کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4366559 1616576 2015 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Reduction of Salmonella on chicken meat and chicken skin by combined or sequential application of lytic bacteriophage with chemical antimicrobials
ترجمه فارسی عنوان
کاهش سالمونلا در گوشت مرغ و پوست مرغ با استفاده ترکیبی یا ترتیب باکتریوفاژ لایتک با آنتی بیوتیک های شیمیایی
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


• Application of bacteriophage with LAE or CPC reduces Salmonella on chicken parts.
• Phage with CPC is more effective in reducing Salmonella as compared to phage and LAE.
• Sequential application of chlorine, PAA and phage reduces Salmonella on chicken skin.

The effectiveness of recently approved Salmonella lytic bacteriophage preparation (SalmoFresh™) in reducing Salmonella in vitro and on chicken breast fillets was examined in combination with lauric arginate (LAE) or cetylpyridinium chloride (CPC). In another experiment, a sequential spray application of this bacteriophage (phage) solution on Salmonella inoculated chicken skin after a 20 s dip in chemical antimicrobials (LAE, CPC, peracetic acid, or chlorine) was also examined in reducing Salmonella counts on chicken skin. The application of phage in combination with CPC or LAE reduced S. Typhimurium, S. Heidelberg, and S. Enteritidis up to 5 log units in vitro at 4 °C. On chicken breast fillets, phage in combination with CPC or LAE resulted in significant (p < 0.05) reductions of Salmonella ranging from 0.5 to 1.3 log CFU/g as compared to control up to 7 days of refrigerated storage. When phage was applied sequentially with chemical antimicrobials, all the treatments resulted in significant reductions of Salmonella. The application of chlorine (30 ppm) and PAA (400 ppm) followed by phage spray (109 PFU/ml) resulted in highest Salmonella reductions of 1.6–1.7 and 2.2–2.5 log CFU/cm2, respectively. In conclusion, the surface applications of phage in combination with LAE or CPC significantly reduced Salmonella counts on chicken breast fillets. However, higher reductions in Salmonella counts were achieved on chicken skin by the sequential application of chemical antimicrobials followed by phage spray. The sequential application of chlorine, PAA, and phage can provide additional hurdles to reduce Salmonella on fresh poultry carcasses or cut up parts.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Food Microbiology - Volume 207, 17 August 2015, Pages 8–15
نویسندگان
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