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Acidified sodium chlorite as an antimicrobial intervention prechill on intact and cutup poultry carcasses and postchill on poultry carcass parts |
K. R. SCHNEIDER, Food Science & Human Nutrition Dept., Univ. of Florida, PO Box 110370, Gainsville, FL 32611-0370 and G. K. Kemp, Alcide Corp., 8561 154th Ave. N.E., Redmond, WA 98052. Acidified sodium chlorite (ASC) is FDA and USDA approved for use as an antimicrobial intervention on post-evisceration poultry product. When applied pre-chill to intact carcasses or to carcass parts (skin-on legs, necks) either as a short term (15 second) spray or (5 – 8 second) immersion dip, ASC provides for a consistent 2 log10+ reduction in Escherichia coli, Campylobacter spp., and Salmonella spp., as well as for additional and significant reductions in the overall incidence of Salmonella spp. and Campylobacter sppthe former as required by USDA-FSIS. Pre-chill, ASC may also be used as a component of a system referred to as Continuous On-line Processing (COP) to allow for the on-line handling and renovation of fecal or ingesta contaminated carcasses. When compared with normal plant, off-line reprocessing practices, which were shown to have marginal effects on microbial contamination when compared to washing alone, COP gave an averaged 2.28 log10 reduction in E. coli, 2.56 log reduction in Campylobacter spp. and an overall 10% final incidence of Salmonella spp. ASC-COP was consistently able to sustain compliance to the USDA-FSIS Zero Fecal Tolerance Rule. Post-chill, ASC has also shown utility as an antimicrobial intervention process on poultry. When applied to intact carcasses, at the same rates as for pre-chill use, ASC was able to show 2 log10+ reductions in artificially inoculated Salmonella typhimurium. When applied to poultry carcass parts (cutup carcass) artificially inoculated with Listeria monocytogenes, ASC gave a 1.5 log 10 reduction. ASC has been shown to be safe and effective when applied to pre-chill or post-chill poultry carcass and carcass parts and to be absent any effect on taste, texture or quality.
Session 91, Acidified sodium chlorite - an antimicrobial intervention for the food industry
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