Application of Antimicrobial Agents via Commercial Spray Cabinet to Inactivate Salmonella on Skinless Chicken Meat

Journal of Food Protection

Volumn 79, Issue 4, 2016, Pages 569-573

  Hawkins, J L ^a   Vimini, B ^b   Schwarz, J G ^a   Nichols, P ^b   Parveen, S ^a  

^a UNIVERSITY OF MARYLAND EASTERN SHORE   (United States)

^b Perdue Farms Inc   (United States)

Author keywords

Antimicrobial agents; Food pathogens; Food safety; Inactivation; Poultry; Salmonella Typhimurium

Indexed keywords

ANTIINFECTIVE AGENT;

ANIMAL; CHICKEN; DRUG EFFECTS; EVALUATION STUDY; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; MEAT; MICROBIOLOGY; PROCEDURES; SALMONELLA ENTERICA SEROVAR TYPHIMURIUM;

ANIMALS; ANTI-INFECTIVE AGENTS; CHICKENS; FOOD PRESERVATION; MEAT; SALMONELLA TYPHIMURIUM;

EID: 84964317501     PISSN: 0362028X     EISSN: 19449097     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-15-248     Document Type: Article

References (28)

1. Bakal, G., and A. Deiaz. 2005. The lowdown on lauric arginate. Food Qual. 12:54-61.
2. Benli, H., M. X. Sanchez-Plata, O. I. Ilhak, M. T. Nunez De Gonzalez, and J. T. Keeton. 2015. Evaluation of antimicrobial activities of sequential spray applications of decontamination treatments on chicken carcasses. Asian-Australas. J. Anim. Sci. 28:405-410.
3. Benli, H., M. X. Sanchez-Plata, and J. T. Keeton. 2011. Efficacy of epsilon-polylysine, lauric arginate, or acidic calcium sulfate applied sequentially for Salmonella reduction on membrane filters and chicken carcasses. J. Food Prot. 74:743-750.
4. Centers for Disease Control and Prevention. 2011. Chlorine gas release associated with employee language barrier-Arkansas, 2011. Morb. Mortal. Wkly. Rep. 61:981-985.
5. Centers for Disease Control and Prevention. 2014. Incidence and trends of infection with pathogens transmitted commonly through food-Foodborne Diseases Active Surveillance Network, 10 U. S. sites, 2006-2013. Morb. Mortal. Wkly. Rep. 63:328-332.
6. Centers for Disease Control and Prevention. 2014. Poultry industry workers: evaluating eye and respiratory irritation in poultry slaughter and processing facilities. Available at: http://www. cdc. gov/niosh/ topics/poultry/evaluating. html. Accessed 14 October 2014.
7. Damodaran, S., K. L. Parkin, and O. R. Fennema. 2008. Fennemma's food chemistry. CRC Press, Boca Raton, FL.
8. Dickson, J. S. 1992. Acetic acid action on beef tissue surfaces contaminated with Salmonella Typhimurium. J. Food Sci. 57:297-301.
9. Fabrizio, K. A., and C. N. Cutter. 2004. Comparison of electrolyzed oxidizing water with other antimicrobial interventions to reduce pathogens on fresh pork. Meat Sci. 68:463-468.
10. Fabrizio, K. A., R. R. Sharma, A. Demirci, and C. N. Cutter. 2002. Comparison of electrolyzed oxidizing water with various antimicrobial interventions to reduce Salmonella species on poultry. Poult. Sci. 81:1598-1605.
11. Hawkins, D. R., X. Rocabayera, S. Ruckman, R. Segret, and D. Shaw. 2009. Metabolism and pharmacokinetics of ethyl N(alpha)-lauroyl-Larginate hydrochloride in human volunteers. Food Chem. Toxicol. 47:2711-2715.
12. Keener, K. M., M. P. Bashor, P. A. Curtis, B. W. Sheldon, and S. Kathariou. 2004. Comprehensive review of Campylobacter and poultry processing. Comp. Rev. Food Sci. Food Saf. 3:105-116.
13. Kim, C., Y. C. Hung, and S. M. Russell. 2005. Efficacy of electrolyzed water in the prevention and removal of fecal material attachment and its microbicidal effectiveness during simulated industrial poultry processing. Poult. Sci. 84:1778-1784.
14. Mani-López, E., H. S. García, and A. López-Malo. 2012. Organic acids as antimicrobials to control Salmonella in meat and poultry products. Food Res. Int. 45:713-721.
15. McConnell, J. A., and D. W. Schaffner. 2014. Validation of mathematical models for Salmonella growth in raw ground beef under dynamic temperature conditions representing loss of refrigeration. J. Food Prot. 77:1110-1115.
16. Mikolajczyk, A. 2015. Evaluation of the effects of a mixture of organic acids and duration of storage on the survival of Salmonella on turkey carcasses. J. Food Prot. 78:585-589.
17. Nair, D. V., R. Nannapaneni, A. Kiess, B. Mahmoud, and C. S. Sharma. 2014. Antimicrobial efficacy of lauric arginate against Campylobacter jejuni and spoilage organisms on chicken breast fillets. Poult. Sci. 93:2636-2640.
18. Rahamnm, S. M. E., T. Ding, and D.-H. Oh. 2010. Inactivation effect of newly developed low concentration electrolyzed water and other sanitizers against microorganism on spinach. Food Control 21:1383-1387.
19. Rahman, S. M. E., J. Park, K. B. Song, N. A. Al-Harbi, and D.-H. Oh. 2012. Effects of slightly acidic low concentration electrolyzed water on microbiological, physicochemical, and sensory quality of fresh chicken breast meat. J. Food Sci. 77:M35-M41.
20. Rodriguez, E., J. Seguer, X. Rocabayera, and A. Manresa. 2004. Cellular effects of monohydrochloride of L-arginine, N-lauroyl ethylester (LAE) on exposure to Salmonella Typhimurium and Staphylococcus aureus. J. Appl. Microbiol. 96:903-912.
21. Scallan, E., R. M. Hoekstra, F. J. Angulo, R. V. Tauxe, M.-A. Widdowson, S. L. Roy, J. L. Jones, and P. M. Griffin. 2011. Foodborne illness acquired in the United States-major pathogens. Emerg. Infect. Dis. 17:7-15.
22. Sharma, C. S., A. Ates, P. Joseph, R. Nannapaneni, and A. Kiess. 2013. Reduction of Salmonella in skinless chicken breast fillets by lauric arginate surface application. Poult. Sci. 92:1419-1424.
23. U. S. Department of Agriculture, Food Safety and Inspection Service. 2014. Chicken from farm to table. Available at: http://www. fsis. usda. gov/wps/wcm/connect/ad74bb8d-1dab-49c1-b05e-390a74ba7471/ Chicken-from-Farm-to-Table. pdf?MOD1/4AJPERES. Accessed 3 September 2015.
24. U. S. Department of Agriculture, Food Safety and Inspection Service. 2014. Poultry checklist summary results. Available at: http://www. fsis. usda. gov/wps/wcm/connect/902e9de8-712c-4d74-a223-c9ef4b37464a/poultry-checklist. pdf?MOD1/4AJPERES. Accessed 6 October 2015.
25. U. S. Department of Agriculture, Food Safety and Inspection Service. 2014. Safe and suitable ingredients used in the production of meat and poultry products. FSIS directive 7120. 1, Revision 15. Available at: http://www. fsis. usda. gov/wps/wcm/connect/bab10e09-aefa-483b-8be8-809a1f051d4c/7120. 1. pdf?MOD1/4AJPERES. Accessed 14 September 2014.
26. U. S. Department of Agriculture, Food Safety and Inspection Service. 2015. Changes to the Salmonella and Campylobacter verification testing program: proposed performance standards for Salmonella and Campylobacter in not-ready-to-eat comminuted chicken and turkey products and raw chicken parts and related agency verification procedures and other changes to agency sampling. Fed. Regist. 80:3940-3950.
27. U. S. Food and Drug Administration. 2011. Guidance for industry: fish and fishery products hazards and controls guidance. Available at: http://www. fda. gov/downloads/Food/GuidanceRegulation/ UCM251970. pdf. Accessed 25 March 2015.
28. Wu, V. C. 2008. A review of microbial injury and recovery methods in food. Food Microbiol. 25:735-744.