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Foods 2018, 7(3), 32; https://doi.org/10.3390/foods7030032

Increased Effectiveness of Microbiological Verification by Concentration-Dependent Neutralization of Sanitizers Used in Poultry Slaughter and Fabrication Allowing Salmonella enterica Survival

1
Department of Nutrition and Food Science, Texas A & M University, College Station, TX 77843, USA
2
Department of Poultry Science, Texas A & M University, College Station, TX 77843, USA
3
Department of Animal Science, Texas A & M AgriLife Research, College Station, TX 77843, USA
*
Author to whom correspondence should be addressed.
Received: 22 January 2018 / Revised: 21 February 2018 / Accepted: 27 February 2018 / Published: 3 March 2018
(This article belongs to the Section Food Microbiology)
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Abstract

Sanitizer neutralizers can assist foodborne pathogen detection during routine testing by counteracting sanitizer residues carried over into fluids collected and tested from food samples. This study tested sanitizer-matched neutralizers applied at increasing concentrations to facilitate Salmonella enterica survival following exposure to cetylpyridinium chloride (CPC) or peracetic acid (PAA), identifying minimum required concentrations of neutralizers to facilitate pathogen survival. Salmonella isolates were individually inoculated into a non-selective medium followed immediately by CPC (0.1 to 0.8% v/v) or PAA (0.0125 to 0.2% v/v) application, followed by neutralizers application. CPC was neutralized by lecithin and polysorbate 80, each supplemented into buffered peptone water (BPW) at 0.125 to 2.0X its respective content in Dey-Engley (D/E) neutralizing buffer. PAA was neutralized in BPW supplemented with disodium phosphate, potassium monophosphate, and sodium thiosulfate, each at 0.25 to 3.0X its respective concentration in BPW (phosphates) or D/E buffer (thiosulfate). Addition of neutralizers at 1X their respective concentrations in D/E buffer was required to allow Salmonella growth at the maximum CPC concentration (0.8%), while 2X neutralizer addition was required for Salmonella growth at the maximum PAA level (0.2%). Sanitizer neutralizers can assist pathogen survival and detection during routine food product testing. View Full-Text
Keywords: sanitizer; neutralizer; Salmonella; peracetic acid; cetylpyridinium chloride; foodborne pathogens sanitizer; neutralizer; Salmonella; peracetic acid; cetylpyridinium chloride; foodborne pathogens
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Mohammad, Z.H.; Hasan, A.A.; Kerth, C.R.; Riley, D.G.; Taylor, T.M. Increased Effectiveness of Microbiological Verification by Concentration-Dependent Neutralization of Sanitizers Used in Poultry Slaughter and Fabrication Allowing Salmonella enterica Survival. Foods 2018, 7, 32.

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