title: Evaluation of antimicrobial activities of sequential spray applications of decontamination treatments on chicken carcasses.
abstract: The objective of this study was to evaluate the effects of sequential applications of ɛ-polylysine (EPL) or lauramide arginine ethyl ester (LAE) sprays followed by an acidic calcium sulfate (ACS) spray on inoculated chicken carcasses to reduce Salmonella (Salmonella enterica serovars including Salmonella typhimurium and Salmonella enteritidis) contamination during 6 days of storage (4.4°C). Secondly, reductions of the resident microflora were studied on uninoculated chicken carcasses following the sequential application of the treatments, chilling and 10 days of storage at 4.4°C. The treatment of Salmonella inoculated carcasses with 300 mg/L EPL followed by 30% ACS (EPL300-ACS30) sprays reduced Salmonella counts initially by 1.5 log cfu/mL and then by 1.2 log cfu/mL (p<0.05) following 6 days of storage at 4.4°C. Likewise, 200 mg/L LAE followed by 30% ACS (LAE200-ACS30) treatment reduced initial Salmonella counts on poultry carcasses by 1.8, 1.4 and 1.8 log cfu/mL (p<0.05), respectively, after 0, 3, and 6 days storage. Immediately after the treatments, EPL300-ACS30 and LAE200-ACS30 both reduced Escherichia coli counts significantly by 2.6 and 2.9 log cfu/mL, respectively. EPL300-ACS30 and LAE200-ASC30 were effective in lowering psychrotroph counts by 1 log cfu/mL on day 10 when compared to the control and distilled water treatments. This study demonstrated that EPL300-ACS30 and LAE200-ACS30 were effective in reducing Salmonella on inoculated chicken carcasses both after treatment and during the storage at 4.4°C for up to 6 days. In addition, reductions in psychrotroph counts indicated that these treatments might have the potential to increase the shelf-life of poultry carcasses.
authors: Department of Food Engineering, Cukurova University, Adana 01330, Turkey .
authors: Hakan
authors: H
authors: Benli
authors: Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA .
authors: Marcos X
authors: MX
authors: Sanchez-Plata
authors: Department of Food Hygiene and Technology, Firat University, Elazig 23119, Turkey .
authors: Osman Irfan
authors: OI
authors: Ilhak
authors: Department of Food Technology, Universidad de Oriente, Núcleo de Nueva Esparta, Escuela de Ciencias Aplicadas del Mar, Boca del Río, 6301, Venezuela .
authors: Maryuri T
authors: MT
authors: Núñez De González
authors: Department of Food Engineering, Cukurova University, Adana 01330, Turkey .
authors: Jimmy T
authors: JT
authors: Keeton
keywords: Chicken; Decontamination; Poultry; Salmonella; Sequential Treatments; Storage
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