Effectiveness of immersion treatments with acids, trisodium phosphate, and herb decoctions in reducing populations of Yarrowia lipolytica and naturally occurring aerobic microorganisms on raw chicken

S. A S Ismail, T. Deák, H. A. Abd El-Rahman, M. A M Yassien, L. R. Beuchat

Research output: Contribution to journalArticle

30 Citations (Scopus)

Abstract

Yarrowia lipolytica, one of the predominant yeasts in raw poultry, is believed to play a role in spoilage. This study was undertaken to investigate treatments to control the growth of Y. lipolytica on raw chicken stored at refrigeration temperature. Raw chicken wings inoculated with a mixture of five strains of Y. lipolytica isolated from raw poultry were dipped in solutions containing 2, 5, or 8% lactic acid, 2% lactic acid containing 0.2, 0.4, or 0.8% potassium sorbate or sodium benzoate, and 4, 8, or 12% trisodium phosphate solution. Populations of the yeast and total aerobic microorganisms were determined before and after treatment. Immersion of wings in 2% lactic acid (with or without 0.2% potassium sorbate or sodium benzoate) or 4% trisodium phosphate caused a significant (α=0.05) reduction in numbers of Y. lipolytica and aerobic microorganisms. Treatment with 2% lactic acid containing 0.4 or 0.8% preservative did not result in additional significant reductions. Treatment of chicken wings with 2% lactic acid or 8% trisodium phosphate significantly reduced numbers of Y. lipolytica by 1.47 and 0.65 log10 cfu/g, respectively, and aerobic microorganisms by 2.60 and 1.21 log10 cfu/g, respectively, compared to controls. Growth of Y. lipolytica on wings stored at 5°C for up to 9 days, however, was not affected by these treatments. Significant reductions in the population of Y. lipolytica occurred when the yeast was inoculated into 100% basil, marjoram, sage, and thyme decoctions, but not in 100% oregano or rosemary decoctions, held at 5°C for 24 h. Treatment of chicken wings with 100% sage or thyme decoctions significantly reduced populations of Y. lipolytica but did not control its growth during storage at 5°C for up to 9 days. The small, temporary decreases in numbers of Y. lipolytica and aerobic microorganisms resulting from immersion treatment of chicken wings with sage and thyme decoctions render these treatments of questionable value as preservation interventions.

Original languageEnglish
Pages (from-to)13-19
Number of pages7
JournalInternational Journal of Food Microbiology
Volume64
Issue number1-2
DOIs
Publication statusPublished - Feb 28 2001

Fingerprint

Yarrowia
Yarrowia lipolytica
sodium phosphate
Immersion
herbs
Chickens
chickens
microorganisms
Acids
acids
lactic acid
Thymus Plant
Lactic Acid
Population
thyme
Sorbic Acid
Sodium Benzoate
Origanum
sodium benzoate
potassium sorbate

Keywords

  • Benzoate
  • Chicken
  • Herbs
  • Lactic acid
  • Preservatives
  • Sorbate
  • Trisodium phosphate
  • Yarrowia lipolytica

ASJC Scopus subject areas

  • Food Science
  • Microbiology

Cite this

Effectiveness of immersion treatments with acids, trisodium phosphate, and herb decoctions in reducing populations of Yarrowia lipolytica and naturally occurring aerobic microorganisms on raw chicken. / Ismail, S. A S; Deák, T.; Abd El-Rahman, H. A.; Yassien, M. A M; Beuchat, L. R.

In: International Journal of Food Microbiology, Vol. 64, No. 1-2, 28.02.2001, p. 13-19.

Research output: Contribution to journalArticle

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abstract = "Yarrowia lipolytica, one of the predominant yeasts in raw poultry, is believed to play a role in spoilage. This study was undertaken to investigate treatments to control the growth of Y. lipolytica on raw chicken stored at refrigeration temperature. Raw chicken wings inoculated with a mixture of five strains of Y. lipolytica isolated from raw poultry were dipped in solutions containing 2, 5, or 8{\%} lactic acid, 2{\%} lactic acid containing 0.2, 0.4, or 0.8{\%} potassium sorbate or sodium benzoate, and 4, 8, or 12{\%} trisodium phosphate solution. Populations of the yeast and total aerobic microorganisms were determined before and after treatment. Immersion of wings in 2{\%} lactic acid (with or without 0.2{\%} potassium sorbate or sodium benzoate) or 4{\%} trisodium phosphate caused a significant (α=0.05) reduction in numbers of Y. lipolytica and aerobic microorganisms. Treatment with 2{\%} lactic acid containing 0.4 or 0.8{\%} preservative did not result in additional significant reductions. Treatment of chicken wings with 2{\%} lactic acid or 8{\%} trisodium phosphate significantly reduced numbers of Y. lipolytica by 1.47 and 0.65 log10 cfu/g, respectively, and aerobic microorganisms by 2.60 and 1.21 log10 cfu/g, respectively, compared to controls. Growth of Y. lipolytica on wings stored at 5°C for up to 9 days, however, was not affected by these treatments. Significant reductions in the population of Y. lipolytica occurred when the yeast was inoculated into 100{\%} basil, marjoram, sage, and thyme decoctions, but not in 100{\%} oregano or rosemary decoctions, held at 5°C for 24 h. Treatment of chicken wings with 100{\%} sage or thyme decoctions significantly reduced populations of Y. lipolytica but did not control its growth during storage at 5°C for up to 9 days. The small, temporary decreases in numbers of Y. lipolytica and aerobic microorganisms resulting from immersion treatment of chicken wings with sage and thyme decoctions render these treatments of questionable value as preservation interventions.",
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