Inhibition of Listeria monocytogenes and Salmonella enteritidis on chicken wings using scallop-shell powder.
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).
Department of Food Engineering, Sakarya University, Turkey. acagri@sakarya.edu.tr
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Cagri-Mehmetoglu
D060105:Animal Shells / Q000737:chemistry*; D000818:Animals; D000900:Anti-Bacterial Agents / Q000737:chemistry / Q000494:pharmacology*; D002645:Chickens; D005516:Food Microbiology; D005658:Fungi / Q000187:drug effects; D006863:Hydrogen-Ion Concentration; D008089:Listeria monocytogenes / Q000187:drug effects*; D008460:Meat / Q000382:microbiology*; D049897:Pectinidae; D012477:Salmonella enteritidis / Q000187:drug effects*
D000900:Anti-Bacterial Agents