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ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Poultry Microbiological Safety and Processing Research Unit » Research » Publications at this Location » Publication #367466
Research Project: Novel Pre-harvest Interventions and Alternatives to Antibiotics to Reduce Foodborne Pathogens

Location: Poultry Microbiological Safety and Processing Research Unit

Title: The effect of rosemary extract and cold plasma treatments on bacterial community diversity in poultry ground meats

Author
item Yeh, Hung-Yueh
item Line, John
item Hinton Jr, Arthur
item GAO, YUE - Nanjing Agricultural University
item Zhuang, Hong

Submitted to: Heliyon
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/21/2019
Publication Date: 11/1/2019
Citation: Yeh, H., Line, J.E., Hinton Jr, A., Gao, Y., Zhuang, H. 2019. The effect of rosemary extract and cold plasma treatments on bacterial community diversity in poultry ground meats. Heliyon. 5:e02719. https://doi.org/10.1016/j.heliyon.2019.e02719.
DOI: https://doi.org/10.1016/j.heliyon.2019.e02719

Interpretive Summary: To provide safer food, many technologies have been used to preserve food. One such technology is cold plasma, which can reduce viable bacterial counts in various food matrices. However, bacterial communities in food matrices before and after cold plasma treatment have not been investigated. In this communication, the EcoPlates™ were used to physiologically profile bacterial communities from poultry ground meat treated with rosemary, cold plasma or both. The cultures in the plates were incubated at 25 oC for seven days in an OmniLog® system. Responses of the bacterial communities to 31 chemicals were measured on formazan production. The results show that (1) the three parameters of the Gompertz growth curves were observed in all samples, (2) 2-hydroxybenzoic acid could not be used, while pyruvic acid methyl ester was used for a carbon source by the bacterial communities from all meat samples, (3) each bacterial community metabolized different numbers of chemical compounds at different rates, and (4) reduction of bacterial functional diversity was observed in the poultry meat samples treated with cold plasma and rosemary. In the future, investigations on whether the physiological profiling in bacterial communities be used as an indicator for effectiveness of cold plasma treatment of meat samples.

Technical Abstract: To provide safer food, many technologies have been used to preserve food. One such technology is cold plasma, which can reduce viable bacterial counts in various food matrices. However, bacterial communities in food matrices before and after cold plasma treatment have not been investigated. In this communication, the EcoPlates™ were used to physiologically profile bacterial communities from poultry ground meat treated with rosemary, cold plasma or both. The cultures in the plates were incubated at 25 oC for seven days in an OmniLog® system. Responses of the bacterial communities to 31 chemicals were measured on formazan production. The results show that (1) the three parameters of the Gompertz growth curves were observed in all samples, (2) 2-hydroxybenzoic acid could not be used, while pyruvic acid methyl ester was used for a carbon source by the bacterial communities from all meat samples, (3) each bacterial community metabolized different numbers of chemical compounds at different rates, and (4) reduction of bacterial functional diversity was observed in the poultry meat samples treated with cold plasma and rosemary. In the future, investigations on whether the physiological profiling in bacterial communities be used as an indicator for effectiveness of cold plasma treatment of meat samples.