Inactivation of Salmonella Enteritidis in Chicken Breast Fillets by Single-Cycle and Multiple-Cycle High Pressure Treatments
The effect of single-cycle and multiple-cycle high hydrostatic pressure (HHP) treatments on the survival of three Salmonella Enteritidis strains in chicken breast fillets was investigated. The surface of fillets was inoculated with a cocktail of three Salmonella strains at approximately 107 colony-forming units (CFU)/g, and held at 4°C for 20 hours before HHP treatments. Reduction of Salmonella counts on tryptic soy agar (TSA) by single-cycle treatments at 300 MPa and 12°C ranged from 0.58 log CFU/g for a 0-minute (no dwell time) cycle to 3.35 log CFU/g for a 20-minute cycle, whereas with 400 MPa treatments the decline ranged from 0.93 log CFU/g to more than 5 log CFU/g, respectively. The 4.8 log unit reduction in Salmonella counts on TSA achieved by a 15-minute treatment at 400 MPa should suffice to eliminate the pathogen naturally present in contaminated chicken meat. When plated on Salmonella Shigella agar (SSA), the reduction of Salmonella counts by single-cycle treatments at 300 MPa and 12°C ranged from 0.69 log CFU/g for a 0-minute cycle to 4.21 log CFU/g for a 20-minute cycle, and with 400 MPa treatments from 1.25 log CFU/g to more than 5 log CFU/g, respectively. From the comparison of Salmonella counts on SSA and TSA it was concluded that not only the lethality but also the proportion of injured Salmonella cells increased with the length of HHP treatments. The use of multiple-cycle treatments instead of single-cycle treatments of the same HHP time for the inactivation of Salmonella Enteritidis inoculated on chicken breast fillets showed to be more advantageous at 400 MPa than at 300 MPa. No recovery of injured Salmonella cells was observed when fillets treated at 300 or 400 MPa for 5 minutes were held for 72 hours at 4°C.
Main Authors: | , , , , |
---|---|
Other Authors: | |
Format: | artículo biblioteca |
Language: | English |
Published: |
Mary Ann Liebert
2009-06
|
Online Access: | http://hdl.handle.net/10261/41776 http://dx.doi.org/10.13039/100007652 http://dx.doi.org/10.13039/100012818 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
dig-icvv-es-10261-41776 |
---|---|
record_format |
koha |
spelling |
dig-icvv-es-10261-417762017-02-14T12:27:20Z Inactivation of Salmonella Enteritidis in Chicken Breast Fillets by Single-Cycle and Multiple-Cycle High Pressure Treatments Morales, Pilar Calzada, Javier Rodríguez, Buenaventura Paz, Máximo de Núñez, Manuel CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) Comunidad de Madrid The effect of single-cycle and multiple-cycle high hydrostatic pressure (HHP) treatments on the survival of three Salmonella Enteritidis strains in chicken breast fillets was investigated. The surface of fillets was inoculated with a cocktail of three Salmonella strains at approximately 107 colony-forming units (CFU)/g, and held at 4°C for 20 hours before HHP treatments. Reduction of Salmonella counts on tryptic soy agar (TSA) by single-cycle treatments at 300 MPa and 12°C ranged from 0.58 log CFU/g for a 0-minute (no dwell time) cycle to 3.35 log CFU/g for a 20-minute cycle, whereas with 400 MPa treatments the decline ranged from 0.93 log CFU/g to more than 5 log CFU/g, respectively. The 4.8 log unit reduction in Salmonella counts on TSA achieved by a 15-minute treatment at 400 MPa should suffice to eliminate the pathogen naturally present in contaminated chicken meat. When plated on Salmonella Shigella agar (SSA), the reduction of Salmonella counts by single-cycle treatments at 300 MPa and 12°C ranged from 0.69 log CFU/g for a 0-minute cycle to 4.21 log CFU/g for a 20-minute cycle, and with 400 MPa treatments from 1.25 log CFU/g to more than 5 log CFU/g, respectively. From the comparison of Salmonella counts on SSA and TSA it was concluded that not only the lethality but also the proportion of injured Salmonella cells increased with the length of HHP treatments. The use of multiple-cycle treatments instead of single-cycle treatments of the same HHP time for the inactivation of Salmonella Enteritidis inoculated on chicken breast fillets showed to be more advantageous at 400 MPa than at 300 MPa. No recovery of injured Salmonella cells was observed when fillets treated at 300 or 400 MPa for 5 minutes were held for 72 hours at 4°C. Financial support from projects CPE03-012-C3-1 (INIA), S-0505=AGR=0314 (Comunidad de Madrid), and CSD 07- 00016 (Carnisenusa—Consolider program) is acknowledged. Peer reviewed 2011-10-27T09:14:16Z 2011-10-27T09:14:16Z 2009-06 artículo http://purl.org/coar/resource_type/c_6501 Foodborne Pathogens and Disease 6(5): 577-581 (2009) 1535-3141 http://hdl.handle.net/10261/41776 10.1089/fpd.2008.0218 1556-7125 http://dx.doi.org/10.13039/100007652 http://dx.doi.org/10.13039/100012818 en http://dx.doi.org/10.1089/fpd.2008.0218 open Mary Ann Liebert |
institution |
ICVV ES |
collection |
DSpace |
country |
España |
countrycode |
ES |
component |
Bibliográfico |
access |
En linea |
databasecode |
dig-icvv-es |
tag |
biblioteca |
region |
Europa del Sur |
libraryname |
Biblioteca del ICVV España |
language |
English |
description |
The effect of single-cycle and multiple-cycle high hydrostatic pressure (HHP) treatments on the survival of three Salmonella Enteritidis strains in chicken breast fillets was investigated. The surface of fillets was inoculated with a cocktail of three Salmonella strains at approximately 107 colony-forming units (CFU)/g, and held at 4°C for 20 hours before HHP treatments. Reduction of Salmonella counts on tryptic soy agar (TSA) by single-cycle treatments at 300 MPa and 12°C ranged from 0.58 log CFU/g for a 0-minute (no dwell time) cycle to 3.35 log CFU/g for a 20-minute cycle, whereas with 400 MPa treatments the decline ranged from 0.93 log CFU/g to more than 5 log CFU/g, respectively. The 4.8 log unit reduction in Salmonella counts on TSA achieved by a 15-minute treatment at 400 MPa should suffice to eliminate the pathogen naturally present in contaminated chicken meat. When plated on Salmonella Shigella agar (SSA), the reduction of Salmonella counts by single-cycle treatments at 300 MPa and 12°C ranged from 0.69 log CFU/g for a 0-minute cycle to 4.21 log CFU/g for a 20-minute cycle, and with 400 MPa treatments from 1.25 log CFU/g to more than 5 log CFU/g, respectively. From the comparison of Salmonella counts on SSA and TSA it was concluded that not only the lethality but also the proportion of injured Salmonella cells increased with the length of HHP treatments. The use of multiple-cycle treatments instead of single-cycle treatments of the same HHP time for the inactivation of Salmonella Enteritidis inoculated on chicken breast fillets showed to be more advantageous at 400 MPa than at 300 MPa. No recovery of injured Salmonella cells was observed when fillets treated at 300 or 400 MPa for 5 minutes were held for 72 hours at 4°C. |
author2 |
CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) |
author_facet |
CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) Morales, Pilar Calzada, Javier Rodríguez, Buenaventura Paz, Máximo de Núñez, Manuel |
format |
artículo |
author |
Morales, Pilar Calzada, Javier Rodríguez, Buenaventura Paz, Máximo de Núñez, Manuel |
spellingShingle |
Morales, Pilar Calzada, Javier Rodríguez, Buenaventura Paz, Máximo de Núñez, Manuel Inactivation of Salmonella Enteritidis in Chicken Breast Fillets by Single-Cycle and Multiple-Cycle High Pressure Treatments |
author_sort |
Morales, Pilar |
title |
Inactivation of Salmonella Enteritidis in Chicken Breast Fillets by Single-Cycle and Multiple-Cycle High Pressure Treatments |
title_short |
Inactivation of Salmonella Enteritidis in Chicken Breast Fillets by Single-Cycle and Multiple-Cycle High Pressure Treatments |
title_full |
Inactivation of Salmonella Enteritidis in Chicken Breast Fillets by Single-Cycle and Multiple-Cycle High Pressure Treatments |
title_fullStr |
Inactivation of Salmonella Enteritidis in Chicken Breast Fillets by Single-Cycle and Multiple-Cycle High Pressure Treatments |
title_full_unstemmed |
Inactivation of Salmonella Enteritidis in Chicken Breast Fillets by Single-Cycle and Multiple-Cycle High Pressure Treatments |
title_sort |
inactivation of salmonella enteritidis in chicken breast fillets by single-cycle and multiple-cycle high pressure treatments |
publisher |
Mary Ann Liebert |
publishDate |
2009-06 |
url |
http://hdl.handle.net/10261/41776 http://dx.doi.org/10.13039/100007652 http://dx.doi.org/10.13039/100012818 |
work_keys_str_mv |
AT moralespilar inactivationofsalmonellaenteritidisinchickenbreastfilletsbysinglecycleandmultiplecyclehighpressuretreatments AT calzadajavier inactivationofsalmonellaenteritidisinchickenbreastfilletsbysinglecycleandmultiplecyclehighpressuretreatments AT rodriguezbuenaventura inactivationofsalmonellaenteritidisinchickenbreastfilletsbysinglecycleandmultiplecyclehighpressuretreatments AT pazmaximode inactivationofsalmonellaenteritidisinchickenbreastfilletsbysinglecycleandmultiplecyclehighpressuretreatments AT nunezmanuel inactivationofsalmonellaenteritidisinchickenbreastfilletsbysinglecycleandmultiplecyclehighpressuretreatments |
_version_ |
1777670830323400704 |