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

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...