Increased Effectiveness of Microbiological Verification by Concentration-Dependent Neutralization of Sanitizers Used in Poultry Slaughter and Fabrication Allowing Salmonella enterica Survival

Sanitizer neutralizers can assist foodborne pathogen detection during routine testing by counteracting sanitizer residues carried over into fluids collected and tested from food samples. This study tested sanitizer-matched neutralizers applied at increasing concentrations to facilitate survival foll...

Full description

Saved in:
Bibliographic Details
Published in:Foods 2018-03, Vol.7 (3), p.32
Main Authors: Mohammad, Zahra H, Hasan, Amer A, Kerth, Chris R, Riley, David G, Taylor, T Matthew
Format: Article
Language:English
Subjects:
Buffers
Cetylpyridinium chloride
Communication
Fabrication
Food science
Foodborne pathogens
Lecithin
Neutralization
neutralizer
Neutralizers
Pathogens
Peptones
Peracetic acid
Phosphates
Polyoxyethylene sorbitan monooleate
Salmonella
Salmonella enterica
sanitizer
Sanitizers
Sodium
Sodium thiosulfate
Survival
Thiosulfate
Thiosulfates
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Sanitizer neutralizers can assist foodborne pathogen detection during routine testing by counteracting sanitizer residues carried over into fluids collected and tested from food samples. This study tested sanitizer-matched neutralizers applied at increasing concentrations to facilitate survival following exposure to cetylpyridinium chloride (CPC) or peracetic acid (PAA), identifying minimum required concentrations of neutralizers to facilitate pathogen survival. isolates were individually inoculated into a non-selective medium followed immediately by CPC (0.1 to 0.8% ) or PAA (0.0125 to 0.2% ) application, followed by neutralizers application. CPC was neutralized by lecithin and polysorbate 80, each supplemented into buffered peptone water (BPW) at 0.125 to 2.0X its respective content in Dey-Engley (D/E) neutralizing buffer. PAA was neutralized in BPW supplemented with disodium phosphate, potassium monophosphate, and sodium thiosulfate, each at 0.25 to 3.0X its respective concentration in BPW (phosphates) or D/E buffer (thiosulfate). Addition of neutralizers at 1X their respective concentrations in D/E buffer was required to allow growth at the maximum CPC concentration (0.8%), while 2X neutralizer addition was required for growth at the maximum PAA level (0.2%). Sanitizer neutralizers can assist pathogen survival and detection during routine food product testing.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods7030032