{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/31083"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/31083","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Efficacy of Selected Chemicals on the Attachment and Survival of Campylobacter jejuni on Chicken Breast Skin","abstract":"Campylobacter is considered to be the leading cause of acute bacterial gastroenteritis in humans in the United States with Campylobacter jejuni being responsible for 80-90% of those infections. Many cases of Campylobacter gastroenteritis have been linked to the consumption of raw or undercooked chicken. The population of bacteria on the breast skin has been reported to be greater than on other edible portions of the chicken carcass making this an important site to control the organism and to study bacterial attachment properties. This research examined the efficacy of trisodium phosphate (TSP)(10%), cetylpyridinium chloride (CPC)(0.1% & 0.5%), acidified sodium chlorite (ASC)(0.1%), Tween 80 (polysorbate 80) (1%) and water (50°C) for reducing the number of viable Campylobacter jejuni on inoculated chicken breast skin. All chemicals were evaluated using contact times of 30 sec., 3 min. or 10 min. Statistically significant (p £ 0.05) differences in the reduction of C. jejuni populations were observed across chemical treatments and contact time. When bacteria were applied before treatment, a reduction of >1.0 log10 CFU/skin was achieved with 0.5% CPC (2.89), 10% TSP (1.63), 0.1% ASC (1.52), and 0.1% CPC (1.42). When bacteria were applied after treatment, a reduction of >1.0 log10 CFU/skin was achieved with 0.5% CPC (4.67) and 10% TSP (1.28). The main effects of contact time were statistically significant (p=0.02) only when bacteria were applied after treatment.","abstract_html":"Campylobacter is considered to be the leading cause of acute bacterial gastroenteritis in humans in the United States with Campylobacter jejuni being responsible for 80-90% of those infections. Many cases of Campylobacter gastroenteritis have been linked to the consumption of raw or undercooked chicken. The population of bacteria on the breast skin has been reported to be greater than on other edible portions of the chicken carcass making this an important site to control the organism and to study bacterial attachment properties. This research examined the efficacy of trisodium phosphate (TSP)(10%), cetylpyridinium chloride (CPC)(0.1% & 0.5%), acidified sodium chlorite (ASC)(0.1%), Tween 80 (polysorbate 80) (1%) and water (50°C) for reducing the number of viable Campylobacter jejuni on inoculated chicken breast skin. All chemicals were evaluated using contact times of 30 sec., 3 min. or 10 min. Statistically significant (p £ 0.05) differences in the reduction of C. jejuni populations were observed across chemical treatments and contact time. When bacteria were applied before treatment, a reduction of >1.0 log10 CFU/skin was achieved with 0.5% CPC (2.89), 10% TSP (1.63), 0.1% ASC (1.52), and 0.1% CPC (1.42). When bacteria were applied after treatment, a reduction of >1.0 log10 CFU/skin was achieved with 0.5% CPC (4.67) and 10% TSP (1.28). The main effects of contact time were statistically significant (p=0.02) only when bacteria were applied after treatment.","abstract_has_math":false,"creators":["Arritt, Fletcher Marion"],"institution":"Virginia Tech","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Food Science and Technology","degree_department":"Food Science and Technology","school":null,"contributors":[],"advisors":[],"committee_chairs":["Eifert, Joseph D."],"committee_members":["Pierson, Merle D.","Sumner, Susan S."],"year":2000,"date_issued":"2000-12-06","date_published":"2000-12-06","updated_at":"2026-07-22T22:19:21Z","subjects":["poultry","Campylobacter","chicken"],"languages":[],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-01312001-193806"],"render_values":[{"text":"etd-01312001-193806","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/31083","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeechair","label":"Committee Chair","values":["Eifert, Joseph D."]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Pierson, Merle D.","Sumner, Susan S."]},{"key":"dc:contributor.department","label":"Department","values":["Food Science and Technology"]},{"key":"dc:creator","label":"Author","values":["Arritt, Fletcher Marion"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2014-03-14T20:31:13Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2014-03-14T20:31:13Z","2002-02-07"]},{"key":"dc:date.issued","label":"Date","values":["2000-12-06"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Tech"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science and Technology"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["poultry","Campylobacter","chicken"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-01312001-193806"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/31083"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Campylobacter is considered to be the leading cause of acute bacterial gastroenteritis in humans in the United States with Campylobacter jejuni being responsible for 80-90% of those infections. Many cases of Campylobacter gastroenteritis have been linked to the consumption of raw or undercooked chicken. The population of bacteria on the breast skin has been reported to be greater than on other edible portions of the chicken carcass making this an important site to control the organism and to study bacterial attachment properties. This research examined the efficacy of trisodium phosphate (TSP)(10%), cetylpyridinium chloride (CPC)(0.1% & 0.5%), acidified sodium chlorite (ASC)(0.1%), Tween 80 (polysorbate 80) (1%) and water (50°C) for reducing the number of viable Campylobacter jejuni on inoculated chicken breast skin. All chemicals were evaluated using contact times of 30 sec., 3 min. or 10 min. Statistically significant (p £ 0.05) differences in the reduction of C. jejuni populations were observed across chemical treatments and contact time. When bacteria were applied before treatment, a reduction of >1.0 log10 CFU/skin was achieved with 0.5% CPC (2.89), 10% TSP (1.63), 0.1% ASC (1.52), and 0.1% CPC (1.42). When bacteria were applied after treatment, a reduction of >1.0 log10 CFU/skin was achieved with 0.5% CPC (4.67) and 10% TSP (1.28). The main effects of contact time were statistically significant (p=0.02) only when bacteria were applied after treatment."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:title","label":"Title","values":["Efficacy of Selected Chemicals on the Attachment and Survival of Campylobacter jejuni on Chicken Breast Skin"]}]}],"canonical_facts":{"dc:contributor.committeechair":["Eifert, Joseph D."],"dc:contributor.committeemember":["Pierson, Merle D.","Sumner, Susan S."],"dc:contributor.department":["Food Science and Technology"],"dc:creator":["Arritt, Fletcher Marion"],"dc:date.accessioned":["2014-03-14T20:31:13Z"],"dc:date.available":["2014-03-14T20:31:13Z","2002-02-07"],"dc:date.issued":["2000-12-06"],"dc:description.abstract":["Campylobacter is considered to be the leading cause of acute bacterial gastroenteritis in humans in the United States with Campylobacter jejuni being responsible for 80-90% of those infections. Many cases of Campylobacter gastroenteritis have been linked to the consumption of raw or undercooked chicken. The population of bacteria on the breast skin has been reported to be greater than on other edible portions of the chicken carcass making this an important site to control the organism and to study bacterial attachment properties. This research examined the efficacy of trisodium phosphate (TSP)(10%), cetylpyridinium chloride (CPC)(0.1% & 0.5%), acidified sodium chlorite (ASC)(0.1%), Tween 80 (polysorbate 80) (1%) and water (50°C) for reducing the number of viable Campylobacter jejuni on inoculated chicken breast skin. All chemicals were evaluated using contact times of 30 sec., 3 min. or 10 min. Statistically significant (p £ 0.05) differences in the reduction of C. jejuni populations were observed across chemical treatments and contact time. When bacteria were applied before treatment, a reduction of >1.0 log10 CFU/skin was achieved with 0.5% CPC (2.89), 10% TSP (1.63), 0.1% ASC (1.52), and 0.1% CPC (1.42). When bacteria were applied after treatment, a reduction of >1.0 log10 CFU/skin was achieved with 0.5% CPC (4.67) and 10% TSP (1.28). The main effects of contact time were statistically significant (p=0.02) only when bacteria were applied after treatment."],"dc:description.degree":["Master of Science"],"dc:identifier.other":["etd-01312001-193806"],"dc:identifier.uri":["http://hdl.handle.net/10919/31083"],"dc:publisher":["Virginia Tech"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:subject":["poultry","Campylobacter","chicken"],"dc:title":["Efficacy of Selected Chemicals on the Attachment and Survival of Campylobacter jejuni on Chicken Breast Skin"],"dc:type":["Thesis"],"thesis:degree_discipline":["Food Science and Technology"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:19:21Z"}