Effectiveness of Several Antimicrobials and the Effect of Contact Time in Reducing Salmonella and Campylobacter on Poultry Drumsticks
Lei Zhang | Amit Morey | Sacit F. Bilgili | Shelly R. McKee | Laura J. Garner
SUMMARY: Salmonella and Campylobacter are the two pathogens commonly associated with raw poultry meat, as poultry products are frequent vehicles of these bacteria. The objective of the current research was to determine the optimal contact time for 6 antimicrobial treatments, including water, 0.003% chlorine, 0.07% peracetic acid (PAA), 0.1% PAA, 0.35% cetylpyridinium chloride (CPC), and 0.6% CPC. Drumsticks (n = 192) were inoculated with Salmonella Typhimurium and Campylobacter jejuni, and allowing some bacterial attachment time, drumsticks were treated with the 6 antimicrobials mentioned above for 10, 20, and 30 s contact time. The recoveries of Salmonella Typhimurium and Campylobacter jejuni were determined after plating. The results of this study indicated the antimicrobial effect on reducing Salmonella and Campylobacter on poultry parts, and the impact of contact time on the efficacy. This could be a guide for industrial application of which antimicrobial to use and how to control the contact time.
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