Submitted to: Poultry Science
Publication Type: Abstract Only
Publication Acceptance Date: May 1, 2002
Publication Date: October 1, 2002
Citation: Dickens, J.A., Ingram, K.D., Hinton Jr, A. 2002. The effects of applying safe2otm-poultry wash post-chill to broiler wings on shelf life, listeria monocytogenes, pseudomonas sp., staphylococcus sp., and psychrotrophic bacteria after 3, 7, and 10 days storage. [abstract] Poultry Science. Technical Abstract: Bacterial contamination of raw processed poultry continues to be of concern to consumers, as well as regulatory and health officials. For many years wings were considered a low value product; therefore, shelf life of the wings was not a major concern. Due to consumer changes and increased need for fast foods, wings are now a valuable commodity. Since wings have a shorter shelf life than most other raw poultry products, acceptable intervention to decrease the population of spoilage organisms and human enteropathogens are needed. Safe2OTM-Poultry Wash was evaluated as a post-chill treatment for its ability to reduce microbial contamination and increase shelf life. Ninety six carcasses were obtained from a local processor prior to final wash. On arrival at the research facility all carcasses were inoculated with one ml of a 103 CFU/ml Listeria monocytogenes culture. After a 30 min attachment time, carcasses were subjected to a 4 sec in/out final wash, hung for 3 min, then chilled in ice/water for 45 min. After chilling, wings were removed with a knife, pooled together, and subjected to a hand spray (4 ml/wing) with either de-ionized water or Safe2OTM-Poultry Wash. Two wings were then placed in each of 96 ziplock type storage bags, and the wings held at 5C + 1C for 3, 7, 10, and 14 days. On the day of sample, weep was decanted and 100 ml of Butterfields buffer added to the bags. Three sets of wings were hand shaken for 1 minute, and the total aerobes, Pseudomonas sp., Staphylococcus sp., and L. monocytogenes in the rinsates were enumerated. Using 7 Log10 recovery of total aerobes from rinsates as a spoilage baseline, all wings were spoiled by day 10, but the wings treated with water were approaching spoilage counts on day 7, ( Log10 6.8), whereas only Log10 5.5 bacteria were recovered from the wings sprayed with Safe2OTM-Poultry Wash. Fewer Pseudomonas sp., Staphlycoccus sp., and L. monocytogenes were recovered from wings treated with Safe2OTM-Poultry Wash and stored for 7 days. Log10 counts for the organisms were; Pseudomonas sp. (6.6 and 5.7), Staphlycoccus sp. (4.3 and 3.9), and L. monocytogenes (4.3 and 3.9) for the water and Safe2OTM-Poultry Wash treatments respectively. Use of the Safe2OTM-Poultry Wash as a post chill treatment on wings could increase the shelf life of wings by up to 3 days.