Microbial Effects of Ultrasonication of Broiler Drumstick Skin

Abstract

Pre-chill broiler drumsticks were exposed to ultrasonic energy in water at 25 and 40°C for 15 and 30 min to study the effect on skin microbial counts. Aerobic plate counts (APC) after 0, 7, and 14 days at 4°C indicated no significant effects (~~0.05) due to ultrasonication. In another experiment, post-chill broiler drumsticks were treated with ultrasonic dnergy in i% lactic acid at pH 2 and 4 for 0.5, 2, and 3.5 min. After 0 and 10 days at 4°C there was no significant effect (p>O.OS) of ultrasonication on APC.

Antimicrobial activity of decontamination treatments for poultry carcasses: A literature survey

“…the combination of hot water with TSP or sodium carbonate was more efficient than the single immersion treatments and the reductions obtained ranged from 1.8 to 2.6 log CFU cm À2 (Rodriguez de Ledesma, Riemann, & Farver, 1996). On the other hand, the combination of ultrasound with acetic acid or electrolyzed water with sodium hypochlorite did not enhance the reductions Sams & Feria, 1991).…”

“…On chicken legs, ultrasound (25 or 40°C, 15 or 30 min) yielded reductions for aerobic bacteria ranging from no effect to 0.8 log CFU cm À2 (Sams & Feria, 1991). The authors hypothesized that the low efficacy might be related to the irregular skin surface providing protection for the bacteria.…”

Interventions to control Salmonella contamination during poultry, cattle and pig slaughter

“…It is hypothesized that ultrasound removes the protective air from the meat surface and thus allows direct contact of the steam with contaminants, which enhances the killing effect of heat; thus, increasing effectiveness by optimizing exposure to steam in a shorter time (Boysen & Rosenquist, 2009). Exposure of chicken legs to ultrasound (25 or 40°C) for 15 or 30 min reduced aerobic bacteria by 0.0-0.8 log units (Sams & Feria, 1991). The low efficacy may be attributed to potential protection of cells within the irregular skin surface (Loretz et al, 2010).…”

Synergistic effect of sonication and high osmotic pressure enhances membrane damage and viability loss of Salmonella in orange juice

“…For diluted non-sonicated juice samples (0.5 MPa), stored for 75 h (positive control), all samples were positive, whereas concentrated juice samples (10.9 MPa), inoculated at levels of 3.2, 4.2 and 5.2 log 10 cfu ml −1 , were all negative. Some samples inoculated at 6.2 log 10 cfu ml −1 were positive and others negative, showing that (Sams & Feria, 1991). A 4-log reduction was observed when Salmonella spp.…”