Innovative Combined Technology With Encapsulated Evoo and Infrared Processing Against Salmonella and Listeria Monocytogenes in Breaded Poultry Products

Abstract

Abstract The high Salmonella and Listeria monocytogenes risk in poultry products reinforces the urgent need for new technologies with high antimicrobial effects. In that sense, a combined technology consisting of encapsulated Extra Virgin Olive Oil (EVOO) during chicken nugget breading combined with infrared processing was hereby studied at three levels (experiments). The high in vitro EVOO antimicrobial activity (up to 74 %), which was 1.2-fold higher against L. monocytogenesthan Salmonella, was enhanced after encapsulation (α-cyclodextrin) by 1.5-2.0 and 1.2-1.6-fold, respectively (Experiment 1). Oil-free processing (infrared and convection ovens) combined with encapsulated EVOO (2.5 and 1.6 % EVOO doses) even enhanced the high in vitro antimicrobial activity of encapsulated EVOO (Experiment 2). In the in vivo study (Experiment 3), infrared (180 ºC, 6.4 min)+convection air (120 ºC, 10 min) processing combined with encapsulated EVOO (1.6 and 2.5 %) within chicken nugget breading of the chicken nuggets achieved in vivo antimicrobial reductions of 60 and 80 % against Salmonella and L. monocytogenes, respectively. In conclusion, this new technology including encapsulated EVOO (1.6-2.5 %) within the breading of chicken nuggets and innovative oil-free processing may ensure the food safety of these poultry products very susceptible to the incidence of Salmonella and L. monocytogenes.