TY - JOUR
T1 - Effect of Organic Acids and Marination Ingredients on the Survival of Campylobacter jejuni on Meat
AU - Birk, Tina
AU - Grønlund, Anne Christine Jørgensen
AU - Christensen, Bjarke Bak
AU - Knochel, S.
AU - Lohse, Kristin
AU - Rosenquist, Hanne
PY - 2010/2
Y1 - 2010/2
N2 - The aim of this study was to determine whether marination of chicken meat in different food ingredients can be used to reduce populations of Campylobacter jejuni. C. jejuni strains were exposed to different organic acids (tartaric, acetic, lactic, malic, and citric acids) and food marinating ingredients at 4°C in broth and on chicken meat, The organic acids (0.5%) reduced populations of C. jejuni in broth (chicken juice and brain heart infusion broth) by 4 to 6 log units (after 24 h); tartaric acid was the most efficient treatment, Large strain variation was observed among 14 C. jejuni isolates inoculated in brain heart infusion broth containing 0.3% tartaric acid. On chicken meat medallions, reductions of C. jejuni were 0,5 to 2 log units when tartaric acid solutions (2, 4, 6, and 10%) were spread onto the meat, Analysis of acidic food ingredient (e.g., vinegar, lemon juice, pomegranate syrup, and soya sauce) revealed that such ingredients reduced counts of C. jejuni by at least 0,8 log units on meat medallions, Three low pH marinades (pH < 3) based on pomegranate syrup, lemon juice, and white wine vinegar were prepared. When applied to whole filets, these marinades resulted in a reduction of approximately 1,2 log units after 3 days of storage, Taste evaluations of chicken meat that had been marinated and then fried were graded positively for flavor and texture. Thus, success was achieved in creating a marinade with an acceptable taste that reduced the counts of C. jejuni.
AB - The aim of this study was to determine whether marination of chicken meat in different food ingredients can be used to reduce populations of Campylobacter jejuni. C. jejuni strains were exposed to different organic acids (tartaric, acetic, lactic, malic, and citric acids) and food marinating ingredients at 4°C in broth and on chicken meat, The organic acids (0.5%) reduced populations of C. jejuni in broth (chicken juice and brain heart infusion broth) by 4 to 6 log units (after 24 h); tartaric acid was the most efficient treatment, Large strain variation was observed among 14 C. jejuni isolates inoculated in brain heart infusion broth containing 0.3% tartaric acid. On chicken meat medallions, reductions of C. jejuni were 0,5 to 2 log units when tartaric acid solutions (2, 4, 6, and 10%) were spread onto the meat, Analysis of acidic food ingredient (e.g., vinegar, lemon juice, pomegranate syrup, and soya sauce) revealed that such ingredients reduced counts of C. jejuni by at least 0,8 log units on meat medallions, Three low pH marinades (pH < 3) based on pomegranate syrup, lemon juice, and white wine vinegar were prepared. When applied to whole filets, these marinades resulted in a reduction of approximately 1,2 log units after 3 days of storage, Taste evaluations of chicken meat that had been marinated and then fried were graded positively for flavor and texture. Thus, success was achieved in creating a marinade with an acceptable taste that reduced the counts of C. jejuni.
UR - http://www.scopus.com/inward/record.url?scp=77649108079&partnerID=8YFLogxK
U2 - 10.4315/0362-028X-73.2.258
DO - 10.4315/0362-028X-73.2.258
M3 - Journal article
SN - 0362-028X
VL - 73
SP - 258
EP - 265
JO - Journal of Food Protection
JF - Journal of Food Protection
IS - 2
ER -