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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Microbial and Chemical Food Safety » Research » Publications at this Location » Publication #229828
Title: PERSISTENCE OF SALMONELLA SPP. ON CHICKEN SKIN AFTER EXPOSURE TO AN ITALIAN MARINADE

Author
item Oscar, Thomas
item SINGH, M - AUBURN UNIVERSITY

Submitted to: Journal of Rapid Methods and Automation in Microbiology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/1/2009
Publication Date: 9/1/2009
Citation: Oscar, T.P., Singh, M. 2009. Persistance of Salmonells spp. on Chicken Skin after Exposure to an Italian Marinade. Journal of Rapid Methods and Automation in Microbiology. 17(3):369-382.

Interpretive Summary: Marinades contain organic acids (acetic, lactic) that decrease meat pH and help to reduce or eliminate pathogenic bacteria, such as Salmonella, from the product while at the same time improving flavor and tenderness. Inclusion of other ingredients in marinades, such as salts and spices that have antimicrobial properties, helps to further reduce or prevent persistence of Salmonella. Results of this study with an Italian-style marinade indicate that marinating chicken for 24 h under refrigeration was more effective at reducing or eliminating Salmonella than marinating for only 4 h.

Technical Abstract: A series of experiments with chicken skin were undertaken to determine the effect of an Italian marinade on persistence of Salmonella spp. during refrigerated storage and marinating. Chicken skin was inoculated with 0.4 to 3.7 log of multiple antibiotic resistant strains of Salmonella Typhimurium (n = 3), Kentucky (n = 1) or Hadar (n = 1). Chicken skin was then exposed or not to the Italian marinade for 4 or 24 h at 6C to simulate normal marinating conditions of consumers. In the absence of marinade, Salmonella prevalence was unchanged during storage of chicken skin at 6C for 24 h. However, persistence of Salmonella spp. on chicken skin was reduced (P < 0.05) by the Italian marinade with a greater reduction observed at 24 h than at 4 h of marinating. As expected, persistence during marinating increased as a function of the initial number of Salmonella inoculated. In general, the effect of the Italian marinade on persistence was similar among the five strains of Salmonella tested.