Purpose: The goal of this study was to determine efficacy of multiple concentrations and contact times of two interventions: Peracetic Acid (PAA) or Cetylpyridinium Chloride (CPC) against Salmonella on raw turkey parts used in production of ground turkey.
Methods: A five-strain Salmonella cocktail using separate high level (5-6 log) and low level (0.5-1 log) inoculums were applied to parts. High level inoculated parts were dipped into solutions of PAA (200, 500, 1000, and 2000 ppm) or CPC (0.4% and 0.6%). All treated and untreated whole parts were sampled using the USDA-FSIS poultry parts rinse method. Based on results from the high level inoculum, the low level inoculation study was initiated to confirm effectiveness through grinding. Treated and untreated parts were sampled prior to grinding. Low level inoculated parts were dipped into solutions of PAA (1000 ppm) or CPC (0.2% and 0.4%). Immediately after grinding, 25-gram and 375-gram samples of product were collected for testing.
Results: Salmonella quantitative results from high inoculated parts dipped in PAA at 1000 ppm at a minimum for 10 seconds generated greater than a 1-log reduction. CPC at 0.4% and 0.6% at a minimum of 10 seconds generated greater than 2 logs reduction. Salmonella was reduced quantitatively and qualitatively to undetectable levels from low level inoculated treated parts sampled prior to and after grinding.
Significance: PAA and CPC are effective interventions for reducing the presence of Salmonella in ground turkey.