Abstract
Minimization of Campylobacter jejuni contaminations in poultry meats is important for public health. Certain chemical agents and physical processes to be used on carcasses to destroy pathogenic microorganisms. One of the most common used chemical is lactic acid. The bactericidal activity of different concentrations of lactic acid and hot steam on the C. jejuni populations on chicken skin samples were determined. Chicken breast skin samples were inoculated with C. jejuni and dipped into different lactic acid solutions and hot steam. reduction of C. jejuni and pH values were determined after 0., 1., 3. and 5 days of the storage at 4±1°C. according to microbiological analysis. Compared with the control group, reductions in C. jejuni populations were determined as 1.72 and 2.02 log at 22°C, as 1.91 and 2.34 log at 54°C on day 0, in 2%, 3% concentrations respectively. On the other hand, beginning from day 0, bacterial counts reached undetectable (<1.0x102 cfu/g) levels after the decontamination treatments with 4% LA for 60 s at 22°C and 54°C, after the treatments with 2% LA followed by HS concentrations of 97±1°C for 15 s and 133±1°C for 3 s. It was determined that decontamination with lactic acid and hot steam application had a significant reduction effect on C. jejuni in chicken skin samples and the effect of lactic acid was increased depending on the concentration.
Highlights
Campylobacter jejuni is one of the most common causes of bacterial originated gastroenteritis in humans
The microbiological analysis on day 0 of storage showed that compared to the control group, C. jejuni reductions were 1.72 log for 2% lactic acid and 2.02 log for 3% lactic acid at the temperature 22°C
In other treatments, where hot steam, hot steam and lactic acid combinations were used, the bacterial counts decreased to undetectable levels (
Summary
Campylobacter jejuni is one of the most common causes of bacterial originated gastroenteritis in humans. Raw or undercooked contaminated poultry meat consumption is primarily responsible for the transmission to humans of the bacteria. Minimization of C. jejuni contaminations in poultry meats is important for public health. C. jejuni is primarily responsible for foodborne gastroenteritis in developed countries such as the USA, Canada, Australia and Japan, in European countries. It is stated that about 9 million cases of campylobacteriosis occur annually in the European Union countries, which causes serious problems in terms of public health. Campylobacter contamination in poultry varies according to the country. Bacteria can be transmitted to the chicken carcasses as a result of cross-contamination during the slaughtering process, due to the colonization of bacteria in the intestines from the 3rd week (Hashem and Parveen, 2016; Skarp et al, 2016)
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