni in vitro and in chicken using combinations of citrus‐based and trisodium phosphate formulations</title><title>Journal of food safety</title><description>Campylobacter frequently contaminates chicken. Trisodium phosphate (TSP) is used for chicken decontamination; however, reduction of chemical preservatives is desirable. This study analyzed the efficacy of two commercial citrus‐based products (CitroSan [CS] and Citrol‐K Ultra [CK]) alone and in combination with TSP for reduction of Campylobacter in vitro and in chicken. The minimum bactericidal concentration (MBC) of the preservatives alone or in combination was determined against Campylobacter jejuni. Their ability to reduce bacteria in raw chicken and their effect on the sensorial characteristics of the meat were determined. The MBCs obtained were 0.5 ± 0.04% for TSP, 0.05 ± 0.0006% for CS, and 0.0006 ± 0.0001% for CK. When combined, bactericidal concentrations varied. Following contact with TSP–CS and TSP–CK for 6 hr, C. jejuni was reduced from 106 to <100 CFU/g. Concentrations below those used in industry (2% TSP, 0.3% CS, and 0.05% CK) were added on the raw chicken skin before (B: treated with TSP and then inoculated) and after (A: inoculated and then treated with TSP) inoculation of Campylobacter. TSP (A) reduced C. jejuni by 92.6% after 24 hr, whereas TSP (B) caused a 36% reduction. TSP (A and B) in combination with both CS and CK caused 98.9 and 95.9% reduction, respectively, after 120 hr. The CS–CK combination (without TSP) reduced bacteria to undetectable levels after 48 hr. No significant differences were detected in the sensorial characteristics of treated wings. All the combinations tested, but especially 0.3% TSP + 0.0003% CK represent alternatives to control C. jejuni in chicken and reduce or avoid synthetic preservatives.
Combinations of TSP, CitroSan, and Citrol‐K Ultra, at concentrations below those suggested for individual use in the food industry, significantly reduced the survival of C. jejuni in raw chicken wings without affecting the organoleptic properties of the meat. These combinations have the potential to be used as antimicrobial agents in the chicken meat industry, thereby reducing the use of synthetic antimicrobials.</description><subject>Bacteria</subject><subject>Campylobacter</subject><subject>Campylobacter jejuni</subject><subject>Chickens</subject><subject>Decontamination</subject><subject>Food safety</subject><subject>Inoculation</subject><subject>Meat</subject><subject>Poultry</subject><subject>Preservatives</subject><subject>Reduction</subject><subject>Sensory properties</subject><subject>Sodium phosphate</subject><subject>Trisodium phosphate</subject><issn>0149-6085</issn><issn>1745-4565</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNp1kLtOwzAUhi0EEqUw8AaWmBjS2o6TOCOKKBdVYgBmy3Ec6pDYwU5A3RBPwDPyJLgNK16OLH3fufwAnGO0wOEtm9ovMMljdgBmOKNJRJM0OQQzhGkepYglx-DE-wahOCUknoGvwprB2bbV5gUWouu3rS2FHJSDjWpGo6E28F0HBApT7T5yo-WrMnD0O0XartRGDNoaD20NZUBH__P5XQqvqr0zOO1tpccO9hvr-40YFKyt68Z20k7BUS1ar87-6hw8r66fitto_XBzV1ytI0nyjEWCyUSkMWEVZYnAWRX2R1lGKMlonscxLmmFVYkkSYQIl9ZUIJlWVckoYTRP4jm4mPr2zr6Nyg-8saMzYSQngScsJ2kcqMuJks5671TNe6c74bYcI76LmIeI-T7iwC4n9kO3avs_yO9Xj5PxCzwcgGs</recordid><startdate>202112</startdate><enddate>202112</enddate><creator>Solís‐Soto, Luisa</creator><creator>Prabhakarankutty, Laiju Kuzhippillymyal</creator><creator>García, Santos</creator><creator>Ortíz‐Reyes, Yaraymi</creator><creator>Heredia, Norma</creator><general>John Wiley & Sons, Inc</general><general>Blackwell Publishers Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>7T2</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><orcidid>https://orcid.org/0000-0002-3876-7763</orcidid></search><sort><creationdate>202112</creationdate><title>Controlling Campylobacter jejuni in vitro and in chicken using combinations of citrus‐based and trisodium phosphate formulations</title><author>Solís‐Soto, Luisa ; Prabhakarankutty, Laiju Kuzhippillymyal ; García, Santos ; Ortíz‐Reyes, Yaraymi ; Heredia, Norma</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2978-a8c5a6328d485a17d2230772427499331b4d1eb0c25aa608f4a0c6ddb84284953</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Bacteria</topic><topic>Campylobacter</topic><topic>Campylobacter jejuni</topic><topic>Chickens</topic><topic>Decontamination</topic><topic>Food safety</topic><topic>Inoculation</topic><topic>Meat</topic><topic>Poultry</topic><topic>Preservatives</topic><topic>Reduction</topic><topic>Sensory properties</topic><topic>Sodium phosphate</topic><topic>Trisodium phosphate</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Solís‐Soto, Luisa</creatorcontrib><creatorcontrib>Prabhakarankutty, Laiju Kuzhippillymyal</creatorcontrib><creatorcontrib>García, Santos</creatorcontrib><creatorcontrib>Ortíz‐Reyes, Yaraymi</creatorcontrib><creatorcontrib>Heredia, Norma</creatorcontrib><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Health and Safety Science Abstracts (Full archive)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of food safety</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Solís‐Soto, Luisa</au><au>Prabhakarankutty, Laiju Kuzhippillymyal</au><au>García, Santos</au><au>Ortíz‐Reyes, Yaraymi</au><au>Heredia, Norma</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Controlling Campylobacter jejuni in vitro and in chicken using combinations of citrus‐based and trisodium phosphate formulations</atitle><jtitle>Journal of food safety</jtitle><date>2021-12</date><risdate>2021</risdate><volume>41</volume><issue>6</issue><epage>n/a</epage><issn>0149-6085</issn><eissn>1745-4565</eissn><abstract>Campylobacter frequently contaminates chicken. Trisodium phosphate (TSP) is used for chicken decontamination; however, reduction of chemical preservatives is desirable. This study analyzed the efficacy of two commercial citrus‐based products (CitroSan [CS] and Citrol‐K Ultra [CK]) alone and in combination with TSP for reduction of Campylobacter in vitro and in chicken. The minimum bactericidal concentration (MBC) of the preservatives alone or in combination was determined against Campylobacter jejuni. Their ability to reduce bacteria in raw chicken and their effect on the sensorial characteristics of the meat were determined. The MBCs obtained were 0.5 ± 0.04% for TSP, 0.05 ± 0.0006% for CS, and 0.0006 ± 0.0001% for CK. When combined, bactericidal concentrations varied. Following contact with TSP–CS and TSP–CK for 6 hr, C. jejuni was reduced from 106 to <100 CFU/g. Concentrations below those used in industry (2% TSP, 0.3% CS, and 0.05% CK) were added on the raw chicken skin before (B: treated with TSP and then inoculated) and after (A: inoculated and then treated with TSP) inoculation of Campylobacter. TSP (A) reduced C. jejuni by 92.6% after 24 hr, whereas TSP (B) caused a 36% reduction. TSP (A and B) in combination with both CS and CK caused 98.9 and 95.9% reduction, respectively, after 120 hr. The CS–CK combination (without TSP) reduced bacteria to undetectable levels after 48 hr. No significant differences were detected in the sensorial characteristics of treated wings. All the combinations tested, but especially 0.3% TSP + 0.0003% CK represent alternatives to control C. jejuni in chicken and reduce or avoid synthetic preservatives.
Combinations of TSP, CitroSan, and Citrol‐K Ultra, at concentrations below those suggested for individual use in the food industry, significantly reduced the survival of C. jejuni in raw chicken wings without affecting the organoleptic properties of the meat. These combinations have the potential to be used as antimicrobial agents in the chicken meat industry, thereby reducing the use of synthetic antimicrobials.</abstract><cop>Hoboken, USA</cop><pub>John Wiley & Sons, Inc</pub><doi>10.1111/jfs.12938</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0002-3876-7763</orcidid></addata></record> |
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| subjects | Bacteria Campylobacter Campylobacter jejuni Chickens Decontamination Food safety Inoculation Meat Poultry Preservatives Reduction Sensory properties Sodium phosphate Trisodium phosphate |
| title | Controlling Campylobacter jejuni in vitro and in chicken using combinations of citrus‐based and trisodium phosphate formulations |
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