Effect of pimenta essential oil against Salmonella Agona and Salmonella Saintpaul in ground turkey meat and nonprocessed turkey breast meat
ABSTRACT: Salmonella enterica Agona (S. Agona) and Salmonella enterica Saintpaul (S. Saintpaul) are among the emerging drug-resistant Salmonella in turkey production and processing. Rapid solutions to control emerging and uncommon serotypes such as S. Agona and S. Saintpaul are needed. This study te...
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-02-01
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| Series: | Poultry Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579123007988 |
| _version_ | 1797317528906629120 |
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| author | Shijinaraj Manjankattil Grace Dewi Claire Peichel Medora Creek Peter Bina Ryan Cox Sally Noll Anup Kollanoor Johny |
| author_facet | Shijinaraj Manjankattil Grace Dewi Claire Peichel Medora Creek Peter Bina Ryan Cox Sally Noll Anup Kollanoor Johny |
| author_sort | Shijinaraj Manjankattil |
| collection | DOAJ |
| description | ABSTRACT: Salmonella enterica Agona (S. Agona) and Salmonella enterica Saintpaul (S. Saintpaul) are among the emerging drug-resistant Salmonella in turkey production and processing. Rapid solutions to control emerging and uncommon serotypes such as S. Agona and S. Saintpaul are needed. This study tested pimenta essential oil (PEO) as a processing antibacterial against S. Agona and S. Saintpaul in experiments representative of different stages of turkey processing. The compound effectively reduced S. Agona and S. Saintpaul in nutrient broth studies and with mature biofilm assays. PEO was tested against a combination of S. Agona and S. Saintpaul in ground turkey meat and nonprocessed breast meat. In the first experiment with ground turkey, samples were inoculated with a mixture of S. Agona and S. Saintpaul (∼3 log10 CFU/g) and treated with PEO at different concentrations (0% PEO, 0.25% PEO, 0.5% PEO, 1% PEO, 2% PEO, and 2.5% PEO). In the second experiment with turkey breast, samples inoculated with ∼3 log10 CFU/g (SA+SP) were dipped in different concentrations of PEO with chitosan (CN) for 2 min. In both these experiments, samples were stored at 4°C, and Salmonella recovery was carried out at 0, 1, 3, 5, and 7 d. All experiments followed a completely randomized design and were repeated 6 times (n = 6). Statistical analysis was done using the PROC-ANOVA procedure of SAS. In the ground turkey meat, PEO at or above 2% reduced 2 log10 CFU/g of Salmonella by day 1. PEO at 2.5% in ground turkey meat resulted in enrichment-negative samples by 1 min, indicative of the rapid killing effect of the compound at a high concentration of PEO (P ≤ 0.05). A maximum reduction of 1.7 log10 CFU Salmonella/g of turkey breast meat was obtained after 2 min of dip treatment containing CN and 2.5% PEO. Results indicate that PEO could be used as a plant-based processing antibacterial against S. Agona and S. Saintpaul in turkey processing. Upscaling to plant-level studies is necessary before recommending its usage. |
| first_indexed | 2024-03-08T03:36:21Z |
| format | Article |
| id | doaj.art-8fded49d41e74049a38ce751f5d4c844 |
| institution | Directory Open Access Journal |
| issn | 0032-5791 |
| language | English |
| last_indexed | 2024-03-08T03:36:21Z |
| publishDate | 2024-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Poultry Science |
| spelling | doaj.art-8fded49d41e74049a38ce751f5d4c8442024-02-10T04:43:25ZengElsevierPoultry Science0032-57912024-02-011032103279Effect of pimenta essential oil against Salmonella Agona and Salmonella Saintpaul in ground turkey meat and nonprocessed turkey breast meatShijinaraj Manjankattil0Grace Dewi1Claire Peichel2Medora Creek3Peter Bina4Ryan Cox5Sally Noll6Anup Kollanoor Johny7Department of Animal Science, University of Minnesota, Saint Paul, MN 55108, USADepartment of Animal Science, University of Minnesota, Saint Paul, MN 55108, USADepartment of Animal Science, University of Minnesota, Saint Paul, MN 55108, USADepartment of Animal Science, University of Minnesota, Saint Paul, MN 55108, USADepartment of Animal Science, University of Minnesota, Saint Paul, MN 55108, USADepartment of Animal Science, University of Minnesota, Saint Paul, MN 55108, USADepartment of Animal Science, University of Minnesota, Saint Paul, MN 55108, USACorresponding author:; Department of Animal Science, University of Minnesota, Saint Paul, MN 55108, USAABSTRACT: Salmonella enterica Agona (S. Agona) and Salmonella enterica Saintpaul (S. Saintpaul) are among the emerging drug-resistant Salmonella in turkey production and processing. Rapid solutions to control emerging and uncommon serotypes such as S. Agona and S. Saintpaul are needed. This study tested pimenta essential oil (PEO) as a processing antibacterial against S. Agona and S. Saintpaul in experiments representative of different stages of turkey processing. The compound effectively reduced S. Agona and S. Saintpaul in nutrient broth studies and with mature biofilm assays. PEO was tested against a combination of S. Agona and S. Saintpaul in ground turkey meat and nonprocessed breast meat. In the first experiment with ground turkey, samples were inoculated with a mixture of S. Agona and S. Saintpaul (∼3 log10 CFU/g) and treated with PEO at different concentrations (0% PEO, 0.25% PEO, 0.5% PEO, 1% PEO, 2% PEO, and 2.5% PEO). In the second experiment with turkey breast, samples inoculated with ∼3 log10 CFU/g (SA+SP) were dipped in different concentrations of PEO with chitosan (CN) for 2 min. In both these experiments, samples were stored at 4°C, and Salmonella recovery was carried out at 0, 1, 3, 5, and 7 d. All experiments followed a completely randomized design and were repeated 6 times (n = 6). Statistical analysis was done using the PROC-ANOVA procedure of SAS. In the ground turkey meat, PEO at or above 2% reduced 2 log10 CFU/g of Salmonella by day 1. PEO at 2.5% in ground turkey meat resulted in enrichment-negative samples by 1 min, indicative of the rapid killing effect of the compound at a high concentration of PEO (P ≤ 0.05). A maximum reduction of 1.7 log10 CFU Salmonella/g of turkey breast meat was obtained after 2 min of dip treatment containing CN and 2.5% PEO. Results indicate that PEO could be used as a plant-based processing antibacterial against S. Agona and S. Saintpaul in turkey processing. Upscaling to plant-level studies is necessary before recommending its usage.http://www.sciencedirect.com/science/article/pii/S0032579123007988pimenta essential oilSalmonella AgonaSalmonella Saintpaulground turkeyantibacterial |
| spellingShingle | Shijinaraj Manjankattil Grace Dewi Claire Peichel Medora Creek Peter Bina Ryan Cox Sally Noll Anup Kollanoor Johny Effect of pimenta essential oil against Salmonella Agona and Salmonella Saintpaul in ground turkey meat and nonprocessed turkey breast meat Poultry Science pimenta essential oil Salmonella Agona Salmonella Saintpaul ground turkey antibacterial |
| title | Effect of pimenta essential oil against Salmonella Agona and Salmonella Saintpaul in ground turkey meat and nonprocessed turkey breast meat |
| title_full | Effect of pimenta essential oil against Salmonella Agona and Salmonella Saintpaul in ground turkey meat and nonprocessed turkey breast meat |
| title_fullStr | Effect of pimenta essential oil against Salmonella Agona and Salmonella Saintpaul in ground turkey meat and nonprocessed turkey breast meat |
| title_full_unstemmed | Effect of pimenta essential oil against Salmonella Agona and Salmonella Saintpaul in ground turkey meat and nonprocessed turkey breast meat |
| title_short | Effect of pimenta essential oil against Salmonella Agona and Salmonella Saintpaul in ground turkey meat and nonprocessed turkey breast meat |
| title_sort | effect of pimenta essential oil against salmonella agona and salmonella saintpaul in ground turkey meat and nonprocessed turkey breast meat |
| topic | pimenta essential oil Salmonella Agona Salmonella Saintpaul ground turkey antibacterial |
| url | http://www.sciencedirect.com/science/article/pii/S0032579123007988 |
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