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Application of Thyme-Orange Essential Oils to Reduce Salmonella and Campylobacter on Processed Broiler Chicken.

机译：百里香橙精油在加工肉鸡上减少沙门氏菌和弯曲杆菌的应用。

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摘要

Poultry meat is often linked to human illness outbreaks caused by Salmonella and Campylobacter. Natural antimicrobial interventions are gaining interest among consumers. Essential oils are plant-derived compounds that have a potential to be used as natural antimicrobials in food. Preliminary studies were conducted to screen the oils of thyme, orange, rosemary, clove, and thyme-orange oil combination (TOC) against Salmonella and Campylobacter using disc diffusion and macro broth dilution techniques. A concentration of 0.14% v/v of TOC was found to be effective against both pathogens. Two separate experiments were conducted to evaluate the effect of TOC on reducing S. enteritidis (SE) and C. coli numbers on inoculated broiler breast fillets and on whole wings dipped or marinated with TOC. Three independent trials were conducted for the dip study and two independent trials for the marination study. In the dip study, each part was dipped in a mixture of inoculum containing SE and C. coli and then subjected to a dip treatment in one of four solutions: 0.25% TOC; 0.5% TOC; DMSO (Dimethyl sulfoxide used as emulsifier for the essential oils) or control (only water) for one minute. In the marination study, 12 breast fillets or wings were vacuum tumbled for 20 min with the marination solution either with or without 0.5% TOC. Results from the three replicate trials of the dip study showed that 0.5% TOC significantly reduced (P < 0.05) SE by 2.4 and 4.1 log cfu/mL on breast fillets and whole wings, respectively, and C. coli by 4.5 log cfu/mL on breast fillets. Although 0.5% TOC resulted in 4.80 log cfu/mL reduction of C. coli on the wings, compared to 2.2 logs for control, results were not significant due to variation between different trials. TOC at 0.25% level performed similar to the DMSO and control treatments. Results from the two replicate trials of the marination study indicated that TOC at 0.5% in the marinade solution applied by vacuum tumbling significantly reduced (P < 0.05) numbers of viable SE on broiler breast fillets by 2.6 and 2.3 log10 cfu/ml, respectively, and C. coli on whole wings by 3.6 and 3.1 log10 cfu/ml The un-inoculated chicken parts were positive after marination with inoculated parts, indicating cross-contamination. However, the numbers of bacterial cells recovered from the TOC-treated samples were significantly lower (P < 0.05) than the numbers recovered from the untreated samples. A third experiment was conducted to evaluate the effect of 0.5% TOC-containing marinade on the shelf life of broiler breast fillets and whole wings. The total aerobic and facultative mesophiles (TAM) occurring naturally on these products during refrigerated storage for 14 d (at 1, 7, 10, and 14 d) were enumerated. One set of duplicate plates were incubated at 35°C and another set at room temperature (20--25°C) for 48h. TOC marinade was able to significantly (P < 0.05) reduce TAM numbers on the breast fillets on days 1, 7 and 10 compared to the controls, with a log reduction of 0.3, 0.9--1.4, and 0.7--1.1 on d 1, 7, and 10, respectively, at both incubation temperatures. The difference in TAM between the treated and untreated whole wings was not significant.;In conclusion, 0.5% TOC applied on broiler breast fillets and whole wings by dip or marination can be successfully used as natural antimicrobial to reduce Salmonella and Campylobacter numbers on the products. Marination with 0.5% TOC can also be used to reduce TAM on skinless breast fillets; however, higher concentration may be required for skin-on poultry products.
机译：家禽肉通常与沙门氏菌和弯曲杆菌引起的人类疾病暴发有关。天然抗菌干预正在引起消费者的兴趣。香精油是植物来源的化合物，有潜力在食品中用作天然抗菌剂。进行了初步研究，以使用圆盘扩散和大肉汤稀释技术来筛选针对沙门氏菌和弯曲杆菌的百里香，橙子，迷迭香，丁香和百里香-橙油组合（TOC）的油。发现0.14％v / v的TOC浓度对两种病原体均有效。进行了两个单独的实验，以评估TOC对减少接种的肉鸡胸脯肉片和用TOC浸泡或腌制的整个鸡翅中肠炎沙门氏菌（SE）和大肠杆菌数量的影响。为进行浸入研究进行了三个独立试验，为进行腌制研究进行了两个独立试验。在浸入研究中，将每个部分浸入含有SE和大肠杆菌的接种物混合物中，然后在以下四种溶液之一中进行浸入处理：0.25％TOC; TOC 0.5％; DMSO（用作精油乳化剂的二甲基亚砜）或对照品（仅水）持续1分钟。在腌制研究中，用有或没有0.5％TOC的腌制溶液将12个胸脯鱼片或鸡翅真空翻滚20分钟。浸入研究的三个重复试验的结果表明，0.5％TOC分别使胸肉和整个鸡翅的SE降低（P <0.05）SE分别为2.4和4.1 log cfu / mL，而大肠杆菌降低4.5 log cfu / mL在胸肉上。尽管0.5％的TOC导致翅膀上的大肠杆菌减少了4.80 log cfu / mL，而对照的2.2 log减少了，但由于不同试验之间的差异，结果并不明显。浓度为0.25％的TOC与DMSO和对照处理相似。两项航海研究重复试验的结果表明，通过真空翻滚施加的腌汁溶液中的TOC含量为0.5％，可使肉鸡胸肉上的SE活力分别显着降低（P <0.05）2.6和2.3 log10 cfu / ml，整个翼上的大肠杆菌和C. coli分别为3.6和3.1 log10 cfu / ml。未接种的鸡肉部分与接种部分腌制后呈阳性，表明存在交叉污染。但是，从未经TOC处理的样品中回收的细菌细胞数量明显低于从未经处理的样品中回收的细菌细胞数量（P <0.05）。进行了第三项实验，以评估含0.5％TOC的腌料对肉鸡胸肉和整个鸡翅膀的保质期的影响。列举了在冷藏存储14 d（1、7、10和14 d）期间这些产品上自然产生的总有氧和兼性嗜温菌（TAM）。一组重复的板在35℃下孵育，另一组在室温（20--25℃）下孵育48小时。与对照组相比，TOC腌泡汁在第1天，第7天和第10天能够显着（P <0.05）减少胸肉的TAM值，第1天对数降低0.3、0.9--1.4和0.7--1.1在两个温育温度下分别为7、7和10。经过处理的和未处理的全翅的TAM差异不显着。总之，通过浸蘸或腌制将0.5％TOC应用于肉鸡胸肉片和全翅，可以成功地用作天然抗菌剂，以降低产品上的沙门氏菌和弯曲杆菌数量。 0.5％TOC的腌制也可以减少无皮乳房鱼片的TAM。但是，对于带皮的家禽产品，可能需要更高的浓度。

著录项

  • 作者

    Thanissery-Ravindranath, Rajani.;

  • 作者单位

    North Carolina State University.;

  • 授予单位 North Carolina State University.;
  • 学科 Agriculture Animal Culture and Nutrition.;Agriculture Food Science and Technology.
  • 学位 Ph.D.
  • 年度 2013
  • 页码 155 p.
  • 总页数 155
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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