VALIDATION OF THE EFFECT OF INTERVENTIONS AND PROCESSES ON PERSISTENCE OF PATHOGENS ON FOODS
Location: Food Safety and Intervention Technologies
Title: Efficacy of oxalic acid to reduce Salmonella spp. at various states of poultry processing
| Iryna, Sybirtseva - |
| Arritt, F. - |
| Kathariou, S. - |
| Hanson, D. - |
| Smith, D. - |
| Martino, K. - |
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: January 27, 2010
Publication Date: January 29, 2010
Citation: Iryna,S,Arrit,F.M., Kathariou,S., Hanson, D.J., Smith, D.P., Luchansky,J.,Martino,K.G. 2010.Efficacy of oxalic acid to reduce Salmonella spp. at various states of poultry processing [abstract].International Poultry Scientific forum. Atlanta, GA. p.1.
The microbiological safety of fresh eviscerated poultry has continued to be a major concern of the consumer and the poultry industry due to the frequent foodborne illnesses caused by Salmonella spp. Oxalic acid (OA) was evaluated as an antimicrobial treatment at equivalent dip, scalding, and chilling time and temperature combinations for reduction of Salmonella spp. attached to raw chicken skin. Irradiated chicken skin samples were inoculated with a four strain cocktail of Salmonella spp. Bacterial cell attachment to the skin surface was achieved using a 10 minute contact time at 22C prior to the application of OA treatments. To mimic common commercial processing practices, 1.0, 1.5 and 2.0 % OA treatments were applied at 22C for 40, 30, 20, and 10 sec to simulate dipping, at 53C for 1, 2 and 3 min to simulate scalding and 0.1, 0.25 and 0.5% at 3C for 60, 45 and 30 min to simulate chilling of broiler carcasses. After treatment, samples were stomached in buffered peptone water to neutralize the acid, serially diluted, and plated on XLD agar using a thin agar layer technique for acid injured cells. Replicates were performed, and the results were compared to controls to determine log reduction and statistical significance.
Statistically significant (p<0.05) and microbiologically significant (>1 log) results were compared to the controls for all chilling and scalding time and temperature combinations. Dipping showed the least quantitative reduction in Salmonella spp. compared to chilling and scalding treatments, achieving less than a 1.2 log reduction for most combinations.
OA may have potential for use as an antimicrobial agent to reduce Salmonella spp. during poultry processing, thereby decreasing the safety risk associated with poultry and the subsequent economic losses related to foodborne illnesses and regulatory recalls.