Efficacy of Lactic Acid and Modified Atmosphere Packaging against <i>Campylobacter jejuni</i> on Chicken during Refrigerated Storage
The present study was conducted to evaluate the combined effect of lactic acid washing and modified atmospheres packaging on the counts of <i>Campylobacter jejuni</i> on chicken legs stored at 4 °C. In experiment 1, inoculated chicken legs were washed with either 1% or 2% lactic...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/1/109 |
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| author | Elena Gonzalez-Fandos Naiara Maya Alba Martínez-Laorden Iratxe Perez-Arnedo |
| author_facet | Elena Gonzalez-Fandos Naiara Maya Alba Martínez-Laorden Iratxe Perez-Arnedo |
| author_sort | Elena Gonzalez-Fandos |
| collection | DOAJ |
| description | The present study was conducted to evaluate the combined effect of lactic acid washing and modified atmospheres packaging on the counts of <i>Campylobacter jejuni</i> 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 <i>C. jejuni</i> counts 1.42 log units after treatment (day 0). In experiment 2, inoculated samples were packaged under different conditions: air, 100%N<sub>2</sub>, vacuum, 20%CO<sub>2</sub>/80%N<sub>2</sub>, or 40%CO<sub>2</sub>/60%N<sub>2</sub>. <i>C. jejuni</i> counts were higher in samples packaged under vacuum or atmospheres containing CO<sub>2</sub> 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%CO<sub>2</sub>/80%N<sub>2</sub>, or 40%CO<sub>2</sub>/60%N<sub>2</sub>. <i>C. jejuni</i> counts were lower in samples treated with lactic acid than in samples non-treated. However, <i>C. jejuni</i> 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 <i>C. jejuni</i> counts on fresh chicken packaged in modified atmosphere. |
| first_indexed | 2024-12-13T01:53:49Z |
| format | Article |
| id | doaj.art-06a49a3f9e874cb6a838a7fbf9348d44 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-13T01:53:49Z |
| publishDate | 2020-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-06a49a3f9e874cb6a838a7fbf9348d442022-12-22T00:03:26ZengMDPI AGFoods2304-81582020-01-019110910.3390/foods9010109foods9010109Efficacy of Lactic Acid and Modified Atmosphere Packaging against <i>Campylobacter jejuni</i> on Chicken during Refrigerated StorageElena Gonzalez-Fandos0Naiara Maya1Alba Martínez-Laorden2Iratxe Perez-Arnedo3Food Technology Department, CIVA Research Center, University of La Rioja, 26006 La Rioja, SpainFood Technology Department, CIVA Research Center, University of La Rioja, 26006 La Rioja, SpainFood Technology Department, CIVA Research Center, University of La Rioja, 26006 La Rioja, SpainFood Technology Department, CIVA Research Center, University of La Rioja, 26006 La Rioja, SpainThe present study was conducted to evaluate the combined effect of lactic acid washing and modified atmospheres packaging on the counts of <i>Campylobacter jejuni</i> 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 <i>C. jejuni</i> counts 1.42 log units after treatment (day 0). In experiment 2, inoculated samples were packaged under different conditions: air, 100%N<sub>2</sub>, vacuum, 20%CO<sub>2</sub>/80%N<sub>2</sub>, or 40%CO<sub>2</sub>/60%N<sub>2</sub>. <i>C. jejuni</i> counts were higher in samples packaged under vacuum or atmospheres containing CO<sub>2</sub> 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%CO<sub>2</sub>/80%N<sub>2</sub>, or 40%CO<sub>2</sub>/60%N<sub>2</sub>. <i>C. jejuni</i> counts were lower in samples treated with lactic acid than in samples non-treated. However, <i>C. jejuni</i> 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 <i>C. jejuni</i> counts on fresh chicken packaged in modified atmosphere.https://www.mdpi.com/2304-8158/9/1/109food safety<i>campylobacter</i>poultryorganic acidsdecontaminationfoodborne pathogens |
| spellingShingle | Elena Gonzalez-Fandos Naiara Maya Alba Martínez-Laorden Iratxe Perez-Arnedo Efficacy of Lactic Acid and Modified Atmosphere Packaging against <i>Campylobacter jejuni</i> on Chicken during Refrigerated Storage Foods food safety <i>campylobacter</i> poultry organic acids decontamination foodborne pathogens |
| title | Efficacy of Lactic Acid and Modified Atmosphere Packaging against <i>Campylobacter jejuni</i> on Chicken during Refrigerated Storage |
| title_full | Efficacy of Lactic Acid and Modified Atmosphere Packaging against <i>Campylobacter jejuni</i> on Chicken during Refrigerated Storage |
| title_fullStr | Efficacy of Lactic Acid and Modified Atmosphere Packaging against <i>Campylobacter jejuni</i> on Chicken during Refrigerated Storage |
| title_full_unstemmed | Efficacy of Lactic Acid and Modified Atmosphere Packaging against <i>Campylobacter jejuni</i> on Chicken during Refrigerated Storage |
| title_short | Efficacy of Lactic Acid and Modified Atmosphere Packaging against <i>Campylobacter jejuni</i> on Chicken during Refrigerated Storage |
| title_sort | efficacy of lactic acid and modified atmosphere packaging against i campylobacter jejuni i on chicken during refrigerated storage |
| topic | food safety <i>campylobacter</i> poultry organic acids decontamination foodborne pathogens |
| url | https://www.mdpi.com/2304-8158/9/1/109 |
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