The Effect of Post-chill Antimicrobials on Salmonella, Campylobacter, Shelf-life and Quality Attributes of Ground Chicken

Abstract

Ground chicken is more likely to have higher microbiological loads than whole carcasses and parts. Therefore, it is necessary to identify antimicrobials that reduce pathogens and overall microbial loads without negatively impacting meat quality. The objectives of this research were to evaluate the effect of various post-chill antimicrobials on reducing Salmonella and Campylobacter and to determine the impact of these treatments on shelf-life and quality attributes of ground chicken. Five treatments (0.003% Chlorine, 0.07%, 0.1% Peracetic acid; PAA, 0.35%, 0.6% Cetylpyridinuium Chloride; CPC) were evaluated. Samples (4 lbs; n=120) of skin-on chicken breast and thigh meat were inoculated with Salmonella Typhimurium and Campylobacter jejuni. Following a 30 minutes attachment time, parts were rinsed with either chlorine, PAA or CPC in a decontamination tank for 23 s. Parts were then ground, and then samples (25 g) were plated and reduction of S. Typhimurium and C. jejuni were determined. Non-inoculated ground breast and thigh meat were used for sensory and shelf-life determination. Samples (n=200) for shelf-life determination were collected on day 1, 4, 7 and 10 to estimate spoilage microflora of ground chicken stored at 4 ºC. Additionally, color measurement and sensory evaluation were conducted at day 1, 4 and 7. Ground chicken treated with 0.07% and 0.1% PAA had the greatest reductions in Salmonella and Campylobacter, followed by 0.35% and 0.6% CPC (P ≤ 0.05). Chlorine (0.003%) was the least effective treatment (P ≤ 0.05). Treatments with 0.07% and 0.1% PAA also extended the shelf-life of ground chicken for 3 days. None of the treatments had negative impact on color or sensory attributes of ground chicken patties during the storage (P ≤ 0.05).