The aim of this study was to determine whether marination of chicken meat in different food ingredients can be used to reduce populations of Campylobacter jejuni. C. jejuni strains were exposed to different organic acids (tartaric, acetic, lactic, malic, and citric acids) and food marinating ingredients at 4°C in broth and on chicken meat. The organic acids (0.5%) reduced populations of C. jejuni in broth (chicken juice and brain heart infusion broth) by 4 to 6 log units (after 24 h); tartaric acid was the most efficient treatment. Large strain variation was observed among 14 C. jejuni isolates inoculated in brain heart infusion broth containing 0.3% tartaric acid. On chicken meat medallions, reductions of C. jejuni were 0.5 to 2 log units when tartaric acid solutions (2, 4, 6, and 10%) were spread onto the meat. Analysis of acidic food ingredient (e.g., vinegar, lemon juice, pomegranate syrup, and soya sauce) revealed that such ingredients reduced counts of C. jejuni by at least 0.8 log units on meat medallions. Three low pH marinades (pH < 3) based on pomegranate syrup, lemon juice, and white wine vinegar were prepared. When applied to whole filets, these marinades resulted in a reduction of approximately 1.2 log units after 3 days of storage. Taste evaluations of chicken meat that had been marinated and then fried were graded positively for flavor and texture. Thus, success was achieved in creating a marinade with an acceptable taste that reduced the counts of C. jejuni.
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Research Article|
February 01 2010
Effect of Organic Acids and Marination Ingredients on the Survival of Campylobacter jejuni on Meat
TINA BIRK;
TINA BIRK
1Department of Microbiology and Risk Assessment, National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, 2860 Søborg, Denmark
2Department of Food Science, Faculty of Life Sciences, Copenhagen University, Rolighedsvej 30, 1958 Frederiksberg C, Denmark
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ANNE CHRISTINE GRØNLUND;
ANNE CHRISTINE GRØNLUND
1Department of Microbiology and Risk Assessment, National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, 2860 Søborg, Denmark
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BJARKE BAK CHRISTENSEN;
BJARKE BAK CHRISTENSEN
1Department of Microbiology and Risk Assessment, National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, 2860 Søborg, Denmark
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SUSANNE KNØCHEL;
SUSANNE KNØCHEL
2Department of Food Science, Faculty of Life Sciences, Copenhagen University, Rolighedsvej 30, 1958 Frederiksberg C, Denmark
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KRISTIN LOHSE;
KRISTIN LOHSE
1Department of Microbiology and Risk Assessment, National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, 2860 Søborg, Denmark
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HANNE ROSENQUIST
HANNE ROSENQUIST
*
1Department of Microbiology and Risk Assessment, National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, 2860 Søborg, Denmark
* Author for correspondence. Tel: +45 35 88 70 80; E-mail: haro@food.dtu.dk.
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J Food Prot (2010) 73 (2): 258–265.
Article history
Received:
June 29 2009
Accepted:
October 12 2009
Citation
TINA BIRK, ANNE CHRISTINE GRØNLUND, BJARKE BAK CHRISTENSEN, SUSANNE KNØCHEL, KRISTIN LOHSE, HANNE ROSENQUIST; Effect of Organic Acids and Marination Ingredients on the Survival of Campylobacter jejuni on Meat. J Food Prot 1 February 2010; 73 (2): 258–265. doi: https://doi.org/10.4315/0362-028X-73.2.258
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