Effect of Treatment with Heated Scallop Shell Powder on the Inactivation of Naturally Existing Bacteria and Listeria monocytogenes Inoculated on Chicken Meat.
In: Foods, Jg. 13 (2024-02-01), Heft 3, S. 370-377
Online
academicJournal
Zugriff:
This study investigated the efficacy of heated scallop shell powder (HSSP) treatment in preserving chicken thigh meat. Chicken thigh meat was treated with HSSP slurry (1% and 5%) for 60 min, and the variation in aerobic bacteria and coliform populations was assessed during refrigerated storage (10 °C). There was a substantial increase in aerobic bacteria, reaching nearly 7 log 10 colony forming unit (CFU)/g following 7 days of refrigeration, in the untreated chicken meat. Conversely, the aerobic bacterial population of the HSSP-treated chicken was <5 log 10 CFU/g. Coliform growth in the untreated chicken reached over 5 log 10 CFU/g following 7 days. In contrast, the coliform population of the HSSP-treated chicken did not reach 5 log 10 CFU/g at 1% HSSP concentration; it was suppressed to <4 log 10 CFU/g at 5% concentration. Listeria monocytogenes, which can grow at low temperatures, was inoculated into the chicken meat (5 log 10 CFU/g) treated with alcohol, which was followed by HSSP. In the untreated chicken, L. monocytogenes increased to 9 log 10 CFU/g even when refrigerated for 7 days. However, in the chicken treated with 5% HSSP, L. monocytogenes was suppressed to approximately 3 log 10 CFU/g. These findings reveal that HSSP treatment is an effective method for disinfecting meat, inhibiting bacterial growth, and enhancing preservation. [ABSTRACT FROM AUTHOR]
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Titel: |
Effect of Treatment with Heated Scallop Shell Powder on the Inactivation of Naturally Existing Bacteria and Listeria monocytogenes Inoculated on Chicken Meat.
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Autor/in / Beteiligte Person: | Omura, Kiuta ; Kaibara, Emi ; Yamaguchi, Sae ; Aoyagi, Hana ; Nishio, Mari ; Tomita, Kazuhisa ; Sawai, Jun |
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Zeitschrift: | Foods, Jg. 13 (2024-02-01), Heft 3, S. 370-377 |
Veröffentlichung: | 2024 |
Medientyp: | academicJournal |
ISSN: | 2304-8158 (print) |
DOI: | 10.3390/foods13030370 |
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