Cetylpyridinium chloride and peracetic acid to lessen Campylobacter, Escherichia coli, and total aerobic bacterial contamination on chicken liver

SUMMARY: Undercooked chicken liver dishes have been implicated in human outbreaks of campylobacteriosis. Campylobacter is readily isolated from the surface and internal tissue of chicken livers at slaughter and retail. We treated fresh liver lobes with 15-min immersion in cetylpyridinium chloride (C...

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Autores principales:	M.E. Berrang, G.R. Gamble, B.C. Bowker, R.J. Meinersmann, N.A. Cox, S.W. Knapp
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	chicken liver Campylobacter cetylpyridinium chloride peracetic acid Animal culture SF1-1100 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/5d3248df5df447a68c2967649b22c882
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spelling	oai:doaj.org-article:5d3248df5df447a68c2967649b22c8822021-11-22T04:19:25ZCetylpyridinium chloride and peracetic acid to lessen Campylobacter, Escherichia coli, and total aerobic bacterial contamination on chicken liver1056-617110.1016/j.japr.2021.100212https://doaj.org/article/5d3248df5df447a68c2967649b22c8822021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S1056617121000751https://doaj.org/toc/1056-6171SUMMARY: Undercooked chicken liver dishes have been implicated in human outbreaks of campylobacteriosis. Campylobacter is readily isolated from the surface and internal tissue of chicken livers at slaughter and retail. We treated fresh liver lobes with 15-min immersion in cetylpyridinium chloride (CPC) or peracetic acid (PAA) at concentrations ranging from 0 (control) to the highest allowable concentration and enumerated naturally occurring Campylobacter, Escherichia coli, and total aerobic bacteria from the surface and within the whole blended lobe. The highest allowable concentration of CPC (8,000 ppm) was required to significantly lessen the number of Campylobacter on the surface and in the whole blended liver lobe. Concentrations of 2,000 and 4,000 ppm were ineffective. With PAA, even the highest allowable concentration (2,000 ppm) did not significantly lessen Campylobacter numbers on liver surface or within the whole blended lobe. Application of PAA at 500 or 1,000 ppm was ineffective. Liver lobe surface color was changed when treated with the highest concentration of either processing aid, especially PAA. Blending livers, as would be done for a pâté type product, did not negate the color change observed in PAA treated lobes. Based on these data, CPC and PAA do not show tremendous promise as a practical means to eliminate Campylobacter from chicken liver.M.E. BerrangG.R. GambleB.C. BowkerR.J. MeinersmannN.A. CoxS.W. KnappElsevierarticlechicken liverCampylobactercetylpyridinium chlorideperacetic acidAnimal cultureSF1-1100Food processing and manufactureTP368-456ENJournal of Applied Poultry Research, Vol 30, Iss 4, Pp 100212- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	chicken liver Campylobacter cetylpyridinium chloride peracetic acid Animal culture SF1-1100 Food processing and manufacture TP368-456
spellingShingle	chicken liver Campylobacter cetylpyridinium chloride peracetic acid Animal culture SF1-1100 Food processing and manufacture TP368-456 M.E. Berrang G.R. Gamble B.C. Bowker R.J. Meinersmann N.A. Cox S.W. Knapp Cetylpyridinium chloride and peracetic acid to lessen Campylobacter, Escherichia coli, and total aerobic bacterial contamination on chicken liver
description	SUMMARY: Undercooked chicken liver dishes have been implicated in human outbreaks of campylobacteriosis. Campylobacter is readily isolated from the surface and internal tissue of chicken livers at slaughter and retail. We treated fresh liver lobes with 15-min immersion in cetylpyridinium chloride (CPC) or peracetic acid (PAA) at concentrations ranging from 0 (control) to the highest allowable concentration and enumerated naturally occurring Campylobacter, Escherichia coli, and total aerobic bacteria from the surface and within the whole blended lobe. The highest allowable concentration of CPC (8,000 ppm) was required to significantly lessen the number of Campylobacter on the surface and in the whole blended liver lobe. Concentrations of 2,000 and 4,000 ppm were ineffective. With PAA, even the highest allowable concentration (2,000 ppm) did not significantly lessen Campylobacter numbers on liver surface or within the whole blended lobe. Application of PAA at 500 or 1,000 ppm was ineffective. Liver lobe surface color was changed when treated with the highest concentration of either processing aid, especially PAA. Blending livers, as would be done for a pâté type product, did not negate the color change observed in PAA treated lobes. Based on these data, CPC and PAA do not show tremendous promise as a practical means to eliminate Campylobacter from chicken liver.
format	article
author	M.E. Berrang G.R. Gamble B.C. Bowker R.J. Meinersmann N.A. Cox S.W. Knapp
author_facet	M.E. Berrang G.R. Gamble B.C. Bowker R.J. Meinersmann N.A. Cox S.W. Knapp
author_sort	M.E. Berrang
title	Cetylpyridinium chloride and peracetic acid to lessen Campylobacter, Escherichia coli, and total aerobic bacterial contamination on chicken liver
title_short	Cetylpyridinium chloride and peracetic acid to lessen Campylobacter, Escherichia coli, and total aerobic bacterial contamination on chicken liver
title_full	Cetylpyridinium chloride and peracetic acid to lessen Campylobacter, Escherichia coli, and total aerobic bacterial contamination on chicken liver
title_fullStr	Cetylpyridinium chloride and peracetic acid to lessen Campylobacter, Escherichia coli, and total aerobic bacterial contamination on chicken liver
title_full_unstemmed	Cetylpyridinium chloride and peracetic acid to lessen Campylobacter, Escherichia coli, and total aerobic bacterial contamination on chicken liver
title_sort	cetylpyridinium chloride and peracetic acid to lessen campylobacter, escherichia coli, and total aerobic bacterial contamination on chicken liver
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/5d3248df5df447a68c2967649b22c882
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_version_	1718418224015474688

Cetylpyridinium chloride and peracetic acid to lessen Campylobacter, Escherichia coli, and total aerobic bacterial contamination on chicken liver

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