Reducing microbial counts on chicken and turkey carcasses using lactic acid |
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Authors: | Dean Burfoot Elizabeth Mulvey |
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Affiliation: | 1. National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, DK-2860 Søborg, Denmark;2. Danish Veterinary and Food Administration, Stationsparken 31-33, DK-2600 Glostrup, Denmark;1. Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand;2. Otago Genomics & Bioinformatics Facility, University of Otago, PO Box 56, Dunedin 9054, New Zealand;3. Riddet Institute, Palmerston North, New Zealand;4. New Zealand Food Safety Science Research Centre, New Zealand;1. Department of Chemical Engineering, UFRN - University Federal of the Rio Grande do Norte, Campus Universitario, 59078-970 Natal, RN, Brazil;2. Department of Chemical Engineering, UFPB - Federal University of the Paraiba, Joao Pessoa, PB, Brazil |
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Abstract: | A 4% concentration of lactic acid, buffered to pH = 3.7, was applied by spraying directly after the inside-outside washer of a commercial chicken and a turkey production line with the aim of reducing microbial counts on the carcasses. Slight paling of the skin and slight greying of the leaf fat was observed on the carcasses but this was considered to be commercially acceptable. Microbial reductions varied with length of storage after killing, and after treatment with acid. For both chicken and turkey, there was a highly significant difference (p < 0.001) in aerobic plate counts between control and treated carcasses up to Day 9, but no difference on Days 13 and 16. The largest difference between the aerobic plate counts on control and treated carcasses was 2.1 log10 cfu/g on chicken (Day 6) and 1.1 log10 cfu/g on turkey (Day 9). The prevalence of Campylobacter on turkey carcasses on the day after slaughter was reduced significantly (p < 0.001) by the application of the acid. The results indicate that the application of lactic acid offers a method of reducing microbial counts on poultry and may have implications for shelf life and food safety. |
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