Abstract
The present study was conducted to evaluate the combined effect of lactic acid washing and modified atmospheres packaging on the counts of Campylobacter jejuni on chicken legs stored at 4 °C. In experiment 1, inoculated chicken legs were washed with either 1% or 2% lactic acid solution for 5 min or distilled water (control). The treatment with 2% lactic acid reduced C. jejuni counts 1.42 log units after treatment (day 0). In experiment 2, inoculated samples were packaged under different conditions: air, 100%N2, vacuum, 20%CO2/80%N2, or 40%CO2/60%N2. C. jejuni counts were higher in samples packaged under vacuum or atmospheres containing CO2 than in air. In experiment 3, inoculated chicken legs were washed with a 2% lactic acid solution for 5 min or distilled water (control). Samples were packaged under different conditions: air, vacuum, 20%CO2/80%N2, or 40%CO2/60%N2. C. jejuni counts were lower in samples treated with lactic acid than in samples non-treated. However, C. jejuni counts were higher in chicken legs treated with lactic acid and packaged in modified atmospheres than in those treated and packaged in air. Immersion of chicken legs in a solution containing 2% lactic acid can reduce C. jejuni counts on fresh chicken packaged in modified atmosphere.
Highlights
Campylobacteriosis is one of the most frequently reported foodborne illness in the EuropeanUnion, with 246,158 confirmed human cases in 2017, and an incidence rate of 64.8 cases per 100,000 population [1]
Risk assessments for Campylobacter have concluded that a 2 log reduction of the counts of Campylobacter on chicken meat will lead to a 30-fold reduction of human campylobacteriosis cases associated with chicken meat [5]
The results obtained showed that washing with 2% lactic acid reduced psychrotrophs counts between 1.31 and 2.07 log units compared to the control legs throughout storage
Summary
Campylobacteriosis is one of the most frequently reported foodborne illness in the EuropeanUnion, with 246,158 confirmed human cases in 2017, and an incidence rate of 64.8 cases per 100,000 population [1]. Campylobacteriosis is one of the most frequently reported foodborne illness in the European. The prevalence of Campylobacter spp. in chicken meat is high [1,2,3]. Chicken meat is considered as the main foodborne source of human campylobacteriosis [4]. Risk assessments for Campylobacter have concluded that a 2 log reduction of the counts of Campylobacter on chicken meat will lead to a 30-fold reduction of human campylobacteriosis cases associated with chicken meat [5]. Organic acids are generally recognized as safe substances (GRAS), being traditionally used as food preservatives [6]. In order to reduce Campylobacter spp. counts on chicken meat the treatment with organic acids could be useful [7,8]. The effectiveness of organic acids for reducing pathogens depends on the acid type, acid concentration, temperature, contact time, tissue type, or organisms [9]
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