DECONTAMINATION TREATMENT FOR CONTROLLING BACTERIAL PATHOGENS ON CHICKEN CARCASSES SKIN | ||
| Egyptian Journal of Agricultural Research | ||
| Article 24, Volume 85, Issue 1, March 2007, Pages 293-306 PDF (2.97 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejar.2007.213661 | ||
| Author | ||
| AMANY F. ALEXAN | ||
| Animal Health Research Institute, Agricultural Research Center, Ministry of Agriculture, Dokki, Giza, Egypt | ||
| Abstract | ||
| A comparative study on the effect of different decontamination treatments to reduce inoculated bacterial pathogens and spoilage micro flora in chicken wings skin was conducted. Uninoculated and inoculated raw chicken wings with L. monocytogenes, S. TyphImurium and S. aureus were dipped in tap water (control), 8 % (pH 12.59), 10 % (pH 12.68), 12 % (pH 12.75) w/v. Trisodium phosphate (TSP) solution, 1 % (pH 1.8) v/v lactic acid, 2 % (pH 1.8 — 2) v/v acetic add and combination of the decontamination treatment and hot water 70°C were assessed. Surface pH value and bacterial count of chicken wings were determined immediately after treatment (day 0) and after 1, 3 and 5 days of refrigerated storage at 4°C. Compared with water dipping ,all the decontamination treatments significantly (P < 0.05) reduced inoculated bacterial pathogens. The concentration of TSP was a significant factor in reducing bacterial populations. The TSP and lactic (or acetic) acid treatment resulted in relatively high (8.3 ± 0.15 — 9.07 ± 0.04) and low (6.4 ± 0.07 — 6.32 ± 0.07) surface pH, respectively, initially and throughout storage. The decontamination treatment retarded the growth of spoilage micro flora on uninoculated chicken wings, and thus, potentially extending the shelf life. The interaction between decontamination treatment and hot water 70°C was more effective in reducing count for spoilage micro flora than for inoculated bacteria. It is concluded that decontamination treatment (especially 12 % TSP and 1 % lactic acid) combined with hot water 70°C, markedly improved the bacterial safety and increased the refrigerated shelf life of chicken carcasses. | ||
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