Abstract
Most methods used by food industries to decontaminate eggs involve washing of egg surface with various chemicals. In this study, the effectiveness of two organic decontaminants viz., acidified sodium chlorite (ASC) and cell free culture supernatant (CFCS) of two lactic acid bacteria (Lactobacillus plantarum and Pediococcus cerevisiae) was evaluated for the decontamination of spiked Salmonella Typhimurium on chicken egg shell surface. Acidified sodium chlorite at 100 μl/L concentration with the contact time of 20 min completely inhibited S. Typhimurium on egg shell surface while at 50 μl/L concentration 1 - 2 log10 units reduction was observed in counts of S. Typhimurium as compared to control group. Likewise, CFCS of P. cerevisiae completely inhibited the growth of S. Typhimurium on 30 min contact, whereas L. plantarum and combination of both were revealed significant reduction in the counts of S. Typhimurium counts.
Highlights
Eggs are highly nutritious and constitute an integral component of the human diet
The objective of this study was to compare the efficacy of acidified sodium chlorite (ASC) at various concentrations and cell free culture supernatant of two Lactic acid bacteria (LAB) strains (Lactobacillus plantarum and Pediococcus cerevisiae) in reducing the counts of artificially inoculated S
Typhimurium and MRS agar (Difco Laboratories, USA) slants were used for Lactobacillus plantarum and Pediococcus cerevisiae
Summary
Eggs are highly nutritious and constitute an integral component of the human diet. They are prone to con-How to cite this paper: Singh, S., Yadav, A.S. and Bharti, P. (2015) Antimicrobial Activity of Acidified Sodium Chlorite and Cell Free Culture Supernatent of Lactic Acid Bacteria against Salmonella Typhimurium. Eggs are highly nutritious and constitute an integral component of the human diet. Eggs get contaminated by Salmonella either from an infected hen (vertically) or during multiple steps along the food chain including processing, distribution, retail marketing and handling (horizontally) [2]. This calls for decontamination of Salmonella to reduce upward trend of incidence of egg-borne outbreaks and evolving appropriate methods or technology for the maintenance of egg quality during its movement from the farm to consumers
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