Journal
FOODS
Volume 9, Issue 1, Pages -Publisher
MDPI
DOI: 10.3390/foods9010109
Keywords
food safety; Campylobacter; poultry; organic acids; decontamination; foodborne pathogens
Categories
Funding
- Regional Government of La Rioja (Spain)
- Regional Government of La Rioja (University of La Rioja)
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The present study was conducted to evaluate the combined effect of lactic acid washing and modified atmospheres packaging on the counts of Campylobacter jejuni on chicken legs stored at 4 degrees C. In experiment 1, inoculated chicken legs were washed with either 1% or 2% lactic acid solution for 5 min or distilled water (control). The treatment with 2% lactic acid reduced C. jejuni counts 1.42 log units after treatment (day 0). In experiment 2, inoculated samples were packaged under different conditions: air, 100%N-2, vacuum, 20%CO2/80%N-2, or 40%CO2/60%N-2. C. jejuni counts were higher in samples packaged under vacuum or atmospheres containing CO2 than in air. In experiment 3, inoculated chicken legs were washed with a 2% lactic acid solution for 5 min or distilled water (control). Samples were packaged under different conditions: air, vacuum, 20%CO2/80%N-2, or 40%CO2/60%N-2. C. jejuni counts were lower in samples treated with lactic acid than in samples non-treated. However, C. jejuni counts were higher in chicken legs treated with lactic acid and packaged in modified atmospheres than in those treated and packaged in air. Immersion of chicken legs in a solution containing 2% lactic acid can reduce C. jejuni counts on fresh chicken packaged in modified atmosphere.
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