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Your search keyword '"Reich, Felix A."' showing total 2 results
Start Over Author "Reich, Felix A." Topic organic acids
2 results on '"Reich, Felix A."'

1. Efficacy of organic acids, lactic and formic acid, and peracetic acid in decontaminating process water and carcasses in chicken slaughter.

Author

Carstens, Gesa, Roesler, Uwe, Reich, Felix, and Friese, Anika

Subjects
PERACETIC acid, CARBON content of water, ORGANIC acids, BROILER chickens, CHICKENS
Abstract

Foodborne pathogens pose a persistent threat in broiler chicken production, particularly during the slaughter process, where contamination with zoonotic pathogens remains a concern. This study focuses on the potential of organic acids, such as formic and lactic acid, and the oxidizing agent peracetic acid, to decontaminate scalding water and enhance the hygiene of chicken carcasses. We conducted suspension tests introducing various organic loads to mirror the conditions of practical scalding water. Additionally, the surface tests were performed on chicken skin. Both methods were further tested in an experimental slaughtering facility. In suspension tests, the organic acids achieved impressive decontamination, with a 5‐log10 reduction of the test organisms Enterococcus hirae, Salmonella Typhimurium and Campylobacter jejuni at minimal concentrations (between 0.04% and 2% for formic acid; between 0.1% and 4.5% for lactic acid). Peracetic acid also effectively sanitized model water and chicken skin, even when used in low concentrations (between 0.001% and 0.1%), both in the laboratory‐based testing and in the experimental slaughtering facility. These results suggest that the tested disinfectants can effectively sanitize process water, even under conditions mimicking practical scalding water with organic matter. Peracetic acid, in particular, proved highly effective in improving chicken skin hygiene even at low concentrations. [ABSTRACT FROM AUTHOR]

Published
2024
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2. Antimicrobial activity of organic acids against Campylobacter spp. and development of combinations—A synergistic effect?

Author

Peh, Elisa, Kittler, Sophie, Reich, Felix, and Kehrenberg, Corinna

Subjects
Food Safety, Science, Carboxylic Acids, Organic chemistry, Microbial Sensitivity Tests, Pathology and Laboratory Medicine, Microbiology, Poultry, Antibiotic Susceptibility Testing, Chemical compounds, Microbial Control, Organic compounds, Medicine and Health Sciences, Animals, Vitamin C, Caproates, Microbial Pathogens, Acetic Acid, Pharmacology, Bacteria, Antimicrobials, Formic Acid, Organisms, Biology and Life Sciences, Drugs, Drug Synergism, Campylobacter, Vitamins, Sorbic Acid, Anti-Bacterial Agents, Bacterial Pathogens, Physical sciences, Chemistry, Organic Acids, Pharmacologic Analysis, Medical Microbiology, Food Preservatives, Medicine, Antibacterials, Caprylates, Pathogens, Propionic Acid, Acids, Broth Microdilution, Research Article
Abstract

Contaminated poultry meat is considered to be the main source of human infection with Campylobacter spp., a pathogen that asymptomatically colonizes broiler chickens during fattening and contaminates carcasses during slaughter. To prevent or reduce the colonization of broiler flocks with Campylobacter spp., applying different organic acids, especially in combinations, via feed or drinking water seems to be a promising approach. However, only very few combinations of organic acids have been tested for their antibacterial efficacy against Campylobacter spp. Therefore, the in vitro susceptibility of 30 Campylobacter spp. isolates (20 C. jejuni and ten C. coli) to ten organic acids and ten combinations was determined. The testing of minimum inhibitory concentration (MIC) values was performed at pH 6.0 and 7.3 by using the broth microdilution method and included the following organic acids: Caprylic acid, sorbic acid, caproic acid, benzoic acid, ascorbic acid, propionic acid, acetic acid, formic acid, fumaric acid and tartaric acid and combinations thereof. The lowest MIC values were seen for caprylic acid (MIC range at pH 7.3: 0.5-2 mmol/L) and sorbic acid (MIC range at pH 7.3: 1-4 mmol/L). One to two dilution steps lower MIC values were determined at the lower pH value of 6.0. Furthermore, ten combinations consisting of three to five organic acids were developed. In addition to the tested antibacterial activity, other criteria were included such as approval as feed additives, reported synergistic effects and chemical properties. For nine of ten combinations, the MIC90 values of the organic acids decreased 1.25- to 241.5-fold compared to the MIC90 values for the individual substances. Furthermore, nine of ten combinations exhibited synergistic activities against two or more of the tested C. jejuni and C. coli isolates. A combination of caprylic acid, sorbic acid and caproic acid exhibited synergistic activities against the largest number of Campylobacter spp. isolates (six C. jejuni and four C. coli) with fractional inhibitory concentration (FIC) indices (∑FIC) ranging from 0.33 to 1.42. This study shows in vitro synergistic activities of different organic acids in combinations against the major Campylobacter species and could therefore be a promising basis for reducing Campylobacter spp. in vivo.

Published
2020

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