Effect of chlorine, trisodium phosphate and organic acids on Salmonellae in poultry
1997
Rungtip Chuanchuen | Kriengsak Saitanu | Thanis Damrongwatanapokin (Chulalongkorn Univ., Bangkok (Thailand). Faculty of Veterinary Science. Dept. of Veterinary Public Health)
Efficacy of sanitizer; chlorine, trisodium phosphate and organic acids in reducing Salmonella attached to poultry meat was detemined. The microbial inhibitory potential of these compounds were compared by using drumsicks as samples. Salmonella Enteritidis kanamycin resistant strain was used as the standard culture. The inoculated drumsticks were applied with 25, 50 and 100 ppm chlorine (W/v), 4, 8 and 12 percent trisodium phosphate (W/v) or 0.6, 1.2 and 2.4 percent organic acids (V/v) by dipping for 1, 3 and 5 min or spraying 10 sec. Populations of standard bacteria were enumerated after 1 hr storage at normal temperature (25-30 deg C). The study showed that spraying with 2.4 percent acetic acid was the most effective for reducting populations of standard bacteria. The reduction was maximum at 1.78 log10 in the first hour. Spraying with 2.4 percent acetic acid was repeated. Treated Samples were stored at 25-30 and 4 deg C. The Salmonella was enumerasted at specific time. This study showed that spraying 2.4 percent acetic acid resulted in significant reduction in the number of S. Enteritidis (p0.05). At 4 deg C, the inhibitory effect of acetic acid was prolonged up to 120 hours, The number of S. Enteritidis reduced to the undetectable level.
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