Lactic and Acetic Acids as Bacterial Decontaminators on Chicken Carcasses | ||
| Benha Veterinary Medical Journal | ||
| Article 31, Volume 39, Issue 2, December 2020, Pages 158-160 PDF (91.59 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/bvmj.2020.50321.1297 | ||
| Authors | ||
| abobakr Edris1; Reham Amin1; Nesreen Eleiwa2; Ramy Elnagar* 1 | ||
| 1Food Hygiene and control Department, Faculty of Veterinary Medicine, Benha University | ||
| 2Food Hygiene, Animal Health Research Institute (AHRI), Agriculture research center, Giza-Egypt | ||
| Abstract | ||
| This study was done to evaluate the efficiency of two decontaminators (Lactic and acetic acids) for decreasing the contamination level in chicken carcasses (cut up), which had been artificially inoculated with food poisoning microorganisms (Salmonella Enteritidis with infective dose 105and Staphylococcus aureus with infective dose 107). A total of 42 random samples chicken breast samples were collected from different markets in Gharbia governorate, Egypt. The collected chicken samples were then inoculated with the tested microorganisms Salmonella Enteritidis and Staphylococcus aureus (21 Samples for each microorganism). Thus, the samples were dipped into containers containing distilled water (Control), lactic acid 1%, 2%, 3% and acetic acid 0.5 %, 1 %, 1.5%for 20 seconds and 1 minute, respectively. The results indicated that the reduction % of acetic acid for Salmonella Enteritidis were 90.69%, 93.80%, 95.17% for 20 seconds and 91.39%, 96.56%, 96.90% for 1 minute, respectively. Regarding lactic acid, the reduction % was 61.43%, 94.49%, 97.41% for 20 seconds and 92.07%, 99.28%, 99.24% for 1 minute, respectively. While, the reduction of Staphylococcus aureus by acetic acid were 95.64%, 99.63%, 99.78% for 20 seconds and 97.84%, 99.94%, 99.98% for 1 minute but it was 99.88%, 99.98%, 99.99% for 20 seconds and 99.98%, 99.99%, 100% for 1 minute for lactic acid, respectively. Lactic acid with a concentration of 3% showed the highest reduction on Salmonella Enteritidis and Staphylococcus aureus. The effect of such organic acids on Gram positive bacteria as Staphylococcus aureus was higher than Gram negative ones as Salmonella Enteritidis | ||
| Keywords | ||
| lactic acid; Acetic acid; Salmonella enteritidis; Staphylococcus aureus | ||
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