Effect of trans-cinnamaldehyde and peracetic acid alone or in combination on multidrug-resistant Salmonella Heidelberg on broiler drumsticks under scalding alone or with chilling and storage in sequence

Authors: PEICHEL, CLAIRE - University Of Minnesota; NAIR, DIVEK - University Of Minnesota; MANJANKAITTIL, SHIJINA - University Of Minnesota; REED, KENT - University Of Minnesota; COX, RYAN - University Of Minnesota; Donoghue, Ann - Annie; ANUP, JOHNY - University Of Minnesota

Submitted to: Journal of Applied Poultry Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/27/2024
Publication Date: N/A
Citation: N/A

Interpretive Summary: This study determined the antibacterial effect of trans-cinnamaldehyde (TC), peracetic 16 acid (PAA), and their combination against Salmonella Heidelberg on broiler drumsticks at 17 scalding conditions alone or with chilling and storage in sequence. Broiler chicken drumsticks 18 were inoculated with low (~3.0 log10 CFU/g) or high (~4.5 log10 CFU/g) concentration of S.19 Heidelberg. They were immersed in treatment water containing 0.5% TC, 1% TC, 0.05% PAA, 20 0.5% TC + 0.05% PAA, and 1% TC + 0.05% PAA at 54oC for 2 min. The drumsticks inoculated 21 with S. Heidelberg and without any antimicrobial treatment in scalding water was the positive 22 control (PC). After scalding, the drumsticks were rinsed in 350 mL phosphate-buffered saline 23 (PBS) for 30 s to obtain surviving S. Heidelberg populations enumerated by surface plating and 24 enrichment methods. Additionally, the efficacy of the scalding treatments (PC, 1% TC, 0.05% 25 PAA, and 1% TC + 0.05% PAA) against S. Heidelberg survival on drumsticks after chilling and 26 chilled storage in sequence was determined. Experiments were repeated six times. Results 27 revealed that PAA and its combination with TC (0.5 or 1%) resulted in the significant reduction 28 of S. Heidelberg on drumsticks at both inoculum levels (P<0.05). Moreover, the treatments 29 inactivated S. Heidelberg to non-detectable levels in the scalding water (P<0.05). The scalding 30 treatments also inhibited S. Heidelberg on the drumsticks during chilled storage without affecting 31 the surface color of the drumsticks (P>0.05). The study indicated that TC, PAA or their 32 combinations could be antimicrobials for S. Heidelberg control in poultry processing.

Technical Abstract: This study determined the antibacterial effect of trans-cinnamaldehyde (TC), peracetic acid (PAA), and their combination against Salmonella Heidelberg on broiler drumsticks at scalding conditions alone or with chilling and storage in sequence. Broiler chicken drumsticks were inoculated with low (~3.0 log10 CFU/g) or high (~4.5 log10 CFU/g) concentration of S. Heidelberg. They were immersed in treatment water containing 0.5% TC, 1% TC, 0.05% PAA, 0.5% TC + 0.05% PAA, and 1% TC + 0.05% PAA at 54oC for 2 min. The drumsticks inoculated with S. Heidelberg and without any antimicrobial treatment in scalding water was the positive control (PC). After scalding, the drumsticks were rinsed in 350 mL phosphate-buffered saline (PBS) for 30 s to obtain surviving S. Heidelberg populations enumerated by surface plating and enrichment methods. Additionally, the efficacy of the scalding treatments (PC, 1% TC, 0.05% PAA, and 1% TC + 0.05% PAA) against S. Heidelberg survival on drumsticks after chilling and chilled storage in sequence was determined. Experiments were repeated six times. Results revealed that PAA and its combination with TC (0.5 or 1%) resulted in the significant reduction of S. Heidelberg on drumsticks at both inoculum levels (P<0.05). Moreover, the treatments inactivated S. Heidelberg to non-detectable levels in the scalding water (P<0.05). The scalding treatments also inhibited S. Heidelberg on the drumsticks during chilled storage without affecting the surface color.