Effects of citrox treatment on the survival of Methicillin-Resistant Staphylococcus aureus (MRSA) in chicken fillets packed under vacuum

• Autor(a) principal: YEHIA,Hany Mohamed
• Data de Publicação: 2020
• Outros Autores: AL-MASOUD,Abdulrahman Hamad, ALSAWMAHI,Omer Nasser, ALJAHANI,Amani Hamzah, EL-DIN,Mohamed Ferkry Serag
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300588
• topic: citrox; chicken; Methicillin-Resistant Staphylococcus aureus (MRSA); Total Volatile Base Nitrogen (TVBN); pH

Abstract Citrox has natural antibacterial effect against many foodborne pathogens and contaminated bacteria. It mainly contains citric acid, ascorbic acid, and malic acid. We studied the antimicrobial effects of citrox solution (1% and 2%) on the total viable count of methicillin-resistant Staphylococcus aureus (MRSA) on chicken meat fillet. The samples were treated with 106 CFU/g of meat, vacuum-packed (VP), and 4 °C for 3, 6, 9, 12, 15, 18, 21 days. We have also studied the effect of citrox on the total volatile basic nitrogen (TVBN) content and pH changes during the storage periods. The results revealed that citrox inhibited the growth of methicillin-resistant S. aureus (MRSA), in the chicken fillet. The total viable count of MRSA gradually decreased in all treated samples that were stored at 4 °C about 2 log cycle than Chicken-Staph groups after 3, 6, 9, and 12 days and about 1 log cycle than Chicken-Salt group after 3, 6, and 9 days of storage. Total volatile base nitrogen (TVB-N) were observed to be reduced in Chicken- Citrox-treated samples stored at 4 °C than Chicken-Staph, and Chicken-Salt treated samples. The results indicated that citrox is effective to reduce the total count of S. aureus (MRSA) in the first three days of storage by a reduction in the number of bacteria 1 log cycle.