Efficacy of ε-Polylysine, Lauric Arginate, or Acidic Calcium Sulfate Applied Sequentially for Salmonella Reduction on Membrane Filters and Chicken Carcasses

Abstract

Salmonella contamination continues to be one of the major concerns for the microbiological safety of raw poultry products. Application of more than one decontamination agent as a multihurdle intervention to carcasses in a processing line might produce greater reductions than one treatment alone due to different modes of action of individual antimicrobials. In this study, all possible two-way combinations and individual applications of ε-polylysine (EPL), lauric arginate (LAE), and acidic calcium sulfate (ACS) solutions were evaluated for their effects against Salmonella enterica serovars, including Enteritidis and Typhimurium, using a sterile membrane filter model system. The combinations that provided higher Salmonella reductions were further evaluated on inoculated chicken carcasses in various concentrations applied in a sequential manner. Sequential spray applications of 300 mg of EPL per liter followed by 30% ACS and of 200 mg of LAE per liter followed by 30% ACS produced the highest Salmonella reductions on inoculated chicken carcasses, by 2.1 and 2.2 log CFU/ml, respectively. Our results indicated that these sequential spray applications of decontamination agents are effective for decreasing Salmonella contamination on poultry carcasses, but further studies are needed to determine the effectiveness of these combinations over a storage period.

Reduction of Salmonella on chicken meat and chicken skin by combined or sequential application of lytic bacteriophage with chemical antimicrobials

“…on chicken breast fillets up to 1 log CFU/g during refrigerated storage up to 7 days (Sharma et al, 2013a). Benli et al (2011) reported that sequential spray application of 200 ppm of LAE followed by 30% acidic calcium sulfate reduced Salmonella on chicken carcasses by 2.2 log CFU/ml.…”

Antimicrobials for Reduction of Salmonella Contamination in Uncooked, Surface-Browned Breaded Chicken Products

“…Typical control strategies for Salmonella in raw chicken products involve chemical antimicrobial interventions applied as rinses, primarily at the slaughter facility (1,16). However, this process does not eliminate Salmonella because raw chicken meat can become crosscontaminated or recontaminated during further processing steps (3).…”

Evaluation of antimicrobial effects of lauric arginate on reduction of Salmonella spp. in ground chicken

“…It has been reported that lauric arginate (LAE) was effective at reducing Gram negative and Gram positive pathogens, such as Salmonella and Listeria monocytogenes , in different food products (Martin et al ., ; Stopforth et al ., ; Soni et al ., ; Theinsathid et al ., ). The combined spray applications of LAE along with other antimicrobials, such as polylysine and acidic calcium sulphate resulted in significant reduction in Salmonella on chicken carcasses (Benli et al ., ). However, information on the effectiveness of LAE against Salmonella in ground chicken is lacking.…”