Inhibition of Campylobacter jejuni in chicken by ethanol, hydrogen peroxide, and organic acids

Growth inhibition of Campylobacter jejuni ATCC 33291 was observed in the presence of various preservatives at various temperatures. The addition of ethanol (0.5% to 5%), hydrogen peroxide (0.05%), acetic acid (1%), propionic acid, benzoic acid, and sorbic acid showed strong antibacterial activities against C. jejuni at pH 5.5 or 6.5. The addition of 1% acetic acid and lactic acid were most effective at 42°C, followed by 25°C and 4°C. This indicated that the inhibitory effect was temperature dependent. In the chicken model system, the practical death rate of C. jejuni in the FBP-media with 1% acetic acid was much lower than the theoretical decimal rate at all temperatures (4°C, 25°C, and 42°C). Therefore, precaution has to be taken in the use of organic acids as a disinfectant in the chicken slaughterhouse.