Chitosan is a modified, natural biopolymer derived by deacetylation of chitin, a major component of the shells of crustacean. Recently, chitosan has received increased attention for its commercial applications in the biomedical, food, and chemical industries. Use of chitosan in food industry is readily seen due to its several distinctive biological activities and functional properties. The antimicrobial activity and film-forming property of chitosan make it a potential source of food preservative or coating material of natural origin. This review focuses on the applications of chitosan for improvement of quality and shelf life of various foods from agriculture, poultry, and seafood origin.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1750-3841.2007.00383.x

Applications of Chitosan for Improvement of Quality and Shelf Life of Foods: A Review

Antimicrobial edible films and coatings.

to the Microbiological Spoilage of Foods and Beverages.- Microbiological Spoilage of Dairy Products.- Microbiological Spoilage of Meat and Poultry Products.- Microbiological Spoilage of Fish and Seafood Products.- Microbiological Spoilage of Eggs and Egg Products.- Microbiological Spoilage of Fruits and Vegetables.- Microbiological Spoilage of Canned Foods.- Microbiological Spoilage of Cereal Products.- Microbiological Spoilage of Beverages.- Microbiological Spoilage of Acidified Specialty Products.- Microbiological Spoilage of High-Sugar Products.- Microbiological Spoilage of Spices, Nuts, Cocoa, and Coffee.

/pdf/compendium-of-the-microbiological-spoilage-of-foods-and-7s6wkk0blq.pdf

Compendium of the microbiological spoilage of foods and beverages

Approximately 80% of raw chickens sold in the UK are contaminated with thermophilic campylobacters and they can be found on carcasses at levels as high as several thousand per cm 2 of skin. Thus, although they do not multiply on meat, they have a low infectious dose, so that human infection from undercooked meat, or as a result of handling raw poultry, is common. The precise contribution of poultry to human infection is not clear, but comparisons of types infecting humans and animals indicate that there are other important sources of human infection, particularly cattle. Rates of contamination of raw poultry meat with Arcobacter species and Helicobacter pullorum are also very high. Thermophilic campylobacters and H. pullorum colonize the chicken gut and rarely cause disease in poultry. Arcobacter species often appear to be environmental contaminants rather than part of the natural gut flora of poultry, although A. butzleri, in particular, can cause intestinal infections and abortion in humans. Thermophilic campylobacters arc not generally thought to be transmitted vertically via eggs, nor via feed or litter, provided rearing houses are cleaned and disinfected between flocks, and litter renewed. Flocks usually become infected at about 3 weeks of age. Every bird is usually rapidly colonized, with high levels (10 6 -10 7 cfu/g) in the caccal contents. The source of infection can be via unchlorinated water, but in situations where the water supply is not to blame, the precise source of infection is seldom identified. Infection could be via wild birds, rodents, or from farm operatives via boots or clothing. Infection has sometimes been associated with 'thinning' of flocks about a week prior to slaughter. Avoidance of infection during rearing therefore relies mostly on careful attention to hygiene, exclusion of vermin and a clean water supply. During transport, slaughter and dressing, Campylobacter-negative flocks can readily be contaminated from positive flocks. Contamination can be reduced by improved disinfection of transport crates, slaughter of uninfected flocks prior to infected flocks, and by careful attention to major points of cross-contamination on the line. A more effective measure would be to use a terminal decontamination step, such as trisodium phosphate, lactic acid, reduced pressure steam or gamma irradiation.

Poultry as a source of Campylobacter and related organisms

The development of a rapid, sensitive, specific method for the foodborne pathogenic bacteria detection is of great importance to ensure food safety and security. In recent years impedimetric biosensors which integrate biological recognition technology and impedance have gained widespread application in the field of bacteria detection. This paper presents an overview on the progress and application of impedimetric biosensors for detection of foodborne pathogenic bacteria, particularly the new trends in the past few years, including the new specific bio-recognition elements such as bacteriophage and lectin, the use of nanomaterials and microfluidics techniques. The applications of these new materials or techniques have provided unprecedented opportunities for the development of high-performance impedance bacteria biosensors. The significant developments of impedimetric biosensors for bacteria detection in the last five years have been reviewed according to the classification of with or without specific bio-recognition element. In addition, some microfluidics systems, which were used in the construction of impedimetric biosensors to improve analytical performance, are introduced in this review.

https://www.mdpi.com/1424-8220/12/3/3449/pdf

New trends in impedimetric biosensors for the detection of foodborne pathogenic bacteria.

Trisodium phosphate (TSP) was evaluated for removing attached E. coli O157:H7 and S. typhimurium from beef surfaces using microbiological plating and scanning electron microscopy (SEM). Both fat and fascia surfaces were exposed to 109 CFU/mL of each inoculum for 15 min and rinsed with 10% TSP solution (10°C) for 15 sec. Compared to controls, the level of E. coli O157:H7 was 1.35 and 0.92-logs lower on TSP-treated fat and fascia surfaces, respectively by plating. .S. typhimurium was 0.91- and 0.51-logs lower, respectively. By SEM, TSP-treated fabcia surfaces showed 1.39-log and 0.86-log reductions in E. coli O157:H7 and S. typhimurium, respectively. Overall, TSP was more effective on removing E. coli O157:H7 than S. typhimutium and more efficient in removing both bacteria from fat surfaces than from fascia.

Trisodium Phosptiate (TSP) Treatment of Beef Surfaces to Reduce Escherichia coli O157:H7 and Salmonella typhimurium

The use of trisodium phosphate (TSP) in rinsing chicken carcasses was evaluated for salmonellae reduction. Post-chill carcasses were dipped into a 10%-TSP solution at 10 or 50C for 15 s. After storing 0, 1 or 6 days at 4C, the incidence and reduction of salmonellae were measured using a nitrocellulose (NC) membrane lifting technique, conventional culture methods and most probable number (MPN) technique. In a trial using non-inoculated carcasses, the incidences of salmonellae were decreased from 12 ∼ 24% in controls to 0 ∼ 8% in TSP-treated groups. When the carcasses were inoculated with S. typhimurium (2×104 CPU/carcass), the NC membrane lifting method detected 27 ∼ 46% less incidences of salmonellae in TSP-treated groups. However, culture methods failed to show any difference between TSP-treated and untreated carcasses. Another trial using MPN method showed a significant reduction of salmonellae (1.6 ∼ 1.8 logs) in TSP-treated groups (P < 0.01) at both 1 and 6 days. Although 50C-TSP treatment gave 0.4 log greater reduction than 10C-treatment, the difference was not statistically significant. Total plate counts (TPC) revealed a similar reduction trend to MPN results of salmonellae.

Reduction of salmonella on post-chill chicken carcasses by trisodium phosphate (na3po4) treatment

The effect of trisodium phosphate (TSP) on Salmonella typhimurium attached to chicken skin was investigated by using scanning electron microscopy (SEM). Chicken drumsticks were inoculated with Salmonella typhimurium (2 × 108 CFU/mL) for 30 min. Both inoculated and non-inoculated drumsticks were rinsed with 10% TSP solution at 10 or 50C for 15 s, and skin pieces were cut and fixed for SEM examination. For inoculated skins, a significant difference was noticed between TSP-rinsed and control skins (water-rinsed) at both temperatures. While control skins were covered with salmonellae (4 × 105∼ 1 × 106 CFU/cm2) and miscellaneous debris, TSP-rinsed skins, either at 10 or 50C, showed clean skin surfaces (<8×103 CFU/cm2). For non-inoculated skins, it was difficult to see the difference in the number of attached bacteria due to their low numbers, however, water-rinsed skins still showed the debris on the surface. Above observations suggest that one of the major mechanisms of TSP on salmonellae reduction is detachment of contaminants from the skin surface.

Removal of salmonella typhimurium attached to chicken skin by rinsing with trisodium phosphate solution: scanning electron microscopic examination

Attachment of Salmonella typhimurium to Skins of Chicken Scalded at Various Temperatures.

An electrochemically activated solution (EAS) was evaluated for its antibacterial efficacy against Salmonella typhimurium on chicken carcasses during inside/outside (I/ O) birdwasher spraying at 20 C and 413 kPa for 17s and chilling at 4 C for 45 min in a pilot plant. The EAS with 50 ppm of oxidants in terms of free chlorine (Cl) in the I/O spray reduced Salmonella on carcasses by 1.39 log 10 CFU/carcass, whereas tap water and a 50 ppm (Cl) hypochlorite solution reduced Salmonella by 0.86 and 0.87 log 10 CFU/carcass, respectively. Further chilling using iced EAS (50 ppm of Cl) did not reduce Salmonella on carcasses but eliminated Salmonella in the chiller water.

Antibacterial Efficacy of Electrochemically Activated Solution for Poultry Spraying and Chilling

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