Effect of potassium sorbate washing on the growth of Listeria monocytogenes on fresh poultry |
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| Affiliation: | 1. Laboratory of Food Chemistry Department of Chemistry University of Ioannina, Ioannina 45110, Greece;2. Democritus University of Thrace, Department of Social Administration and Political Science, Komotini 69100, Greece;3. Attiki Honey SA, Protomagias 9, Krioneri Attikis14568,Greece;4. Department of Chemistry, American University in Cairo, New Cairo 11835, Egypt;1. Department of Chemical and Materials Engineering, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand;2. Department of Chemical Engineering, University of Riau, Pekanbaru 28293, Indonesia;1. Department of Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural University, IPB Campus Darmaga, Bogor 16680-Indonesia;2. Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University, IPB Campus Darmaga, Bogor 16680-Indonesia;3. Department of Anatomy, Physiology and Pharmacology, Faculty of Veterinary, Bogor Agricultural University, IPB Campus Darmaga, Bogor 16680-Indonesia;4. Indonesian Center for Agricultural Postharvest Research and Development, Jl. Cimanggu, Bogor- Indonesia |
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| Abstract: | This work evaluated the effect of potassium sorbate washing on the growth of Listeria monocytogenes on poultry legs stored at 4 °C for 7 days. Fresh inoculated chicken legs were dipped into either a 2.5% (w/v) or 5% potassium sorbate solution or distilled water (control). Changes in mesophiles, pychrotrophic counts and sensorial characteristics (odor, color, texture and overall appearance) were also evaluated.The shelf life of the samples washed with potassium sorbate was extended by at least 2 days over the control samples washed with distilled water. Legs washed with 5% potassium sorbate showed a significant (p < 0.05) inhibitory effect on L. monocytogenes compared to control legs, with a decrease of about 1.3 log units after 7 days of storage. Sensory quality was not adversely affected by potassium sorbate. |
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