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ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Egg Safety & Quality Research » Research » Publications at this Location » Publication #324168

Research Project: Genetic Analysis of Poultry-Associated Salmonella enterica to Identify and Characterize Properties and Markers Associated with Egg-Borne Transmission of Illness

Location: Egg Safety & Quality Research

Title: In-package cold plasma inactivation of pathogenic and spoilage bacteria commonly found on raw chicken carcasses

Author
item Rothrock, Michael
item Zhuang, Hong
item Lawrence, Kurt
item Bowker, Brian
item Gamble, Gary
item Hiett, Kelli

Submitted to: Current Microbiology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/8/2016
Publication Date: 11/26/2016
Citation: Rothrock Jr, M.J., Zhuang, H., Lawrence, K.C., Bowker, B.C., Gamble, G.R., Hiett, K.L. 2016. In-package cold plasma inactivation of pathogenic and spoilage bacteria commonly found on raw chicken carcasses. Current Microbiology. 74(2):149-158.

Interpretive Summary: Aims: The goal of this study was to test the efficacy of in-package DBD-CP treatment to inactivate poultry-associated spoilage (Pseudomonas fluorescens) and pathogenic (Salmonella enterica Typhimurium, Campylobacter jejuni) bacteria. Methods and Results: Liquid cultures of the bacterial isolates were sealed within packages containing with ambient air (Trial 1) or modified air (65% O2: 30% CO2: 5% N2; Trial 2). The packages were subjected to treatment times ranging from 30 – 180 s, and after 24 hr incubation at 4 °C, bacterial titers were determined. The DBD-CP system completely inactivated the four isolates tested, although the in-package gas composition and treatment times were isolate-specific. Both C. jejuni isolates were completely inactivated between 30 s (modified air) and 120 s (ambient air), while modified air was required for the complete inactivation of S. Typhimurium (90 s) and P. fluorescens (180 s). Conclusions: This DBD-CP system is effective for inactivating major poultry-associated spoilage and pathogenic bacteria in liquid culture, and through this study, system parameters to optimize inactivation were determined. Significance and Impact of Study: This study demonstrates the potential for DBD-CP treatment to inactivate major bacteria of economic interest to the poultry industry, thus potentially allowing for reduced spoilage (e.g. longer shelf life) and increased safety of poultry products.

Technical Abstract: Aims: The goal of this study was to test the efficacy of in-package DBD-CP treatment to inactivate poultry-associated spoilage (Pseudomonas fluorescens) and pathogenic (Salmonella enterica Typhimurium, Campylobacter jejuni) bacteria. Methods and Results: Liquid cultures of the bacterial isolates were sealed within packages containing with ambient air (Trial 1) or modified air (65% O2: 30% CO2: 5% N2; Trial 2). The packages were subjected to treatment times ranging from 30 – 180 s, and after 24 hr incubation at 4 °C, bacterial titers were determined. The DBD-CP system completely inactivated the four isolates tested, although the in-package gas composition and treatment times were isolate-specific. Both C. jejuni isolates were completely inactivated between 30 s (modified air) and 120 s (ambient air), while modified air was required for the complete inactivation of S. Typhimurium (90 s) and P. fluorescens (180 s). Conclusions: This DBD-CP system is effective for inactivating major poultry-associated spoilage and pathogenic bacteria in liquid culture, and through this study, system parameters to optimize inactivation were determined. Significance and Impact of Study: This study demonstrates the potential for DBD-CP treatment to inactivate major bacteria of economic interest to the poultry industry, thus potentially allowing for reduced spoilage (e.g. longer shelf life) and increased safety of poultry products.