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Inhibition of Listeria monocytogenes and Salmonella enteritidis on chicken wings using scallop-shell powder
1Department of Food Engineering, Sakarya University, Turkey. acagri@sakarya.edu.tr
Abstract:
The present study was designed to determine the inhibitory effect of scallop-shell powder (SSP) on Listeria monocytogenes and Salmonella enteritidis on chicken wings. Chicken wings artificially inoculated with L. monocytogenes (8.3 log(10) cfu/g) or S. enteritidis (8.8 log(10) cfu/g) were immersed in distilled water (0.10 or 0.50% wt/vol) of SSP slurries for 10 or 30 min, respectively. The amount of L. monocytogenes, S. enteritidis, mesophilic aerobic bacteria (MAB), and yeast or mold was determined for the chicken wings at d 0 or 7 of storage at 4°C. Results indicated that 0.5% SSP decreased the amount of L. monocytogenes and S. enteritidis on chicken wings by 3.7 and 5.0 log(10) cfu/g, respectively. The growth of L. monocytogenes, S. enteritidis, MAB, and yeast or mold was inhibited by SSP during the 7-d refrigerated storage. Color and odor of chicken wings were not significantly changed by SSP treatment (P > 0.05).
Insights
Scallop-shell powder (SSP) effectively inhibits Listeria monocytogenes and Salmonella enteritidis on chicken wings. SSP also prevents the growth of other microbes during refrigerated storage without altering sensory qualities.
Area of Science:
- Food Science
- Microbiology
- Food Safety
Background:
- Foodborne pathogens like Listeria monocytogenes and Salmonella enteritidis pose significant risks.
- Developing natural antimicrobial agents is crucial for food preservation.
Purpose of the Study:
- To evaluate the efficacy of scallop-shell powder (SSP) as a natural antimicrobial agent.
- To determine the inhibitory effect of SSP on Listeria monocytogenes and Salmonella enteritidis inoculated on chicken wings.
Main Methods:
- Chicken wings were inoculated with Listeria monocytogenes or Salmonella enteritidis.
- Wings were treated with varying concentrations of scallop-shell powder (SSP) slurries.
- Microbial counts (L. monocytogenes, S. enteritidis, mesophilic aerobic bacteria, yeast, and mold) were assessed after 7 days of refrigerated storage at 4°C.
Main Results:
- A 0.5% SSP treatment reduced Listeria monocytogenes by 3.7 log(10) cfu/g and Salmonella enteritidis by 5.0 log(10) cfu/g.
- SSP significantly inhibited the growth of L. monocytogenes, S. enteritidis, mesophilic aerobic bacteria, and yeast or mold during 7-day storage.
- No significant changes in the color or odor of chicken wings were observed after SSP treatment.
Conclusions:
- Scallop-shell powder demonstrates potent antimicrobial activity against key foodborne pathogens on chicken wings.
- SSP can be utilized as a natural preservative to enhance the microbial safety and shelf-life of poultry products.
- The application of SSP does not adversely affect the sensory attributes of chicken wings.
