Influences of photosensitizer curcumin on microbial survival and physicochemical properties of chicken during storage
Issued Date
2023-02-01
Resource Type
ISSN
00325791
eISSN
15253171
Scopus ID
2-s2.0-85144542188
Pubmed ID
36565639
Journal Title
Poultry Science
Volume
102
Issue
2
Rights Holder(s)
SCOPUS
Bibliographic Citation
Poultry Science Vol.102 No.2 (2023)
Suggested Citation
Gao J., Srichamnong W., Chathiran W., Matthews K.R. Influences of photosensitizer curcumin on microbial survival and physicochemical properties of chicken during storage. Poultry Science Vol.102 No.2 (2023). doi:10.1016/j.psj.2022.102417 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/81464
Title
Influences of photosensitizer curcumin on microbial survival and physicochemical properties of chicken during storage
Author(s)
Author's Affiliation
Other Contributor(s)
Abstract
Curcumin is a natural plant derived antimicrobial, which was shown to inactivate or inhibit the growth of a broad spectrum of microorganisms through photodynamic inactivation. The purpose of the present study is to evaluate the influence of curcumin against commensal spoilage bacteria on chicken, foodborne pathogens, and the chicken skin pH and color. Chicken skin samples were immersed into water, photosensitizer curcumin (PSC), or peracetic acid (PAA). PSC samples were subsequently subjected to illumination by LEDs (430 nm). The PSC treatments did not inhibit the outgrowth of the four groups of spoilage bacteria evaluated. PSC treatment resulted in 2.9 and 1.5 log CFU/cm2 reduction of L. monocytogenes and Salmonella, respectively. Over a 10-d period, population of Salmonella remained significantly lower on PSC treated samples compared to other treatments. PSC treatment resulted in no significant changes in pH or color as compared to water treated samples. This research suggests PSC effectively controlled pathogen outgrowth on chicken without negatively influencing quality; and may be suitable for use in commercial chicken processing.