Bacterial growth in chicken breast fillet submitted to temperature abuse conditions

Caroline Fátima Casanova,Bruno Fisher,Marina Andreia De Souza,Jamile Zeni,Clarice Steffens,Cristiane Michele Marchesi,Geciane Toniazzo Backes,Rogério Luis Cansian,Rosicler Colet

doi:10.1590/fst.47920

Caroline Fátima Casanova, Bruno Fisher + Show 7 more

Open Access

https://doi.org/10.1590/fst.47920

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Abstract

Given possible temperature variations in the cold chain during retail display of chilled food, this work evaluated the growth of Salmonella choleraesuis and Staphylococcus aureus inoculated in chicken breast fillet submitted to different temperature abuses. The bacterial growth was evaluated in Luria–Bertani broth and previously inoculated chicken breast fillet cooled for 12h and incubated at different temperatures (5, 20, and 25 °C) for 12 h and 5 ºC for 12 days. The maximum growth rate and maximum growth were determined. The microorganisms grew at all studied temperatures, with a significantly lower growth at 5 °C compared with 20 and 25 °C. S. choleraesuis showed higher growth than S. aureus in both culture medium and chicken breast, and major maximum growth in culture medium than chicken breast, at all studied temperatures. Salmonella sp. and S. aureus were not detected in the control treatment maintained at 5 °C, and the thermotolerant bacteria remained within the standards allowed by Brazilian legislation when stored for 12 days. However, temperature abuse resulted in the vulnerability and spoilage of chicken breast fillet quality. The effects of temperature abuse caused by negligence on the microbial growth (Ymax) and growth rate (µmax) in chicken breast fillet, under industrial conditions was demonstrated.

Highlights

Efficient management of the food supply chain requires maintaining optimal product storage conditions from point of origin to point of consumption
The microbiological enumeration results of S. choleraesuis and S. aureus of the chicken breast fillets samples incubated at 5, 20, and 25 °C are shown in Figures 1 and 2
Temperature is a determinant factor in food preservation, as observed in the microbiological results for S. choleraesuis and S. aureus, wherein chicken breast demonstrated high bacterial growth when exposed to temperature abuse (20 and 25 °C)

Summary

Introduction

Efficient management of the food supply chain requires maintaining optimal product storage conditions from point of origin to point of consumption. According to good manufacturing practices, temperature is the main determinant of post-expiration dates, being the most important factor affecting food quality and safety (Taoukis, 2008; Taoukis et al, 2016). Perishable products, such as fresh meat and especially cold chain products, may suffer temperature fluctuations and/or abuse, exceeding the safe storage limit of 5 °C (Laguerre et al, 2002; Nychas et al, 2008). Some products evaluated include fresh produce and its juice extracts (Huang et al, 2019), fruits and vegetables (Goedhals-Gerber et al, 2017), fresh meat, meat and vegetable preparations (Zubeldia et al, 2016), bagged salad (Brown et al, 2016), sliced ham (Derens-Bertheau et al, 2015), minced meat and processed fish (Lundén et al, 2014a) and ready-to-eat foods (Lundén et al, 2014b)

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