Cargando…

Impact of pH on efficacy of peroxy acetic acid against Salmonella, Campylobacter, and Escherichia coli on chicken wings

Peroxy acetic acid (PAA) is widely used as an antimicrobial in poultry processing, specifically in the chiller. While the natural pH of PAA at the concentrations used is between 4.5 and 6.0, poultry processors adjust the pH to ≥8.0 to maintain product yield. The objective of this study was to evalua...

Descripción completa

Detalles Bibliográficos
Autores principales: Vaddu, S., Kataria, J., Rama, E.N., Moller, A.E., Gouru, A., Singh, M., Thippareddi, H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7772656/
https://www.ncbi.nlm.nih.gov/pubmed/33357688
http://dx.doi.org/10.1016/j.psj.2020.09.063
_version_ 1783629915229257728
author Vaddu, S.
Kataria, J.
Rama, E.N.
Moller, A.E.
Gouru, A.
Singh, M.
Thippareddi, H.
author_facet Vaddu, S.
Kataria, J.
Rama, E.N.
Moller, A.E.
Gouru, A.
Singh, M.
Thippareddi, H.
author_sort Vaddu, S.
collection PubMed
description Peroxy acetic acid (PAA) is widely used as an antimicrobial in poultry processing, specifically in the chiller. While the natural pH of PAA at the concentrations used is between 4.5 and 6.0, poultry processors adjust the pH to ≥8.0 to maintain product yield. The objective of this study was to evaluate 1) efficacy of PAA at different concentrations, pH, and contact times against Salmonella, Campylobacter, and Escherichia coli and 2) use of E. coli as a surrogate for Salmonella and Campylobacter to conduct validations studies for poultry processing. Fresh chicken wings (0.45 Kg) were inoculated with a cocktail of nalidixic acid–resistant Salmonella Typhimurium, rifampicin-resistant E. coli (5-strain cocktail), and gentamicin-resistant Campylobacter coli. Inoculated chicken wings were immersed in PAA solutions of 50, 250, and 500 ppm adjusted to pH 8.2 and 10.0 as well as nonadjusted PAA solutions for 10 s and 60 min. Treated chicken wings were rinsed in chilled buffered peptone water, serially diluted, and plated on Petrifilm APC for enumerating Salmonella and E. coli populations and spread plated on Campy Cefex Agar containing gentamicin (200 ppm) to enumerate Campylobacter. Immersion of chicken wings in 500 ppm of PAA (non–pH-adjusted) for 60 min resulted in greater microbial reductions (P ≤ 0.05) of Salmonella, Campylobacter, and E. coli populations of 2.56, 1.90, and 2.53 log CFU/mL, respectively. Higher concentrations and longer exposure times resulted in greater reductions (P ≤ 0.05) of Salmonella, E. coli, and Campylobacter populations, and increasing pH of PAA solution did not affect (P > 0.05) its efficacy. A high correlation (r = 0.93) was observed between E. coli (surrogate) and Salmonella populations suggesting that E. coli can be used as a surrogate for Salmonella for conducting validation studies for antimicrobial efficacy testing in poultry processing.
format Online
Article
Text
id pubmed-7772656
institution National Center for Biotechnology Information
language English
publishDate 2020
publisher Elsevier
record_format MEDLINE/PubMed
spelling pubmed-77726562020-12-31 Impact of pH on efficacy of peroxy acetic acid against Salmonella, Campylobacter, and Escherichia coli on chicken wings Vaddu, S. Kataria, J. Rama, E.N. Moller, A.E. Gouru, A. Singh, M. Thippareddi, H. Poult Sci Microbiology and Food Safety Peroxy acetic acid (PAA) is widely used as an antimicrobial in poultry processing, specifically in the chiller. While the natural pH of PAA at the concentrations used is between 4.5 and 6.0, poultry processors adjust the pH to ≥8.0 to maintain product yield. The objective of this study was to evaluate 1) efficacy of PAA at different concentrations, pH, and contact times against Salmonella, Campylobacter, and Escherichia coli and 2) use of E. coli as a surrogate for Salmonella and Campylobacter to conduct validations studies for poultry processing. Fresh chicken wings (0.45 Kg) were inoculated with a cocktail of nalidixic acid–resistant Salmonella Typhimurium, rifampicin-resistant E. coli (5-strain cocktail), and gentamicin-resistant Campylobacter coli. Inoculated chicken wings were immersed in PAA solutions of 50, 250, and 500 ppm adjusted to pH 8.2 and 10.0 as well as nonadjusted PAA solutions for 10 s and 60 min. Treated chicken wings were rinsed in chilled buffered peptone water, serially diluted, and plated on Petrifilm APC for enumerating Salmonella and E. coli populations and spread plated on Campy Cefex Agar containing gentamicin (200 ppm) to enumerate Campylobacter. Immersion of chicken wings in 500 ppm of PAA (non–pH-adjusted) for 60 min resulted in greater microbial reductions (P ≤ 0.05) of Salmonella, Campylobacter, and E. coli populations of 2.56, 1.90, and 2.53 log CFU/mL, respectively. Higher concentrations and longer exposure times resulted in greater reductions (P ≤ 0.05) of Salmonella, E. coli, and Campylobacter populations, and increasing pH of PAA solution did not affect (P > 0.05) its efficacy. A high correlation (r = 0.93) was observed between E. coli (surrogate) and Salmonella populations suggesting that E. coli can be used as a surrogate for Salmonella for conducting validation studies for antimicrobial efficacy testing in poultry processing. Elsevier 2020-10-06 /pmc/articles/PMC7772656/ /pubmed/33357688 http://dx.doi.org/10.1016/j.psj.2020.09.063 Text en © 2020 Published by Elsevier Inc. on behalf of Poultry Science Association Inc. http://creativecommons.org/licenses/by-nc-nd/4.0/ This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Microbiology and Food Safety
Vaddu, S.
Kataria, J.
Rama, E.N.
Moller, A.E.
Gouru, A.
Singh, M.
Thippareddi, H.
Impact of pH on efficacy of peroxy acetic acid against Salmonella, Campylobacter, and Escherichia coli on chicken wings
title Impact of pH on efficacy of peroxy acetic acid against Salmonella, Campylobacter, and Escherichia coli on chicken wings
title_full Impact of pH on efficacy of peroxy acetic acid against Salmonella, Campylobacter, and Escherichia coli on chicken wings
title_fullStr Impact of pH on efficacy of peroxy acetic acid against Salmonella, Campylobacter, and Escherichia coli on chicken wings
title_full_unstemmed Impact of pH on efficacy of peroxy acetic acid against Salmonella, Campylobacter, and Escherichia coli on chicken wings
title_short Impact of pH on efficacy of peroxy acetic acid against Salmonella, Campylobacter, and Escherichia coli on chicken wings
title_sort impact of ph on efficacy of peroxy acetic acid against salmonella, campylobacter, and escherichia coli on chicken wings
topic Microbiology and Food Safety
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7772656/
https://www.ncbi.nlm.nih.gov/pubmed/33357688
http://dx.doi.org/10.1016/j.psj.2020.09.063
work_keys_str_mv AT vaddus impactofphonefficacyofperoxyaceticacidagainstsalmonellacampylobacterandescherichiacolionchickenwings
AT katariaj impactofphonefficacyofperoxyaceticacidagainstsalmonellacampylobacterandescherichiacolionchickenwings
AT ramaen impactofphonefficacyofperoxyaceticacidagainstsalmonellacampylobacterandescherichiacolionchickenwings
AT mollerae impactofphonefficacyofperoxyaceticacidagainstsalmonellacampylobacterandescherichiacolionchickenwings
AT gourua impactofphonefficacyofperoxyaceticacidagainstsalmonellacampylobacterandescherichiacolionchickenwings
AT singhm impactofphonefficacyofperoxyaceticacidagainstsalmonellacampylobacterandescherichiacolionchickenwings
AT thippareddih impactofphonefficacyofperoxyaceticacidagainstsalmonellacampylobacterandescherichiacolionchickenwings