scholarly journals Study on Antimicrobial Action of Citric Acid on Campylobacter Jejuni in Reared Chicken Carcass

2021 ◽  
Vol 04 (03) ◽  
Author(s):  
Marwa AbdElhamed ◽  
Abeed A Saleh ◽  
Elmossalami MK ◽  
Mona M Sobhy
Keyword(s):  
Citric Acid ◽  
Campylobacter Jejuni ◽  
Antimicrobial Action ◽  
Chicken Carcass

scholarly journals Improvement of Modified Charcoal-Cefoperazone-Deoxycholate Agar by Supplementation with a High Concentration of Polymyxin B for Detection of Campylobacter jejuni and C. coli in Chicken Carcass Rinses

2011 ◽  
Vol 78 (5) ◽  
pp. 1624-1626 ◽  
Author(s):  
Jung-Whan Chon ◽  
Ji-Yeon Hyeon ◽  
Jin-Hyuk Yim ◽  
Jong-Hyun Kim ◽  
Kwang-Young Song ◽  
...  
Keyword(s):  
Campylobacter Jejuni ◽  
Polymyxin B ◽  
High Concentration ◽  
Isolation Rate ◽  
Content Type ◽  
Chicken Carcass

ABSTRACTModified charcoal-cefoperazone-deoxycholate agar (mCCDA) was improved by supplementation with a high concentration of polymyxin B. The ability of the supplemented medium to isolateCampylobacter jejuniandC. colifrom chicken carcass rinses was compared to that of Campy-Cefex agar and mCCDA. Modification of mCCDA with increased polymyxin B yielded a significantly (P< 0.05) higher isolation rate and greater selectivity than those achieved using Campy-Cefex agar and mCCDA.

scholarly journals PENGARUH PENCELUPAN KARKAS AYAM PEDAGING DALAM LARUTAN ASAM SITRAT DAN ASAM ASETAT TERHADAP ANGKA LEMPENG TOTAL Escherichia coli (The Immersion Effect of Broiler Carcass in Citric Acid and Acetic Acid on the Total Plates Count of Escherichia Coli)

2015 ◽  
Vol 9 (2) ◽  
Author(s):  
Nurliana Nurliana ◽  
Sandy Cakra Yuda ◽  
Faisal Jamin ◽  
Teuku Reza Ferasyi ◽  
M. Isa ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Acetic Acid ◽  
Citric Acid ◽  
Acid Solution ◽  
Observation Time ◽  
Chicken Meat ◽  
Control Treatment ◽  
Plate Count ◽  
E Coli ◽  
Chicken Carcass

This study aimed to determine the immersion effect of broiler carcasses in 3% citric acid, 3% acetic acid, and combination of citric acid and acetic acid with concentration of 1.5% each on the total plate count of bacteria E. coli. Eight broilers carcasses (dissected into 2 parts) were divided into 4 treatment groups with 2 times repetition and 3 times observation at 0, 4, and 8 hours after dipped. The control treatment (K0) without dipped into acid solution. Broiler carcasses in the first (K1), second (K2), and the third (K3) treatments were dipped into 3% acetic acid, 3% citric acid, and combination of 1.5% acetic acid and 1.5% citric acid respectively. Data were analyzed using analysis of variance. The average of E. coli count in K0 at 0, 4, and 8 hours post dipping were 5.2±0.061, 6.8±0.99, and 7.0±0.107 log 10 cfu/g of chicken meat respectively. In similar observation time with K0, the average of total E. coli count were 5.5±0.373, 6.0±0.023, and 6.0±0.242 log 10 cfu/g of chicken meat in K1, 5.3±0.166, 6.0±0.143, and 6.0±0.084 log 10 cfu/g of chicken meat in K2, 5.7±0.041, 5.9±0.92, and 5.8±0.058 log 10 cfu/g of chicken meat in K3 at 0,4, and 8 hours post dipping respectively. Statistical analysis showed that the immersion of broiler carcass in acetic acid and citric acid solution were significantly (P <0.05) decrease the number of E. coli. There were interaction between immersion of broiler carcass in organic acids and observation time which significantly decrease the number of E. coli (p <0.05). In conclusion, the immersion of carcass chicken in 3 % acetic acid, 3% citric acid, and their combination reduce the amount of E. coli. Key words: chicken carcass , citric acid 3%, acetic acid 3% , Escherichia coli

New colorimetric aptasensor for rapid on-site detection of Campylobacter jejuni and Campylobacter coli in chicken carcass samples

2018 ◽  
Vol 1029 ◽  
pp. 78-85 ◽  
Author(s):  
Young-Ji Kim ◽  
Hong-Seok Kim ◽  
Jung-Whan Chon ◽  
Dong-Hyeon Kim ◽  
Ji-Yeon Hyeon ◽  
...  
Keyword(s):  
Campylobacter Jejuni ◽  
Campylobacter Coli ◽  
Chicken Carcass ◽  
Colorimetric Aptasensor

A Differential-selective Medium and Dry Ice-generated Atmosphere for Recovery of Campylobacter jejuni

1992 ◽  
Vol 55 (7) ◽  
pp. 514-517 ◽  
Author(s):  
NORMAN J. STERN ◽  
BOLESLAW WOJTON ◽  
KRIS KWIATEK
Keyword(s):  
Campylobacter Jejuni ◽  
Agar Plate ◽  
Selective Medium ◽  
Dry Ice ◽  
Chicken Carcass ◽  
Horse Blood ◽  
The Mean ◽  
Differential Medium ◽  
Campylobacter Spp ◽  
Better Than

A selective-differential medium for isolation of Campylobacter jejuni from chicken carcasses was developed. The medium, Campy-Cefex, consisted of Brucella agar, 5% lysed horse blood, 0.05% ferrous sulfate (FeSO4.7H2O), 0.05% sodium pyruvate, 0.02% sodium bisulfite, and antibiotic supplements of 33 mg/L sodium cefoperazone and 200 mg/L cycloheximide. A total of 41 chicken carcass samples were plated onto Campy-Cefex, Campylobacter cefoperazone desoxycholate agar, and Campylobacter brucella agar plate media. Campy-Cefex proved as productive and selective as the other media. Campy-Cefex allowed for easier differentiation of C. jejuni from other flora compared to differentiation on Campylobacter cefoperazone desoxycholate agar medium. Differentiation of the non-Campylobacter spp. flora from Campylobacter spp. was the same on both Campy-Cefex and Campy-BAP. The selectivity for the organism on Campy-Cefex was better than on Campy-BAP. Growth of seven isolates of C. jejuni in microaerobic-(5% O2, 10% CO2, 85% N2) and dry ice-generated atmospheres was also assessed. After 24 h of incubation, the mean log10 CFU generated, using the same culture suspensions and medium, was 2.07 and 1.81 for the microaerobic and dry ice atmospheres, respectively. These two developments allow for simplification of materials and methods required to isolate C. jejuni from foods.

Supplementation of Bolton broth with triclosan improves detection of Campylobacter jejuni and Campylobacter coli in chicken carcass rinse

2014 ◽  
Vol 181 ◽  
pp. 37-39 ◽  
Author(s):  
Jung-Whan Chon ◽  
Young-Ji Kim ◽  
Hong-Seok Kim ◽  
Dong-Hyeon Kim ◽  
Hyunsook Kim ◽  
...  
Keyword(s):  
Campylobacter Jejuni ◽  
Campylobacter Coli ◽  
Chicken Carcass

scholarly journals Effect of Decontamination Treatments on Campylobacter jejuni in Chicken

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1453
Author(s):  
Elena Gonzalez-Fandos ◽  
Alba Martinez-Laorden ◽  
Iratxe Perez-Arnedo
Keyword(s):  
Acetic Acid ◽  
Citric Acid ◽  
Shelf Life ◽  
Campylobacter Jejuni ◽  
Fumaric Acid ◽  
Potassium Sorbate ◽  
Distilled Water ◽  
Chicken Legs

The ability of different decontaminating treatments (acetic, citric and fumaric acids, and potassium sorbate) to decrease Campylobacter jejuni on chicken legs was evaluated. Fresh chicken legs were inoculated with C. jejuni and washed with either acetic, citric, or fumaric acid (1% and 2%), or potassium sorbate (1%, 2%, and 5%) solutions or distilled water. Evolution of C. jejuni, Pseudomonas, and Enterobacterales counts, and sensorial acceptability were evaluated after treatment (day 1) and on days 2, 4, 7, and 9 of storage at 4 °C. The lowest Pseudomonas counts were found in those legs dipped in 2% fumaric acid, while the lowest Enterobacterales populations were found in those legs dipped in 2% fumaric or 2% acetic acid. The shelf life of the legs treated was widened by at least 2 days over the control legs. The highest C. jejuni reductions after treatment were obtained in samples dipped in 2% citric acid, which were approximately 2.66 log units lower than in non-treated legs. However, the efficacy of citric acid decreased during storage. After day 2 of storage, the highest reductions of C. jejuni were found in those legs dipped in 2% acetic acid.

scholarly journals 17. PENGARUH PENCELUPAN KARKAS AYAM PEDAGING DALAM LARUTAN ASAM SITRAT DAN ASAM ASETAT TERHADAP PENGHAMBATAN WAKTU PEMBUSUKAN The Immersion Effect of Broiler Carcass in Citric Acid and Acetic Acid On Spoilage Process Inhibition

2016 ◽  
Vol 8 (1) ◽  
Author(s):  
Hilmiati H
Keyword(s):  
Acetic Acid ◽  
Citric Acid ◽  
Acid Solution ◽  
Key Words ◽  
Control Group ◽  
Average Amount ◽  
Treatment Groups ◽  
Chicken Carcass ◽  
Effect Of Treatment

The purpose of this research was to determine the immersion effect of chicken carcass in 3% citric acid, 3% acetic acid, and combination of 1.5% citric acid and 1.5% acetic acid on the spoilage time. A total of 36 broiler carcasses were divided into 4 treatment groups. The observation was conducted three times on 0, 4, and 8 hours. Broiler carcass in control group (K0) was without immersion in acid solution, while broiler carcass in first groups (K1), second groups (K2), and third groups (K3) were dipped in 3 % acetic acid, 3 % citric acid, and combination of 1.5 % acetic acid + 1.5 % citric acid, respectively. The data were analyzed using two way of analysis of variances. The average amount of spoilage chicken carcass in K0 vs K1 vs K2 vs K3 vs K4 on 0, 4, and 8 hours dipping were 0.0 vs 0.0 vs 0.0 vs 0.0, 1.0 vs 0.0 vs 0.33 vs 0.67, and 1.33 vs 1.33 vs 1.0 vs 1.33. The result showed that the immersion treatment was not significantly affect the spoilage time of the chicken carcass (P0.05), however the effect of treatment was significantly different between spoilage time (P0.05). The spoilage time were significantly differences (P0.05) between 0 and 4th hour (p= 0.008), 0 and 8th hour (p= 0.000), and 4th and 8th hour (p= 0.000). In conclusion, broiler carcass immersed in 3% acetic acid, 3% citric acid and their combination could inhibit spoilage time. ____________________________________________________________________________________________________________________ Key words: chicken carcass, citric acid 3%, acetic acid 3%, spoilage time

Ultrastructure of periplasmic bodies in gram-negative bacteria

1990 ◽  
Vol 48 (3) ◽  
pp. 640-641
Author(s):  
Xie Nianming ◽  
Ding Shaoqing ◽  
Wang Luping ◽  
Yuan Zenglin ◽  
Zhan Guolai ◽  
...  
Keyword(s):  
Electron Microscope ◽  
Campylobacter Jejuni ◽  
Proteus Mirabilis ◽  
Shigella Flexneri ◽  
Morphological Description ◽  
Gram Negative Bacteria ◽  
Periplasmic Space ◽  
Clostridium Tetani ◽  
Gram Negative ◽  
Brucella Canis

Perhaps the data about periplasmic enzymes are obtained through biochemical methods but lack of morphological description. We have proved the existence of periplasmic bodies by electron microscope and described their ultrastructures. We hope this report may draw the attention of biochemists and mrophologists to collaborate on researches in periplasmic enzymes or periplasmic bodies with each other.One or more independent bodies may be seen in the periplasmic space between outer and inner membranes of Gram-negative bacteria, which we called periplasmic bodies. The periplasmic bodies have been found in seven species of bacteria at least, including the Pseudomonas aeroginosa. Shigella flexneri, Echerichia coli. Yersinia pestis, Campylobacter jejuni, Proteus mirabilis, Clostridium tetani. Vibrio cholerae and Brucella canis.

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