Abstract
This work evaluates the effect of acetic acid dipping on the growth of L. monocytogenes on poultry legs stored at 4 °C for eight days. Fresh inoculated chicken legs were dipped into either a 1% or 2% acetic acid solution (v/v) or distilled water (control). Changes in mesophiles, psychrotrophs, Enterobacteriaceae counts and sensorial characteristics (odor, color, texture and overall appearance) were also evaluated. The shelf life of the samples washed with acetic acid was extended by at least two days over the control samples washed with distilled water. L. monocytogenes counts before decontamination were 5.57 log UFC/g, and after treatment with 2% acetic acid (Day 0), L. monocytogenes counts were 4.47 log UFC/g. Legs washed with 2% acetic acid showed a significant (p < 0.05) inhibitory effect on L. monocytogenes compared to control legs, with a decrease of about 1.31 log units after eight days of storage. Sensory quality was not adversely affected by acetic acid. This study demonstrates that while acetic acid did reduce populations of L. monocytogenes on meat, it did not completely inactivate the pathogen. The application of acetic acid may be used as an additional hurdle contributing to extend the shelf life of raw poultry and reducing populations of L. monocytogenes.
Highlights
Meat and poultry products are often identified as the source of foodborne pathogens [1]
The ability of acetic acid to inhibit L. monocytogenes can be higher in laboratory media than in foods, according to the results reported by Ahamad and Marth [17]
The shelf life of the samples washed with 1% or 2% acetic acid was extended by at least two days over the control samples washed with distilled water
Summary
Meat and poultry products are often identified as the source of foodborne pathogens [1]. Raw poultry is a well-recognized source of L. monocytogenes, and many surveys have confirmed the presence of this pathogen on fresh poultry [2,3,4]. Some authors have associated cases of listeriosis with the consumption of undercooked chicken [5]. The contamination of raw chicken with bacterial pathogens has important implications for public health. The reduction of poultry contamination with foodborne pathogens during slaughter is important. Since hygienic practices during slaughter cannot completely prevent the contamination of poultry carcasses, decontamination treatments are gaining increasing interest in the slaughter process [6,7,8,9]
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