#Salmonella on xld skin#

#Salmonella on xld skin#

However, use of these antimicrobials is limited because of the residual adverse effects such as chicken skin discoloration, consumer awareness, corrosiveness to equipment, cost, or limited effectiveness. have been used as sprays or dips ( Park et al., 2002 Oyarzabal, 2005, Bauermeister et al., 2008, Chen et al., 2014, Smith et al., 2015 Kim et al., 2017 Landrum et al., 2017). Other antimicrobials such as acidified sodium chlorite, cetylpyridinium chloride, chlorine dioxide, gamma irradiation, ozone, sodium hypochlorite, trisodium phosphate, citrilow, poultry pHresh, etc. During immersion chilling, poultry carcasses are exposed to antimicrobials most prominently, chlorine. Poultry processing plants differ in the number and types of antimicrobial interventions applied, including application of antimicrobials at multiple inside-outside bird washers, brush washers, cabinet washers, and/or immersion tanks before and after chilling ( Keener et al., 2004). The USDA FSIS has proposed pathogen reduction performance standards for Campylobacter and Salmonella that should result in 37% and 30% reduction in salmonellosis and campylobacteriosis cases, respectively ( USDA FSIS, 2015). Of these pathogens, Salmonella and Campylobacter caused 9,084 and 9,723 cases, respectively in 2018 ( Tack et al., 2019).

Foodborne Disease Active Surveillance Network (FoodNet) reported 25,606 foodborne illness cases in 2018 from Campylobacter, Cyclospora, Listeria, Salmonella, Shiga toxin-producing Escherichia coli, Shigella, Vibrio, and Yersinia. Therefore, these pathogens are major concern of consumers, the poultry industry as well as the regulatory agency, U.S Department of Agriculture Food Safety and Inspection Service ( Kramer et al., 2000 USDA FSIS, 2019 Sahin et al., 2002, Bauermeister et al., 2008, Park et al., 2014). Presence of these pathogens has been frequently implicated in outbreaks associated with consumption of chicken and poultry products. However, during preharvest and postharvest processing, poultry and poultry products can be contaminated by pathogenic bacteria such as Salmonella and Campylobacter. Poultry meat and other poultry products are some of the most popular sources of meat consumed worldwide ( Kearney, 2010). Either immersion or spray application can be used to improve microbial safety of chicken breast fillets in a poultry processing plant. Method of antimicrobial application (immersion and spray) did not affect the reductions in Salmonella and Campylobacter populations. Immersion of the inoculated breast fillets in 1,000 ppm PAA solution for 30 s resulted in Salmonella and Campylobacter population reductions of 1.92 and 1.87 log CFU/mL, respectively. Increasing the PAA concentration to 250, 500, and 1,000 ppm resulted in greater reductions ( P ≤ 0.05) in Salmonella and Campylobacter populations. Both immersion and spray applications reduced ( P ≤ 0.05) the Salmonella and Campylobacter populations compared with the control.

For both the microorganisms, populations on PAA treated (immersion or spray) fillets were similar when enumerated on nonselective or selective media within each treatment (PAA immersion or spray). Salmonella populations were higher ( P ≤ 0.05) when plated on nonselective media compared with the selective media for the non-PAA treated fillets, although the differences in populations were low (<0.32 log CFU/mL). Breast fillets inoculated with a mixed Salmonella and Campylobacter cocktail were sprayed (5 or 10 s) or immersed (4–30 s) in PAA (100, 400, 500, or 1,000 ppm) for evaluation of PAA efficacy. Breast fillets were sprayed or immersed in PAA (500 ppm) for 10 min for evaluation of the plating media. All plating media for Salmonella and Campylobacter contained nalidixic acid (200 ppm) or gentamycin (200 ppm), respectively. The efficacy of selective and nonselective plating media to enumerate injured Salmonella (selective media-brilliant green sulfa agar and Petrifilm Enterobacteriaceae Plate Count nonselective media-tryptic soy agar and Petrifilm Aerobic Plate Count) and Campylobacter (selective medium–Campy cefex agar and nonselective medium-Brucella agar) populations and the efficacy of peroxy acetic acid (PAA) to reduce Salmonella and Campylobacter populations on chicken breast fillets were evaluated. Poultry processors use antimicrobials to reduce the risk of pathogens on poultry and poultry products.