TY - JOUR
T1 - Influences of photosensitizer curcumin on microbial survival and physicochemical properties of chicken during storage
AU - Gao, Jingwen
AU - Srichamnong, Warangkana
AU - Chathiran, Wimonphan
AU - Matthews, Karl R.
N1 - Publisher Copyright:
© 2022 The Authors
PY - 2023/2
Y1 - 2023/2
N2 - Curcumin is a natural plant derived antimicrobial, which was shown to inactivate or inhibit the growth of a broad spectrum of microorganisms through photodynamic inactivation. The purpose of the present study is to evaluate the influence of curcumin against commensal spoilage bacteria on chicken, foodborne pathogens, and the chicken skin pH and color. Chicken skin samples were immersed into water, photosensitizer curcumin (PSC), or peracetic acid (PAA). PSC samples were subsequently subjected to illumination by LEDs (430 nm). The PSC treatments did not inhibit the outgrowth of the four groups of spoilage bacteria evaluated. PSC treatment resulted in 2.9 and 1.5 log CFU/cm2 reduction of L. monocytogenes and Salmonella, respectively. Over a 10-d period, population of Salmonella remained significantly lower on PSC treated samples compared to other treatments. PSC treatment resulted in no significant changes in pH or color as compared to water treated samples. This research suggests PSC effectively controlled pathogen outgrowth on chicken without negatively influencing quality; and may be suitable for use in commercial chicken processing.
AB - Curcumin is a natural plant derived antimicrobial, which was shown to inactivate or inhibit the growth of a broad spectrum of microorganisms through photodynamic inactivation. The purpose of the present study is to evaluate the influence of curcumin against commensal spoilage bacteria on chicken, foodborne pathogens, and the chicken skin pH and color. Chicken skin samples were immersed into water, photosensitizer curcumin (PSC), or peracetic acid (PAA). PSC samples were subsequently subjected to illumination by LEDs (430 nm). The PSC treatments did not inhibit the outgrowth of the four groups of spoilage bacteria evaluated. PSC treatment resulted in 2.9 and 1.5 log CFU/cm2 reduction of L. monocytogenes and Salmonella, respectively. Over a 10-d period, population of Salmonella remained significantly lower on PSC treated samples compared to other treatments. PSC treatment resulted in no significant changes in pH or color as compared to water treated samples. This research suggests PSC effectively controlled pathogen outgrowth on chicken without negatively influencing quality; and may be suitable for use in commercial chicken processing.
KW - Listeria monocytogenes
KW - Salmonella
KW - chicken
KW - photosensitizer curcumin
KW - shelf-life
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U2 - 10.1016/j.psj.2022.102417
DO - 10.1016/j.psj.2022.102417
M3 - Article
C2 - 36565639
AN - SCOPUS:85144542188
SN - 0032-5791
VL - 102
JO - Poultry science
JF - Poultry science
IS - 2
M1 - 102417
ER -