Impact of packaging atmosphere, oregano essential oil, and storage temperature on cold-adapted Salmonella Enteritidis and Salmonella Typhimurium on ready-to-eat smoked turkey

Samir A Mahgoub; Shaza Y A Qattan; Fatemah AlMalki; Mahmoud Kamal; Amal F Alqurashi; Areej A Almuraee; Walaa E Alhassani; Hind A Abu-Hiamed; Wafa D Almarkhan; Woroud A Alsanei; Haifa E Alfassam; Hassan A Rudayni; Ahmed A Allam; Mahmoud Moustafa; Mohammed O Alshaharni; Ayman E Taha

doi:10.1016/j.psj.2024.103846

Impact of packaging atmosphere, oregano essential oil, and storage temperature on cold-adapted Salmonella Enteritidis and Salmonella Typhimurium on ready-to-eat smoked turkey

Poult Sci. 2024 Jul;103(7):103846. doi: 10.1016/j.psj.2024.103846. Epub 2024 May 25.

Authors

Samir A Mahgoub¹, Shaza Y A Qattan², Fatemah AlMalki³, Mahmoud Kamal⁴, Amal F Alqurashi⁵, Areej A Almuraee⁵, Walaa E Alhassani⁵, Hind A Abu-Hiamed⁶, Wafa D Almarkhan⁶, Woroud A Alsanei⁷, Haifa E Alfassam⁸, Hassan A Rudayni⁹, Ahmed A Allam¹⁰, Mahmoud Moustafa¹¹, Mohammed O Alshaharni¹¹, Ayman E Taha¹²

Affiliations

¹ Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt.
² Department of Biological Sciences, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia.
³ Biology Department, College of Science and Humanities- Al Quwaiiyah, Shaqra Universit, Al Quwaiiyah 19257, Saudi Arabia.
⁴ Laboratory of Gastrointestinal Microbiology, National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing 210095, China; Animal Production Research Institute, Agricultural Research Center, Dokki, Giza 12618, Egypt.
⁵ Clinical Nutrition Department , Faculty of Applied Medical Sciences, Umm Al-Qura University, P.O. Box 715, Makkah 21955, Saudi Arabia.
⁶ Assistant professor of Applied Nutrition, Department of Physical Sport Science, Princess Nourah bint Abdulrahman University, Riyadh 11671, Saudi Arabia.
⁷ Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah 21589, Saudi Arabia.
⁸ Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh 11671, Saudi Arabia.
⁹ Department of Biology, College of Science, Imam Mohammad Ibn Saud Islamic University, Riyadh 11623, Saudi Arabia.
¹⁰ Department of Biology, College of Science, Imam Mohammad Ibn Saud Islamic University, Riyadh 11623, Saudi Arabia; Department of Zoology, Faculty of Science, Beni-suef University, Beni-suef 65211, Egypt.
¹¹ Department of Biology, College of Science, King Khalid University, Abha, Saudi Arabia.
¹² Department of Animal Husbandry and Animal Wealth Development, Faculty of Veterinary Medicine, Alexandria University, Alexandria, Apis 21944, Egypt. Electronic address: [email protected].

Abstract

The hazard of diseases created by S. Enteritidis and S. Typhimurium is relatively high in turkey meat products. Combinations of preservation methods are utilized in many strategies, such as mild heat with decreased water activity, a changed atmosphere, refrigerated storage, and decreased heat treatment with some acidification. Within the domain of ready-to-eat food technology, a range of preservation methods are typically utilized to enhance shelf life, such as applying mild heat in tandem with reduced water activity, employing modified atmosphere packaging, utilizing refrigerated storage, and utilizing reduced heat treatment combined with acidification. This investigation aimed to determine how S. Enteritidis and S. Typhimurium grew when sliced ready-to-eat smoked turkey (RTE-SM) was stored at 0, 5, 10, and 15°C for various periods. The study also examined the effects of modified atmosphere packaging (MAP) (40% CO2 and 60% N₂) and VP on these growth patterns. Total viable count (TVC), lactic acid bacteria (LAB), pH, and redox potential levels were determined. The control experiment on RTE-SM showed no Salmonella growth within 30 d of storage at any temperature. This indicated that the RTE-SM in use did not initially contain S. Typhimurium and S. Enteritidis. Results indicated that the storage of RTE-SM using a combination of VP, MAP, and MAPEO with storage at 0 and 5°C did not allow for the pathogen to grow throughout storage. In comparison, at 10 and 15°C after one day, which allowed for minor growth (0.17-0.5 log CFU/g)? In contrast, at 0 and 5°C, Salmonella survives until the end of storage (173 d). However, the combination of MAPEO with the same storage temperatures achieved the elimination of the pathogen in the meat after 80 d. The combination of both packaging systems with high temperatures (10 or 15°C) allowed for the multiplication and growth of the bacterium through the product's shelf life of more than 1 log CFU/g. Thus, a combination of MAP or MAPEO with low storage temperatures (0 or 5°C) inhibited the growth of the pathogen.

Keywords: S. Enteritidis; S. Typhimurium; smoked turkey; storage temperature; vacuum and atmospheric packaging.

MeSH terms

Animals
Cold Temperature
Food Microbiology*
Food Packaging* / methods
Food Preservation / methods
Food Storage*
Meat Products / analysis
Meat Products / microbiology
Oils, Volatile* / pharmacology
Origanum* / chemistry
Salmonella enteritidis* / physiology
Salmonella typhimurium* / physiology
Turkeys*

Substances

Oils, Volatile