title: Efficacy of various antimicrobials on reduction of salmonella and campylobacter and quality attributes of ground chicken obtained from poultry parts treated in a postchill decontamination tank.
abstract: Ground chicken is likely to have higher microbiological loads than whole carcasses and parts. Therefore, it is necessary to identify antimicrobials that reduce pathogens and overall microbial loads without negatively impacting meat quality. The objectives of this research were to evaluate the effect of various postchill antimicrobials on reducing Salmonella and Campylobacter, and determine the impact of these treatments on shelf life and quality attributes of ground chicken. Five treatments (0.003% chlorine, 0.07 and 0.1% peracetic acid [PAA], and 0.35 and 0.6% cetylpyridinium chloride [CPC]) were evaluated. Samples (n = 120) of skin-on chicken breast and thigh meat were inoculated with Salmonella Typhimurium (10(8) CFU/ml) and C. jejuni (10(8) CFU/ml). Following a 30-min attachment time, parts were rinsed with either chlorine, PAA, or CPC in a decontamination tank for 23 s. Parts then were ground, samples (25 g) were plated, and reduction of Salmonella Typhimurium and C. jejuni was determined. Noninoculated ground breast and thigh meat were used for sensory and shelf-life determination. Samples (n = 200) for shelf-life determination were collected on days 1, 4, 7, and 10 to estimate spoilage microflora of ground chicken stored at 4°C. Additionally, color measurement and sensory evaluation were conducted on days 1, 4, and 7. Ground chicken treated with 0.07 and 0.1% PAA had the greatest reductions (P ≤ 0.05) in Salmonella and Campylobacter providing approximately a 1.5-log reduction, followed by a 0.8-log reduction after treatment with 0.35 and 0.6% CPC. Chlorine (0.003%) was the least effective treatment (P ≤ 0.05), while treatments with 0.07 and 0.1% PAA also extended the shelf life of ground chicken for 3 days. None of the treatments had negative impact on color or sensory attributes of ground chicken patties during the storage (P ≤ 0.05). Results from this study indicated that using PAA as an antimicrobial agent in a postchill decontamination tank to treat ground poultry parts is effective for the reduction of Salmonella and Campylobacter while maintaining product quality.
authors.affiliation: Department of Poultry Science, Auburn University, 201 Poultry Science Building, 260 Lem Morrison Drive, Auburn, Alabama 36849, USA.
authors.forename: Xi
authors.initials: X
authors.lastname: Chen
authors.affiliation: Department of Poultry Science, Auburn University, 201 Poultry Science Building, 260 Lem Morrison Drive, Auburn, Alabama 36849, USA.
authors.forename: Laura J
authors.initials: LJ
authors.lastname: Bauermeister
authors.affiliation: Department of Poultry Science, Auburn University, 201 Poultry Science Building, 260 Lem Morrison Drive, Auburn, Alabama 36849, USA.
authors.forename: Gretchen N
authors.initials: GN
authors.lastname: Hill
authors.affiliation: Department of Food Science, Purdue University, West Lafayette, Indiana 47907, USA.
authors.forename: Manpreet
authors.initials: M
authors.lastname: Singh
authors.affiliation: Department of Poultry Science, Auburn University, 201 Poultry Science Building, 260 Lem Morrison Drive, Auburn, Alabama 36849, USA.
authors.forename: Sacit F
authors.initials: SF
authors.lastname: Bilgili
authors.affiliation: Department of Poultry Science, Auburn University, 201 Poultry Science Building, 260 Lem Morrison Drive, Auburn, Alabama 36849, USA; Poultry and Egg Export Council, 2300 West Park Place Boulevard, Stone Mountain, GA 30087, USA. smckee@usapeec.org.
authors.forename: Shelly R
authors.initials: SR
authors.lastname: McKee
mesh_terms: D000818:Animals; D002167:Campylobacter / Q000187:drug effects* / Q000235:genetics / Q000254:growth & development / Q000302:isolation & purification; D002645:Chickens / Q000382:microbiology; D003666:Decontamination / Q000295:instrumentation; D004202:Disinfectants / Q000494:pharmacology*; D005511:Food Handling / Q000295:instrumentation / Q000379:methods*; D061353:Food Storage; D006801:Humans; D008461:Meat Products / Q000032:analysis / Q000382:microbiology*; D010463:Peracetic Acid / Q000494:pharmacology; D012486:Salmonella typhimurium / Q000187:drug effects / Q000235:genetics / Q000254:growth & development / Q000302:isolation & purification; D013649:Taste
chemical_list: D004202:Disinfectants; D010463:Peracetic Acid