Microbiology of Poultry Parts Dipped in Potassium Sorbate ,

Abstract

Fresh broiler drumsticks were used to study the effectiveness of a potassium sorbate dip to control bacterial growth. Some pieces were inoculated with Salmonella typhimurium before being dipped. Other pieces, used to determine total counts, were not inoculated with Salmonella. Treated drumsticks were held at 4, 10, or 22 C.When stored at 4 C, untreated pieces had counts of 10 6 in about 6 days, but parts dipped in 10% potassium sorbate took nearly 10 days to reach the same total counts. At 22 C, potassium sorbate extended the shelf-life only about 1 day. Potassium sorbate solutions of 5% strength were nearly as effective as the 10% solution on drumsticks held at 4 C, but not at 22 C. The 10% dip (for only 30 sec) effectively reduced numbers of Salmonella after 2 days storage at 22 C.These data support earlier findings that sorbates can be used to control growth of spoilage organisms associated with fresh poultry parts. (

The preservation of the quality of the muscle in frozen Australian red claw crayfish (Cherax quadricarinatus) by pre‐storage anti‐oxidant dipping treatments†

“…In the meat and poultry industry, dip treatments have been used to retard microbial growth and minimize colour changes or lipid oxidation in the products prior to storage, display, or packaging (To & Robach, 1980; Cunningham, 1981; Mitsumoto et al. , 1991; Samelis et al.…”

“…In the meat and poultry industry, dip treatments have been used to retard microbial growth and minimize colour changes or lipid oxidation in the products prior to storage, display, or packaging (To & Robach, 1980;Cunningham, 1981;Mitsumoto et al, 1991;Samelis et al, 2001). It has been reported that dipping with Vitamin E and C solutions improves colour and lipid stability of beef (Harbers et al, 1981;Okayama et al, 1987;Mitsumoto et al, 1991).…”

Potassium Sorbate Inhibition of Microorganisms Growing on Refrigerated Packaged Beef

“…Cunningham (1979) determined the shelf-life and quality of chicken parts treated with 5%, 10% and 15% solutions of potassium sorbate. The same author studied the effectiveness of sorbate in baked drumsticks stored at 4"C, 10°C and 22°C (Cunningham, 1981). Myers et al (1983) studied the effect of sorbate to prevent the growth of Yersinia spp.…”

Control of Microbial Spoilage on Fresh Poultry using a Combination Potassium Sorbate/Carbon Dioxide Packaging System

“…The shelf life of ice packed whole broilers was extended from 7 to 15 days using a 5.0% sorbate dip for 1 min (To and Robach, 1980). Cunningham (1981) evaluated various potassium sorbate dips to control spoilage of chicken drumsticks. A 10% sorbate dip extended the shelf life of the drumsticks from 6 to 10 days at 4°C.…”