The effect of sodium citrate, sodium lactate and nisin on the survival of Arcobacter butzleri NCTC 12481 on chicken

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 alon