title: Predictive models for reduction of Salmonella Hadar on chicken skin during single and double sequential spraying treatments with acetic acid.
abstract: OBJECTIVE
  The response surface methodology was used to evaluate the effect of acetic acid concentration, spraying time and temperature on the reduction of Salmonella Hadar on poultry skin in a laboratory spraying process, and to identify the best conditions required to develop this operation.
  
  
  RESULTS
  A comparative analysis was carried out to ascertain the effects of the application of single (SS) and double sequential decontamination (DSS) treatments on skin samples inoculated with Salm. Hadar. While on the SS treatment, the linear and quadratic acid concentration terms and the interaction of the temperature and time term of the model are statistically significant at P < or = 0.001, P < or = 0.01 and P < or = 0.05, respectively, the other terms do not significantly affect (P > 0.05) the reduction of Salm. Hadar. On the DSS model the acid concentration and time linear terms significantly affected (P < or = 0.001 and P < or = 0.01) the Salm. Hadar reduction within the experimental range assayed.
  
  
  CONCLUSIONS
  Any of the models could be used as an approach to optimize spray washing during chicken processing.
  
  
  CONCLUSIONS
  Neither the SS or the DSS treatment has the capability of eliminating Salm. Hadar from carcasses. However, reductions of approx. 99% initial load could be attained if DSS treatment were put into practice.
authors: Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina. sjimenez@fiqus.unl.edu.ar
authors: S M
authors: SM
authors: Jiménez
authors: M F
authors: MF
authors: Caliusco
authors: M C
authors: MC
authors: Tiburzi
authors: M S
authors: MS
authors: Salsi
authors: M E
authors: ME
authors: Pirovani
mesh_terms: D019342:Acetic Acid / Q000008:administration & dosage; D000818:Animals; D002645:Chickens / Q000382:microbiology*; D003666:Decontamination / Q000379:methods*; D005506:Food Contamination / Q000517:prevention & control*; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D006358:Hot Temperature; D008433:Mathematics; D008962:Models, Theoretical; D019779:Salmonella enterica / Q000187:drug effects*; D012867:Skin / Q000382:microbiology; D013997:Time Factors
chemical_list: D019342:Acetic Acid