Control of Salmonella on fresh chicken breasts by κ-carrageenan/chitosan-based coatings containing allyl isothiocyanate or deodorized Oriental mustard extract plus EDTA

Control of Salmonella in poultry is a public health concern as salmonellosis is one of the most common foodborne diseases worldwide. This study aimed to screen the ability of 5 Salmonella serovars to degrade the mustard glucosinolate, sinigrin (by bacterial myrosinase) in Mueller-Hinton broth at 25 degrees C for 21 d and to reduce Salmonella on fresh chicken breasts by developing an edible 0.2% (w/v) kappa-carrageenan/2% (w/v) chitosan-based coating containing Oriental mustard extract, allyl isothiocyanate (AITC), EDTA or their combinations. Individual Salmonella serovars degraded 50.2% -55.9% of the sinigrin present in 21 d. kappa-Carrageenan/chitosan-based coatings containing 250 mg Oriental mustard extract/g or 50 mu l AITC/g reduced the numbers of Salmonella on chicken breasts 2.3 log(10) CFU/g at 21 d at 4 degrees C. However, when either mustard extract or AITC was combined with 15 mg/g EDTA in kappa-carrageenan/chitosan-based coatings, Salmonella numbers were reduced 2.3 log(10) CFU/g at 5 d and 3.0 log(10) CFU/g at 21 d. Moreover, these treatments reduced numbers of lactic acid bacteria and aerobic bacteria by 2.5-3.3 log(10) CFU/g at 21 d. kappa-Carrageenan/chitosan coatings containing either 50 mu l AITC/g or 250 mg Oriental mustard extract/g plus 15 mg EDTA/g have the potential to reduce Salmonella on raw chicken. (c) 2014 Elsevier Ltd. All rights reserved.