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Combined effect of steam and lactic acid treatments for inactivating Campylobacter jejuni inoculated on chicken skin

Chaine Aline, Arnaud Elodie, Sarter Samira, Kondjoyan Alain, Collignan Antoine. 2011. Combined effect of steam and lactic acid treatments for inactivating Campylobacter jejuni inoculated on chicken skin. World's Poultry Science Journal, 67, suppl., Résumé : pp. 51-52. EggMeat 2011, Leipzig, Allemagne, 4 September 2011/8 September 2011.

Journal article ; Article de revue à facteur d'impact
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Quartile : Q2, Sujet : AGRICULTURE, DAIRY & ANIMAL SCIENCE

Abstract : Raw poultry carcasses are often contaminated with pathogens, including Salmonella spp., Campylobacter jejuni and Listeria monocytogenes. Campylobacteriosis is an emerging and one of the most frequently reported zoonotic infectious disease. Further to the best management practices in husbandry, slaughtering and processing, decontaminating treatments might be required to control microbial hazards. A previous study has shown that combining heat and lactic acid treatments for decontaminating chicken skin inoculated with Listeria innocula or Salmonella enteritidis seems particularly promising as it cumulates the advantages of each treatment: an immediate bacterial reduction due to the heat treatment while acid treatment leads to a bacteriostatic or bactericidal effect. during storage. After 7 days of storage at 4°C, the combined treatment was even more effective than each single treatment. The present work evaluated the effectiveness of combined heat and lactic acid treatments for inactivating Campylobacterjejuni. Chicken skins were inoculated with Campylobacterjejuni (6.5 log10 cfu.cm-2) and treated with steam (100°C during 8s) and/or lactic acid (5% v/v for 1 min at 25°C). Residual bacteria on the skin were enumerated immediately after treatment and after 7 days of storage at 4°C. Bacterial concentration was expressed in log10 cfu.cm-2. Each treatment was repeated 10 times. (Texte intégral)

Mots-clés Agrovoc : Peau, Poulet, Campylobacter jejuni, Listeria, Salmonella enteritidis, Acide lactique, Étuvage

Mots-clés géographiques Agrovoc : Lituanie

Classification Agris : Q03 - Food contamination and toxicology
Q02 - Food processing and preservation

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations

  • Chaine Aline, CIRAD-PERSYST-UMR Qualisud (REU)
  • Arnaud Elodie, CIRAD-PERSYST-UMR Qualisud (REU) ORCID: 0000-0002-0896-7916
  • Sarter Samira, CIRAD-PERSYST-UMR Qualisud (MDG)
  • Kondjoyan Alain, INRA (FRA)
  • Collignan Antoine, Montpellier SupAgro (FRA)

Autres liens de la publication

Source : Cirad - Agritrop (https://agritrop.cirad.fr/561741/)

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