Control of Campylobacter jejuni and Campylobacter coli by established and novel disinfectants in poultry processing facilities
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Poultry meat contaminated with Campylobacter jejuni and Campylobacter coli is a major cause of campylobacteriosis worldwide. These Campylobacter species are commensal organisms in the intestinal tract of live poultry and can cross contaminate carcasses during slaughter and processing. A range of chemical disinfectants are used to reduce or eliminate Campylobacter on poultry and in the processing environment. Organic acids, inorganic phosphates and chlorine-based disinfectants are commonly used for this purpose with varying efficiency depending on the approach taken. Temperature, pH and the concentration of the disinfectants are important parameters in determining their effectiveness and it is also essential that they do not change the organoleptic properties of the meat. Specific compounds used include lactic acid, citric acid, sodium hypochlorite, acidified sodium chlorite, benzalkonium chloride and trisodium phosphate and many of these are of potential human health concern. Novel, potentially less toxic and more environmentally friendly compounds are continually being sought to address this issue. The mode of action, effectiveness and applicability of established and novel disinfectants for the control of Campylobacter in poultry processing facilities are critically reviewed.
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Trisodium phosphate and sodium hypochlorite are more effective as antimicrobials against Campylobacter and Salmonella on duck as compared to chicken meatSarjit, A.; Dykes, Gary (2015)Little work has been reported on the use of commercial antimicrobials against foodborne pathogens on duck meat. We investigated the effectiveness of trisodium phosphate (TSP) and sodium hypochlorite (SH) as antimicrobial ...
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