Wpływ kwasu mlekowego na przeżywalność pałeczek Salmonellana powierzchni tuszki kurcząt

• Autorzy: Radkowski M. , Zdrodowska B. , Gomolka-Pawlicka M.

Warianty tytułu

EN

Influence of lactic acid on the survival of Salmonella on poultry carcass surfaces

• Języki publikacji: PL

Abstrakty

EN

The aim of this study was to determine the influence of different lactic acid concentrations on Salmonella bacilli in microbiological media and on the surfaces of chicken carcasses. For the contamination of samples the following strains were used: Salmonella Enteritidis, Salmonella Typhimurium, Salmonella Hadar, Salmonella Infantis and Salmonella Virchow. Each strain from each dilution was placed on nutrient agar without the addition of chemical substances (the control), and on nutrient agar with various amounts of substances were added 0.02%, 0.05%, 0.1%, 0.25%, 0.5%, 1%, 2% solutions of lactic acid. A concentration of up to 0.02% of lactic acid did not have a significant effect on the quantitative growth of Salmonella spp. Starting from the concentration of 0.1%, lactic acid completely inhibits the growth of all the studied strains of Salmonella. 150 samples from broiler chicken breasts were immersed for 2 minutes in 80 ml of Salmonella suspension containing 107 CFU. The samples were then transferred to sterile beakers with 250 ml of 2% and 5% solutions of lactic acid for a period of 5 minutes. Compared to the control, at a lactic acid concentration of 2% the number of Salmonella reductions ranged from 0.18 to 1.21 log. At the lactic acid concentration of 5%, the number of Salmonella, compared to the control, reductions ranged from 2.69 log to 3.67 log. From the conducted tests it can be concluded that it is possible to reduce the number of Salmonella bacilli on the surfasses of chicken carcasses through lactic acid concentrations of at least 2%.

Słowa kluczowe

PL

drob; tuszki drobiowe; powierzchnia tuszki; mieso drobiowe; zanieczyszczenia bakteryjne; Salmonella; przezywalnosc; kwas mlekowy; odkazanie

• Wydawca: -
• Czasopismo: Medycyna Weterynaryjna
• Rocznik: 2018
• Tom: 74
• Numer: 02
• Opis fizyczny: s.139-142,tab.,bibliogr.

Twórcy

autor

Radkowski M.

• Katedra Weterynaryjnej Ochrony Zdrowia Publicznego, Wydział Medycyny Weterynaryjnej, Uniwersytet Warmińsko-Mazurski w Olsztynie, ul.Oczapowskiego 14, 10-718 0lsztyn

autor

Zdrodowska B.

• Katedra Weterynaryjnej Ochrony Zdrowia Publicznego, Wydział Medycyny Weterynaryjnej, Uniwersytet Warmińsko-Mazurski w Olsztynie, ul.Oczapowskiego 14, 10-718 0lsztyn

autor

Gomolka-Pawlicka M.

• Katedra Weterynaryjnej Ochrony Zdrowia Publicznego, Wydział Medycyny Weterynaryjnej, Uniwersytet Warmińsko-Mazurski w Olsztynie, ul.Oczapowskiego 14, 10-718 0lsztyn

Bibliografia

• Alali W. Q., Gaydashov R., Petrova E., Panin A., Tugarinov O., Kulikovskii A., Mamleeva D., Walls I., Doyle M. P.: Prevalence of Salmonella on retail chicken meat in Russian Federation. J. Food Prot. 2012, 75, 1469-1473.
• Alonso-Hernando A., Guevara-Franco J. A., Alonso-Calleja C., Capita R.: Effect of the temperature of the dipping solution on the antimicrobial effectiveness of various chemical decontaminants against pathogenic and spoilage bacteria on poultry. J. Food Prot. 2013, 76, 833-842.
• Anang D. M., Rusul G., Bakar J., Ling H. F.: Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli 0157: H7 in chicken breast stored at 4°C. Food Control 2007, 18, 961-969.
• Del Río E., Muriente R., Prieto M., Alonso-Calleja C., Capita R.: Effectiveness of trisodium phosphate, acidified sodium chlorite, citric acid and peroxyacids against pathogenic bacteriaon poultry during refrigerated storage. J. Food Prot. 2007, 70, 2063-2071.
• EFSA (European Food Safety Authority).: Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on a request from the Commission related to Treatment of poultry carcasses with chlorine dioxide, acidified sodium chlorite, trisodium phosphate and peroxyacids. EFSA Journal 2005, 297, 1-27.
• EFSA (European Food Safety Authority).: Panel on Biological Hazards (BIOHAZ) Guidance on Revision of the joint AFC/BIOHAZ guidance document on the submission of data for the evaluation of the safety and efficacy of substances for the removal of microbial surface contamination of foods of animal origin intended for human consumption. EFSA Journal 2010, 8, 1544.
• European Commission. 29 October 2008. Proposal for a Council Regulation implementing Regulation (EC) No 853/2004 of the European Parliament and of the Council as regards the use of antimicrobial substances to remove surface contamination from poultry carcasses. COM 0430 final.
• Killinger K. M., Kannan A., Bary A. I., Cogger C. G.: Validation of 2 percent lactic acid antimicrobial rinse for mobile poultry slaughter operations. J. Food Prot. 2010, 73, 2079-2083.
• Li Y. M., Slavik M. F., Walker J. T., Xiong H.: Pre-chill spray of chicken carcasses to reduce Salmonella Typimurium. J. Food Sci. 1997, 62, 605-607.
• Loretz M., Stephan R., Zweifel C.: Antimicrobial activity of decontamination treatments for poultry carcasses: A literature survey. Food Control 2010, 221, 791-804.
• Mani-López E., García H. S., López-Malo A.: Organic acids as antimicrobials to control Salmonella in meat and poultry products. Food Res. Int. 2011, 45, 713-721.
• Oyarzabal O. A.: Reduction of Campylobacter spp. by commercial antimicrobials applied during the processing of broiler chickens: a review from the United States perspective. J. Food Prot. 2005, 68, 1752-1760.
• PN-EN ISO 6579:2003.: Mikrobiologia żywności i pasz – Horyzontalna metoda wykrywania Salmonella spp.
• Rozporządzenie 1333/2008 Parlamentu Europejskiego i Rady (WE) z dnia 16 grudnia 2008 r. w sprawie dodatków do żywności Dz. U. UE L 354, 16-32.
• Rozporządzenie 853/2004 Parlamentu Europejskiego i Rady z dnia 29 kwietnia 2004 r. ustanawiające szczegółowe przepisy dotyczące higieny w odniesieniu do żywności pochodzenia zwierzęcego. Dz. U. UE L 139, 55, 1-78.
• Rozporządzenie Komisji (UE) NR 101/2013 z dnia 4 lutego 2013 r. dotyczące stosowania kwasu mlekowego do zmniejszania powierzchniowego zanieczyszczenia mikrobiologicznego tusz wołowych. Dz. U. UE L 2013, 34, 1.
• Rozporządzenie Ministra Zdrowia z dnia 22 listopada 2010 r. W sprawie dozwolonych substancji dodatkowych. Dz. U. 2010 nr 232 poz. 1525.
• Tamblyn K., Conner D. E.: Bactericidal activity of organic acids against Salmonella typhimurium attached to broiler chicken skin. J. Food Prot. 1997, 60, 629-633.
• Xiong H., Li Y., Slavik M. F., Walker J. T.: Chemical spray conditions for reducing bacteria on chicken skins. J. Food Sci.1998, 63, 699-701.
• Xiong H., Li Y., Slavik M. F., Walker J. T.: Spraying chicken skin with selected chemicals to reduce attached Salmonella typhimurium. J. Food Prot. 1998, 61, 272-275.
• Yang Z., Li Y., Slavik M. F.: Use of antimicrobial spray applied with an inside-outside bird washer to reduce bacterial contamination on prechilled chicken carcasses. J. Food Prot. 1998, 61, 829-832.

Identyfikatory

DOI

10.21521/mw.6055