Developing Alternatives to Antibiotics Use: Reduction of Campylobacter counts on chicken wingettes by a chitosan based coating or use of probiotic (Lactobacillus spp.) isolates

Authors: ARSI, KOMALA - University Of Arkansas; Donoghue, Ann - Annie; WOO-MING, ANN - University Of Arkansas; WAGLE, BASANTA - University Of Arkansas; SHRESTHA, SANDIP - University Of Arkansas; UPADHYAY, ABHINAV - University Of Arkansas; VENKITANARAYAN, KUMAR - University Of Arkansas; DONOGHUE, DAN - University Of Arkansas

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 10/30/2016
Publication Date: N/A
Citation: N/A

Interpretive Summary: The presence of Campylobacter on poultry products remains one of the leading causes for foodborne illness. The reduction in the use of antibiotics in animal agriculture has increased the need for alternative forms of improving food safety. The use of lactic acid bacteria (LAB) as a bio-preservative/protective culture in food commodities is an ancient technology that is safe and natural. In this study, 13 Lactobacillus spp. isolates were screened by a chicken skin dipping model to evaluate the potential to reduce C. jejuni counts. From this screening assay, 4 isolates (isolates 1-4) which produced >1 log reduction in Campylobacter counts were chosen for further evaluation in a chicken wingette model. In replicate trials, chicken wingettes were inoculated with C. jejuni (~7 Log CFU/mL) and treated with either a Lactobacillus broth culture or a BPD control (n=5 samples/treatment). Campylobacter counts were determined at 0, 1, 3, 5 or 7 days post treatment. Campylobacter counts were log10 transformed and data were analyzed using ANOVA with the PROC MIXED procedure of SAS. Isolates 2 or 4 were the most effective and consistently reduced Campylobacter counts from day 1 through day 7 (P<0.05). In follow-up studies, isolates 2 and 4 were subjected to additional testing aimed at assessing potential synergistic activity between the Lactobacillus isolates and their combination with a 2% chitosan (CH) solution. Each isolate by themselves, CH or their combination significantly reduced Campylobacter counts (~1-2.5 log reduction) from day 1 through 7. The combination of isolates+CH reduced Campylobacter counts on wingettes, but this treatment did not demonstrate any additional reduction compared to each individual treatment alone. Our studies demonstrate the potential use of CH or Lactobacillus isolates as a protective culture to reduce Campylobacter counts on raw poultry.

Technical Abstract: The presence of Campylobacter on poultry products remains one of the leading causes for foodborne illness. The reduction in the use of antibiotics in animal agriculture has increased the need for alternative forms of improving food safety. The use of lactic acid bacteria (LAB) as a bio-preservative/protective culture in food commodities is an ancient technology that is safe and natural. In this study, 13 Lactobacillus spp. isolates were screened by a chicken skin dipping model to evaluate the potential to reduce C. jejuni counts. From this screening assay, 4 isolates (isolates 1-4) which produced >1 log reduction in Campylobacter counts were chosen for further evaluation in a chicken wingette model. In replicate trials, chicken wingettes were inoculated with C. jejuni (~7 Log CFU/mL) and treated with either a Lactobacillus broth culture or a BPD control (n=5 samples/treatment). Campylobacter counts were determined at 0, 1, 3, 5 or 7 days post treatment. Campylobacter counts were log10 transformed and data were analyzed using ANOVA with the PROC MIXED procedure of SAS. Isolates 2 or 4 were the most effective and consistently reduced Campylobacter counts from day 1 through day 7 (P<0.05). In follow-up studies, isolates 2 and 4 were subjected to additional testing aimed at assessing potential synergistic activity between the Lactobacillus isolates and their combination with a 2% chitosan (CH) solution. Each isolate by themselves, CH or their combination significantly reduced Campylobacter counts (~1-2.5 log reduction) from day 1 through 7. The combination of isolates+CH reduced Campylobacter counts on wingettes, but this treatment did not demonstrate any additional reduction compared to each individual treatment alone. Our studies demonstrate the potential use of CH or Lactobacillus isolates as a protective culture to reduce Campylobacter counts on raw poultry.