Effect of Packaging and Temperature on Survival Kinetics of Campylobacter jejuni on Precooked Chicken Breast. Issue 4 (12th September 2014)

• Record Type: Journal Article
• Authors: Park, Na Yoon; Ro, Eun Young; Jo, Hye Jin; Park, Kun Sang; Yoon, Ki Sun
• Is Part Of: Journal of food safety. Volume 34:Issue 4(2014:Oct.)
• Page Start: 371
• Page End: 379
• Publication Date: 2014-09-12
• Subjects: Food adulteration and inspection -- Periodicals; Food contamination -- Periodicals; Food -- Analysis -- Periodicals; Food -- Microbiology -- Periodicals; Pathogenic bacteria -- Periodicals; Food handling -- Periodicals; Food preservatives -- Periodicals; 664
• DOI: 10.1111/jfs.12137
• Languages: English
• ISSNs: 0149-6085

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <sec id="jfs12137-sec-0001" sec-type="section"> <p>The survival ability of <italic>Campylobacter jejuni</italic> in poultry has been a major public health risk because of the low infectious dose. The objective of this study was to investigate the effects of different packaging condition and temperature on the survival kinetics of <italic>C</italic><italic>. jejuni</italic> ATCC 33291 on precooked chicken breast. Survival kinetics of <italic>C</italic><italic>. jejuni</italic> were also compared with those of <italic>C</italic><italic>. coli</italic> ATCC 43486. Inoculated chicken breasts with 5.0–6.0 log cfu/g were packed in three different ways (aerobic, semi‐aerobic or vacuum), which were stored at 4, 10, 17, 24, 30 and 36C. Survival curves were fitted to Baranyi model to obtain the values of lag time and death rate of <italic>C</italic><italic>. jejuni</italic>. During storage, the greatest reduction of <italic>C</italic><italic>. jejuni</italic> (4.316 log cfu/g) was observed in aerobic packaged chicken breast at 24C, while the least reduction of <italic>C</italic><italic>. jejuni</italic> (1.031 log cfu/g) was observed in vacuum‐packaged chicken breast at 4C. Lag time was affected by packing method, temperature and strain. Similar survival behavior of <italic>C</italic><italic>. coli</italic> to <italic>C</italic><italic>. jejuni</italic> was observed only at 10C. At the temperatures above 24C, lag phase of <italic>C</italic><italic>. jejuni</italic> was only observed in semi‐aerobic or vacuum‐packed chicken breasts, indicating that <italic>C</italic><italic>. jejuni</italic> survived better than <italic>C</italic><italic>. coli</italic>, for which no lag phase was observed. The results indicated that vacuum or semi‐aerobic packaging on poultry product at 4C, which is the most popular method at retail markets, created the highest risk for <italic>C</italic><italic>. jejuni</italic> survival.</p> </sec> <sec id="jfs12137-sec-0002" sec-type="section"> <title>Practical Applications</title> <p>Survival ability and pattern of <italic>C</italic><italic>ampylobacter</italic> in poultry product at retail market is affected by packing condition, storage temperature and species. The survival model for <italic>C</italic><italic>. jejuni</italic> ATCC 33291 in precooked chicken was not suitable for use in making predictions for <italic>C</italic><italic>. coli</italic>. ATCC 43486, thus the survival model for <italic>C</italic><italic>. coli</italic> must be developed separately. The viable count of <italic>C</italic><italic>. jejuni</italic> in tailing part in survival curve can be very dangerous, thus, preventing cross contamination and proper cooking must be reemphasized in the food service establishments and at home.</p> </sec> </abstract>