Abstract
The aim of this study was to determine the effect of selected concentrations of succinic acid on the survival of Salmonella on microbiological media and on the surfaces of chicken carcasses. Samples were inoculated with Salmonella serovars Enteritidis, Typhimurium, Hadar, Infantis, and Virchow. Each strain from each dilution was plated on nutrient agar without chemical substances (pH 6.75, control) or with 0.02% (pH 5.73), 0.05% (pH 4.77), 0.1% (pH 4.42), or 0.25% (pH 3.90) succinic acid. The addition of 0.25% succinic acid in agar medium completely inhibited the growth of all Salmonella strains tested. The 150 samples of broiler chicken breasts were immersed for 2 min in 80 mL of a 107 CFU/mL Salmonella cocktail. The samples were then transferred to sterile beakers with 250 mL of 2 and 5% succinic acid for 5 min. With 2% succinic acid, Salmonella reductions (compared with the control) were 1.27 to 1.47 log CFU/g. With 5% succinic acid, reductions were 2.00 to 3.20 log CFU/g. The results indicate that it is possible to reduce the level of Salmonella on broiler chicken carcasses by immersing them in a 2% succinic acid solution.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: 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.