A PEROXIDASE-CATALYZED CHEMICAL DIP FOR THE REDUCTION OF SALMONELLA ON CHICKEN BREAST SKIN

A peroxidase catalyzed chemical dip (PC) was tested for effectiveness in reducing Salmonella choleraesuis serovar typhimurium and S. cholera esuis serovar arizonae from breast skin surfaces of broilers. Salmonel la counts on breast skin inoculated with a high level or low level of either serovar were significantly decreased after 30 min in water-dipp ed and PC treatments. A residue analysis for the chemical components o f the PC, peroxidase, peroxide, iodide, and iodine were performed on p oultry carcass skin and muscle tissue treated with PC and compared to non-PC-treated samples. Peroxidase catalyzed chemical dip raw skin tis sue had the highest peroxidase content, but peroxide content in the sk in was lowered in both raw and cooked PC-treated skin tissue. Muscle p eroxide content was higher in cooked untreated and PC raw than the wat er-dipped or cooked PC samples. Skin iodide was higher in water and PC raw-treated samples than control raw samples, while muscle iodide was higher in water raw than all other treatments. Tissue iodine was at l evels less than the detectable limit of 25 mg/g for all treatments.