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G. F. MEHYAR, R. A. Holley, G. Blank, J. H. Han, and A. W. Hydamaka. Dept. of Food Science, Univ. of Manitoba, 250 Ellis Building, Winnipeg, R3T 2N2, Canada Contamination of broiler carcasses during processing by Salmonella and Campylobacter jejuni is unavoidable. Applying antimicrobials (AMs) in aqueous solutions is the most commonly used method to reduce microbial contamination but has been found to have marginal effectiveness. This could be result of rapid diffusion of AMs into the skin and reaction with its internal components. Our objective was to stabilize trisodium phosphate (TSP) and Sanova in compatible edible films applied on chicken during processing. These AMs would be released in a controlled manner, sustaining antimicrobial activity above the threshold for inhibitions the targeted microorganisms. Fresh drumettes were bought from a processing plant and were divided into 2 sets, each consisting of 27 drumettes. The first set was inoculated with a 3 serovar Salmonella cocktail and the second with C. jejuni. Nine drumettes from each set were dipped (<0.25 min) in pea starch gel contained 10 % w/v TSP, calcium alginate gel contained Sanova (1200 ppm acidified sodium chlorite) or water (control). Another 3 sets were treated in the same manner but with antimicrobials dissolved in aqueous solutions. The drumettes were then kept at 4 C for 5d. Samples were withdrawn and Salmonella and C. jejuni enumerated. The sensitivities of Salmonella and C. jejuni to the treatments were similar with greater reductions caused by TSP in pea starch gels after 5d; ranged between 1.8 and 2.1 log cfu/g of skin, whereas reductions of 0.3 and 0.4 log cfu/g were found for the treatments without gels, respectively. Sanova in alginate gel had the highest antimicrobial activity after 3d; reductions of 1.2 and 1.3 log cfu/g of Salmonella and C. jejuni, respectively. Reductions for both organisms were 0.7 log cfu/g when non-gel Sanova was used. These results confirm that stabilization of antimicrobials within polymeric coatings can increase their effectiveness when used on chicken.
Session 68, Muscle Foods: Biochemistry, color and non-meat ingredients
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |