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ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Poultry Microbiological Safety and Processing Research Unit » Research » Publications at this Location » Publication #298544
Title: Antibacterial activity of LauriPure in vitro and on skin of processed broilers.

Author
item MANSOUR, ELWALEED - Tuskegee University
item Hinton Jr, Arthur
item REDDY, GOPAL - Tuskegee University

Submitted to: International Journal of Poultry Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/18/2013
Publication Date: 9/23/2013
Citation: Mansour, E., Hinton Jr, A., Reddy, G. 2013. Antibacterial activity of lauripure in vitro and on skin of processed broilers. International Journal of Poultry Science. 12:379-382.

Interpretive Summary: none

Technical Abstract: Studies were conducted to examine the ability of LauriPure to inhibit the growth of Salmonella Typhimurium, Escherichia coli, Staphylococcus simulans, and Listeria innocua isolates recovered from processed broiler carcasses. In vitro studies were conducted using the Bioscreen C Microbiology Reader to measure the growth of isolates during incubation at 37°C for 48 h in Tryptic Soy Broth (TSB) supplemented with 0.0, 0.5, 1.0, or 2.0% (vol/vol) LauriPure. Also, the ability of LauriPure to reduce bacterial contamination of skin from processed broilers was examined by comparing the number of bacteria recovered from skin after 3 consecutive 1 min washes in distilled water or 1.0% LauriPure solutions. After each wash, bacteria recovered from the skin were enumerated by plating skin rinsates on Eosin Methylene Blue (EMB), Staphylococci (STA), and Plate Count (PC) agars and incubating plates at 37°C for 24-48 h. Results of in vitro experiments indicated that after 48 h of incubation the optical density (OD600) of all isolates was significantly (P < 0.05) lower when cultured in media supplemented with either concentration of LauriPure than in media not supplemented with LauriPure. Results of skin washing experiments indicated that after each wash in LauriPure, significantly (P < 0.05) fewer bacteria were recovered on EMB, STA, and PC agars from skin washed in 1.0% LauriPure than from skin washed in distilled water. Findings indicate that LauriPure possesses antibacterial activity towards several bacteria that may be found in the bacterial flora of processed poultry and that the sanitizer may be considered as a treatment for reducing bacterial contamination associated with some poultry processing operations. Interpretive Summary Experiments were done to examine the ability of LauriPure to inhibit the growth of bacteria that may be found on fresh poultry meat. LauriPure is liquid sanitizer designed to reduce bacterial contamination of teats of dairy cattle. In the first set of experiments, the ability of LauriPure to reduce the growth of Salmonella Typhimurium, Escherichia coli, Staphylococcus simulans, and Listeria innocua was determined. Each of the bacteria was placed in media containing various concentrations of LauriPure and growth of the bacterial isolates was measured during 48 h of incubation. Additionally, the ability of LauriPure to reduce bacterial contamination of skin of freshly processed broilers was determined. Skin samples were washed in LauriPure or distilled water for a total of 3 consecutive 1 min washes, and the number of bacteria recovered from the skin after each wash was determined. Growth experiments showed that there was less bacterial growth of all isolates in media with containing LauriPure than in media that did not contain LauriPure. Skin washing experiments showed that fewer bacteria were recovered from skin washed in LauriPure than from skin washed in distilled water. These experiments demonstrated that LauriPure can reduce the growth of several bacteria found on fresh chicken meat and that washing chicken meat with the sanitizer can reduce the number of bacteria on the meat. Findings of the experiments indicate that LauriPure might be used as a sanitizer to reduce bacterial contamination in some poultry processing operations.