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J Food Sci. 2010 Mar;75(2):M121-5. doi: 10.1111/j.1750-3841.2009.01510.x.

Synergistic reduction of Salmonella in a model raw chicken media using a combined thermal and acidified organic acid salt intervention treatment.

Author information

1
Dept. of Food Science and Center for Food Safety, Univ. of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704, USA. smilillo@uark.edu

Abstract

Salmonella-contaminated poultry products are considered major contributors to foodborne illness. The anti-Salmonella activity of organic acid salts has been studied in food products and poultry feed but rarely in combination with nonchemical treatments. Here, we investigated the combination of acidified organic acid salt solutions with thermal treatment as an effective Salmonella intervention applicable in poultry carcass processing. A model raw chicken media was used to propagate Salmonella prior to the intervention treatment. Salmonella Typhimurium strains LT2 and ATCC nr 14028 grew similarly in the model raw chicken media at 37 and 42 degrees C, reaching stationary phase 24 h after inoculation. Four log(10)CFU of either Salmonella Typhimurium strain at stationary phase was exposed to 2.5% organic acid salt solutions (at pH 4) for 1 min at 55 degrees C. All organic acid salt treatments yielded significant Salmonella Typhimurium reductions, ranging from 1 log (sodium acetate) to almost 4 logs (sodium butyrate). Exposure to pH 4 water at 55 degrees C or the organic acid salt solutions at room temperature had no effect. The combined thermal and acidified organic acid salt intervention produced a significant, synergistic reduction of Salmonella Typhimurium and may represent an effective method for decontamination of poultry carcasses during processing.

[Indexed for MEDLINE]

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