THE DETERMINATION OF EFFICACY OF ANTIMICROBIAL RINSES ON TURKEY CARCASSES USING RESPONSE-SURFACE DESIGNS

Chlorine, lactic acid, TSP (trisodium phosphate) and a commercial phos phate blend (Avgard((TM))) were evaluated for their potential bacteric idal effects on faecally contaminated turkey carcasses. Carcasses were sprayed for 10 s with each bactericide, at various concentrations and pressure combinations, derived from a response surface central compos ite design. For all the bactericides, variation in pressure had no sig nificant (P > 0.05) effect in reducing either total or coliform counts . Lactic acid at various concentrations showed a significant effect (P < 0.20) in reducing total and coliform counts. The results indicate t hat lactic acid at 4.25% (w/w) has the potential for reducing the tota l microbial load and coliforms by more than 95%. Chlorine, TSP and Avg ard(TM) concentration did not significantly (P > 0.20) affect the micr obial load when compared with a water spray, i.e. no bactericide. Prel iminary presumptive testing indicated that lactic acid and Avgard(TM) had some effect against Salmonella spp. Chlorine and TSP, irrespective of concentration and pressure, were not effective against Salmonella spp. Overall, these findings suggest that lactic acid was the most eff ective bactericide for reducing microbial contamination and improving the safety of poultry meat. Copyright (C) 1997 Elsevier Science B.V.