The efficacy of USDA approved antimicrobials was evaluated in reducing Salmonella and Campylobacter on ground chicken frames and chicken breast fillets. Chicken frames dip treated with peracetic acid (PAA), lauric arginate (LAE), cetylpyridinium chloride (CPC) and acidified lactic acid (ALA) reduced Salmonella and Campylobacter counts in ground chicken frames without affecting meat pH and color. PAA and LAE reduced Salmonella by 0.9 log on d0 whereas on d1, PAA and CPC reduced by 1.4 and 0.9 log CFU/g respectively. PAA, ALA, propionic acid and LAE significantly reduced Campylobacter by 0.7, 1.0, 1.3, and 1.2 log CFU/g, respectively. On chicken breast fillets, 30 s application of PAA (0.04% and 0.07% pH 6.5) reduced loosely attached Salmonella by 0.5 and 0.8 log CFU/ml, respectively. ALA, octanoic acid and PAA reduced loosely attached Campylobacter by 1 log while all treatments except propionic acid were effective against strongly attached cells on chicken breast fillets.
| Identifer | oai:union.ndltd.org:MSSTATE/oai:scholarsjunction.msstate.edu:td-2834 |
| Date | 12 August 2016 |
| Creators | Moore, Alisha Janelle |
| Publisher | Scholars Junction |
| Source Sets | Mississippi State University |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | Theses and Dissertations |
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