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Infusion,
irradiation may improve chicken meat safety Source of
Article: http://www.meatnews.com/feature_stories.asp?ArticleID=102830
FAYETTEVILLE, ARK. — An
infusion of a mixture of organic acids and extracts from plants combined with
a dose of irradiation may significantly reduce pathogenic bacteria in and on
chicken breast meat, according to researchers at the University of Arkansas
System’s Division of Agriculture. The researchers found they
could reduce E. coli O157:H7, Listeria monocytogenes and Salmonella
Typhimurium in the chicken breast by infusing combinations of organic acids,
specifically acetic, citric, malic and tartaric — into the meat. The
experiments also were performed with extracts from green tea and grape seeds
in combination with the acids. Three of the organic acids
— malic, citric and tartaric — were effective against Salmonella Typhimurium
and E. coli O157:H7. With irradiation factored in the results were
significant against all of the pathogens. "We want to determine
the least amount of plant extracts that we can use and the least amount of
irradiation dosage to get the best inhibitory effect," said Navam
Hettiarachchy, the food science professor who supervised the project. Previous research conducted
by Ms. Hettiarachchy’s team showed that extracts from grape seed and green
tea reduced Listeria monocytogenes to undetectable levels when applied in
combination with nisin. The researchers also are using the plant extracts to
serve as antioxidants. The research is continuing,
but Ms. Hettiarachchy said a poultry company has already expressed interest
in the project’s findings. Irradiation has not yet been applied widely in the
United States as many companies have worried about potential resistance among
consumers. |
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