Department of Food Science and Technology, Advanced Food Safety Research group, Brain Korea 21 Plus, Chung-Ang University, Anseong 17546, Kyeonggi-do, Republic of Korea.
Department of Food Science and Technology, Oregon State University, Corvallis 97331, OR, USA.
Poult Sci. 2020 Mar;99(3):1571-1580. doi: 10.1016/j.psj.2019.10.058. Epub 2019 Dec 20.
The effects of 3 ethanol levels (30, 50, and 70%) with and without thiamine dilaurylsulfate (TDS; 1,000 ppm) were evaluated for the reduction of natural mesophilic aerobic bacteria (MAB), coliforms, and inoculated Salmonella Typhimurium (S. Typhimurium) in chicken skin. The chicken skin was inoculated with a 7 log cfu/mL suspension of S. Typhimurium. Loosely, intermediately, and tightly attached cells were recovered from chicken skin through shaking at 200 rpm for 5 min, stomaching for 1 min, and blending for 1 min, respectively. Increasing the ethanol concentration reduced the number of MAB, coliforms, and S. Typhimurium on the chicken skin, whereas TDS treatment without ethanol was not effective. Intermediately and tightly attached microorganisms (total MAB, coliforms, and S. Typhimurium) were more resistant to chemical disinfectants than loosely attached microorganisms. The combination of 70% ethanol with TDS was most effective than the combination of TDS with lower concentrations of ethanol in reducing populations of loosely, intermediately, and tightly attached MAB (by 1.88 log cfu/g, 1.21 log cfu/g, and 0.84 log cfu/g, respectively), coliforms (by 1.14 log cfu/g, 1.04 log cfu/g, and 0.67 log cfu/g, respectively), and S. Typhimurium (by 1.62 log cfu/g, 1.72 log cfu/g, and 1.27 log cfu/g, respectively). However, the chicken skin treated with higher concentrations of ethanol was tougher (P < 0.05) and more yellow and less red (P < 0.05) than that treated with lower concentrations of ethanol or with water (control). On the other hand, a combination of 30% ethanol and TDS yielded the best results, showing the reduction greater than 0.5 log cfu/g in S. Typhimurium, with no negative effect on chicken skin color or texture. Thus, a combination of 30% ethanol and TDS appears to be the optimal treatment for reducing microbial contamination of skin-on chicken products to enhance poultry safety without decreasing food quality, and this treatment could be applied in the poultry industry.
本研究评估了 3 种不同乙醇浓度（30%、50%和 70%）与含或不含硫代双月桂酸（TDS；1000 ppm）联合处理对鸡皮中天然嗜温需氧菌（MAB）、大肠菌群和接种的肠炎沙门氏菌（S. Typhimurium）的减少效果。鸡皮接种了 7 log cfu/mL 的肠炎沙门氏菌悬浮液。通过以 200 rpm 摇动 5 min、搅拌 1 min 和混合 1 min 的方式分别从鸡皮中回收松散附着、中等附着和紧密附着的细胞。乙醇浓度的增加降低了鸡皮上的 MAB、大肠菌群和 S. Typhimurium 的数量，而不含乙醇的 TDS 处理则没有效果。与松散附着的微生物相比，中等附着和紧密附着的微生物（总 MAB、大肠菌群和 S. Typhimurium）对化学消毒剂更具抵抗力。70%乙醇与 TDS 的组合在减少松散附着、中等附着和紧密附着的 MAB（分别减少 1.88 log cfu/g、1.21 log cfu/g 和 0.84 log cfu/g）、大肠菌群（分别减少 1.14 log cfu/g、1.04 log cfu/g 和 0.67 log cfu/g）和 S. Typhimurium（分别减少 1.62 log cfu/g、1.72 log cfu/g 和 1.27 log cfu/g）方面比 TDS 与较低浓度乙醇的组合更有效。然而，用较高浓度乙醇处理的鸡皮更坚韧（P<0.05），更黄，更红（P<0.05）比用较低浓度乙醇或水（对照）处理的鸡皮。另一方面，30%乙醇和 TDS 的组合产生了最佳效果，显示肠炎沙门氏菌减少了大于 0.5 log cfu/g，对鸡皮颜色或质地没有负面影响。因此，30%乙醇和 TDS 的组合似乎是减少带皮鸡肉产品微生物污染以提高家禽安全性而不降低食品质量的最佳处理方法，这种处理方法可以在家禽行业中应用。
