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A Combination of Chemical and Ultrasonication Treatments to Reduce Campylobacter jejuni on Raw Poultry

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Abstract

Cost-effective and acceptable decontamination technologies that can be readily applied to the broiler-processing industry have been proposed as a strategy to reduce pathogenic organisms on carcasses and improve food safety. The objective of this study was to determine the potential of combining chemical and ultrasonication processes to reduce Campylobacter, total viable counts (TVCs) and total Enterobacteriaceae counts (TECs) on broiler carcasses. Drumsticks were inoculated with Campylobacter jejuni and immersed in 12 % (w/v) trisodium phosphate (TSP), 2 % (w/v) citric acid (CA) or 5 % (w/v) capric acid sodium salt (CP) solutions for 1 min, while ultrasonication was performed at 40, 60 or 80 kHz. In addition, chemicals were administered in sequential combination (TSP + CA, TSP + CP or CA + CP) while ultrasonication was performed at the frequencies mentioned. The sequential treatment of TSP and CP with ultrasonication at 80 kHz achieved the greatest reductions for C. jejuni (4.5–4.6 log10 colony forming units (CFU)/cm2) and TVC (1.9 log10 CFU/cm2). Enterobacteriaceae were susceptible to the sequential application of CA and CP and ultrasonication at 80 kHz (2 log10 CFU/cm2). This study demonstrated that combining chemical decontaminants with ultrasonication can significantly (p < 0.05) enhance reductions in bacterial populations compared to chemical treatments applied alone.

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Acknowledgments

This work was funded by the Teagasc Walsh Fellowship scheme.

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Authors and Affiliations

  1. Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland

    Leonard Koolman & Declan Bolton

  2. Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland

    Leonard Koolman, Paul Whyte, Joseph Meade & James Lyng

Authors
  1. Leonard Koolman
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  2. Paul Whyte
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  3. Joseph Meade
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  4. James Lyng
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  5. Declan Bolton
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Correspondence to Declan Bolton.

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Highlights

• Combining chemical treatments with ultrasonication was more effective at reducing bacterial populations compared to sterile distilled water and ultrasonication.

• The sequential treatment of TSP + CP in conjunction with ultrasonication at 80 kHz resulted in a 4.5–4.6 log10 CFU/cm2 reduction in C. jejuni.

• A 2 log10 CFU/cm2 reduction in TVC and TEC populations was also achieved with chemical and ultrasonic combination treatments.

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Koolman, L., Whyte, P., Meade, J. et al. A Combination of Chemical and Ultrasonication Treatments to Reduce Campylobacter jejuni on Raw Poultry. Food Bioprocess Technol 7, 3602–3607 (2014). https://doi.org/10.1007/s11947-014-1370-2

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  • DOI: https://doi.org/10.1007/s11947-014-1370-2

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