Effects of Lactic and Acetic Acid on Survival of Salmonella enteritidis During Refrigerated and Frozen Storage of Chicken Meats

Food and Bioprocess Technology

Volumn 5, Issue 1, 2012, Pages 372-377

  Cosansu, Serap ^a   Ayhan, Kamuran ^b  

^a SAKARYA UNIVERSITY   (Turkey)

^b ANKARA UNIVERSITY   (Turkey)

Author keywords

Acetic acid; Chicken; Frozen storage; Lactic acid; Poultry; Refrigerated storage; Salmonella

Indexed keywords

ACETIC ACID TREATMENT; BREAST MEAT; CHICKEN; CHICKEN MEAT; FROZEN STORAGE; MEAT SAMPLES; MOST PROBABLE NUMBER; POULTRY MEAT; REFRIGERATED STORAGES; SALMONELLA ENTERITIDIS;

ACETIC ACID; ANIMALS; LACTIC ACID; MEATS; ORGANIC ACIDS; PH; POULTRY;

SALMONELLA;

SALMONELLA; SALMONELLA ENTERITIDIS;

EID: 84856214980     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0320-x     Document Type: Article

References (27)

1. Anang, D. M., Rusul, G., Bakar, J., & Ling, F. H. (2007). Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157: H7 in chicken breast stored at 4°C. Food Control, 18, 961-969.
2. Andrews, W. H., & Hammack, T. S. (2003). Bacteriological Analytical Manual, 8th Edition, Revision A, 1998. Chapter 5. [online], http://www. cfsan. fda. gov/~ebam/bam-5. html [accession date 08. 07. 2008].
3. Anon (1984). Bacteriological Analytical Manual, 6th Edition. Virginia: Association of Official Analytical Chemist Suite.
4. Bailey, J. S. (2002). Advances and challenges in the control of Salmonella in poultry. Food Safety Magazine, 8(5), 18-23.
5. Bolder, N. M. (1997). Decontamination of meat and poultry carcasses. Trends in Food Science and Technology, 8, 221-227.
6. Del Rio, E., Panizo-Moran, M., Prieto, M., Alonso-Calleja, C., & Capita, R. (2007). Effect of various chemical decontamination on natural flora and sensory characteristics of poultry. International Journal of Food Microbiology, 115, 268-280.
7. Gill, C. O., & Landers, C. (2005). Microbiological effects of carcass decontaminating treatments at for beef packing plants. Meat Science, 65, 1005-1011.
8. Goncagül, G., Günaydin, E., & Carli, K. T. (2005). Prevalence of Salmonella serogroups in chicken meat. Turkish Journal of Veterinary and Animal Sciences, 29, 103-106.
9. Greer, G. G., & Dilts, B. D. (1992). Factors affecting the susceptibility of meatborne pathogens and spoilage bacteria to organic acids. Food Research International, 25, 355-364.
10. Hwang, C., & Beuchat, L. R. (1995a). Efficacy of selected chemicals for killing pathogenic and spoilage microorganisms on chicken skin. Journal of Food Protection, 58(1), 19-23.
11. Hwang, C., & Beuchat, L. R. (1995b). Efficacy of a lactic acid/sodium benzoate wash solution in reducing bacterial contamination of raw chicken. International Journal of Food Microbiology, 27(1), 91-98.
12. Izat, A. L., Colberg, M., Thomas, R. A., Adams, M. H., & Driggers, C. D. (1990). Effects of lactic acid in processing waters on the incidence of salmonellae on broilers. Journal of Food Quality, 13, 295-306.
13. Jorgensen, F., Bailey, R., Williams, S., Henderson, P., Wareing, D. R. A., Bolton, F. J., et al. (2002). Prevalence and numbers of Salmonella and Campylobacter spp. on raw, whole chickens in relation to sampling methods. International Journal of Food Microbiology, 76, 151-164.
14. Lillard, H. S. (1989). Factors affecting the persistence of Salmonella during the processing of poultry. Journal of Food Protection, 52(11), 829-832.
15. Lillard, H. S. (1990). The impact of commercial processing procedures on the bacterial contamination and cross-contamination of broiler carcasses. Journal of Food Protection, 53(3), 202-204.
16. Mataragas, M., Skandamis, P. N., & Drosinos, E. H. (2008). Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations. International Journal of Food Microbiology, 126, 1-12.
17. Mor-Mur, M., & Yuste, J. (2009). Emerging bacterial pathogens in meat and poultry: an overview. Food and Bioprocess Technology, 3(1), 24-35.
18. Morrison, G. J., & Fleet, G. H. (1985). Reduction of Salmonella on chicken carcasses by immersion treatments. Journal of Food Protection, 48(11), 939-943.
19. Pipek, P., Fila, P., Jelenikova, J., Brychta, J., & Miyahara, M. (2004). Technological aspects of acid decontamination of carcasses. Chemicke Listy, 98, 865-869.
20. Sinhamahapatra, M., Biswas, S., Das, A. K., & Bhattacharyya, D. (2004). Comparative study of different surface decontaminants on chicken quality. British Poultry Science, 45(5), 624-630.
21. Slavik, M. F., Kim, J. W., & Walker, J. T. (1995). Reduction of Salmonella and Campylobacter on chicken carcasses by changing scalding temperature. Journal of Food Protection, 58(6), 689-691.
22. Tamblyn, K. C., & Conner, D. E. (1997a). Bacterial activity of organic acids against Salmonella typhimurium attached to broiler chicken skin. Journal of Food Protection, 60(6), 629-633.
23. Tamblyn, K. C., & Conner, D. E. (1997b). Bacterial activity of organic acids in combination with transdermal compounds against Salmonella typhimurium attached to broiler chicken skin. Food Microbiology, 14, 477-484.
24. Theron, M. M., & Lues, J. F. R. (2007). Organic acids and meat preservation: a review. Foods Reviews International, 23, 141-158.
25. Tosun, H., & Tamer, A. Ü. (2000). A study on the effects of chilling on the microbial quality of poultry carcasses and surface decontamination with lactic acid. Turkish Journal of Veterinary and Animal Sciences, 24, 517-521.
26. Xiong, H., Li, Y., Slavik, M. F., & Walker, J. T. (1998). Spraying chicken skin with selected chemicals to reduce attached Salmonella typhimurium. Journal of Food Protection, 61(3), 272-275.
27. Yoon, K. S., & Oscar, T. P. (2002). Survival of Salmonella typhimurium on sterile ground chicken breast patties after washing with salt and phosphates and during refrigerated and frozen storage. Journal of Food Science, 67(2), 772-775.