Reduction of salmonella hazard in chicken fillets using various microbial inhibitors

Abstract EN

A total of 80 samples of chicken fillet were obtained from local markets with different sanitation levels in Assiut city to study the prevalence of Salmonella spp.

The virulence factor(s) in isolated samovars were detected by PCR.

The obtained results showed that the incidence of Salmonella spp was7.5 %.

The isolated Salmonellae could be serologically identified as S.

Entetitidis and S.

Typhimurium as (2.5 %) for each, SV irginia and S.

Finkenworder (1.25%) for each.

Results of the virulence genes of Salmonella seovars shown that Inv A gene was detected in all examined serovars.

All serovars were detected to harbor Stn gene except S.

Finkenworder.

Regarding fim H gene both S.

Typhimurium serovars and one strain of S.

Enteritids were positive only.

Also this trial was carried out on chicken fillet to determine the effectiveness of using acidified sodium chlorite (ASC) and chlorine on the viability of S.

Enteritidis by inoculating cubes of the chicken fillet with 106 cfu/g, of Salmonella Enteritidis and dipping in different concentrations of ASC (400,600 and 900 ppm) (leaving non treated sample as a control) then counted at the 0, 1, 2, and 4 hours of refrigeration storage for the viablecells of S.

Enteritidis.

The maximum reduction of Salmonella was (1.5 log cfu/g) occur immediately after treatment at (0h) with concentration 900ppm, while it was 1.1, and 1.3 log cfu/g in concentration 400 and 600 ppm, respectively.

After the first hour of storage in refrigerator at (4C°), the reduction values were0.6, 0.9 and1.2 log cfu/g respectively.

While, the reduction of Salmonella after the second hours were 0.4, 0.7 and 1.0 log cfu / g respectively.

Finely when examination of samples after 4 hours, the reduction were 0.2, 0.5 and 0.9 respectively.

On the other hand, when used different concentrations of chlorine (20,30 and 40 ppm) on inoculated cubes, then counted at 0, 1, 2, and 4 hours of refrigeration storage for the viable cells of Salmonella Enteritidis.

The maximum reduction of Salmonella to the chicken cubes (3 log cfu/g, compared to control) was immediately occur after treatment (0h) with concentration 40ppm.

While, it was 2.4 and 2.6 log cfu/g respectively at concentration 20 and 30 ppm.

After the first hour of storage in refrigerator at (4C°), the reduction values were 1.5, 1.7 and 1.8 log cfu/g respectively.

While after the second hours, the reduction was 1.4, 1.6 and 1.7 log cfu/g respectively.

When examination of samples after 4 hours, the reduction was1.2, 1.4 and 1.5 respectively.

None of these antimicrobial agents changed in smell or texture values of chicken breast fillet.

Finally the residual of ASC and chlorine were Measured.

The public health importance of the organism was discussed and the suggestive measures for control were outlined