Search

This study was designed to determine the effect of decontamination on the shelf life of whole rainbow trouts. For this purpose 0.5% cetylpyridinium chloride (CPC), 10% trisodium phosphate (TSP), 2.5% acetic acid (AA), 2.5% lactic acid (LA), 1200 ppm acidified sodium chloride (ASC) and control (tap water) were used as decontaminants. After the decontamination process, the samples were stored in cold storage and subjected to microbiological and chemical analyzes on days 0, 3, 6, 9, 12 and 15. Mesophilic bacteria, psychrophilic bacteria, lactic acid bacteria, Pseudomonas spp., Enterobacteriaceae and coliform bacteria were enumerated for the evaluation of microbiological quality, whereas pH, total volatile alkaline nitrogen (TVB-N), thiobarbituric acid (TBA) were determined for the evaluation of the chemical quality of fish samples. The study was repeated 3 times and 6 fish were used in each group corresponding to 108 fish in total. Microbiological samples were evaluated with a modification in USDA/FSIS chicken carcass method. The data of microbiological analysis showed that decontamination provided a significant improvement on the microbiological quality and the decontaminants used in this study extended the microbiological shelf life of rainbow trout. However, acidic decontaminants and TSP caused some changes in the physical properties of rainbow trouts. On the other hand, the use of CPC extended the shelf life of rainbow trouts without adversely affecting the texture. The microbiological sampling protocol used in this study was proved to be easier to apply and gave coherent results.

This study was undertaken to investigate the changes in the microbiological and sensorial attributes of fresh chicken carcasses immersed in decontamination solutions, followed by packaging in plastic bags in which decontamination solution was added during storage at 4 °C. The samples were taken on days 0, 3, 7, and 10 for microbiological and sensory attributes. Results showed that there was a limited antimicrobial effect on microbial flora in the treatment groups within the first 3 days of storage compared to the control group. However, the difference between the groups completely disappeared on days 7 and 10. The changes in the numbers of the microflora between days 0 and 10 varied between 4.5-7.9 log$_{10}$ CFU/mL for total aerobic mesophiles, 3.6?8.58 log10 CFU/mL for psychrotrophic bacteria, 2.7-6.7 log$_{10}$ CFU/mL for coliforms, and 2.2-5.9 log$_{10}$ CFU/mL for yeast and molds. Sensory evaluation of the cooked breast meat of the carcasses indicated that there was no appreciable difference between the groups between days 0 and 7. It was concluded that the in-pack decontamination method described here should be improved for antimicrobial effect and has potential to be used without affecting sensory attributes of the carcasses in poultry.

WOS:000711273500002 Abstract: The present study was undertaken to extend the shelf life of modified atmosphere packaged chicken cocktail sausages by using biopreservative cultures (Lactobacillus sakei (B-2) and Lactobacillus curvatus (B-LC-48)). According to the results, cocktail sausages in control group stored either at 4 °C or 10 °C were spoiled as of day 28 due to a decrease in average flavor score and general acceptance score and increases in mesophilic and psychrotrophic colony counts (p < 0.05). In bioprotective cultures treated groups, no spoilage was detected throughout the 60-day storage at 4 °C, whereas those products stored at 10 °C spoiled as of day 42. Results of this study indicated that the bioprotective cultures tested were able to control the spoilage bacteria by establishing bacterial predominance starting from the first day of the shelf life (p < 0.05). It was concluded that these cultures can be useful in chicken cocktail sausages production, especially when a proper cold chain cannot be guaranteed during transportation and at retail.

This study was undertaken to evaluate the effects of some essential oil compounds for the inactivation of Listeria monocytogenes and Escherichia coli O157:H7 in çiğ köfte. In experiment 1, a çiğ köfte batch was inoculated with high levels of E. coli O157:H7 or L. monocytogenes (7.00 log10 cfu/g) and the batches were divided into 6 groups. Each group was treated with 18 mL/kg of normal saline, cineole, limonene, carvone, linalool, or eugenol. Treatment with carvone, linalool, and eugenol resulted in a significant (P < 0.05) decrease in the numbers of both pathogens. In experiment 2, the çiğ köfte was inoculated with the same pathogens and each group was treated with 0 (control), 20, 22.5, and 25 mL/kg of eugenol. Increases in concentration did not cause a difference in pathogen reduction. The results showed that eugenol, carvone, and linalool can be used for the inactivation of E. coli O157:H7 and L. monocytogenes in çiğ köfte or similar foods.

The effectiveness of pre-evisceration, skin-on carcass sanitation on reducing bacterial contamination of beef carcasses was tested using 3 cattle per treatment and 3 cattle as controls at each of 3 abattoirs in southern Wisconsin. The sanitation procedure included stunning, bleeding, tying off the esophagus, sealing the anus, and then sanitizing the hide with: i) 20% trisodium phosphate, ii) 200 ppm iodophor, iii) 75% ethanol, or iv) hot water (ca. 80 °C). Two sets of combined sponge samples (3 × 100 cm2) were taken from the hide before and after the sanitation step, as well as from the carcass after the final wash. Our results revealed that average reductions in numbers of total aerobic bacteria on the hide ranged from 0.06 to 3.58 log10 cfu per cm2 depending on the sanitation method. However, regardless of the various sanitation methods tested, no significant differences were found between test and control groups in the level of total aerobic bacterial contamination on the carcasses after the final wash.