Bactericidal activity of organic acids against Salmonella typhimurium attached to broiler chicken skin

• Published in: Journal of food protection Vol. 60; no. 6; pp. 629 - 633
• Main Authors: Tamblyn, K.C. (Auburn University, Auburn, AL.), Conner, D.E
• Format: Journal Article
• Language: English
• Published: Des Moines, IA International Association of Milk, Food and Environmental Sanitarians 01.06.1997
• Subjects: ACIDE ORGANIQUE; ACIDOS ORGANICOS; ANTIBACTERIAL PROPERTIES; ANTIMICROBIAL PROPERTIES; BACTERIAL ATTACHMENT; Biological and medical sciences; BROILER CHICKENS; CARNE DE POLLO; CHICKEN MEAT; Food industries; Fundamental and applied biological sciences. Psychology; Meat and meat product industries; ORGANIC ACIDS; PEAU; PIEL (ANIMAL); POLLO DE ENGORDE; POULET DE CHAIR; POULTRY PROCESSING; POULTRY SKIN; PROPIEDADES ANTIMICROBIANAS; PROPRIETE ANTIMICROBIENNE; SALMONELLA TYPHIMURIUM; SKIN; VIANDE DE POULET; Vertebrata; Decontamination; Chemical treatment; Bacteria; Chicken; Aves; Biological contamination; Salmonella typhimurium; Organic acids; Carcass; Comparative study; Enterobacteriaceae
• ISSN: 0362-028X; 1944-9097
• DOI: 10.4315/0362-028X-60.6.629

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 degrees C/60 min), postprocess dip (23 degrees C for 15 s), or scald (50 degrees 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 greater than or equal to 4% of the acids were required to kill greater than or equal to 2 log number of cells of S. typhimurium that were attached to broiler skin