Bacteriophage application on red meats and poultry: Effects on Salmonella population in final ground products. (May 2017)

• Record Type: Journal Article
• Authors: Yeh, Y.; Purushothaman, P.; Gupta, N.; Ragnone, M.; Verma, S.C.; de Mello, A.S.
• Is Part Of: Meat science. Volume 127(2017)
• Page Start: 30
• Page End: 34
• Publication Date: 2017-05
• Subjects: Salmonella -- Bacteriophage -- Ground beef -- Ground pork -- Ground turkey -- Ground chicken; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2017.01.001
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: This research was conducted to study the effects of bacteriophage application during tumbling on Salmonella populations in ground meat and poultry. Red meat trim and poultry were inoculated with a Salmonella cocktail to result in a contamination level of 7 log CFU/g in ground products. A commercial preparation containing bacteriophages S16 and Felix-O1a (FO1a) was applied during tumbling at 10 7 and 10 8 PFU/ml. Samples were held at 4 °C for 6 h and 18 h (red meat) and 30 min and 6 h (poultry). Overall, bacteriophage application on trim reduced 1 and 0.8 log CFU/g of Salmonell a in ground beef and ground pork, respectively. For ground chicken and ground turkey, Salmonella was reduced by 1.1 and 0.9 log CFU/g, respectively. This study shows that bacteriophage application during tumbling of red meat trim and poultry can provide additional Salmonella contro l in ground products. Highlights: Bacteriophage application reduced Salmonella in ground meat and poultry. Bacteriophage can be applied on meats by using existent equipment and adopting current methodologies. Bacteriophage application on trim at 10 8 PFU/ml reduced approximately 1 log CFU/g of Salmonella in ground products. Bacteriophages were able to reduce Salmonella in meats under processing temperatures.