Probiotic cultures of Lactobacillus spp. isolates reduce the foodborne pathogen, Campylobacter jejuni on post-harvest chicken

Authors: WOO-MING, ANN - UNIVERSITY OF ARKANSAS; ARSI, KOMALA - UNIVERSITY OF ARKANSAS; WAGLE, BASANTA - UNIVERSITY OF ARKANSAS; SHRESTHA, SANDIP - UNIVERSITY OF ARKANSAS; Donoghue, Ann - Annie; DONOGHUE, DAN - UNIVERSITY OF ARKANSAS

Submitted to: International Journal of Advances in Science Engineering and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/23/2018
Publication Date: 6/2/2018
Citation: Woo-Ming, A., Arsi, K., Wagle, B.R., Shrestha, S., Donoghue, A.M., Donoghue, D.J. 2018. Probiotic cultures of Lactobacillus spp. isolates reduce the foodborne pathogen, Campylobacter jejuni on post-harvest chicken. International Journal of Advances in Science Engineering and Technology. 6(2):40-44.

Interpretive Summary: Campylobacter jejuni is one of the major foodborne pathogen in the United States that is largely transmitted through contaminated poultry products. Chickens act as the reservoir host of Campylobacter, wherein the pathogen colonizes the intestine and can persist for the entire lifespan of the birds without causing any disease. This leads to contamination of carcasses during slaughter. Therefore, reducing the level of Campylobacter on carcasses and raw poultry product is critical for reducing the risk of human infections. The use of lactic acid bacteria (LAB) as a biopreservative or protective culture in food commodities is an ancient technology that is safe and natural. In this study, 13 Lactobacillus spp. isolates were screened by a chicken skin dipping model to evaluate for the potential to reduce Campylobacter jejuni counts. From the 13 original isolates four were chosen for further evaluation based upon their ability to inhibit Campylobacter counts, in vitro. Of the four isolates selected three were Lactobacillus salivarius and one was Lactobacillus hamsteri. They were evaluated for their efficacy to reduce Campylobacter jejuni in a chicken wingette model. Chicken wingettes were inoculated with Campylobacter jejuni and treated with either a Lactobacillus broth culture or a BPD control, and Campylobacter counts were determined at days 0, 1, 3, 5 and 7. Many isolates were able to reduce Campylobacter counts by day 3, however two isolates (4 and 8) produced more consistent reductions when compared to the BPD control. In conclusion, from this study we have identified 2 isolates, Lactobacillus salivarius and Lactobacillus hamsteri, which consistently reduced the number of surviving Campylobacter on wingettes and show potential to be used as a protective culture on raw poultry meat to supplement the interventions already in use.

Technical Abstract: The presence of Campylobacter on poultry products remains one of the leading causes for foodborne illness in the World. Increased consumer preference for more natural and less processed food products has led to an increased focus on alternative forms of improving food safety. The use of lactic acid bacteria (LAB) as a biopreservative or protective culture in food commodities is an ancient technology that is safe and natural. In this study, 13 Lactobacillus spp. isolates were screened by a chicken skin dipping model to evaluate for the potential to reduce Campylobacter jejuni counts. From the 13 original isolates four were chosen for further evaluation based upon their ability to inhibit Campylobacter counts, in vitro. Of the four isolates selected three were Lactobacillus salivarius and one was Lactobacillus hamsteri. They were evaluated for their efficacy to reduce Campylobacter jejuni in a chicken wingette model. Chicken wingettes were inoculated with Campylobacter jejuni and treated with either a Lactobacillus broth culture or a BPD control, and Campylobacter counts were determined at days 0, 1, 3, 5 and 7. Many isolates were able to reduce Campylobacter counts by day 3, however two isolates (4 and 8) produced more consistent reductions when compared to the BPD control.