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ARS Home » Southeast Area » Fayetteville, Arkansas » Poultry Production and Product Safety Research » Research » Publications at this Location » Publication #315387
Title: Beta-resorcylic acid reduces Campylobacter jejuni in post-harvest poultry

Author
item WAGLE, BASANTA - University Of Arkansas
item Donoghue, Ann - Annie
item ARSI, KOMALA - University Of Arkansas
item WOO-MING, ANN - University Of Arkansas
item SHRESTHA, SANDIP - University Of Arkansas
item BLORE, PAMELA - University Of Arkansas
item VENKITANARAYANAN, KUMAR - University Of Connecticut
item DONOGHUE, DAN - University Of Arkansas

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 4/26/2015
Publication Date: 7/27/2015
Citation: Wagle, B.R., Donoghue, A.M., Arsi, K., Woo-Ming, A., Shrestha, S., Blore, P., Venkitanarayanan, K., Donoghue, D.J. 2015. Beta-resorcylic acid reduces Campylobacter jejuni in post-harvest poultry. [abstract]. Poult. Sci. 94:44 (E-Suppl. 1).

Interpretive Summary:

Technical Abstract: Human Campylobacter infections, a leading food borne illnesses globally, has been linked with high prevalence of this bacterium in retail chicken meat. Reduction of Campylobacter in poultry will greatly reduce the risk of this disease. Unfortunately, strategies employed to reduce Campylobacter in live poultry have had limited success. This, along with growing consumer demand for the natural alternatives, compels researchers to look for potential antimicrobials to reduce Campylobacter during processing. This study explored the potential use of Beta-resorcylic acid (BR), a phytophenolic compound, for reducing Campylobacter in post-harvest poultry. Previous studies have demonstrated that BR kills Campylobacter jejuni and Salmonella, in broth systems. Therefore, the objective of this study was to evaluate antibacterial ability of BR to reduce Campylobacter on chicken skin or meat samples. To accomplish this, a total of four trials, two each on thigh skin or breast meat, were conducted. Chicken skin or meat samples (2 +/- 0.1g) were inoculated with 50uL (~107 CFU/mL) of a cocktail of four wild strains of C. jejuni. Following 30 min of attachment, samples were dipped into their respective treatment solutions (0, 0.5, 1, 2% BR in Butterfield’s phosphate diluent) for 30 s and dripped dried for 2 min (n=10 samples/dose). The samples were then processed and plated on Campylobacter line agar for enumeration. The Campylobacter mean CFUs were logarithmic transformed (Log CFU/g) to maintain the homogeneity of variance and treatment means were partitioned by LSMEANS analysis. Data were analyzed by PROC GLM procedure of SAS (P < 0.05). Two percent BR was most effective (1-3 Log CFU/g) followed by 1% BR (1-2 Log CFU/g) and 0.5% BR (1 Log CFU/g) in reducing Campylobacter counts in either skin or meat samples. Our post-harvest studies demonstrate a consistent reduction in Campylobacter counts in multiple trials and support the potential application of BR during poultry processing. Funded in part by the USDA-NIFA-OREI 2011-01955.