title: Efficacy of Acetic Acid againstListeria monocytogenesAttached to Poultry Skin during Refrigerated Storage.
abstract: This work evaluates the effect of acetic acid dipping on the growth ofL.monocytogeneson poultry legs stored at 4 °C for eight days. Fresh inoculated chicken legs were dipped into either a 1% or 2% acetic acid solution (v/v) or distilled water (control). Changes in mesophiles, psychrotrophs, Enterobacteriaceae counts and sensorial characteristics (odor, color, texture and overall appearance) were also evaluated. The shelf life of the samples washed with acetic acid was extended by at least two days over the control samples washed with distilled water.L.monocytogenescounts before decontamination were 5.57 log UFC/g, and after treatment with 2% acetic acid (Day 0),L.monocytogenescounts were 4.47 log UFC/g. Legs washed with 2% acetic acid showed a significant (p< 0.05) inhibitory effect onL.monocytogenescompared to control legs, with a decrease of about 1.31 log units after eight days of storage. Sensory quality was not adversely affected by acetic acid. This study demonstrates that while acetic acid did reduce populations ofL.monocytogeneson meat, it did not completely inactivate the pathogen. The application of acetic acid may be used as an additional hurdle contributing to extend the shelf life of raw poultry and reducing populations ofL.monocytogenes.
authors.affiliation: Food Technology Department, CIVA Research Center, University of La Rioja, Madre de Dios 51, 26006 Logroño, La Rioja, Spain. elena.gonzalez@unirioja.es.
authors.forename: Elena
authors.initials: E
authors.lastname: Gonzalez-Fandos
authors.affiliation: Food Technology Department, CIVA Research Center, University of La Rioja, Madre de Dios 51, 26006 Logroño, La Rioja, Spain. anabarbaraherrera@redfarma.org.
authors.forename: Barbara
authors.initials: B
authors.lastname: Herrera
keywords: Listeria monocytogenes; carcass; decontamination; meat safety; organic acids; pathogen reduction; poultry