Inhibition of acid resistant Salmonella Typhimurium on raw chicken meat using a combination of natural food additives

H. Al-Khanaq; V. Kuri; J. Beal

Inhibition of acid resistant Salmonella Typhimurium on raw chicken meat using a combination of natural food additives

In: Industrial, medical and environmental applications of microorganisms

Authors:

H. Al-Khanaq

H. Al-Khanaq School of Bio-medical and Biological Sciences, University of Plymouth, United Kingdom; hayder_alkhanaq@yahoo.com

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V. Kuri

V. Kuri School of Bio-medical and Biological Sciences, University of Plymouth, United Kingdom; hayder_alkhanaq@yahoo.com

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J. Beal

J. Beal School of Bio-medical and Biological Sciences, University of Plymouth, United Kingdom; hayder_alkhanaq@yahoo.com

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Type:: Chapter

Pages:: 325–330

DOI:: https://doi.org/10.3920/9789086867950_057

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Organic acids at low concentrations may be used as an antimicrobial treatment for meat without adversely affecting the sensory properties. Such treatments may be enhanced by adding a further hurdle in the form of antimicrobial herbal treatments. In this study, chicken meat was treated with combinations of acetic or propionic acids and an aqueous extract of lime- peel (Citrus aurantifolia) for different durations (10 min, 2 h, 5 h, 9 h and 24 h). The combination of lime- peel extract with acetic acid was more effective than with propionic acid. Salmonella Typhimurium was reduced from log₁₀ 5.26 to non-detectable levels after 9 h treatment with lime- peel extract and acetic acid, whereas an equivalent reduction was only achieved after 24 h treatment with lime- peel extract and propionic acid. Sensory evaluation of chicken meat treated with lime- peel extract and acetic acid showed that treating for 2 h with lime- peel and acetic acid gave the highest overall acceptance score. This study showed that using a combination of food additives was effective in reducing Salmonella on chicken meat with no adverse effects on the sensory properties.

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Industrial, medical and environmental applications of microorganisms

Current status and trends

E-Book ISBN:: 9789086867950

Publisher:: Wageningen Academic

Print Publication Date:: 01 Nov 2014

Subjects
- Life Sciences

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Inhibition of acid resistant Salmonella Typhimurium on raw chicken meat using a combination of natural food additives

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Industrial, medical and environmental applications of microorganisms

Current status and trends

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