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Archives of Clinical Microbiology

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Behavior of Salmonella in chicken breast at different times and temperatures

Joint Event on 3rd International Confrence on Digital Pathology & 7th Global Summit on Microbiology Research
August 13-14, 2018 Madrid, Spain

Melina Luz Mary Cruzado Bravo,Vitoria Bagarollo Veiga, Giovana Verginia Barancelli, Fabio Pratavieira, Nicolle Ferraz de Arruda Padovani and Carmen Contreras Castillo

University of Sao Paulo, Brazil

Posters & Accepted Abstracts: Arch Clin Microbiol

Abstract:

Salmonella is a major causative agent of foodborne diseases and this is a global public health concern. Chicken meat is one of the most related food products for holding Salmonella. According to the Brazilian laws, the room temperature during the cutting or deboning poultry carcasses needs to be kept at maximum at 12°C. However, this temperature represents unhealthy cold conditions for employees. Thus, studies on the growth and survival of pathogenic bacteria in chicken meat submitted to different temperature conditions during slaughter and processing are necessary. Therefore, this work studied the behavior of Salmonella enteritidis ATCC 13076 in organic chicken broilers at different temperature and exposure times. Chicken breasts were characterized and evaluated for their initial microbiological quality, color, pH and CRA. Pieces of 10 g were contaminated to 105 CFU/g. After wards, the samples were exposed to temperatures of 12, 14 and 16°C for 1 or 2 h, simulating the room temperature of cut and packaging of commercial slaughterhouses. Subsequently, the pieces were stored at 4°C. After 48, 96, 144, 192 and 240 h of the treatments, CFU (colony forming unit) counting were performed on deoxycholate-lysinexylose (XLD) agar plates. The bacterial counts were around of 5.14 and 4.85 log CFU/g for all treatments. Therefore, non-significant difference (p<0.05) in CFU counting was observed in neither the exposure time nor the temperature conditions. It was found that temperatures and times of storage did not make a difference in the microbiological counts of contaminated chicken breasts after 10 days (240 h) of treatment. This suggests that room temperature of cutting and deboning area could be kept higher than 12°C, (up to 16°C for 2 hours) avoiding unhealthy cold and reducing the production costs. Obviously, more studies to determine the best work conditions for both employees and guarantee safe food products and are needed, including with other Salmonella strains.

Biography :

Melina Luz Mary Cruzado Bravo is a PhD student in the Department of Agroindustry, Food and Nutrition, Luiz de Queiroz College of Agriculture at the University of São Paulo, Brazil. During both Master’s and Doctoral Degree, she has worked on the identification of pathogens in milk and derivatives, as well as in projects related to food microbiology, as a Member of a research group in water and food microbiology.

E-mail: [email protected]