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2011 | 55 | 2 |

Tytuł artykułu

Effect of ultrasound on survival of gram-negative bacteria on chicken skin surface

Warianty tytułu

Języki publikacji

EN

Abstrakty

EN
The objective of the study was to investigate elimination of selected Gram-negative bacteria (Salmonella enterica ssp. enterica sv. Anatum, Escherichia coli, Proteus sp., and Pseudomonas fluorescens) from the surface of chicken wing skin after ultrasound treatment in water and in 1% aqueous lactic acid solution. Samples were intentionally infected with the bacterial strains and then treated with ultrasound at a frequency of 40 kHz and an intensity of 2.5 W/cm² for 3 or 6 min. The degree of reduction of bacteria depended on the duration of ultrasound treatment and the kind of liquid. Sonication in water for 3 min resulted in a reduction of the number of microorganisms on the skin surface to 1.0 log CFU/cm² but longer treatment (6 min) resulted in a reduction of over 1.0 log CFU/cm². The most sensitive was E. coli. Sonication in the lactic acid aqueous solution for 3 min reduced the number of the bacteria by more than 1 log CFU/cm² and after 6 min, the reduction exceeded 1.5 log CFU/cm² (up to 4.0 log CFU/cm²). The bacterium most sensitive to sonication in lactic acid was Pseudomonas. Ultrasound treatment in combination with a lactic acid can be a suitable method for decontamination of poultry carcass skin.

Słowa kluczowe

Wydawca

-

Rocznik

Tom

55

Numer

2

Opis fizyczny

p.207-210,fig.,ref.

Twórcy

  • Department of Meat Technology and Quality Management, University of Life Sciences in Lublin, 20-704 Lublin, Poland

Bibliografia

  • 1. Alvarez I., Manas P., Sala F.J., Condon S.: Inactivation of Salmonella enterica serovar Enteritidis by ultrasonic waves under pressure at different water activities. Appl Environ Microbiol 2003, 69, 668-672.
  • 2. Bolder N.M.: The microbiology of the slaughter and processing of poultry. In: Microbiology of Meat and Poultry, edited by A. Davies and R Board. Springer- Verlag, London, 1998, pp. 158-173.
  • 3. Dolatowski Z.J., Stadnik J., Stasiak D.: Applications of ultrasound in food technology. Acta Sci Pol Technol Aliment 2007, 6, 88-99.
  • 4. Dolatowski Z. J., Stasiak D. M.: Bacterial contamination of meat and meat products after ultrasound treatment. Acta Sci Pol Technol Aliment 2002, 1, 55-65.
  • 5. Earnshaw R.G., Appleyard J., Hurst R.M.: Understanding physical inactivation process: combined preservation opportunities using heat, ultrasound and pressure. Int J Food Microbiol 1995, 28, 197-219.
  • 6. Huang E., Mittal G.S., Griffiths M.W.: Inactivation of Salmonella enteritidis in liquid whole egg using combination treatments of pulsed electric field, high pressure and ultrasound. Biosystems Engin 2006, 94, 403-413.
  • 7. Ince N.H., Belen R.: Aqueous phase disinfection with power ultrasound: process kinetics and effect of solid catalysts. Environ Sci Technol 2001, 35, 1885-1888.
  • 8. Joyce E., Phull S.S., Lorimer J.P., Mason T.J.: The development and evaluation of ultrasound for the treatment of bacterial suspensions. A study of frequency, power and sonication time on cultured Bacillus species. Ultrasonics Sonochem 2003, 10, 315-318.
  • 9. Knorr D., Zenker M., Heinz V., Lee D.U.: Application and potential of ultrasonics in food processing. Trends Food Sci Technol 2004, 15, 261-266.
  • 10. Lillard H.S.: Bactericidal effect of chlorine on attached salmonellae with and without sonication. J Food Prot 1993, 56, 716-717.
  • 11. Lillard H.S.: Ultrasonic applications in the food industry. Decontamination of poultry skin by sonication. Food Technol 1994, 12, 72-73.
  • 12. Manas P., Pagan R., Raso J., Sala F.J., Condon S.: Inactivation of Salmonella Enteritidis, Salmonella Typhimurium and Salmonella Senftenberg by ultrasonic waves under pressure. J Food Prot 2000, 63, 451-456.
  • 13. Piyasena P., Mohareb E., McKellar R.C.: Inactivation of microbes using ultrasound: a review. Int J Food Microbiol 2003, 87, 207-216.
  • 14. Salleh-Mack S.Z., Roberts J.S.: Ultrasound pasteurization: The effects of temperature, soluble solids, organic acids and pH on the inactivation of Escherichia coli ATCC 25922. Ultrasonics Sonochem 2007, 14, 323- 329.
  • 15. Sams A.R., Feria R.: Microbial effects of ultrasonication of broiler drumstick skin. J Food Sci 1991, 56, 247-248.
  • 16. Scherba G., Weigel R.M., O'Brian W.D.: Quantitative assessment of the germicidal efficacy of ultrasonic energy. Appl Environ Microbiol 1991, 57, 2079-2084.
  • 17. Stasiak D. M., Dolatowski Z. J., Kordowska-Wiater M.: Total number of bacteria and Salmonella on the skin of broiler chicken carcasses after sonication. Medycyna Wet 2007, 63, 1230-1233.
  • 18. Villamiel M., de Jong P.: Inactivation of Pseudomonas fluorescens and Streptococcus thermophilus in Trypticase Soy Broth and total bacteria in milk by continuous-flow ultrasonic treatment and conventional heating. J Food Engin 2000, 45, 171-179.
  • 19. Wojtoń B.: Surowce pochodzenia zwierzęcego jako źródło zagrożeń mikrobiologicznych. In: Bezpieczeństwo mikrobiologiczne produkcji żywności. Conference Proceedings. SGGW, Warszawa, 1997, pp. 37-44.
  • 20. Zaleski S.: Mikrobiologia Żywności Pochodzenia Zwierzęcego. Ed. Wydawnictwa Naukowo-Techniczne, Warszawa, 1985, p. 445.

Typ dokumentu

Bibliografia

Identyfikatory

Identyfikator YADDA

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