Bacterial growth in chicken breast fillet submitted to temperature abuse conditions
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , , |
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=S0101-20612022000100758 |
Resumo: | Abstract Given possible temperature variations in the cold chain during retail display of chilled food, this work evaluated the growth of Salmonella choleraesuis and Staphylococcus aureus inoculated in chicken breast fillet submitted to different temperature abuses. The bacterial growth was evaluated in Luria–Bertani broth and previously inoculated chicken breast fillet cooled for 12h and incubated at different temperatures (5, 20, and 25 °C) for 12 h and 5 ºC for 12 days. The maximum growth rate and maximum growth were determined. The microorganisms grew at all studied temperatures, with a significantly lower growth at 5 °C compared with 20 and 25 °C. S. choleraesuis showed higher growth than S. aureus in both culture medium and chicken breast, and major maximum growth in culture medium than chicken breast, at all studied temperatures. Salmonella sp. and S. aureus were not detected in the control treatment maintained at 5 °C, and the thermotolerant bacteria remained within the standards allowed by Brazilian legislation when stored for 12 days. However, temperature abuse resulted in the vulnerability and spoilage of chicken breast fillet quality. The effects of temperature abuse caused by negligence on the microbial growth (Ymax) and growth rate (µmax) in chicken breast fillet, under industrial conditions was demonstrated. |
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Food Science and Technology (Campinas) |
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Bacterial growth in chicken breast fillet submitted to temperature abuse conditionsStaphylococcus aureusSalmonella choleraesuisthermotolerant bacteriafood safetycold chainAbstract Given possible temperature variations in the cold chain during retail display of chilled food, this work evaluated the growth of Salmonella choleraesuis and Staphylococcus aureus inoculated in chicken breast fillet submitted to different temperature abuses. The bacterial growth was evaluated in Luria–Bertani broth and previously inoculated chicken breast fillet cooled for 12h and incubated at different temperatures (5, 20, and 25 °C) for 12 h and 5 ºC for 12 days. The maximum growth rate and maximum growth were determined. The microorganisms grew at all studied temperatures, with a significantly lower growth at 5 °C compared with 20 and 25 °C. S. choleraesuis showed higher growth than S. aureus in both culture medium and chicken breast, and major maximum growth in culture medium than chicken breast, at all studied temperatures. Salmonella sp. and S. aureus were not detected in the control treatment maintained at 5 °C, and the thermotolerant bacteria remained within the standards allowed by Brazilian legislation when stored for 12 days. However, temperature abuse resulted in the vulnerability and spoilage of chicken breast fillet quality. The effects of temperature abuse caused by negligence on the microbial growth (Ymax) and growth rate (µmax) in chicken breast fillet, under industrial conditions was demonstrated.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100758Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.47920info:eu-repo/semantics/openAccessCASANOVA,Caroline FátimaSOUZA,Marina Andreia deFISHER,BrunoCOLET,RosiclerMARCHESI,Cristiane MicheleZENI,JamileCANSIAN,Rogério LuisBACKES,Geciane ToniazzoSTEFFENS,Clariceeng2022-02-23T00:00:00Zoai:scielo:S0101-20612022000100758Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Bacterial growth in chicken breast fillet submitted to temperature abuse conditions |
title |
Bacterial growth in chicken breast fillet submitted to temperature abuse conditions |
spellingShingle |
Bacterial growth in chicken breast fillet submitted to temperature abuse conditions CASANOVA,Caroline Fátima Staphylococcus aureus Salmonella choleraesuis thermotolerant bacteria food safety cold chain |
title_short |
Bacterial growth in chicken breast fillet submitted to temperature abuse conditions |
title_full |
Bacterial growth in chicken breast fillet submitted to temperature abuse conditions |
title_fullStr |
Bacterial growth in chicken breast fillet submitted to temperature abuse conditions |
title_full_unstemmed |
Bacterial growth in chicken breast fillet submitted to temperature abuse conditions |
title_sort |
Bacterial growth in chicken breast fillet submitted to temperature abuse conditions |
author |
CASANOVA,Caroline Fátima |
author_facet |
CASANOVA,Caroline Fátima SOUZA,Marina Andreia de FISHER,Bruno COLET,Rosicler MARCHESI,Cristiane Michele ZENI,Jamile CANSIAN,Rogério Luis BACKES,Geciane Toniazzo STEFFENS,Clarice |
author_role |
author |
author2 |
SOUZA,Marina Andreia de FISHER,Bruno COLET,Rosicler MARCHESI,Cristiane Michele ZENI,Jamile CANSIAN,Rogério Luis BACKES,Geciane Toniazzo STEFFENS,Clarice |
author2_role |
author author author author author author author author |
dc.contributor.author.fl_str_mv |
CASANOVA,Caroline Fátima SOUZA,Marina Andreia de FISHER,Bruno COLET,Rosicler MARCHESI,Cristiane Michele ZENI,Jamile CANSIAN,Rogério Luis BACKES,Geciane Toniazzo STEFFENS,Clarice |
dc.subject.por.fl_str_mv |
Staphylococcus aureus Salmonella choleraesuis thermotolerant bacteria food safety cold chain |
topic |
Staphylococcus aureus Salmonella choleraesuis thermotolerant bacteria food safety cold chain |
description |
Abstract Given possible temperature variations in the cold chain during retail display of chilled food, this work evaluated the growth of Salmonella choleraesuis and Staphylococcus aureus inoculated in chicken breast fillet submitted to different temperature abuses. The bacterial growth was evaluated in Luria–Bertani broth and previously inoculated chicken breast fillet cooled for 12h and incubated at different temperatures (5, 20, and 25 °C) for 12 h and 5 ºC for 12 days. The maximum growth rate and maximum growth were determined. The microorganisms grew at all studied temperatures, with a significantly lower growth at 5 °C compared with 20 and 25 °C. S. choleraesuis showed higher growth than S. aureus in both culture medium and chicken breast, and major maximum growth in culture medium than chicken breast, at all studied temperatures. Salmonella sp. and S. aureus were not detected in the control treatment maintained at 5 °C, and the thermotolerant bacteria remained within the standards allowed by Brazilian legislation when stored for 12 days. However, temperature abuse resulted in the vulnerability and spoilage of chicken breast fillet quality. The effects of temperature abuse caused by negligence on the microbial growth (Ymax) and growth rate (µmax) in chicken breast fillet, under industrial conditions was demonstrated. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100758 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100758 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.47920 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126332845686784 |