Effectiveness of Trisodium Phosphate against Listeria monocytogenes on Excised and Nonexcised Chicken Skin

2003 ◽  
Vol 66 (1) ◽  
pp. 61-64 ◽  
Author(s):  
ROSA CAPITA ◽  
CARLOS ALONSO-CALLEJA ◽  
MIGUEL PRIETO ◽  
MARÍA del CAMINO GARCÍA-FERNÁNDEZ ◽  
BENITO MORENO
Keyword(s):  
Listeria Monocytogenes ◽  
Tap Water ◽  
Trisodium Phosphate ◽  
Sample Type ◽  
Refrigerated Storage ◽  
Water Control ◽  
Chicken Skin ◽  
Storage Times ◽  
And Storage ◽  
Skin Samples

The influence of sample type (i.e., excised versus nonexcised chicken skin) on the efficiency of trisodium phosphate (TSP) solutions in reducing Listeria monocytogenes populations and inhibiting their growth during refrigerated storage was studied. Whole chicken legs and excised chicken leg skin fragments inoculated with 108 CFU of L. monocytogenes per ml were dipped for 15 min in sterile tap water (control) or in a solution containing 8, 10, or 12% TSP. L. monocytogenes counts were determined after 0, 1, 3, and 5 days of refrigerated storage (2°C). The decontamination effect of TSP was greater for excised skin than for whole legs. Microbial differences between control and TSP-treated samples were significantly larger for excised skin than for whole legs for 9 (75%) of 12 tested combinations of TSP concentrations and storage times. These differences varied from 1.05 ± 0.26 log10 cycles (day 1) to 3.30 ± 0.14 log10 cycles (day 5) for nonexcised-skin samples (whole legs) and from 1.54 ± 0.48 log10 cycles (day 1) to 4.28 ± 0.86 log10 cycles (day 5) for excised-skin samples. Significantly larger reductions were observed from the third day of refrigerated storage onward. The TSP concentration was a significant factor in the reduction of L. monocytogenes populations. These results suggest that bacteria are more readily accessible to TSP in excised than in nonexcised chicken skin and that the type of sample used to ascertain the efficacy of antimicrobial surface treatments may influence the findings of this type of study.

Efficacy of Trisodium Phosphate Solutions in Reducing Listeria monocytogenes Populations on Chicken Skin during Refrigerated Storage

2001 ◽  
Vol 64 (10) ◽  
pp. 1627-1630 ◽  
Author(s):  
ROSA CAPITA ◽  
CARLOS ALONSO-CALLEJA ◽  
CAMINO GARCÍA-FERNÁNDEZ ◽  
BENITO MORENO
Keyword(s):  
Listeria Monocytogenes ◽  
Trisodium Phosphate ◽  
Refrigerated Storage ◽  
Sterile Water ◽  
Water Control ◽  
Microbial Monitoring ◽  
Chicken Skin ◽  
Phosphate Solutions ◽  
Sampling Times ◽  
Skin Samples

Chicken skin inoculated with 108 CFU/ml of Listeria monocytogenes was dipped for 15 min in sterile water (control) and in 8, 10, or 12% trisodium phosphate (TSP) solutions. Skin samples were stored at 2°C for 5 days, with microbial monitoring on days 0, 1, 3, and 5 after treatment. Compared to the water dip, all TSP treatments significantly (P < 0.05) reduced L. monocytogenes populations on chicken skin. The concentration of the TSP was a significant factor in reducing the populations of the bacteria at days 0, 1, 3, and 5 of refrigerated storage. For all sampling times, the best outcomes were attained with the highest TSP concentration studied (12%). Bacterial reductions in counts during the first day of storage were between 1.52 and 2.70 log10 cycles for 8 and 12% TSP-treated samples, respectively. Significantly greater reductions were observed from the third day of refrigerated storage onward. This occurred largely because populations of L. monocytogenes on control samples increased somewhat, but on TSP-treated samples the pathogen remained practically constant. Differences between L. monocytogenes counts in skin samples immersed in water and those treated with TSP ranged from 2.10 (8% TSP-treated samples) and 3.63 (12% TSP-treated samples) log10 cycles on day 5 of storage. These results indicated that TSP is effective against L. monocytogenes in chicken meat, especially after several days of refrigerated storage.

Note. Effect of trisodium phosphate on mesophilic and psychrotrophic bacterial flora attached to the skin of chicken carcasses during refrigerated storage Nota. Efecto del fosfato trisódico en los microorganismos mesófilos y psicrotrofos presentes en la piel de canales de pollo durante su almacenamiento en refrigeración

2000 ◽  
Vol 6 (4) ◽  
pp. 345-350 ◽  
Author(s):  
R. Capita ◽  
C. Alonso-Calleja ◽  
M.T. García Arias ◽  
B. Moreno ◽  
M.C. García-Fernández
Keyword(s):  
Tap Water ◽  
Bacterial Flora ◽  
Trisodium Phosphate ◽  
Refrigerated Storage ◽  
Water Control ◽  
Bacterial Populations ◽  
Ph Values ◽  
Popula Tions ◽  
Chicken Skin ◽  
Plate Counts

The potential for using trisodium phosphate (TSP) to reduce mesophilic and psychrotrophic popula tions on the skin of chicken carcasses was explored. Skin samples were immersed in sterile tap water (control) or an 8%, 10% or 12% solution of TSP at 20 °C for 15 min. Surface pH values and mesophilic and psychrotrophic plate counts were determined after 0, 1, 3 and 5 days of storage at 2° C. After washing, bacterial populations were significantly smaller in the samples treated with TSP than in the controls. The concentration of the TSP solution was a significant factor in reducing the populations of the bacteria on chicken skin. Before storage, the reduction in the presence of bacteria achieved in treated samples with respect to controls ranged between 0.95 log10 cycles and 1.78 log10 cycles in the case of mesophilic microorganisms, and 0.92 log10 cycles and 1.94 log10 cycles in the case of psychrotrophic strains. These differences between the concentrations of bacteria in samples immersed in water and those treated with TSP increased over time, ranging from 2.35 log 10 cycles to 3.08 log10 cycles (mesophilic microorganisms), and from 2.79 log10 cycles to 4.09 log10 cycles (psychrotrophic microorganisms) on day 5 of storage. The pH of the skin remained more or less constant throughout the study period, ranging between 8 and 9 in skin treated with TSP, depending on the concentration, while it was two units lower in the control samples.

scholarly journals Survival of Cold-Stressed Campylobacter jejuni on Ground Chicken and Chicken Skin during Frozen Storage

2004 ◽  
Vol 70 (12) ◽  
pp. 7103-7109 ◽  
Author(s):  
Saumya Bhaduri ◽  
Bryan Cottrell
Keyword(s):  
Campylobacter Jejuni ◽  
Frozen Storage ◽  
Sample Type ◽  
Refrigerated Storage ◽  
Cell Counts ◽  
Chicken Skin ◽  
Poultry Processing ◽  
Processing And Storage ◽  
And Storage ◽  
Skin Samples

ABSTRACT Campylobacter jejuni is prevalent in poultry, but the effect of combined refrigerated and frozen storage on its survival, conditions relevant to poultry processing and storage, has not been evaluated. Therefore, the effects of refrigeration at 4°C, freezing at −20°C, and a combination of refrigeration and freezing on the survival of C. jejuni in ground chicken and on chicken skin were examined. Samples were enumerated using tryptic soy agar containing sheep's blood and modified cefoperazone charcoal deoxycholate agar. Refrigerated storage alone for 3 to 7 days produced a reduction in cell counts of 0.34 to 0.81 log10 CFU/g in ground chicken and a reduction in cell counts of 0.31 to 0.63 log10 CFU/g on chicken skin. Declines were comparable for each sample type using either plating medium. Frozen storage, alone and with prerefrigeration, produced a reduction in cell counts of 0.56 to 1.57 log10 CFU/g in ground chicken and a reduction in cell counts of 1.38 to 3.39 log10 CFU/g on chicken skin over a 2-week period. The recovery of C. jejuni following freezing was similar on both plating media. The survival following frozen storage was greater in ground chicken than on chicken skin with or without prerefrigeration. Cell counts after freezing were lower on chicken skin samples that had been prerefrigerated for 7 days than in those that had been prerefrigerated for 0, 1, or 3 days. This was not observed for ground chicken samples, possibly due to their composition. C. jejuni survived storage at 4 and −20°C with either sample type. This study indicates that, individually or in combination, refrigeration and freezing are not a substitute for safe handling and proper cooking of poultry.

Influence of Poultry Carcass Skin Sample Site on the Effectiveness of Trisodium Phosphate against Listeria monocytogenes

2002 ◽  
Vol 65 (5) ◽  
pp. 853-856 ◽  
Author(s):  
ROSA CAPITA ◽  
CARLOS ALONSO-CALLEJA ◽  
ROBERTO RODRÍGUEZ-PÉREZ ◽  
BENITO MORENO ◽  
MARÍA del CAMINO GARCÍA-FERNÁNDEZ
Keyword(s):  
Listeria Monocytogenes ◽  
Tap Water ◽  
Sampling Site ◽  
Trisodium Phosphate ◽  
Water Control ◽  
Skin Sample ◽  
Sample Site ◽  
Ph Values ◽  
Dorsal Area ◽  
Poultry Carcass

The aim of this study was to determine the influence of skin sample site on the efficacy of trisodium phosphate (TSP) solutions in reducing Listeria monocytogenes populations on chicken carcasses during refrigerated storage. Chicken skin samples from the legs, the breasts, and the dorsal area inoculated with L. monocytogenes (108 CFU/ml) were dipped for 15 min in sterile tap water (control) or in 8, 10, or 12% TSP. L. monocytogenes counts and surface pH values were determined after 0, 1, 3, and 5 days of storage at 2°C. For all sampling times and TSP concentrations, the reductions in L. monocytogenes numbers in breast skin were significantly larger (P < 0.05) than those in leg skin or dorsal skin. No significant differences were found in pH values as an effect of skin site. Our results suggest that skin sampling site is an important factor that needs to be considered when decontamination protocols are developed for poultry carcasses with the TSP treatment.

scholarly journals Packaging systems and storage times serve as post-lethality treatments for Listeria monocytogenes on kippered beef steaks

2010 ◽  
pp. 131-132
Author(s):  
A. Lobaton-Sulabo ◽  
K. Uppal ◽  
Kelly J.K. Getty ◽  
Elizabeth A.E. Boyle ◽  
N. Harper ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Beef Steaks ◽  
Storage Times ◽  
And Storage

scholarly journals Packaging systems and storage times serve as post-lethality treatments for Listeria monocytogenes on whole muscle beef jerky

2010 ◽  
pp. 129-130
Author(s):  
A. Lobaton-Sulabo ◽  
T. Axman ◽  
Kelly J.K. Getty ◽  
Elizabeth A.E. Boyle ◽  
N. Harper ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Beef Jerky ◽  
Storage Times ◽  
And Storage ◽  
Whole Muscle

Package Systems and Storage Times Serve as Postlethality Controls for Listeria monocytogenes on Whole-Muscle Beef Jerky and Pork and Beef Smoked Sausage Sticks†

2011 ◽  
Vol 74 (2) ◽  
pp. 188-192 ◽  
Author(s):  
APRIL SHAYNE S. LOBATON-SULABO ◽  
TYLER J. AXMAN ◽  
KELLY J. K. GETTY ◽  
ELIZABETH A. E. BOYLE ◽  
NIGEL M. HARPER ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Holding Time ◽  
Oxygen Scavenger ◽  
C Storage ◽  
Beef Jerky ◽  
Packaged Beef ◽  
Storage Times ◽  
And Storage ◽  
Whole Muscle ◽  
Temperature Storage

To validate how packaging and storage reduces Listeria monocytogenes on whole-muscle beef jerky and smoked pork and beef sausage sticks, four packaging systems (heat sealed [HS] without vacuum, heat sealed with oxygen scavenger, nitrogen flushed with oxygen scavenger [NFOS], and vacuum) and four ambient temperature storage times were evaluated. Commercially available whole-muscle beef jerky and smoked pork and beef sausage sticks were inoculated with a five-strain L. monocytogenes cocktail, packaged, and then stored at 25.5°C until enumerated for L. monocytogenes at 0, 24, 48, and 72 h and 30 days after packaging. The interaction of packaging and storage time affected L. monocytogenes reduction on jerky, but not on sausage sticks. A >2-log CFU/cm2 reduction was achieved on sausage sticks after 24 h of storage, regardless of package type, while jerky had <2-log reductions for all packaging types. At 48 h, log reductions were similar (P > 0.05) for all types of jerky packaging, ranging from 1.26 to 1.72 log CFU/cm2; however, at 72 h, mean L. monocytogenes reductions were >2 log CFU/cm2, except for NFOS (1.22-log CFU/cm2 reduction). Processors could package beef jerky in HS packages with oxygen scavenger or vacuum in conjunction with a 24-h holding time as an antimicrobial process to ensure a >1-log CFU/cm2 L. monocytogenes reduction or use a 48-h holding time for HS- or NFOS-packaged beef jerky. A >3-log CFU/cm2 mean reduction was observed for all beef jerky and sausage stick packaging systems after 30 days of 25.5°C storage.

Trisodium Phosphate and Cetylpyridinium Chloride Spraying on Chicken Skin to Reduce Attached Salmonella typhimurium

1997 ◽  
Vol 60 (8) ◽  
pp. 992-994 ◽  
Author(s):  
WEI-CHI WANG ◽  
YANBIN LI ◽  
MICHAEL F. SLAVIK ◽  
HUA XIONG
Keyword(s):  
High Pressure ◽  
Salmonella Typhimurium ◽  
Pressure Range ◽  
Tap Water ◽  
Cetylpyridinium Chloride ◽  
Trisodium Phosphate ◽  
Chicken Skin ◽  
Peptone Water ◽  
Plastic Bag ◽  
High Pressure Range

Spraying treatments with trisodium phosphate (TSP) and cetylpyridinium chloride (CPC) were evaluated for their effectiveness in reducing Salmonella typhimurium attached to chicken skins. Chicken skins with an area of 38.5 cm2 were cut from the breast areas of pre-chill chicken carcasses, mounted in a plastic holder, and inoculated with S. typhimurium. The inoculated skins were sprayed with tap water, 10% (wt/vol) TSP, or 0.1 % CPC solutions at 10, 35, or 60°C and 206.8, 413.7, 620.5, 827.4, or 1034.2 kPa for 30 s. After spraying, each skin was rinsed with tap water, transferred to a plastic bag containing 50 ml buffered peptone water, and stomached for 1 min. The stomaching water was collected, diluted serially, plated on xylose lysine tergitol 4 (XLT4) agar and Petrifilm aerobic count plates, and incubated for 18 to 24 h at 37°C. The results showed that tap water spraying reduced S. typhimurium by 0.7 to 1.6 log, while the reduction ranges for TSP and CPC spraying treatments were 1.6 to 2.3 and 1.5 to 2.5 log, respectively. Greater reductions in the numbers of S. typhimurium were obtained in TSP spraying treatments in the high pressure range (620.5 to 1034.2 kPa) and in CPC spraying treatments at 10°C.

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