Osaili Tareq M, Giatrakou Vasiliki, Ntzimani Athina, Tsiraki Maria, Savvaidis Ioannis N
Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah P.O. Box 27272, United Arab Emirates.
Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan.
Foods. 2022 Jun 27;11(13):1900. doi: 10.3390/foods11131900.
The contamination of ready-to-eat (RTE) and ready-to-cook (RTC) food products is a major global issue raising worry to consumers. Therefore, the behavior of and spp., inoculated on a traditional Middle Eastern (M.E.) ready-to-cook (RTC) chicken product ("Taouk"-style), using the Risk Ranger tool and the necessary management options (to accomplish the hypothetical food safety objectives (FSO)), when unsuspecting consumers may taste such a product were the primary subjects of our study. The behavior of the aforementioned pathogens was studied in the presence and absence of a selected natural antimicrobial combination (chitosan [CH] and thyme oil [T]), and were added as a combined treatment (M-CH-T) to the RTs chicken samples, stored at 4 or 8 °C for a period of 8 d. In the product, wherein no antimicrobials were added (control treatment, M), the initial counts of increased by ca. 1.5 (4 °C) and 3.0 (8 °C) log colony-forming units (CFU)/g during an 8-d storage. spp. numbers did not increase during storage at 4 °C in the non-treated product, but at 8 °C, an increase of ca. 2.5 log CFU/g occurred. Addition of CH in combination with T to the RTC product (M-CH-T) inhibited the growth of and produced lower counts of at 4 °C. However, M-CH-T treatment was less effective against both pathogens compared to the control after the 6th day of storage (8 °C). Predictive models based on quantitative microbiology, combined with hazard identification applied in the present study, may be potential means of assessing the safety of the RTC chicken products. It must be noted that for warranting the food safety of especially perishable items (e.g., chicken products), an efficient food safety management system must be applied, in addition to testing of the finished product, (e.g., based on the HACCP principles).
即食（RTE）和即烹（RTC）食品的污染是一个引起全球消费者担忧的重大问题。因此，本研究的主要对象是，当毫无戒心的消费者可能品尝此类产品时，使用风险评估工具以及必要的管理措施（以实现假设的食品安全目标（FSO）），研究接种在传统中东（M.E.）即烹（RTC）鸡肉产品（“Taouk”风格）上的[具体菌种1]和[具体菌种2]的行为。在存在和不存在选定的天然抗菌组合（壳聚糖[CH]和百里香油[T]）的情况下，研究上述病原体的行为，并将其作为联合处理（M-CH-T）添加到RTC鸡肉样品中，在4℃或8℃下储存8天。在未添加抗菌剂的产品（对照处理，M）中，[具体菌种1]的初始菌数在8天储存期间在4℃时增加了约1.5个对数菌落形成单位（CFU）/克，在8℃时增加了3.0个对数CFU/克。在未处理的产品中，[具体菌种2]的菌数在4℃储存期间没有增加，但在8℃时增加了约2.5个对数CFU/克。将CH与T联合添加到RTC产品（M-CH-T）中可抑制[具体菌种1]的生长，并在4℃时产生较低的[具体菌种1]菌数。然而，在储存第6天后（8℃），与对照相比，M-CH-T处理对两种病原体的效果较差。基于定量微生物学的预测模型，结合本研究中应用的危害识别，可能是评估RTC鸡肉产品安全性的潜在手段。必须指出的是，为确保特别是易腐食品（如鸡肉产品）的食品安全，除了对成品进行检测外（例如基于HACCP原则），还必须应用高效的食品安全管理体系。
