Enteric pathogens such as can survive in low pH conditions and pose a food safety threat during marinating of raw poultry meat. A study was conducted to investigate the effectiveness of thyme oil for killing on raw chicken during marination in lemon juice containing yucca extract. Samples of raw chicken breast were inoculated with a five-serovar mixture of (~10 CFU/mL) and immersed for 2, 4, 6, and 8 h in four lemon-based marinades at 22°C: lemon juice alone (L), L with added 0.5% yucca extract (L + Y), L + Y and 0.5% thyme oil (L + Y + 0.5% TO) and L + Y + 1.0% TO. The L and L + Y served as controls. Survivors were determined by surface plating chicken homogenates on xylose-lysine tergitol-4 (XLT4) agar and XLT4 agar overlaid with non-selective agar (TAL) and counting bacterial colonies after 48 h of incubation (35°C). Marinades containing Y and TO significantly reduced initial viable populations of compared to control (L and L + Y) solutions ( < 0.05). Based on survivors on TAL medium, the L and L + Y reduced initial populations by 1.12 and 1.42 Log CFU/sample, respectively, after 8 h whereas, Log reductions caused by L + Y + 0.5% TO and L + Y + 1.0% TO, respectively, were 2.62 and 3.91 ( < 0.05). Numbers of survivors were higher on TAL compared to XLT4 agar ( < 0.05); however, the extent of sub-lethal injury caused by the marinades was not statistically significant ( > 0.05). The death rate of increased significantly ( < 0.05) in the marinades containing TO (0.5 or 1.0%) compared to control (L + Y). Based on these results, thyme oil has good potential to increase the antimicrobial efficacy of lemon juice marinade against on raw chicken breast and enhance the microbial safety of this popular poultry product.
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http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7904691 | PMC |
http://dx.doi.org/10.3389/fnut.2020.619023 | DOI Listing |
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