The Use of Malic and Acetic Acids in Washing Solution to Control Salmonellaspp. on Chicken Breast

• Autores: Amin N. Olaimat, Murad Al-Holy, Mahmoud H. Abu Ghoush, Anas A. Al-Nabulsi, Ala A. Qatatsheh, Hafiz M. Shahbaz, Tareq M. Osaili, Richard A. Holley
• Localización: Journal of food science, ISSN 0022-1147, Vol. 83, Nº 8, 2018, págs. 2197-2203
• Idioma: inglés
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• Resumen

  • Salmonellais a persisting contaminant in poultry products that may pose a potential risk to consumers. Thus, developing decontamination strategies to eliminate or reduce this pathogen in chicken is crucial. The objective of the current study was to investigate the antimicrobial activity of malic acid (MA) and acetic acid (AA) or their combination against Salmonellaon chicken breast at 4 °C for 10 days. The effect of storage temperature (4 and 21 °C) on Salmonellainactivation was also investigated for up to 21 days. Five serovars of Salmonellawere inoculated in a model Mueller-Hinton (MH) broth system to a level of about 7 log10CFU/mL and the broth was treated with 5 mg/mL of each of MA, AA or their combination. AA was more effective than MA in the model system at 21 °C, where it resulted in total elimination of Salmonella, but MA was more effective in eliminating Salmonellaat 4 °C. However, the combined MA and AA solutions were more effective than either MA or AA alone. When applying washing solutions containing 5 mg/mL of either of MA, AA, or their combination to chicken breast inoculated with about 5 log10CFU/g, the MA+AA washing solution was the most effective. It resulted in complete elimination of Salmonellafrom chicken breast and rendered a significant reduction in mesophilic aerobic bacteria and lactic acid bacteria numbers. This study indicates that the use of a washing solution containing MA and AA could improve the safety and extend the shelf life of raw chicken by substantially reducing Salmonellaand contaminating microflora on the product.