Efficacy of USDA approved antimicrobials during second processing in reducing <I>Salmonella</I> and <I>Campylobacter</I> on chicken parts and ground chicken frames

• Main Author: Moore, Alisha Janelle
• Other Authors: Chander Shekhar Sharma
• Format: Others
• Language: en
• Published: MSSTATE 2016
• Subjects: Poultry Science
• Online Access: http://sun.library.msstate.edu/ETD-db/theses/available/etd-06242016-153213/

<p>The efficacy of USDA approved antimicrobials was evaluated in reducing <i>Salmonella</i> and <i>Campylobacter</i> on ground chicken frames and chicken breast fillets. Chicken frames dip treated with peracetic acid (PAA), lauric arginate (LAE), cetylpyridinium chloride (CPC) and acidified lactic acid (ALA) reduced <i>Salmonella</i> and <i>Campylobacter</i> counts in ground chicken frames without affecting meat pH and color. PAA and LAE reduced <i>Salmonella</i> by 0.9 log on d0 whereas on d1, PAA and CPC reduced by 1.4 and 0.9 log CFU/g respectively. PAA, ALA, propionic acid and LAE significantly reduced <i>Campylobacter</i> by 0.7, 1.0, 1.3, and 1.2 log CFU/g, respectively.</p> <p>On chicken breast fillets, 30 s application of PAA (0.04% and 0.07% pH 6.5) reduced loosely attached <i>Salmonella</i> by 0.5 and 0.8 log CFU/ml, respectively. ALA, octanoic acid and PAA reduced loosely attached <i>Campylobacter</i> by 1 log while all treatments except propionic acid were effective against strongly attached cells on chicken breast fillets.</p>