Bactericidal Activity of Organic Acids against Salmonella typhimurium Attached to Broiler Chicken Skint †.

The bactericidal activity of 0.5, 1,2,4, and 6% acetic, citric, lactic, malic, mandelic, propionic, or tartaric acid was determined against Salmonella typhimurium that were loosely or firmly attached to broiler chicken skin by using the skin-attachment model. Acid treatments were applied during a simulated chill (0°C/60 min), postprocess dip (23°C for 15 s), or scald (50°C for 2 min). For comparison, activity of the acid treatments when applied under these conditions were also determined against S. typhimurium in aqueous suspension. In general, bactericidal activity (mean reduction log CFU per skin) of all acids increased linearly with increasing concentration in all applications. The bactericidal activity of organic acids depended on concentration and method of application. When compared to freely suspended cells, it is clear that salmonellae both firmly and loosely attached to poultry skin have increased resistance to or are protected from organic acids. In general, concentrations of ≥4% of the acids were required to kill ≥2 log number of cells of S. typhimurium that were attached to broiler skin.

[1]  H. S. Lillard.  Effect on Broiler Carcasses and Water of Treating Chiller Water with Chlorine or Chlorine Dioxide , 1980 .

[2]  G. J. Banwart,et al.  Effect of Postchill Washing on Bacterial Counts of Broiler Chickens , 1967 .

[3]  K. L. Kotula,et al.  Microbiological and Sensory Attributes of Retail Cuts of Beef Treated with Acetic and Lactic Acid Solutions. , 1994, Journal of food protection.

[4]  H. S. Lillard.  Effect of Surfactant or Changes in Ionic Strength on the Attachment of Salmonella typhimurium to Poultry Skin and Muscle , 1988 .

[5]  G. Mountney,et al.  ACIDS AS POULTRY MEAT PRESERVATIVES. , 1965, Poultry science.

[6]  J. Goepfert,et al.  GROWTH OF SALMONELLA AT LOW pH , 1970 .

[7]  D. E. Conner,et al.  Skin Attachment Model for Improved Laboratory Evaluation of Potential Carcass Disinfectants for their Efficacy Against Salmonella Attached to Broiler Skin. , 1994, Journal of food protection.

[8]  P. Davidson,et al.  Antimicrobials in foods. , 1993 .

[9]  J. S. Kotrola,et al.  Recovery of Salmonellae from Chilled Broiler Carcasses as Affected by Rinse Media and Enumeration Method. , 1992, Journal of food protection.

[10]  J. Dickson.  Acetic Acid Action on Beef Tissue Surfaces Contaminated with Salmonella typhimurium , 1992 .

[11]  H. S. Lillard.  Factors Affecting the Persistence of Salmonella During the Processing of Poultry. , 1989, Journal of food protection.

[12]  D. H. Sanders,et al.  Effect of chlorine, antibiotics, beta-propiolactone, acids, and washing on Salmonella typhimurium on eviscerated fryer chickens. , 1967, Poultry science.

[13]  G. Mead,et al.  Factors affecting the use of chlorine in the spin‐chilling of eviscerated poultry , 1973 .

[14]  M. E. Anderson,et al.  Microbiological Decontamination of Food Animal Carcasses by Washing and Sanitizing Systems: A Review. , 1992, Journal of food protection.