Abstract
SummaryThe aim of this study was to evaluate the effect of citric acid washing on the growth of Listeria monocytogenes on poultry legs stored at 4 °C for 8 days. Fresh inoculated chicken legs were dipped into either a 0.052, 0.104 or 0.156 m citric acid solution for 5 min or distilled water (control). Surface pH values, sensorial characteristics and L. monocytogenes, mesophiles and psychrotrophs counts were evaluated. Legs washed with 0.156 m citric acid for 5 min showed a significant (P < 0.05) inhibitory effect on L. monocytogenes compared with control legs, being about 1.55 log units lower in the first ones than in control legs after 1 day of storage. Treatments with 0.156 m citric acid reduced bacterial growth and preserved reasonable sensorial quality after storage at 4 °C for 8 days.
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