Effect of various chemical decontamination treatments on natural microflora and sensory characteristics of poultry.
Regulation (EC) No. 853/2004 of the European Parliament and of the Council provides a legal basis permitting the use of antimicrobial treatments to remove surface contamination from poultry. This paper reports the results of research into the effects on natural microflora, pH, and sensorial characteristics achieved by dipping chicken legs (15 min, 18+/-1 degrees C) into solutions (wt/vol) of 12% trisodium phosphate (TSP), 1200 ppm acidified sodium chlorite (ASC), 2% citric acid (CA), 220 ppm peroxyacids (Inspexx 100; PA), and water. Samples were collected immediately after evisceration, subjected to the treatments listed or left untreated (control) and tested after 0, 1, 3 and 5 days of storage (3 degrees C+/-1 degrees C). For most microbial groups similar counts were observed on water-dipped and on untreated legs. All the chemical compounds were effective in reducing microbial populations throughout storage, with TSP, ASC and CA showing the strongest antimicrobial activity. The average reductions (mean+/-standard deviation) relative to untreated samples caused by chemical treatments when considering simultaneously all storage days ranged (log(10) cfu/g skin) from 0.53+/-0.83 (PA) to 1.98+/-0.62 (TSP) for mesophilic aerobic counts, from 0.11+/-0.89 (PA) to 1.27+/-1.02 (CA) (psychrotrophs), from 1.34+/-1.40 (PA) to 2.15+/-1.20 (CA) (Enterobacteriaceae), from 1.18+/-1.24 (PA) to 1.98+/-1.16 (CA) (coliforms), from 0.66+/-0.99 (PA) to 1.86+/-1.80 (TSP) (Micrococcaceae), from 0.54+/-0.74 (TSP) to 2.17+/-1.37 (CA) (enterococci), from 0.72+/-0.66 (TSP) to 2.08+/-1.60 (CA) (Brochothrix thermosphacta), from 0.78+/-1.02 (PA) to 1.99+/-0.96 (TSP) (pseudomonads), from 0.21+/-0.61 (PA) to 1.23+/-0.60 (TSP) (lactic acid bacteria), and from 1.14+/-0.89 (PA) to 1.45+/-0.61 (ASC) (moulds and yeasts). The microbial reductions throughout storage increased, decreased, or did not vary, in accordance with microbial group and chemical involved. Similar pH values were observed for untreated samples and for those dipped in PA and water on all sampling days. ASC-treated samples showed a lower pH than controls to day 1. TSP-treated legs exhibited the highest pH values and CA-treated ones the lowest, throughout storage. Hedonic evaluation (nine-point structured scale, untrained panellists) showed similar colour, smell and overall acceptability scores for dipped and untreated samples on day 0 and day 1. From day 3 sensorial attributes scored lower for untreated, PA- and water-dipped legs, as compared to legs treated with TSP, ASC and CA. Only for these three groups of samples were average scores higher than 6 (shelf-life limit value) observed by the end of storage. Results from the present study suggest that the treatments tested improve the microbial quality of chicken without adverse sensorial effects.
del Río
Elena
E
Department of Food Hygiene and Food Technology, School of Agrarian Engineering, University of León, Avenida de Astorga, s/n, 24400-Ponferrada, Spain.
Panizo-Morán
Mónica
M
Prieto
Miguel
M
Alonso-Calleja
Carlos
C
Capita
Rosa
R
D000818:Animals; D001419:Bacteria / Q000187:drug effects* / Q000254:growth & development; D002645:Chickens; D002712:Chlorides; D019343:Citric Acid; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D004202:Disinfectants / Q000494:pharmacology*; D004305:Dose-Response Relationship, Drug; D005506:Food Contamination / Q000517:prevention & control*; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000382:microbiology* / Q000592:standards; D010463:Peracetic Acid; D010710:Phosphates; D013649:Taste; D013696:Temperature; D013997:Time Factors
D002712:Chlorides; D004202:Disinfectants; D010710:Phosphates; D019343:Citric Acid; D010463:Peracetic Acid; C018279:sodium phosphate; C001599:chlorite