Bacterial growth in chicken breast fillet submitted to temperature abuse conditions

Given possible temperature variations in the cold chain during retail display of chilled food, this work evaluated the growth of Salmonella choleraesuis and Staphylococcus aureus inoculated in chicken breast fillet submitted to different temperature abuses. The bacterial growth was evaluated in Luria-Bertani broth and previously inoculated chicken breast fillet cooled for 12h and incubated at different temperatures (5, 20, and 25 degrees C) for 12 h and 5 degrees C for 12 days. The maximum growth rate and maximum growth were determined. The microorganisms grew at all studied temperatures, with a significantly lower growth at 5 degrees C compared with 20 and 25 degrees C. S. choleraesuis showed higher growth than S. aureus in both culture medium and chicken breast, and major maximum growth in culture medium than chicken breast, at all studied temperatures. Salmonella sp. and S. aureus were not detected in the control treatment maintained at 5 degrees C, and the thermotolerant bacteria remained within the standards allowed by Brazilian legislation when stored for 12 days. However, temperature abuse resulted in the vulnerability and spoilage of chicken breast fillet quality. The effects of temperature abuse caused by negligence on the microbial growth (Y-max) and growth rate (mu(max)) in chicken breast fillet, under industrial conditions was demonstrated.

Automated summary

The study evaluated the growth of Salmonella choleraesuis and Staphylococcus aureus inoculated in chicken breast fillet under different temperature abuses. Results showed that both bacteria grew at all studied temperatures, with lower growth at 5°C compared to higher temperatures. S. choleraesuis exhibited higher growth than S. aureus and had greater growth in culture medium than chicken breast, across all temperatures.