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The combined effect of different concentrations of Vitex pseudo-negundo extract and different temperatures against food-borne pathogens in chicken salad

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Abstract

The present work aimed to determine the impact of Vitex pseudo-negundo extract (VE) (1%, 2%, and 3%) along with heat treatment (60 °C, 65 °C, and 70 °C) on the inactivation rate of two food-borne pathogens (Staphylococcus aureus and Shigella flexneri) in chicken salad. The Baranyi inactivation model was utilized to fit the experimental data, and the genetic algorithm technique was used in conjunction with the Baranyi model in order to determine the kinetic parameters. The obtained results showed that the corresponding coefficient of determination (R2) for all the cases were above 0.99, indicating the good performance of BM and GA in estimating the bacterial inactivation process. The increased concentration of VE markedly promoted the thermal inactivation of both studied pathogens. Moreover, once VE was combined with heat treatment, augmentation in the temperature resulted in a decrease in the heat resistance of pathogens, suggesting the synergistic impact between the treatments. The 70 °C-5 min-3% VE treatment had the greatest inactivation effect, which resulted in a 98.90% reduction in both pathogens. The predictive inactivation models can be used by food processors to select the best heat treatment and the most appropriate concentration of VE, which can inactivate pathogens in chicken salads without negatively affecting the quality of the product.

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Acknowledgements

The authors would like to thank the Fasa University of Medical Sciences for financially supporting this study (IR. FUMS. REC. 1400.074).

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Agriculture, Fasa Branch, Islamic Azad University, Fasa, Iran

    Dornoush Jafarpour

  2. Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran

    Seyed Mohammad Bagher Hashemi

  3. Department of Civil Engineering, Faculty of Engineering, Fasa University, Fasa, Iran

    Maryam Mousavifard

  4. Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran

    Mehran Sayadi

Authors
  1. Dornoush Jafarpour
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  2. Seyed Mohammad Bagher Hashemi
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  3. Maryam Mousavifard
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  4. Mehran Sayadi
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Correspondence to Dornoush Jafarpour or Mehran Sayadi.

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Mehran Sayadi is the first corresponding author.

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Jafarpour, D., Hashemi, S.M.B., Mousavifard, M. et al. The combined effect of different concentrations of Vitex pseudo-negundo extract and different temperatures against food-borne pathogens in chicken salad. Food Measure 16, 2365–2374 (2022). https://doi.org/10.1007/s11694-022-01310-8

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