Antilisterial activity and consumer acceptance of irradiated chicken breast meat vacuum-infused with grape seed and green tea extracts and tartaric acid.

Contamination of poultry with pathogenic bacteria contributes to human foodborne disease, causes damage to industry brand names, and has a significant economic impact on the food industry in the form of both damage to industry brand names and losses associated with recalls. Irradiation is a safe and effective means of decontaminating poultry products, but the maximum dose strengths allowed negatively impact poultry sensory quality characteristics. The 1st objective of this study was to investigate the potential interactive inhibitory effects of natural antimicrobials as components of a vacuum-marination in addition to various dose levels of irradiation. Tartaric acid (TA) at 2 levels and grape seed (GS) and green tea (GT) extracts were combined, vacuum-infused into chicken breast fillets, and irradiated at 1, 2, and 3 kGy by electron beam irradiation. The 2nd objective was to use a consumer test group to evaluate TA and plant extract infusion into chicken breast fillets with and without irradiation at 2 kGy on overall impression, flavor, texture, appearance, and tenderness. The results showed that samples vacuum-infused with TA at 37.5 and 75.0 mM and irradiated at 1 kGy significantly reduced Listeria monocytogenes (L.m.) levels by 2 and 3 log CFU/g compared to the control after 12 d of refrigerated storage. Vacuum-infusion of TA at 37.5 and 75.0 mM at 2 and 3 kGy irradiation, reduced L.m. to near nondetectable levels. The addition of TA and GS and GT to chicken breast fillets with and without irradiation did not significantly impact consumer preference, tenderness, appearance, or flavor. The addition of tartaric acid and natural plant extracts to chicken marinades could contribute to the prevention of L.m. contamination.

Effect of organic acids and plant extracts on Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in broth culture model and chicken meat systems.

Foodborne illness due to consumption of products contaminated with Salmonella Typhimurium (S.T.), Listeria monocytogenes (L.m.), and Escherichia coli O157:H7 (E.c.) results in many deaths and significant economic losses each year. In this study, acetic (AA), citric acid (CA), lactic acid (LA), malic acid (MA), and tartaric acid (TA) and grape seed (GS), green tea (GT), bitter melon seed (BMS), rasum, and fenugreek (FG) extracts were investigated as inhibitors against S.T., L.m., and E.c. in both broth-culture and meat systems. Brain Heart Infusion solutions containing 18.7, 37.5, and 75.0 mM organic acids and 5, 10, 20, and 40 mg/mL extracts were challenged with approximately log 6 CFU/mL S.T., L.m., and E.c. A pH-adjusted control was included to determine pH effect on exhibited antibacterial activity. For the meat system, 1 to 2 g chicken breast pieces were vacuum-infused with CA/MA/TA acid at 75 and 150 mM and GS and GT at 3000, 6000, and 9000 ppm in a partial factorial arrangement. GT and GS showed considerable activity in broth-culture. All organic acids were effective in broth-culture at 75 mM after 24 h (P < 0.05). CA and TA were effective at 37.5 mM. CA/MA/TA at 150.0 mM were the most effective in the meat system, reducing E.c., L.m. and S.T. by >5, >2, and 4-6 log CFU/g, respectively, although all organic acids showed some antibacterial activity at 75.0 and 150.0 mM. These findings demonstrate the effectiveness of organic acids and plant extracts in the control of S.T., L.m., and E.c. O157:H7.