Effect of Organic Acids and Marination Ingredients on the Survival of Campylobacter jejuni on Meat

The aim of this study was to determine whether marination of chicken meat in different food ingredients call be used to reduce populations of Campylobacter jejuni strains, were exposed to different organic acids (tartaric, acetic. lactic, malic, and citric acids) and food marinating ingredients at 4 degrees C in broth and on chicken meat. The organic acids (0.5%) reduced populations of C. jejuni broth (chicken juice and brain heart infusion broth) by 4 to 6 1011 units (after 24 h): tartaric acid was the most efficient treatment. Large strain variation was observed among 14 C. jejuni isolates inoculated in brain heart infusion broth containing 0.3% tartaric acid. On chicken meat medallions, reductions of C. jejuni were 0.5 to 2 log units when tartaric acid solutions (2, 4, 6, and 10%) were spread onto the meal. Analysis of acidic food ingredient (e.g., vinegar. lemon juice, pomegranate syrup, and soya sauce) revealed that such ingredients reduced counts of C. jejuni by at least 0.8 log units Oil meat medallions. Three low pH marinades (pH < 3) based oil pomegranate syrup. lemon juice, and white wine vinegar were prepared. When applied in whole filets, these marinades resulted in a reduction of approximately 1.2 log units after 3 days of storage. Taste evaluations of chicken meat that had been marinated and then fried were graded positively for flavor and texture. Thus, Success was achieved ill creating I marinade with an acceptable taste that reduced the counts of C. jejuni.