Institute of Food Quality and Food Safety, Foundation University of Veterinary Medicine, Hannover, 30173 Hannover, Germany.
Poult Sci. 2019 Oct 1;98(10):5064-5073. doi: 10.3382/ps/pez266.
Constant high case numbers of human campylobacteriosis over the last few years show the necessity of efficient strategies to reduce the number of diseases. The aim of this study was to assess the effectiveness of peracetic acid (PAA) as spray application to reduce Campylobacter spp. on chicken meat. For this, the minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) of 25 Campylobacter jejuni and C. coli isolates were determined. All tested isolates had MICs ranging between 2 to 8 ppm PAA, while MBCs were 1- to 4-fold higher than the MIC. An additional time-kill test, using strain C. jejuni DSM 4688, revealed that after an incubation time of 2 h in medium, supplemented with 1-fold the MIC (4 ppm) of PAA, no surviving C. jejuni cells were detectable. For evaluation of a spraying treatment, C. jejuni DSM 4688 (108 cfu/mL) inoculated chicken drumsticks and native skin-on breast fillets were treated for 30 s with PAA of 1,200 ppm concentration. Samples were packaged in modified atmosphere packages and stored at 4°C until further analysis. On day 1, 6, and 12, the fillets were used for microbial (total viable count), sensory, and physicochemical (color, pH, electrical conductivity) analysis and meat samples for myoglobin redox forms and antioxidant activity were taken. A significant reduction of the total viable counts was seen on day 6 and 12 in comparison to the water control and to the untreated fillets, respectively. Campylobacter jejuni counts on the drumsticks were significantly reduced by PAA application on day 6 and 12 in comparison to the water treatment. Except on day 12, where PAA-treated fillets showed a slightly higher percentage of oxymyoglobin, no significant differences could be found in the sensory and physicochemical measurements as well as in myoglobin and antioxidant activity. Spray application of 1,200 ppm PAA to Campylobacter-contaminated chicken samples led to a significant reduction up to 1.1 log10 of Campylobacter spp. counts without influencing chemical and sensory meat quality parameters.
近年来，人类弯曲菌病的病例数量持续居高不下，这表明有必要采取有效的策略来降低疾病的发病率。本研究旨在评估过氧乙酸（PAA）作为喷雾处理应用于减少鸡肉中弯曲菌属的效果。为此，测定了 25 株空肠弯曲菌和大肠弯曲菌分离株的最低抑菌浓度（MICs）和最低杀菌浓度（MBCs）。所有测试的分离株的 MIC 值范围在 2 至 8ppm 的 PAA 之间，而 MBC 值比 MIC 值高 1 至 4 倍。使用菌株空肠弯曲菌 DSM 4688 的额外时间杀菌试验表明，在培养基中孵育 2 小时后，补充 1 倍 MIC（4ppm）的 PAA，无法检测到存活的空肠弯曲菌细胞。为了评估喷雾处理，用 108cfu/ml 的空肠弯曲菌 DSM 4688 接种鸡小腿和带皮鸡胸肉片，用 1200ppm 浓度的 PAA 处理 30 秒。样品用改良气氛包装包装，在 4°C 下储存，直到进一步分析。在第 1、6 和 12 天，对肉片进行微生物（总活菌计数）、感官和物理化学（颜色、pH 值、电导率）分析，并取肉样进行肌红蛋白氧化还原形式和抗氧化活性分析。与水对照和未经处理的肉片相比，第 6 和 12 天，总活菌计数显著减少。与水对照相比，第 6 和 12 天，PAA 处理的鸡腿上的空肠弯曲菌计数也显著减少。除第 12 天外，PAA 处理的肉片显示出稍高比例的氧合肌红蛋白，感官和物理化学测量以及肌红蛋白和抗氧化活性均无显著差异。向受弯曲菌污染的鸡肉样品中喷洒 1200ppm 的 PAA 可导致弯曲菌属计数显著减少 1.1 个对数，而不会影响化学和感官肉质量参数。
