Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Hermosillo, Sonora, México 83304.
Research Center for Tropical Diseases (CIET) and Food Microbiology Laboratory, Faculty of Microbiology, University of Costa Rica, Ciudad Universitaria Rodrigo Facio, 11501-2060 San José, Costa Rica.
J Food Prot. 2021 Jul 1;84(7):1127-1135. doi: 10.4315/JFP-20-181.
Campylobacter spp. and Arcobacter butzleri are foodborne pathogens associated with the consumption of contaminated raw chicken meat. At the industry level, the combination of new and common antimicrobials could be used as a strategy to control the presence of pathogens in chicken carcasses. The objective of this study was to determine the bacteriostatic and bactericidal effects of a mixture of chlorine (Cl) and sodium gallate (SG) on a mixture of two Campylobacter species (Campylobacter jejuni and Campylobacter coli) and A. butzleri. Using a central composite experimental design, it was established that the optimum inhibitory SG-Cl concentration for Campylobacter spp. was 44 to 45 ppm. After 15 h of incubation, Campylobacter species growth was reduced by 37.5% and the effect of Cl was potentiated by SG at concentrations above 45 ppm. In the case of A. butzleri, optimum levels of 28 and 41 ppm were observed for SG and Cl, respectively; no synergism was reported, as this bacterium was more sensitive to lower Cl concentrations than Campylobacter. After a 20-min pretreatment with peracetic acid (50 ppm), the optimum condition to achieve a >1.0-Log CFU/mL reduction of Campylobacter spp. was exposure to 177 ppm of Cl and 44 ppm of SG for 56 min. As A. butzleri showed lower resistance to the bacteriostatic effect of the Cl-SG combination, it was assumed that optimum bactericidal conditions for Campylobacter spp. were effective to control the former; this was confirmed with subsequent validation of the model. The SG-Cl combination has bactericidal properties against Campylobacter and A. butzleri, and it may be a useful strategy to improve sanitary practices applied in the poultry industry.
弯曲菌属和嗜水气单胞菌是与食用受污染的生鸡肉有关的食源性病原体。在行业层面，新的和常见的抗菌剂的组合可以用作控制鸡胴体中病原体存在的策略。本研究的目的是确定氯 (Cl) 和没食子酸丙酯 (SG) 混合物对两种弯曲菌属（空肠弯曲菌和大肠弯曲菌）和嗜水气单胞菌的抑菌和杀菌作用。使用中心复合实验设计，确定了弯曲菌属的最佳抑制 SG-Cl 浓度为 44 至 45 ppm。在 15 小时的孵育后，弯曲菌属的生长减少了 37.5%，SG 在浓度高于 45 ppm 时增强了 Cl 的作用。对于嗜水气单胞菌，分别观察到 SG 和 Cl 的最佳浓度为 28 和 41 ppm；没有协同作用，因为这种细菌对较低的 Cl 浓度比弯曲菌更敏感。在用过氧乙酸（50 ppm）进行 20 分钟预处理后，实现弯曲菌属减少>1.0-log CFU/mL 的最佳条件是暴露于 177 ppm 的 Cl 和 44 ppm 的 SG 56 分钟。由于嗜水气单胞菌对 Cl-SG 组合的抑菌作用的抵抗力较低，因此假设弯曲菌属的最佳杀菌条件对控制前者有效；随后对模型进行验证证实了这一点。SG-Cl 组合对弯曲菌和嗜水气单胞菌具有杀菌特性，它可能是改善家禽业应用的卫生实践的有用策略。
