Control of Campylobacter jejuni in chicken breast meat by irradiation combined with modified atmosphere packaging including carbon monoxide

Journal of Food Protection

Volumn 75, Issue 10, 2012, Pages 1728-1733

  Kudra, Li L ^a   Sebranek, Joseph G ^b   Dickson, James S ^b   Mendonca, Aubrey F ^b   Zhang, Q ^b   Jackson Davis, Armitra ^b   Prusa, Kenneth J ^b  

^a LLC   (United States)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CAMPYLOBACTER; CAMPYLOBACTER JEJUNI; COLUMBA;

EID: 84867207691     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-12-178     Document Type: Article

References (44)

1. Ahn, D. U., K. C. Nam, M. Du, and C. Jo. 2001. Effect of irradiation and packaging condition after cooking on the formation of cholesterol and lipid oxidation products in meats during storage. Meat Sci. 57: 413-418.
2. Alter, T., and K. Scherer. 2006. Stress response of Campylobacter spp. and its role in food processing. J. Vet. Med. B 53:351-357.
3. Beuchat, L. R. 1985. Efficacy of media and methods for detecting and enumerating Camyplobacter jejuni in refrigerated chicken meat. Appl. Environ. Microbiol. 50:934-939.
4. Blankenship, L. C., and S. E. Craven. 1982. Campylobacter jejuni survival in chicken meat as a function of temperature. Appl. Environ. Microbiol. 44:88-92.
5. Boysen, L., S. Knochel, and H. Rosenquist. 2007. Survival of Campylobacter jejuni in different gas mixtures. FEMS Microbiol. Lett. 266:152-157.
6. Buys, E. M., J. Kruger, and G. L. Nortje. 1994. Centralized bulk prepackaging of fresh pork retail cuts in various gas atmospheres. Meat Sci. 36:293-308.
7. Chiasson, F., J. Borsa, and M. Lacroix. 2005. Combined effect of carvacrol and packaging conditions on radiosensitivity of Escherichia coli and Salmonella Typhi in ground beef. J. Food Prot. 68:2567-2570.
8. Clavero, M. R. S., J. D. Monk, L. R. Beuchat, M. P. Boyle, and R. E. Brackett. 1994. Inactivation of Escherichia coli O157:H7, Salmonella, and Campylobater jejuni in raw ground beef by gamma irradiation. Appl. Environ. Microbiol. 60:2069-2075.
9. Collins, C. I., E. A. Murano, and I. V. Wesley. 1996. Survival of Arcobacter butzleri and Campylobacter jejuni after irradiation treatment in vacuum-packaged ground pork. J. Food Prot. 59: 1164-1166.
10. Dykes, G. A., and S. M. Moorhead. 2001. Survival of Campylobacter jejuni on vacuum or carbon dioxide packaged primal beef cuts stored at 21.5°C. Food Control 12:553-557.
11. Farber, J. M. 1991. Microbiological aspects of modified-atmosphere packaging technology: a review. J. Food Prot. 54:58-70.
12. Gill, C. O., and L. M. Harris. 1982. Survival and growth of Campylobacter fetus subsp. jejuni on meat and in cooked foods. Appl. Environ. Microbiol. 44:259-263.
13. Hanninen, M.-L., H. Korkeala, and P. Pakkala. 1984. Effect of various gas atmospheres on the growth and survival of Campylobacter jejuni on beef. Appl. Bacteriol. 57:89-94.
14. Hashim, I. B., A. V. A. Resurreccion, and K. H. McWatters. 1995. Descriptive sensory analysis of irradiation frozen or refrigerated chicken. J. Food Sci. 60:664-666.
15. Hazeleger, W. C., J. A. Wouters, F. M. Rombouts, and T. Abee. 1998. Physiological activity of Campylobacter jejuni far below the minimal growth temperature. Appl. Environ. Microbiol. 64:3917-3922.
16. Hotchkiss, J. H., R. C. Baker, and R. A. Qureshi. 1985. Elevated carbon dioxide atmosphere for packaging poultry. II. Effect of chicken quarters and bulk packages. Poult. Sci. 64:333-340.
17. Jacobs-Reitsma, W. F. 2000. Campylobacter in the food supply, p. 467-481. In I. Nachamkin and M. J. Blaser (ed.), Campylobacter. ASM Press, Washington, DC.
18. Jay, J. M., M. J. Loessner, and D. A. Golden. 2005. Modern food microbiology, 7th ed., p. 56. Springer Science and Business Media, Inc., New York.
19. Kelly, A. F., A. Martinez-Rodriguez, R. A. Bovill, and B. M. MacKey. 2003. Description of a ''phoenix'' phenomenon in the growth of Campylobacter jejuni at temperatures close to the minimum for growth. Appl. Environ. Microbiol. 69:4975-4978.
20. Lambert, J. D., and R. B. Maxcy. 1984. Effect of gamma radiation on Campylobacter jejuni. J. Food Sci. 49:665-667, 674.
21. Lee, A., S. C. Smith, and P. J. Coloe. 1998. Survival and growth of Campylobacter jejuni after artificial inoculation onto chicken skin as a function of temperature and packaging conditions. J. Food Prot. 61: 1609-1614.
22. Lee, M., J. G. Sebranek, D. G. Olson, and J. S. Dickson. 1996. Irradiation and packaging of fresh meat and poultry. J. Food Prot. 59: 62-72.
23. Lewis, S. J., A. Velasquez, S. L. Cuppett, and S. R. McKee. 2002. Effect of electron beam irradiation on poultry meat safety and quality. Poult. Sci. 81:896-903.
24. Luno, M., P. Roncales, D. Djenane, and J. A. Beltran. 2000. Beef shelf life in low-O2 and high-CO2 atmosphere containing different low CO concentrations. Meat Sci. 55:413-419.
25. Luo, N., O. J. Lin, L. O. Michel, and Q. Zhang. 2003. In vivo selection of Campylobacter isolates with high levels of fluoroquinolone resistance associated with gyrA mutations and the function of the CmeABC efflux pump. Antimicrob. Agents Chemother. 47:390-394.
26. Lynch, J. A., H. J. H. Macfie, and G. C. Mead. 1991. Effect of irradiation and packaging type on sensory quality of chill-stored turkey breast fillets. Int. J. Food Sci. Technol. 26:653-668.
27. Millar, S. J., B. W. Moss, and M. H. Stevenson. 2000. The effect of ionizing radiation on the colour of leg and breast of poultry meat. Meat Sci. 55:361-370.
28. Nam, K. C., Y. H. Kim, M. Du, and D. U. Ahn. 2002. Off-odor volatiles and pink color development in precooked irradiated turkey breast during frozen storage. Poult. Sci. 81:269-275.
29. Nanke, K. E., J. G. Sebranek, and D. G. Olson. 1999. Color characteristics of irradiated aerobically packaged pork, beef, and turkey. J. Food Sci. 64:272-278.
30. Park, S. F. 2005. Campylobacter jejuni stress response during survival in the food chain and colonization, p. 311-330. In J. M. Ketley and M. E. Konkel (ed.), Campylobacter molecular and cellular biology. Horizon Press, Norfolk, UK.
31. Patterson, M. F. 1988. Sensitivity of bacteria to irradiation on poultry meat under various atmospheres. Lett. Appl. Microbiol. 7:55-58.
32. Patterson, M. F. 1995. Sensitivity of Campylobacter spp. to irradiation in poultry meat. Lett. Appl. Microbiol. 20:338-340.
33. Rao, D. N., and N. M. Sachindra. 2002. Modified atmosphere and vacuum packaging of meat and poultry products. Food Rev. Int. 18: 263-293.
34. Son, I., M. D. Englen, M. E. Berrang, P. J. Fedorka-Cray, and M. A. Harrison. 2007. Prevalence of Arcobacter and Campylobacter on broiler carcasses during processing. Int. J. Food Microbiol. 113:16-22.
35. Stern, N. J., and A. W. Kotula. 1982. Survival of Campylobacter jejuni inoculated into ground beef. Appl. Environ. Microbiol. 44: 1150-1153.
36. Stern, N. J., and S. Pretanik. 2006. Counts of Campylobacter spp. on U.S. broiler carcasses. J. Food Prot. 69:1034-1039.
37. Takahashi, R., F. Shahada, T. Chuma, and K. Okamoto. 2006. Analysis of Campylobacter spp. contamination in broilers from the farm to the final meat cuts by using restriction fragment length polymorphism of the polymerase chain reaction products. Int. J. Food Microbiol. 110:240-245.
38. Tarkowski, J. A., S. C. C. Stoffer, R. R. Beumer, and E. H. Kampelmacher. 1984. Low-dose gamma irradiation of raw meat. I. Bacteriological and sensory quality effects in artificially contaminated samples. Int. J. Food Microbiol. 1:13-23.
39. Thayer, D. W. 1995. Use of irradiation to kill enteric pathogens on meat and poultry. J. Food Saf. 15:181-192.
40. Thomas, Y. O., A. A. Kraft, R. E. Rust, and D. K. Hotchkiss. 1984. Effect of carbon dioxide flushing and packaging methods on microbiology of packaging chicken. J. Food Sci. 49:1367-1371.
41. U.S. Department of Agriculture, Food Safety and Inspection Service. 2002. GRAS notice no. GRN 000083: substances generally recognized as safe (GRAS). U.S. Department of Agriculture, Food Safety and Inspection Service, Washington, DC.
42. Venturini, A. C., C. J. C. Contreras, C. I. G. L. Sarantopoulos, and N. D. M. Villanueva. 2006. The effects of residual oxygen on the storage life of retail-ready fresh beef steaks masterpackaged under a CO2 atmosphere. J. Food Sci. 71:S560-S566.
43. Viana, E. S., L. A. M. Gomide, and M. C. D. Vanetti. 2005. Effect of modified atmospheres on microbiological, color and sensory properties of refrigerated pork. Meat Sci. 71:690-695.
44. Wilson, I. G. 2002. Salmonella and Campylobacter contamination of raw retail chickens from different producers: a six-year survey. Epidemiol. Infect. 129:635-645.