Activity of Caprylic Acid, Carvacrol, e{open}-Polylysine and their Combinations against Salmonella in Not-Ready-to-Eat Surface-Browned, Frozen, Breaded Chicken Products

Galatios Moschonas, Ifigenia Geornaras, Jarret D. Stopforth, Damien Wach, Dale R. Woerner, Keith E. Belk, Gary C. Smith, John N. Sofos

Research output: Contribution to journalArticle

26 Scopus citations

Abstract

Caprylic acid (CAA), carvacrol (CAR), e{open}-polylysine (POL), and their combinations were evaluated for reduction of Salmonella contamination in not-ready-to-eat surface-browned, frozen, breaded chicken products. Fresh chicken breast meat pieces (5×5×5 cm) were inoculated with Salmonella (7-strain mixture; 4-5 log CFU/g) and mixed with distilled water (control) or with CAA, CAR, and POL as single or combination treatments of 2 or 3 ingredients. Sodium chloride (1.2%) and sodium tripolyphosphate (0.3%) were added to all formulations, followed by grinding of the mixtures and forming into 9×5×3 cm portions. Sample surfaces were brushed with egg whites, coated with breadcrumbs, surface-browned in an oven (208 °C, 15 min), packaged, and stored at -20 °C (7 d). Total reductions of inoculated Salmonella in untreated (control) surface-browned, breaded products after frozen storage were 0.8 to 1.4 log CFU/g. In comparison, single treatments of CAA (0.25% to 1.0%), CAR (0.3% to 0.5%), and POL (0.125% to 1.0%) reduced counts by 2.9 to at least 4.5, 3.4 to at least 4.4, and 1.4 to 2.3 log CFU/g, respectively, depending on concentration. Pathogen counts of products treated with 2- or 3-ingredient combination treatments (0.03125% to 0.25% CAA, 0.0375% to 0.3% CAR, and/or 0.5% POL) were 0.4 to at least 3.3 log CFU/g lower (depending on treatment) than those of the untreated controls. The antimicrobial activity of 2-ingredient combinations comprised of 0.125% CAA, 0.15% CAR, or 0.5% POL was enhanced (P < 0.05) when applied as a 3-ingredient combination (that is, 0.125% CAA+0.15% CAR+0.5% POL). These data may be useful for the selection of antimicrobial treatments to reduce Salmonella contamination in not-ready-to-eat processed chicken products.

Original languageEnglish
Pages (from-to)M405-M411
JournalJournal of food science
Volume77
Issue number7
DOIs
StatePublished - Jul 2012

Keywords

  • Antimicrobials
  • Breaded chicken products
  • Not-ready-to-eat
  • Salmonella

Fingerprint Dive into the research topics of 'Activity of Caprylic Acid, Carvacrol, e{open}-Polylysine and their Combinations against Salmonella in Not-Ready-to-Eat Surface-Browned, Frozen, Breaded Chicken Products'. Together they form a unique fingerprint.

  • Cite this