PMID- 38338505
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20240212
IS  - 2304-8158 (Print)
IS  - 2304-8158 (Electronic)
IS  - 2304-8158 (Linking)
VI  - 13
IP  - 3
DP  - 2024 Jan 23
TI  - Effect of Treatment with Heated Scallop Shell Powder on the Inactivation of 
      Naturally Existing Bacteria and Listeria monocytogenes Inoculated on Chicken 
      Meat.
LID - 10.3390/foods13030370 [doi]
LID - 370
AB  - This study investigated the efficacy of heated scallop shell powder (HSSP) 
      treatment in preserving chicken thigh meat. Chicken thigh meat was treated with 
      HSSP slurry (1% and 5%) for 60 min, and the variation in aerobic bacteria and 
      coliform populations was assessed during refrigerated storage (10  degrees C). There was 
      a substantial increase in aerobic bacteria, reaching nearly 7 log(10) colony 
      forming unit (CFU)/g following 7 days of refrigeration, in the untreated chicken 
      meat. Conversely, the aerobic bacterial population of the HSSP-treated chicken 
      was <5 log(10) CFU/g. Coliform growth in the untreated chicken reached over 5 
      log(10) CFU/g following 7 days. In contrast, the coliform population of the 
      HSSP-treated chicken did not reach 5 log(10) CFU/g at 1% HSSP concentration; it 
      was suppressed to <4 log(10) CFU/g at 5% concentration. Listeria monocytogenes, 
      which can grow at low temperatures, was inoculated into the chicken meat (5 
      log(10) CFU/g) treated with alcohol, which was followed by HSSP. In the untreated 
      chicken, L. monocytogenes increased to 9 log(10) CFU/g even when refrigerated for 
      7 days. However, in the chicken treated with 5% HSSP, L. monocytogenes was 
      suppressed to approximately 3 log(10) CFU/g. These findings reveal that HSSP 
      treatment is an effective method for disinfecting meat, inhibiting bacterial 
      growth, and enhancing preservation.
FAU - Omura, Kiuta
AU  - Omura K
AD  - Department of Nutrition and Life Science, Faculty of Health and Medical Sciences, 
      Kanagawa Institute of Technology, 1030 Shimo-Ogino, Atsugi 243-0292, Kanagawa, 
      Japan.
FAU - Kaibara, Emi
AU  - Kaibara E
AD  - Department of Nutrition and Life Science, Faculty of Health and Medical Sciences, 
      Kanagawa Institute of Technology, 1030 Shimo-Ogino, Atsugi 243-0292, Kanagawa, 
      Japan.
FAU - Yamaguchi, Sae
AU  - Yamaguchi S
AD  - Department of Nutrition and Life Science, Faculty of Health and Medical Sciences, 
      Kanagawa Institute of Technology, 1030 Shimo-Ogino, Atsugi 243-0292, Kanagawa, 
      Japan.
FAU - Aoyagi, Hana
AU  - Aoyagi H
AD  - Department of Nutrition and Life Science, Faculty of Health and Medical Sciences, 
      Kanagawa Institute of Technology, 1030 Shimo-Ogino, Atsugi 243-0292, Kanagawa, 
      Japan.
FAU - Nishio, Mari
AU  - Nishio M
AD  - Department of Nutrition and Life Science, Faculty of Health and Medical Sciences, 
      Kanagawa Institute of Technology, 1030 Shimo-Ogino, Atsugi 243-0292, Kanagawa, 
      Japan.
FAU - Tomita, Kazuhisa
AU  - Tomita K
AD  - Faculty of Applied Biosciences, Kanagawa Institute of Technology, 1030 
      Shimo-Ogino, Atsugi 243-0292, Kanagawa, Japan.
FAU - Sawai, Jun
AU  - Sawai J
AD  - Department of Nutrition and Life Science, Faculty of Health and Medical Sciences, 
      Kanagawa Institute of Technology, 1030 Shimo-Ogino, Atsugi 243-0292, Kanagawa, 
      Japan.
LA  - eng
GR  - 10576/Kanagawa Institute of Technology/
PT  - Journal Article
DEP - 20240123
PL  - Switzerland
TA  - Foods
JT  - Foods (Basel, Switzerland)
JID - 101670569
PMC - PMC10855425
OTO - NOTNLM
OT  - Listeria monocytogenes
OT  - antibacterial activity
OT  - antimicrobial activity
OT  - calcium oxide
OT  - chicken meat
OT  - disinfection
OT  - heated scallop shell powder
COIS- The authors declare no conflicts of interest.
EDAT- 2024/02/10 10:43
MHDA- 2024/02/10 10:44
PMCR- 2024/01/23
CRDT- 2024/02/10 01:09
PHST- 2024/01/02 00:00 [received]
PHST- 2024/01/17 00:00 [revised]
PHST- 2024/01/22 00:00 [accepted]
PHST- 2024/02/10 10:44 [medline]
PHST- 2024/02/10 10:43 [pubmed]
PHST- 2024/02/10 01:09 [entrez]
PHST- 2024/01/23 00:00 [pmc-release]
AID - foods13030370 [pii]
AID - foods-13-00370 [pii]
AID - 10.3390/foods13030370 [doi]
PST - epublish
SO  - Foods. 2024 Jan 23;13(3):370. doi: 10.3390/foods13030370.