Purpose: The objectives of this study were to determine the efficacy of various antimicrobials added to the finishing chiller in reduction of Salmonella and Campylobacterand to evaluate any associated effects of the various antimicrobials on quality characteristics of chicken breast meat.
Methods: Five chill water treatments consisting of 0.04% chlorine, 0.04%, 0.1% PAA, 0.1%, or 0.5% lysozyme were examined using a finishing chiller. The skin of carcasses was inoculated with Salmonella Typhimurium (106 CFU/mL) and Campylobacter jejuni (106 CFU/mL). Following a 20 min attachment time, carcasses were dipped into the finishing chiller for 20 s. Individual birds were then placed into a sterile rinse bag and rinsed with 200 ml buffered peptone water for 1 min. Serial dilutions were performed and 0.1 ml was spread plated on differential media for enumeration of Salmonella and Campylobacter. Non-inoculated chicken breast meat from each treatment was used for sensory analysis.
Results: Treatment with 0.04% and 0.1% PAA was found to be most effective in decreasing Salmonella and Campylobacter. Chlorine treatment at 0.004% and lysozyme applied at 0.1% and 0.5% were found to be less effective and resulted in less than a one-log reduction when compared to controls. Treatment with the various antimicrobials was not found to have negative impacts on sensory attributes.
Significance: Utilizing PAA in a finishing chiller is an effective application for reducing Salmonella and Campylobacter on carcasses while maintaining product quality.