Purpose: The objectives of this research were to evaluate the effect of various post-chill antimicrobials on reducing Salmonella and Campylobacter and to determine the impact of these treatments on shelf life and quality attributes of ground chicken.
Methods: Five treatments (0.003% Chlorine, 0.07%, 0.10% Peracetic acid; PAA, 0.35%, 0.60% Cetylpyridinuium Chloride; CPC) were evaluated. Samples (1.81 kg; n = 120) of skin-on chicken breast and thigh meat were inoculated with Salmonella Typhimurium (108 CFU/ml) and Campylobacter jejuni (108 CFU/ml). Following a 30 min attachment time, parts were rinsed with either chlorine, PAA or CPC in a decontamination tank for 23 s. Parts were then ground, and then samples (25 g) were plated and reduction of S. Typhimurium and C. jejuni were determined. Non-inoculated ground breast and thigh meat were used for sensory and shelf life determination. Samples (n = 200) for shelf life determination were collected on days 1, 4, 7 and 10 to estimate spoilage microflora of ground chicken stored at 4ºC. Additionally, sensory panels were used to evaluate the quality characteristics of cooked ground patties at days 1, 4 and 7.
Results: Ground chicken treated with 0.07% and 0.10% PAA had the greatest reductions in Salmonella and Campylobacter, followed by 0.35% and 0.60% CPC. Chlorine (0.003%) was the least effective treatment. Treatments with 0.07% and 0.10% PAA also extended the shelf life of ground chicken. None of the treatments affected sensory attributes of cooked ground chicken patties.
Significance: These findings are useful for industry to select suitable post-chill antimicrobials for improving food safety and maintaining quality of ground chicken product.