CHEMICAL SPRAY CONDITIONS FOR REDUCING BACTERIA ON CHICKEN SKINS

Citation
H. Xiong et al., CHEMICAL SPRAY CONDITIONS FOR REDUCING BACTERIA ON CHICKEN SKINS, Journal of food science, 63(4), 1998, pp. 699-701
Citations number
13
Categorie Soggetti
Food Science & Tenology
Journal title
ISSN journal
00221147
Volume
63
Issue
4
Year of publication
1998
Pages
699 - 701
Database
ISI
SICI code
0022-1147(1998)63:4<699:CSCFRB>2.0.ZU;2-Q
Abstract
Chemical spray parameters, including temperature, pressure and exposur e time, were evaluated for their effects on reducing Salmonella typhim urium on chicken skins. Pre-chilled chicken carcass skins were inocula ted with S. typhimurium and sprayed with 0.1% cetylpyridinium chloride (CPC), 10% trisodium phosphate (TSP), or 2% lactic acid (LA). In the CPC spray, the 40 degrees C treatments resulted in the greatest bacter ial reduction. The most effective spray temperatures for LA and TSP tr eatments were 40 to 55 degrees C. All chemical spray treatments at 207 -1034 kPa reduced S. typhimurium. The reduction of S. typhimurium was greatest in all treatments when sprayed with 90 sec spray and 90 sec s etting time.