Long, C. G. and Phillips, C. (2003) The effect of sodium citrate, sodium lactate and nisin on the survival of Arcobacter butzleri NCTC 12481 on chicken. Food Microbiology.20(5), pp. 495-502. 1095-9998.
This study investigated the effectiveness of sodium lactate (SL), sodium citrate (SC) and nisin, individually and in combination, against Arcobacter butzleri NCTC12481 in chicken, a food system commonly contaminated by this organism. Samples of chicken flesh were incubated with combinations of SL and/or SC and/or nisin and viable counts carried out over 6 days. A. butzleri was insensitive to 500 IU g−1 nisin at both 5°C and 30°C while at 5°C, 2% (w/w) SL alone, 2%(w/w) SL+500 IU g−1 nisin and 1.5% (w/w) SL+1.5% (w/w) SC produced a statistically significant log reduction (P<0.05) compared with control treatment. Chicken skin samples were washed with similar treatment combinations and viable counts carried out immediately and after 6 days incubation at 5°C with no further treatment. A 15 min treatment of chicken skin with 2% (w/w) SL+500 IU g−1 nisin, or 1.5% (w/w) SL+1.5% (w/w) SC or 2% (w/w) SC+500 IU g−1 nisin produced a statistically significant log reduction (P<0.05) compared with control treatment. However, this reduction was not maintained after 6 days incubation at 5°C with no further treatment. The results suggest that a multiple hurdle approach including storage at low temperature in the presence of 2% SL, 2% SL+500 IU g−1 nisin or 1.5% SL+1.5% SC would be more effective in controlling Arcobacter contamination in meat-based food systems compared to low temperature alone