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      Inhibitory Activity of Natural Synergetic Antimicrobial Consortia Against Salmonella enterica on Broiler Chicken Carcasses

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          Abstract

          The currently most utilized antimicrobial agent in poultry processing facilities is peracetic acid, a chemical increasingly recognized as hazardous to human health. We evaluated the efficacy of mixtures of natural antimicrobial compounds, namely reuterin, microcin J25, and lactic acid, for reducing the viability of Salmonella enterica and total aerobes on broiler chicken carcasses. The compounds were compared singly and in combination with water and 0.1% peracetic acid. The minimum inhibitory concentrations of reuterin, lactic acid, and microcin J25 against S. enterica serovar Enteritidis were respectively 2 mM, 0.31%, and 0.03 μM. In vitro, the combinations of reuterin + lactic acid and reuterin + microcin J25 were synergic, making these compounds effective at four times lower concentrations than those used alone. Salmonella viable counts fell to zero within 10 min of contact with reuterin + lactic acid at 10 times the concentrations used in combination, compared to 18 h in the case of reuterin + microcin J25. Sprayed onto chilled chicken carcasses, this reuterin + lactic acid mixture reduced Salmonella spp. counts by 2.02 Log CFU/g, whereas reuterin + microcin J25 and peracetic acid reduced them by respectively 0.83 and 1.13 Log CFU/g. The synergy of reuterin with lactic acid or microcin J25 as inhibitors of bacterial growth was significant. Applied as post-chill spray, these mixtures could contribute to food safety by decreasing Salmonella counts on chicken carcasses.

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          Most cited references40

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          Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications

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            The antimicrobial compound reuterin (3-hydroxypropionaldehyde) induces oxidative stress via interaction with thiol groups.

            Reuterin is an antimicrobial compound produced by Lactobacillus reuteri, and has been proposed to mediate, in part, the probiotic health benefits ascribed to this micro-organism. Despite 20 years of investigation, the mechanism of action by which reuterin exerts its antimicrobial effects has remained elusive. Here we provide evidence that reuterin induces oxidative stress in cells, most likely by modifying thiol groups in proteins and small molecules. Escherichia coli cells subjected to sublethal levels of reuterin expressed a set of genes that overlapped with the set of genes composing the OxyR regulon, which senses and responds to various forms of oxidative stress. E. coli cells mutated for oxyR were more sensitive to reuterin compared with wild-type cells, further supporting a role for reuterin in exerting oxidative stress. The addition of cysteine to E. coli or Clostridium difficile growth media prior to exposure to reuterin suppressed the antimicrobial effect of reuterin on these bacteria. Interestingly, interaction with E. coli stimulated reuterin production or secretion by L. reuteri, indicating that contact with other microbes in the gut increases reuterin output. Thus, reuterin inhibits bacterial growth by modifying thiol groups, which indicates that reuterin negatively affects a large number of cellular targets.
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              Salmonella and Campylobacter reduction and quality characteristics of poultry carcasses treated with various antimicrobials in a post-chill immersion tank.

              Innovations in poultry processing include implementation of antimicrobials in post-chill decontamination tanks. In this study, a total of 160 broiler carcasses were analyzed to evaluate the efficacy of five post-chill water treatments consisting of 0.004% (40ppm) total chlorine, 0.04% (400ppm) or 0.1% (1000ppm) peracetic acid (PAA), and 0.1% (1000ppm) or 0.5% (5000ppm) lysozyme against Salmonella and Campylobacter spp. In addition, sensory analysis was performed to evaluate any associated effects of the antimicrobials on quality attributes of chicken breast meat. Treatment with 0.04% and 0.1% PAA was most effective (P≤0.05) in reducing populations of Salmonella and Campylobacter as compared to the chlorine treatment at 0.004% and lysozyme treatments at 0.1% and 0.5%, as well as the water treatment and the positive control. Treatment with the various antimicrobials was not found to have negative (P≤0.05) impacts on sensory attributes. Results from this study suggest that utilizing PAA as an antimicrobial in a post-chill immersion tank is an effective application for reducing Salmonella and Campylobacter on carcasses while maintaining product quality. Copyright © 2013 Elsevier B.V. All rights reserved.
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                Author and article information

                Contributors
                Journal
                Front Microbiol
                Front Microbiol
                Front. Microbiol.
                Frontiers in Microbiology
                Frontiers Media S.A.
                1664-302X
                29 April 2021
                2021
                : 12
                : 656956
                Affiliations
                [1] 1Institute of Nutrition and Functional Foods, Université Laval , Québec, QC, Canada
                [2] 2Guelph Research and Development Centre, Agriculture and Agri-Food Canada , Guelph, ON, Canada
                Author notes

                Edited by: Fabricio Luiz Tulini, Federal University of Western Bahia, Brazil

                Reviewed by: Aaron F. Gonzalez Cordova, Consejo Nacional de Ciencia y Tecnología (CONACYT), Mexico; Young Min Kwon, University of Arkansas, United States; Sahar Abbasiliasi, Putra Malaysia University, Malaysia

                *Correspondence: Ismail Fliss, ismail.fliss@ 123456fsaa.ulaval.ca

                This article was submitted to Food Microbiology, a section of the journal Frontiers in Microbiology

                Article
                10.3389/fmicb.2021.656956
                8116713
                a2e99105-f39a-4e16-a568-91cd72019b48
                Copyright © 2021 Zhang, Ben Said, Diarra and Fliss.

                This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

                History
                : 21 January 2021
                : 06 April 2021
                Page count
                Figures: 6, Tables: 1, Equations: 1, References: 44, Pages: 11, Words: 7394
                Funding
                Funded by: Natural Sciences and Engineering Research Council (NSERC) of Canada industrial research chair METABIOLAC
                Award ID: IRCPJ 499946-15
                Funded by: Agriculture and Agri-Food Canada 10.13039/501100000040
                Award ID: J-002308
                Categories
                Microbiology
                Original Research

                Microbiology & Virology
                chicken carcass,natural antimicrobials,microcin j25,reuterin,lactic acid,salmonella

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