Abstract
This study examined the antibacterial effects of non-thermal decontamination processes to ensure microbiological safety of chicken tenderloin-based pet food. Chicken tenderloin was inoculated with a mixture of Escherichia coli strains or a mixture of Salmonella strains. The inoculated chicken tenderloin samples were not treated or treated with 2.5% lactic acid (LA) and hypochlorous acid water (HAW) at 100 ppm. When the chicken tenderloin was treated with LA for 1 min, 0.6 Log CFU/g of E. coli were inactivated (p<0.05) and with LA for 5 min, 1.6 Log CFU/g of Salmonella were inactivated (p<0.05). For HAW treatment for 3 min, 1.2 Log CFU/g of E. coli were inactivated (p<0.05) and with HAW for 1 min, 0.6 Log CFU/g of Salmonella were inactivated (p<0.05). Pathogen is contaminated in chicken tenderloin, and the pathogen can be decontaminated by LA and HAW. Therefore, LA and HAW would be appropriate treatments to decontaminate raw meat, which can be used as it is for a pet food.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
