González-Fandos Elena, Maya Naiara, Pérez-Arnedo Iratxe
Food Technology Department, CIVA Research Center, University of La Rioja, Logroño, Spain.
Int Microbiol. 2015 Sep;18(3):171-5. doi: 10.2436/20.1501.01.247.
The ability of propionic acid to reduce Campylobacter jejuni on chicken legs was evaluated. Chicken legs were inoculated with Campylobacter jejuni. After dipping legs in either water (control), 1% or 2% propionic acid solution (vol/vol), they were stored at 4ºC for 8 days. Changes in C. jejuni, psychrotrophs and Pseudomonas counts were evaluated. Washing in 2% propionic acid significantly reduced C. jejuni counts compared to control legs, with a decrease of about 1.62 log units after treatment. Treatment of chicken legs with 1 or 2% propionic acid significantly reduced numbers of psychrotrophs 1.01 and 1.08 log units and Pseudomonas counts 0.75 and 0.96 log units, respectively, compared to control legs. The reduction in psychrotrophs and Pseudomonas increased throughout storage. The highest reductions obtained for psychrotrophs and Pseudomonas counts in treated legs were reached at the end of storage, day 8, being 3.3 and 2.93 log units, respectively, compared to control legs. Propionic acid treatment was effective in reducing psychrotrophs and Pseudomonas counts on chicken legs throughout storage. It is concluded that propionic acid is effective for reducing C. jejuni populations in chicken.
评估了丙酸对鸡腿上空肠弯曲菌的减少能力。将鸡腿接种空肠弯曲菌。在将鸡腿浸入水（对照）、1%或2%丙酸溶液（体积/体积）后，于4℃储存8天。评估了空肠弯曲菌、嗜冷菌和假单胞菌数量的变化。与对照鸡腿相比，用2%丙酸洗涤显著降低了空肠弯曲菌数量，处理后减少了约1.62个对数单位。与对照鸡腿相比，用1%或2%丙酸处理鸡腿分别显著降低了嗜冷菌数量1.01和1.08个对数单位以及假单胞菌数量0.75和0.96个对数单位。在整个储存过程中，嗜冷菌和假单胞菌数量的减少有所增加。与对照鸡腿相比，处理过的鸡腿在储存第8天结束时，嗜冷菌和假单胞菌数量减少最多，分别为3.3和2.93个对数单位。在整个储存过程中，丙酸处理有效地减少了鸡腿上嗜冷菌和假单胞菌的数量。得出的结论是，丙酸对减少鸡肉中的空肠弯曲菌数量有效。
