Efficacy of Lactic Acid and Modified Atmosphere Packaging against <i>Campylobacter jejuni</i> on Chicken during Refrigerated Storage
2020
Gonzalez-Fandos, Elena | Maya, Naiara | Martínez-Laorden, Alba | Perez-Arnedo, Iratxe
The present study was conducted to evaluate the combined effect of lactic acid washing and modified atmospheres packaging on the counts of <i>Campylobacter jejuni</i> on chicken legs stored at 4 °C. In experiment 1, inoculated chicken legs were washed with either 1% or 2% lactic acid solution for 5 min or distilled water (control). The treatment with 2% lactic acid reduced <i>C. jejuni</i> counts 1.42 log units after treatment (day 0). In experiment 2, inoculated samples were packaged under different conditions: air, 100%N<sub>2</sub>, vacuum, 20%CO<sub>2</sub>/80%N<sub>2</sub>, or 40%CO<sub>2</sub>/60%N<sub>2</sub>. <i>C. jejuni</i> counts were higher in samples packaged under vacuum or atmospheres containing CO<sub>2</sub> than in air. In experiment 3, inoculated chicken legs were washed with a 2% lactic acid solution for 5 min or distilled water (control). Samples were packaged under different conditions: air, vacuum, 20%CO<sub>2</sub>/80%N<sub>2</sub>, or 40%CO<sub>2</sub>/60%N<sub>2</sub>. <i>C. jejuni</i> counts were lower in samples treated with lactic acid than in samples non-treated. However, <i>C. jejuni</i> counts were higher in chicken legs treated with lactic acid and packaged in modified atmospheres than in those treated and packaged in air. Immersion of chicken legs in a solution containing 2% lactic acid can reduce <i>C. jejuni</i> counts on fresh chicken packaged in modified atmosphere.
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