Purpose: The aim of this study was to determine the efficacy of three antimicrobial compounds against Salmonella on raw chicken meat when applied individually and in combination through a commercial spray cabinet.
Methods: Raw chicken thigh meat inoculated with 5 logs CFU/g of Salmonella Typhimurium ATCC 53647 (ST) passed through a spray cabinet being sprayed with 5% lauric arginate (LAE), 0.8% vinegar solution (VS), near neutral electrolyzed water (NNEW) and deionized water (DW). Then analyzed treated and untreated inoculated samples: (1) at 0, 15, 30, 45 and 60 s exposure time intervals, (2) in 4°C storage at 0, 1, 2, and 3 d after a 60 s exposure, and (3) in 4°C storage at 0, 1, 2, and 3 d after a 30 s combination exposure to each LAE and VS. Analysis of variance (ANOVA) and Tukey test were used for determining mean significant differences (P < 0.05). The experiment was carried out in duplicates for each replicate (n = 3 x 2).
Results: In comparing individual antimicrobials, 60 s treatment time resulted in the highest reduction of ST with LAE achieving the highest reduction (2.07 log) followed by VS, NNEW and DW (0.63, 0.56 and 0.53 logs, respectively). At 3 d LAE significantly (P < 0.05) reduced ST 1.28 logs. The combination, VS then LAE had a significantly (P < 0.05) higher reduction than using LAE followed by VS (1.61 and 0.93 logs, respectively).
Significance: The results of this study suggest that LAE is a viable compound to reduce ST on raw chicken meat and the order of application of antimicrobial agents plays a vital role.