Abstract
Abstract Salmonella Typhimurium is one of the most common foodborne pathogens isolated from poultry meat. The goal of this study was to investigate S. Typhimurium survival in broiler carcasses exposed to ozone, lactic acid, sodium hypochlorite and levulinic acid. S. Typhimurium was inoculated into broiler carcasses, which were divided into eight treatment groups, including a positive and negative control group. After standardized bacterial culture methods, microbiological analysis revealed a statistically significant relationship between the number of bacteria detected and the concentration and application time in all the treatment groups (p 0.05). Among the decontaminants, the most effective chemical solution was 3% LEV. The ozone treatment caused a lower logarithmic decrease in S. Typhimurium numbers at all treatment times as compared with that in the other treatment groups.
Highlights
Meat derived from animals is an important source of nutrients in the human diet (Pereira & Vicente, 2013)
High levels Salmonella infection associated with chicken products have been reported in Brazil, Egypt, China, Malaysia, Thailand, and India (Freitas et al, 2010; Yang et al, 2010; El-Aziz, 2013; Abd-Elghany et al, 2015; Thung et al, 2016; Ren et al, 2017; Trongjit et al, 2017; Sharma et al, 2019)
The findings indicate that contamination of chicken and broiler products with Salmonella spp. are common worldwide
Summary
Meat derived from animals is an important source of nutrients in the human diet (Pereira & Vicente, 2013). Contamination of chicken carcasses with Salmonella spp., Listeria monocytogenes, and Campylobacter spp. may occur at various stages of processing in poultry processing plants (Goncuoglu et al, 2016; Zhu et al, 2017; Oliveira et al, 2018). These foodborne pathogens can cause life-threatening infections in humans (van Nierop et al, 2005; Cetin et al, 2019). Previous studies reported a high prevalence of Salmonella spp. and Salmonella
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