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USE of ORIENTAL MUSTARD and ALLYL ISOTHIOCYANATE to CONTROL SALMONELLA, CAMPYLOBACTER and L. MONOCYTOGENES in POULTRY MEAT by A

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USE of ORIENTAL MUSTARD and ALLYL ISOTHIOCYANATE to CONTROL SALMONELLA, CAMPYLOBACTER and L. MONOCYTOGENES in POULTRY MEAT by A USE OF ORIENTAL MUSTARD AND ALLYL ISOTHIOCYANATE TO CONTROL SALMONELLA, CAMPYLOBACTER AND L. MONOCYTOGENES IN POULTRY MEAT By Amin Naser Eleimat (Olaimat) A Thesis Submitted to the Faculty of Graduate Studies The University of Manitoba In Partial Fulfillment of the Requirements for the Degree of DOCTOR OF PHILOSOPHY Department of Food Science University of Manitoba Winnipeg, Manitoba, Canada Copyright © Amin Naser Eleimat, 2015 i I hereby declare that I am the sole author of this thesis. I authorize the University of Manitoba to lend this thesis to other institutions or individuals for the purpose of scholarly research. Amin Naser Eleimat I further authorize the University of Manitoba to reproduce this thesis by photocopying or by other means, in total or in part, at the request of other institutions of individuals for the purpose of scholarly research. Amin Naser Eleimat ii Acknowlegdments Glory and praise be to Allah Almighty for His immense blessings and help provided to me throughout my life including granting me the health, strength and time to fulfil my desire to complete the PhD degree. I express my gratitude to all who have contributed to this thesis. First of all and with deep gratitude and sincerity, I would like to thank my supervisor Prof. Richard A. Holley for offering me the precious opportunity to achieve my Ph.D. I am very grateful to him for his invaluable and continuous guidance, knowledge, encouragement, and patience during my study. I also thank my committee members, Dr. George Zhanel, Dr. Richard Sparling and Dr. Song Liu for their recommendations to improve the research and Dr. Jeff Farber for accepting to be my External Examiner. I want to thank all the Faculty, staff members and students in the Department of Food Science for their help and kindness. Special thanks to Babak Sobhi and Yuan Fang for their technical assistance. I also express my warm thanks to all my friends in Canada and Jordan for their support and encouragement, particlularly Dr. Anas Al-Nabulsi, Khalid Al-Nahar, Mahmoud Ta’ani, Mutasim Deaibes and Dr. Saqer Herzallah. I am highly indebted to my parents who never had the opportunity to receive formal education, but they installed the love of education in their children and dedicated their entire life for them. This work would not have been accomplished without their prayers, enormous love and continuous support. I would like to thank my brothers and sisters for their support and encouragement during my study. I am grateful for all the support from my wife and without her unconditional love, inspiration and encouragement this journey would have been very difficult. I and Tamadur have made the first of our great dreams come true. iii Dedication IT IS AN HONOUR TO DEDICATE THIS THESIS TO: MY LOVELY PARENTS MY WIFE AND OUR CHILDREN “JUDY AND AOUN” MY BROTHERS AND SISTERS THE SOUL OF JORDANIAN PILOT MARTYR MUATH KASASBEH MY BELOVED HOMELAND “JORDAN” iv Thesis format The current thesis is comprised of nine chapters including a brief introduction to the importance of study subjects, the previous work, limitations and objectives (Chapter 1), a comprehnsive literature review about poultry meats and their safety, foodborne pathogens in poultry products, use of natural antimicrobials in food (mustard, AITC, organic acids and EDTA) and edible films and coatings (Chapter 2). The thesis ends with an overall summary of the results, an iterpretation of the importance of the results and recommendations for future research (Chapter 9). The thesis also includes six manuscripts at different stages of publication in peer- reviewed scientific journals, and these are presented as Chapters 3-8. Manuscripts were standardized for presentation in the thesis format and they are identified as follows: Chapter 3 "Effects of changes in pH and temperature on the inhibition of Salmonella and Listeria monocytogenes by allyl isothiocyanate" was originally published in the journal Food Control 34: 414-419 in 2013 with authorship by Olaimat, A.N. and Holley, R.A. Chapter 4 "Inhibition of Listeria monocytogenes and Salmonella by combinations of Oriental mustard, malic acid and EDTA" was originally published in the Journal of Food Science 79: M614-621 in 2014 with authorship by Olaimat, A.N. and Holley, R.A. Chapter 5 "Influence of temperature, glucose and iron on sinigrin degradation by Salmonella and L. monocytogenes" was originally published in the Journal of Food Protection 77: 2133-2138 in 2014 with authorship by Olaimat, A.N., Sobhi, B. and Holley, R.A. Chapter 6 "Inhibition of Listeria moncytogenes on cooked cured chicken breasts by malic or acetic acid-κ-carrageenan/chitosan-based coatings containing allyl isothiocyanate or v deodorized Oriental mustard extract" was prepared for submission to the journal Food Microbiolgy with authorship by Olaimat, A.N. and Holley, R.A. Chapter 7 "Control of Salmonella on fresh chicken breasts by κ-carrageenan/chitosan- based coatings containing allyl isothiocyanate or deodorized Oriental mustard extract plus EDTA" was originally published in the Journal Food Microbiology 48: 83-88 in 2015 with authorship by Olaimat, A.N. and Holley, R.A. Chapter 8 "Inhibition of Campylobacter jejuni on fresh chicken breasts by κ- carrageenan/chitosan-based coatings containing allyl isothiocyanate or deodorized Oriental mustard extract" was originally published in the International Journal of Food Microbiology 187: 77-82 in 2014 with authorship by Olaimat, A.N., Fang Y. and Holley, R.A. vi Table of Contents Acknowlegdments.........................................................................................................................iii Dedication......................................................................................................................................iv Thesis Format.................................................................................................................................v List of Tables.......................................................................................................................................xv List of Figures....................................................................................................................................xix Abstract ........................................................................................................................................ xx Chapter 1 Introduction ................................................................................................................................... 1 Chapter 2 Review of Literature ..................................................................................................................... 8 2.1 Poultry products ........................................................................................................................ 8 2.2 Foodborne pathogens .............................................................................................................. 10 2.2.1 Foodborne pathogens in poultry products .........................................................................11 2.2.1.1 Campylobacter jejuni ................................................................................................. 12 2.2.1.2 Salmonella.................................................................................................................. 15 2.2.1.3 Listeria monocytogenes ............................................................................................. 20 2.3 Natural antimicrobials ............................................................................................................. 24 2.4 Oriental mustard...................................................................................................................... 25 2.5 Allyl isothiocyanate ................................................................................................................ 29 vii 2.5.1 Food applications ............................................................................................................. 29 2.5.2 Mode of action .................................................................................................................. 31 2.5.3 Bacterial resistance mechanisms ...................................................................................... 33 2.6 Organic acids .......................................................................................................................... 34 2.7 Ethylenediamine tetraacetic acid ............................................................................................ 36 2.8 Edible film and coatings ......................................................................................................... 37 Chapter 3 Effects of Changes in pH and Temperature on the Inhibition of Salmonella and Listeria monocytogenes by Allyl Isothiocyanate ..................................................................................... 40 3.1 Abstract ................................................................................................................................... 40 3.2 Introduction ............................................................................................................................. 41 3.3 Materials and Methods ............................................................................................................ 43 3.3.1 Chemicals ......................................................................................................................... 43 3.3.2 Preparation of buffers and
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