Reducing campylobacter jejuni on chicken skin using steam and lactic acid and influence on the aerobic mesophilic plate count : P 1-17
Campylobacteriosis is the most frequently reported zoonotic infectious diseases in European Union with 212 064 confirmed human cases in 2010. The consumption of raw or undercooked poultry products is the major cause of human campylobacteriosis. Thus, the control of chicken carcass contamination becomes a crucial concern for the food industry. Present work evaluated the effectiveness of heat (100 °C during 8 s), lactic acid (5% during 1 min) and their combination for inactivating Campylobacter jejuni inoculated on chicken skin. This work also evaluated the impact of each treatment on the aerobic mesophilic plate count. Residual bacteria on the skin were enumerated immediately after the treatment and after 7 days of storage at 4°C. Results showed an immediate efficiency of steam and combined treatments on Campylobacter jejuni on chicken skins (with log reductions reaching 5.0 log cfu.cm-2) and the lactic acid showed a persistent effect during storage. Steam and combined treatments also showed a significant reduction of the aerobic mesophilic plate count (superior or equal to 3.2 log cfu.cm-2). Unlike the lactic acid treatment after which aerobic mesophilic counts continued to increase during storage reaching more than 5.8 log cfu.cm-2. Steam and combined treatments could then be the adapted treatments in case of a totally controlled process reducing re-contaminations risks post treatments. Indeed, the reduction of both the pathogen and the indigenous flora could permit to extend the shelf life of the chicken products. In case of a possible re-contamination, lactic acid treatment would be preferred. Indeed this treatment permits to preserve the indigenous flora of the skin and then the competitive effect with the pathogen.
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dig-cirad-fr-5706662022-03-30T14:52:46Z http://agritrop.cirad.fr/570666/ http://agritrop.cirad.fr/570666/ Reducing campylobacter jejuni on chicken skin using steam and lactic acid and influence on the aerobic mesophilic plate count : P 1-17. Chaine Aline, Arnaud Elodie, Kondjoyan Alain, Collignan Antoine, Sarter Samira. 2012. In : 2012 EFFoST Annual Meeting, Montpellier, France, from the 20-23 November 2012. s.l. : s.n., Résumé, 1 p. EFFoST Annual Meeting (2012), Montpellier, France, 20 Novembre 2012/23 Novembre 2012. Researchers Reducing campylobacter jejuni on chicken skin using steam and lactic acid and influence on the aerobic mesophilic plate count : P 1-17 Chaine, Aline Arnaud, Elodie Kondjoyan, Alain Collignan, Antoine Sarter, Samira eng 2012 s.n. 2012 EFFoST Annual Meeting, Montpellier, France, from the 20-23 November 2012 Q03 - Contamination et toxicologie alimentaires Q02 - Traitement et conservation des produits alimentaires L73 - Maladies des animaux Campylobacteriosis is the most frequently reported zoonotic infectious diseases in European Union with 212 064 confirmed human cases in 2010. The consumption of raw or undercooked poultry products is the major cause of human campylobacteriosis. Thus, the control of chicken carcass contamination becomes a crucial concern for the food industry. Present work evaluated the effectiveness of heat (100 °C during 8 s), lactic acid (5% during 1 min) and their combination for inactivating Campylobacter jejuni inoculated on chicken skin. This work also evaluated the impact of each treatment on the aerobic mesophilic plate count. Residual bacteria on the skin were enumerated immediately after the treatment and after 7 days of storage at 4°C. Results showed an immediate efficiency of steam and combined treatments on Campylobacter jejuni on chicken skins (with log reductions reaching 5.0 log cfu.cm-2) and the lactic acid showed a persistent effect during storage. Steam and combined treatments also showed a significant reduction of the aerobic mesophilic plate count (superior or equal to 3.2 log cfu.cm-2). Unlike the lactic acid treatment after which aerobic mesophilic counts continued to increase during storage reaching more than 5.8 log cfu.cm-2. Steam and combined treatments could then be the adapted treatments in case of a totally controlled process reducing re-contaminations risks post treatments. Indeed, the reduction of both the pathogen and the indigenous flora could permit to extend the shelf life of the chicken products. In case of a possible re-contamination, lactic acid treatment would be preferred. Indeed this treatment permits to preserve the indigenous flora of the skin and then the competitive effect with the pathogen. conference_item info:eu-repo/semantics/conferenceObject Conference info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/570666/1/document_570666.pdf application/pdf Cirad license info:eu-repo/semantics/openAccess https://agritrop.cirad.fr/mention_legale.html |
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Q03 - Contamination et toxicologie alimentaires Q02 - Traitement et conservation des produits alimentaires L73 - Maladies des animaux Q03 - Contamination et toxicologie alimentaires Q02 - Traitement et conservation des produits alimentaires L73 - Maladies des animaux |
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Q03 - Contamination et toxicologie alimentaires Q02 - Traitement et conservation des produits alimentaires L73 - Maladies des animaux Q03 - Contamination et toxicologie alimentaires Q02 - Traitement et conservation des produits alimentaires L73 - Maladies des animaux Chaine, Aline Arnaud, Elodie Kondjoyan, Alain Collignan, Antoine Sarter, Samira Reducing campylobacter jejuni on chicken skin using steam and lactic acid and influence on the aerobic mesophilic plate count : P 1-17 |
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Campylobacteriosis is the most frequently reported zoonotic infectious diseases in European Union with 212 064 confirmed human cases in 2010. The consumption of raw or undercooked poultry products is the major cause of human campylobacteriosis. Thus, the control of chicken carcass contamination becomes a crucial concern for the food industry. Present work evaluated the effectiveness of heat (100 °C during 8 s), lactic acid (5% during 1 min) and their combination for inactivating Campylobacter jejuni inoculated on chicken skin. This work also evaluated the impact of each treatment on the aerobic mesophilic plate count. Residual bacteria on the skin were enumerated immediately after the treatment and after 7 days of storage at 4°C. Results showed an immediate efficiency of steam and combined treatments on Campylobacter jejuni on chicken skins (with log reductions reaching 5.0 log cfu.cm-2) and the lactic acid showed a persistent effect during storage. Steam and combined treatments also showed a significant reduction of the aerobic mesophilic plate count (superior or equal to 3.2 log cfu.cm-2). Unlike the lactic acid treatment after which aerobic mesophilic counts continued to increase during storage reaching more than 5.8 log cfu.cm-2. Steam and combined treatments could then be the adapted treatments in case of a totally controlled process reducing re-contaminations risks post treatments. Indeed, the reduction of both the pathogen and the indigenous flora could permit to extend the shelf life of the chicken products. In case of a possible re-contamination, lactic acid treatment would be preferred. Indeed this treatment permits to preserve the indigenous flora of the skin and then the competitive effect with the pathogen. |
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conference_item |
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Q03 - Contamination et toxicologie alimentaires Q02 - Traitement et conservation des produits alimentaires L73 - Maladies des animaux |
author |
Chaine, Aline Arnaud, Elodie Kondjoyan, Alain Collignan, Antoine Sarter, Samira |
author_facet |
Chaine, Aline Arnaud, Elodie Kondjoyan, Alain Collignan, Antoine Sarter, Samira |
author_sort |
Chaine, Aline |
title |
Reducing campylobacter jejuni on chicken skin using steam and lactic acid and influence on the aerobic mesophilic plate count : P 1-17 |
title_short |
Reducing campylobacter jejuni on chicken skin using steam and lactic acid and influence on the aerobic mesophilic plate count : P 1-17 |
title_full |
Reducing campylobacter jejuni on chicken skin using steam and lactic acid and influence on the aerobic mesophilic plate count : P 1-17 |
title_fullStr |
Reducing campylobacter jejuni on chicken skin using steam and lactic acid and influence on the aerobic mesophilic plate count : P 1-17 |
title_full_unstemmed |
Reducing campylobacter jejuni on chicken skin using steam and lactic acid and influence on the aerobic mesophilic plate count : P 1-17 |
title_sort |
reducing campylobacter jejuni on chicken skin using steam and lactic acid and influence on the aerobic mesophilic plate count : p 1-17 |
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s.n. |
url |
http://agritrop.cirad.fr/570666/ http://agritrop.cirad.fr/570666/1/document_570666.pdf |
work_keys_str_mv |
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