Efficacy and Quality Attributes of Antimicrobial Agent Application via a Commercial Electrostatic Spray Cabinet To Inactivate Salmonella on Chicken Thigh Meat

Abstract

Salmonella is a foodborne pathogen associated with poultry meat. This study aimed to determine the efficiency and quality attributes of two antimicrobial agents to reduce Salmonella on raw chicken meat when applied individually and in combination using an electrostatic spray cabinet. Thus, 5 log CFU/g of nonpathogenic, rifampin-resistant Salmonella Typhimurium was inoculated on skinless, boneless, raw chicken thigh meat and passed through an electrostatic spray cabinet while being sprayed with 5% lauric arginate (LAE), and 100, 1,000, 1,500, and 1,750 ppm of peracetic acid (PAA). Spraying of 5% LAE for 45 s significantly reduced Salmonella by 5 log (P < 0.05). The 1,500 ppm of PAA reduced Salmonella significantly within 45 s (1.157 log). Spraying of 1,500 ppm of PAA followed by LAE within 15 s reduced Salmonella significantly more than vice versa (P < 0.05). The color, water holding capacity, and texture did not differ significantly but resulted in significantly strong aroma and flavor. Both LAE and PAA efficiently reduced Salmonella when applied in an electrostatic spray cabinet on raw chicken thigh meat. The results suggest that the sequential order of application of antimicrobial agents is important to improve the safety and quality of raw chicken thigh meat. HIGHLIGHTS

Investigation of the Suitability of a Combination of Ethyl-Να-dodecanyl-L-arginat_HCl (LAE) and Starter Culture Bacteria for the Reduction of Bacteria from Fresh Meat of Different Animal Species

“…The significant effects of LAE on the bacteria numbers on day 0 (directly after treatment and packaging) in the present study principally agree with publications that also analyzed the antibacterial impact of LAE using meat of different species [8,9,[17][18][19][20][21][22][23][24][25][26]. Most of the studies inoculated the products with the bacteria before LAE treatment.…”

“…The missing effects of the LAE treatment on the color values directly after treatment and during MAP storage mainly agree with other publications analyzing (chicken) meat [9,18,22,25,61]. However, comparable studies with pork or beef have not been published, as far as our database research shows.…”

“…Lauric acid is a saturated fat widely found in many vegetable fats and can enter normal fatty acid metabolism [16]. Although LAE is not approved for the preservation of fresh meat in the EU, scientific studies have been published showing antimicrobial effects of LAE on fresh meat [8,9,[17][18][19][20][21][22][23][24][25][26].…”

Bactericidal Effects and Quality Impact of Peroxyacetic Acid and Sodium Hypochlorite on Chicken Carcasses

“…Therefore, the appropriate decontamination time using an electronic-nose experiment must be determined to minimize the influence of PAA on chicken flavor under effective decontamination conditions. Punchihewage-Don et al [38] showed that high concentrations of PAA can affect chicken flavor. This study shows that electronic-nose technology can classify PAA-treated chicken carcasses according to the contact time, even though the samples had similar aromas.…”