title: Evaluation of USDA approved antimicrobials on the reduction of Salmonella and Campylobacter in ground chicken frames and their effect on meat quality.
abstract: The main objective of this study was to examine the efficacy of USDA approved antimicrobials in reducing Salmonella Heidelberg (S. H.) and Campylobacter jejuni (C. j.) in ground chicken frames and to determine the treatment effects on total aerobic counts and meat color. Six antimicrobials (0.1% peracetic acid [PAA], 0.6% cetylpyridinium chloride [CPC], 0.005% sodium hypochlorite, 1.5% acidified lactic acid [ALA], 0.3% propionic acid, and 0.1% lauric arginate [LAE]) applied as dip treatments were evaluated in their efficacy in reducing S. Heidelberg and C. jejuni. Fresh chicken frames were spot inoculated with nalidixic acid resistant S. H. and C. j. (ATCC 33291) to achieve a recovery level of ca. 3 log CFU/g in the ground product. Frames were dipped for 10 s in each antimicrobial solution and each treatment was replicated on 3 frames. Three separate replications were conducted for this experiment. Frames were blended, and ground samples similar to mechanically separated chicken (MSC) were obtained and stored at 4°C for 24 hours. Samples were analyzed after grinding on d zero (2 h) and d one (24 h) to determine reduction in S. H. and C. j. counts in MSC. PAA and LAE treatments had the highest reductions on Salmonella counts (P ≤ 0.05), both treatments resulting in 0.9 log CFU/g reduction as compared to control on d zero. PAA and CPC reduced Salmonella counts by 1.4 and 0.9 log CFU/g, respectively, on d one; PAA, propionic acid, ALA, and LAE resulted in one log CFU/g reductions of C. j. as compared to control on d one. There was no significant difference among the treatments in their ability to reduce C. j. on d one. The treatments had no effect on total aerobic counts. The findings from the study indicate that PAA, CPC, and LAE can reduce S. H. in ground chicken frames, whereas all the antimicrobials tested in the study, except chlorine, have the ability to reduce C. j. in ground chicken frames, a product similar to commercial MSC.
authors.affiliation: Poultry Science Department, Mississippi State University, Mississippi State 39762.
authors.forename: A
authors.initials: A
authors.lastname: Moore
authors.affiliation: Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State 39762.
authors.forename: R
authors.initials: R
authors.lastname: Nannapaneni
authors.affiliation: Poultry Science Department, Mississippi State University, Mississippi State 39762.
authors.forename: A
authors.initials: A
authors.lastname: Kiess
authors.affiliation: Poultry Science Department, Mississippi State University, Mississippi State 39762.
authors.forename: C S
authors.initials: CS
authors.lastname: Sharma
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D016123:Campylobacter jejuni / Q000187:drug effects*; D002645:Chickens; D003116:Color; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology*; D011897:Random Allocation; D019779:Salmonella enterica / Q000187:drug effects*
chemical_list: D000900:Anti-Bacterial Agents
keywords: Campylobacter; Salmonella; comminuted poultry; food safety; mechanically separated chicken