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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Food Safety and Intervention Technologies Research » Research » Publications at this Location » Publication #371345

Research Project: The Role of Genotype in the Development and Validation of Growth Models and Intervention Technologies for Pathogenic Non-Shiga Toxigenic Escherichia coli Found in Foods

Location: Food Safety and Intervention Technologies Research

Title: Inactivation of salmonella populations on ground chicken meat by the stresses of high-pressure processing, allyl isothiocyanate, and acetic acid

item HUI-ERH CHAI - National Taiwan University
item Sheen, Shiowshuh - Allen
item Hwang, Cheng An

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 4/2/2020
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Introduction: Ground chicken meat is one of the most prevalent poultry products associated with salmonellosis outbreaks in United States. High-pressure processing (HPP) may be used to inactivate foodborne microorganisms effectively with addition of allyl isothiocyanate (AITC) and acetic acid (AA). However, those parameters, individual or combined effects of AITC, AA, and HPP on microbe reduction need to be established for industry applications. Purpose: The objective was to evaluate treatment parameters of HPP (operation pressure and holding time), AITC and AA concentrations for their effectiveness in the decontamination of Salmonella on ground chicken meat. Methods: Fresh irradiated ground chicken meat was aseptically mixed evenly with selected concentration of AITC and/or AA (weight basis, w/w), then, inoculated with Salmonella cocktail to about 8.0 log CFU/g initial populations, followed with 250 to 350 MPa (at 50 MPa intervals) high pressure treatment for 4 to 12 min (at 4 min intervals) at 4°C. The Salmonella populations before and after treatments were enumerated to determine the pathogen reductions (log CFU/g). Results: AITC and AA alone with concentration 0.05–0.075% and 0.00-0.10% (w/w), respectively, showed little impact on Salmonella inactivation on ground chicken meat (<0.1 log CFU/g reduction, p > 0.05). The lethality of Salmonella, resulting from HPP showed from 0.56 (250MPa-4min), 1.25 (300MPa-8min) to 2.78 log CFU/g (350MPa-12min) and had a significant dependence on pressure level (P < 0.05). Moreover, there is a significant synergy of the combined AITC-AA-HPP treatment, and the reductions of Salmonella ranged from 2.46 to 7.48 log CFU/g on ground chicken meat (p < 0.05). With proper experimental design (e.g. factorial design), regression models may be developed for the reduction impact/prediction. Significance: The application of AITC-AA-HPP was effective for Salmonella inactivation on ground chicken meat. The identified parameters and developed models may be used to enhance the poultry products’ microbial safety.