2020
DOI: 10.1016/j.psj.2020.06.070
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Evaluating the efficacy of peracetic acid on Salmonella and Campylobacter on chicken wings at various pH levels

Abstract: Peracetic acid ( PAA ) is commonly used as an antimicrobial aid during poultry processing to reduce the pathogen load on poultry and poultry products. However, limited research is available on the effects of pH on the efficacy of PAA against Salmonella and Campylobacter . Therefore, the objective of this study was to determine the efficacy of PAA in reducing Salmonella and Campylobacter population… Show more

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Cited by 23 publications
(27 citation statements)
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“…Therefore, the focus remains in reducing the prevalence of Salmonella spp. through the implementation of sanitary dressing procedures, applying antimicrobial interventions, both chemical and non-chemical, to reduce cross contamination during processing and handling [10].…”
Section: Introductionmentioning
confidence: 99%
“…Therefore, the focus remains in reducing the prevalence of Salmonella spp. through the implementation of sanitary dressing procedures, applying antimicrobial interventions, both chemical and non-chemical, to reduce cross contamination during processing and handling [10].…”
Section: Introductionmentioning
confidence: 99%
“…PAA solution pH did not affect ( P ≤ 0.05) the Salmonella reductions observed on chicken wings subsequent to immersion in PAA solutions (within the same concentration and exposure time), regardless of the type (SaniDate, OxyFusion). Previously, Kataria et al. (2020) reported no differences in the reductions of Salmonella and Campylobacter when chicken wings were immersed in PAA adjusted to different pH values (8.2, 10 and 11).…”
Section: Resultsmentioning
confidence: 93%
“…As previously mentioned, PAA is currently one of the most commonly used antimicrobials in U.S. poultry slaughter and processing facilities, and its effectiveness in reducing pathogen contamination on poultry-associated products has been extensively reported [ 11 , 14 , 16 , 18 , 31 , 32 , 34 , 35 , 36 , 37 , 38 , 39 ]. Naturally occurring Campylobacter spp.…”
Section: Discussionmentioning
confidence: 99%