首页> 外文期刊>Journal of food protection >Antimicrobial Efficacy of a Sulfuric Acid and Sodium Sulfate Blend, Peroxyacetic Acid, and Cetylpyridinium Chloride against Salmonella on Inoculated Chicken Wings
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Antimicrobial Efficacy of a Sulfuric Acid and Sodium Sulfate Blend, Peroxyacetic Acid, and Cetylpyridinium Chloride against Salmonella on Inoculated Chicken Wings

机译:硫酸和硫酸钠混合物,过氧乙酸和十六烷基氯化吡啶鎓对沙门氏菌在鸡翅上的抗菌作用

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摘要

Studies were conducted to evaluate the efficacy of a commercial blend of sulfuric acid and sodium sulfate (SSS) in reducing Salmonella on inoculated whole chilled chicken wings and to compare its efficacy to peroxyacetic acid (PAA) and cetylpyridinium chloride (CPC). Wings were spot inoculated (5 to 6 log CFU/ml of sample rinsate) with a five-strain mixture of novobiocin- and nalidixic acid-resistant Salmonella and then left untreated (control) or treated by immersing individual wings in 350 ml of antimicrobial solution. An initial study evaluated two treatment immersion times, 10 and 20 s, of SSS (pH 1.1) and compared cell recoveries following rinsing of treated samples with buffered peptone water or Dey/Engley neutralizing broth. In a second study, inoculated wings were treated with SSS (pH 1.1; 20 s), PAA (700 ppm, 20 s), or CPC (4,000 ppm, 10 s) and analyzed for survivors immediately after treatment (0 h) and after 24 h of aerobic storage at 4℃. Color and pH analyses were also conducted in the latter study. Recovery of Salmonella survivors following treatment with SSS (10 or 20 s) was not (P ≥ 0.05) affected by the type of cell recovery rinse solution (buffered peptone water or Dey/Engley neutralizing broth), but there was an effect (P < 0.05) of SSS treatment time. Immersion of samples for 10 or 20 s in SSS resulted in pathogen reductions of 0.8 to 0.9 and 1.1 to 1.2 log CFU/ml, respectively. Results of the second study showed that there was an interaction (P < 0.05) between antimicrobial type and storage time. Efficacy against Salmonella at 0 h increased in the order CPC < SSS < PAA; however, after 24 h of aerobic storage, pathogen counts of SSS- and PAA-treated wings did not differ (P ≥ 0.05). Overall, the results indicated that SSS applied at pH 1.1 for 20 s was an effective antimicrobial intervention to reduce Salmonella contamination on chicken wings.
机译:进行了研究以评估商品硫酸和硫酸钠(SSS)混合物在减少接种的整只冷冻鸡翅上沙门氏菌的功效,并比较其与过氧乙酸(PAA)和十六烷基氯化吡啶鎓(CPC)的功效。用五株新霉素和耐萘啶酸的沙门氏菌的五株混合物对翅膀进行斑点接种(5至6 log CFU / ml样品漂洗液),然后不进行处理(对照),或将单独的翅膀浸入350 ml的抗菌溶液中进行处理。初步研究评估了SSS(pH 1.1)的两个处理浸泡时间,分别为10和20 s,并比较了用缓冲蛋白ept水或Dey / Engley中和肉汤冲洗处理过的样品后的细胞回收率。在第二项研究中,用SSS(pH 1.1; 20 s),PAA(700 ppm,20 s)或CPC(4,000 ppm,10 s)处理已接种的翅膀,并在治疗后(0 h)和之后立即分析存活者在4℃下有氧储存24小时。在后者的研究中还进行了颜色和pH分析。用SSS处理(10或20 s)后沙门氏菌幸存者的恢复不受细胞恢复冲洗液(缓冲蛋白ept水或Dey / Engley中和肉汤)类型的影响(P≥0.05),但有效果(P < 0.05)的SSS治疗时间。将样品浸入SSS中10或20 s可使病原体分别减少0.8至0.9和1.1至1.2 log CFU / ml。第二项研究的结果表明,抗菌剂类型和储存时间之间存在相互作用(P <0.05)。 0小时时沙门氏菌的功效以CPC <SSS <PAA的顺序增加;然而,在有氧存储24小时后,经SSS和PAA处理的机翼的病原体计数没有差异(P≥0.05)。总体而言,结果表明,在pH 1.1下应用SSS 20 s是减少鸡翅沙门氏菌污染的有效抗菌干预措施。

著录项

  • 来源
    《Journal of food protection》 |2015年第11期|1967-1972|共6页
  • 作者单位

    Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171;

    Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171;

    Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171;

    Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171;

    Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171;

    Zoetis, 100 Campus Drive, Florham Park, New Jersey 07932;

    Performance Food Group, 12500 West Creek Park, Richmond, Virginia 23238, USA;

    Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

  • 入库时间 2022-08-17 23:25:07

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