Effect of Decontamination Treatments on Campylobacter jejuni in Chicken

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.

Combined Effect of Organic Acids and Modified Atmosphere Packaging on Listeria monocytogenes in Chicken Legs

The combined effect of organic acid (citric, propionic or acetic acid) treatment and modified atmosphere packaging (MAP) on the growth of L. monocytogenes in chicken legs kept at 4 °C for 10 days was evaluated. Chicken legs were inoculated with L. monocytogenes and washed with either 2% citric, 2% propionic or 2% acetic acid solution or distilled water (control). Legs were packaged under the following conditions: air, vacuum, 80% N2/20% CO2, 60% N2/40% CO2 or 40% N2/60% CO2. The greatest L. monocytogenes growth reductions after treatment were observed in chicken legs washed with propionic acid (2.14 log units lower compared to control legs). The lowest growth rates of L. monocytogenes were found in samples washed with acetic acid and packaged in atmospheres containing CO2. An extended shelf life was observed in legs packaged in 40% N2/60% CO2, but these packaging conditions did not reduce L. monocytogenes growth. Consequently, it is necessary to design measures in order to control this bacterial pathogen. Washing of chicken with 2% propionic acid or 2% acetic acid can decrease L. monocytogenes counts in chicken packaged in MAP.

Efficacy of Lactic Acid and Modified Atmosphere Packaging against Campylobacter jejuni on Chicken during Refrigerated Storage

The present study was conducted to evaluate the combined effect of lactic acid washing and modified atmospheres packaging on the counts of Campylobacter jejuni on chicken legs stored at 4 °C. In experiment 1, inoculated chicken legs were washed with either 1% or 2% lactic acid solution for 5 min or distilled water (control). The treatment with 2% lactic acid reduced C. jejuni counts 1.42 log units after treatment (day 0). In experiment 2, inoculated samples were packaged under different conditions: air, 100%N2, vacuum, 20%CO2/80%N2, or 40%CO2/60%N2. C. jejuni counts were higher in samples packaged under vacuum or atmospheres containing CO2 than in air. In experiment 3, inoculated chicken legs were washed with a 2% lactic acid solution for 5 min or distilled water (control). Samples were packaged under different conditions: air, vacuum, 20%CO2/80%N2, or 40%CO2/60%N2. C. jejuni counts were lower in samples treated with lactic acid than in samples non-treated. However, C. jejuni counts were higher in chicken legs treated with lactic acid and packaged in modified atmospheres than in those treated and packaged in air. Immersion of chicken legs in a solution containing 2% lactic acid can reduce C. jejuni counts on fresh chicken packaged in modified atmosphere.

Quality of Gelatin Processed from Chicken Legs (Tarsometa tarsus) Skin with Different Method

This study aimed to utilize chicken legs skin (Tarsometa tarsus) to produce fine quality and physicochemical properties of gelatin derived from halal ingredients by using different degreasing methods of processing. Methods used in gelatin production were: 1) skin sample is not soaked in NaOH 0.05 M and liquid gelatin is centrifuged for 15 min with 3500 rpm (WONS); 2) skin sample is not soaked in NaOH 0.05 M and liquid gelatin is centrifuged for 15 min with 3500 rpm and then ethanol is added (1:1) (WONSE); 3) skin sample is not soaked in NaOH 0.05 M ethanol is added to liquid gelatin (1:1) (WONE); 4) skin is soaked in NaOH 0.05 M and liquid gelatin is centrifuged for 15 min with 3500 rpm (WNS); 5) skin is soaked in NaOH 0.05 M and liquid gelatin is centrifuged for 15 min and then ethanol is added to it (1:1) (WNSE); 6) skin is soaked in NaOH 0.05 M and ethanol is added to liquid gelatin (1:1)(WNE).Results showed that the different methods significantly affected (p<0.05) yield, pH, viscosity, intensity of yellow (b value), protein and fat contents. WONS method produced the highest viscosity (p<0.05) and protein content (p<0.05), as well as the lowest fat content (p<0.05) with no differences for other characteristics with other treatments. Therefore, it can be concluded that methods where the skin has not been soaked in NaOH 0.05M and liquid gelatin has been centrifuged are the best ones to produce fine quality gelatin from chicken legs skin.

Anterolateral Thigh Flap in a Chicken Model: A Novel Perforator Training Model

Background Preclinical training in perforator flap harvesting is typically conducted on living animal models; however, repeated training is not possible with these models because of ethical and/or economical constraints. We describe an anterolateral thigh flap (ALT flap) training model using chicken thigh that seems to be an appropriate training model prior, for example, to raise a perforator flap in a living rat or swine model. Methods A total of 10 chicken legs were used in this study. Six chicken legs were anatomically dissected to confirm the presence of the perforator and to identify the main vascular tree. In four chicken legs, a skin flap was planned based on the perforator and intramuscular dissection was performed under magnification. Results The perforator was identified in all dissections and was consistently found 3 cm above the line extending from the patella to the head of the femur in its third proximal. Proximally, the mean diameter of the artery and vein was 0.56 (σ = 0.04) and 0.84 (σ = 0.06) mm, respectively. The mean dissection time to raise the flap was 88 (σ = 7) min. Conclusion This is the first description of a nonliving biological simulation model for training in perforator flap dissection that mimics an ALT flap. As an ex vivo chicken model, it is a cost effective and readily accessible model suitable for repeated practice.