Poultry USA - August 2008

and low concentrations of TSP, ASC and citric acid.

Antimicrobials stem
bacterial growth

The pathogenic bacteria (especially salmonella) were found to have a higher growth rate than spoilage bacteria. Thus from a safety standpoint, the use of antimicrobials might help change this trend and inhibit pathogenic bacteria outgrowth.

ASC and TSP were most effective against Gram negative pathogens (i.e. salmonella) while citric acid and TSP were effective against Gram positives (i.e. listeria). The pathogens also had a higher growth rate than spoilage organisms in the presence of low TSP levels (ca. 0.58 percent). At the higher TSP level ( 1.74 percent), brochothrix had a higher growth rate than the two pathogens indicating that there would be less risk of preferential pathogen outgrowth at the high TSP concentration. Brochothrix displayed a faster growth than both pathogens at both levels of ASC tested (70 ppm and 210 ppm). At the lower citric acid concentration (0.09 percent), salmonella outgrew both spoilage organisms while at the higher level (0.27 percent), pseudomonas grew at the same rate as salmonella.

Some antimicrobials inhibit bacterial growth by extending the lag phase of the organism before logarithmic growth begins. Lag phases of the pathogens were shorter than the spoilage organisms. The researchers reported that the three chemicals had no effect on the lag phase of the two pathogens at low levels of TSP and citric acid compared to when no chemical was added. Other than these two trends, lag phases varied between spoilage organisms and pathogens depending upon the chemical tested.

The authors concluded that low levels of TSP might be problematic since it increased the growth rate of both salmonella and listeria. Citric acid could also create problems since it was more

effective against brochothrix than the pathogens which could be more of an issue with vacuum-packed or anaerobically packaged products.

Del Rio, E., Gonzalez de Caso, B., Prieto, M., Alonso-Calleja, C., and Capita, R. 2008. Effect of poultry decontaminants concentration on growth kinetics of pathogenic and spoilage bacteria. Food Microbiology YFMIC 1135. www.sciencedirect.com/science

Non-thermal
decontamination
for pathogens

Since raw meat is a source of pathogenic bacteria, non-thermal decontamination methods are useful

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