Effect of Treatment with Heated Scallop Shell Powder on the Inactivation of Naturally Existing Bacteria and Listeria monocytogenes Inoculated on Chicken Meat

Author:

Omura Kiuta1,Kaibara Emi1,Yamaguchi Sae1,Aoyagi Hana1,Nishio Mari1,Tomita Kazuhisa2,Sawai Jun1

Affiliation:

1. Department of Nutrition and Life Science, Faculty of Health and Medical Sciences, Kanagawa Institute of Technology, 1030 Shimo-Ogino, Atsugi 243-0292, Kanagawa, Japan

2. Faculty of Applied Biosciences, Kanagawa Institute of Technology, 1030 Shimo-Ogino, Atsugi 243-0292, Kanagawa, Japan

Abstract

This study investigated the efficacy of heated scallop shell powder (HSSP) treatment in preserving chicken thigh meat. Chicken thigh meat was treated with HSSP slurry (1% and 5%) for 60 min, and the variation in aerobic bacteria and coliform populations was assessed during refrigerated storage (10 °C). There was a substantial increase in aerobic bacteria, reaching nearly 7 log10 colony forming unit (CFU)/g following 7 days of refrigeration, in the untreated chicken meat. Conversely, the aerobic bacterial population of the HSSP-treated chicken was <5 log10 CFU/g. Coliform growth in the untreated chicken reached over 5 log10 CFU/g following 7 days. In contrast, the coliform population of the HSSP-treated chicken did not reach 5 log10 CFU/g at 1% HSSP concentration; it was suppressed to <4 log10 CFU/g at 5% concentration. Listeria monocytogenes, which can grow at low temperatures, was inoculated into the chicken meat (5 log10 CFU/g) treated with alcohol, which was followed by HSSP. In the untreated chicken, L. monocytogenes increased to 9 log10 CFU/g even when refrigerated for 7 days. However, in the chicken treated with 5% HSSP, L. monocytogenes was suppressed to approximately 3 log10 CFU/g. These findings reveal that HSSP treatment is an effective method for disinfecting meat, inhibiting bacterial growth, and enhancing preservation.

Funder

Kanagawa Institute of Technology

Publisher

MDPI AG

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