TITLE

Decontamination Treatments for Psychrotrophic Microorganisms on Chicken Meat during Storage at Different Temperatures

AUTHOR(S)
ALONSO-HERNANDO, ALICIA; CAPITA, ROSA; ALONSO-CALLEJA, CARLOS
PUB. DATE
November 2013
SOURCE
Journal of Food Protection;Nov2013, Vol. 76 Issue 11, p1977
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
The antimicrobial effectiveness of five chemical decontaminants (12% trisodium phosphate [TSP], 1,200 ppm acidified sodium chlorite [ASC], 2% citric acid |CA], 220 ppm of peroxyacids [PA], or 50 ppm of chlorine dioxide [CD]) against psychrotrophic populations on skinned chicken legs was assessed throughout 120 h of storage under various temperature abuse scenarios. Three different simulated cold chain disruptions were used: Tl (12 h at 1 ± 1°C, 6 h at 15 ± 1°C, and 102 h at 4 ± 1°C), T2 (18 h at 1 ± 1°C, 6 h at 15 ± 1°C, and 96 h at 10 ± 1°C), or T3 (18 h at 4 ± 1°C, 6 h at 20 ± 1°C, and 96 h at 7 ± 1°C). Microbiological analyses were carried out at 0, 24, 72, and 120 h of storage. Substantial microbial reductions, with respect to control (untreated) samples, were obtained in legs treated with TSP, ASC, and CA, with average values ranging from 1.54 ± 1.52 to 2.02 ± 2.19 log CFU/cm². TSP was the most effective compound under mild abuse temperature conditions (Tl), with mean reductions of 2.01 ± 1.67 log CFU/cm², whereas ASC, followed by CA, proved to be particularly useful under moderate abuse conditions (T3; average reductions of 2.99 ± 2.27 and 1.98 ± 1.65 log CFU/cm², respectively). Treatment with PA or CD resulted in minimal microbial reductions.
ACCESSION #
91926392

 

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