Efficacy of Malic Acid Against Campylobacter jejuni Attached to Chicken Skin During Refrigerated Storage

The ability of malic acid to reduce Campylobacter jejuni on chicken legs was evaluated. Chicken legs were inoculated with C.jejuni. After dipping legs either in water (control), 1 % or 2% malic acid solution (v/v), they were stored at 4C for 8 days. Changes in C.jejuni, psychrotrophs, Pseudomonas counts and sensorial characteristics (odor, color and overall appearance) were determined after treatment (day 0) and after 1, 3, 6 and 8 days of storage at 4C. Legs washed with 2% malic acid showed a significant (P<0.05) inhibitory effect on C.jejuni compared to control legs, with a decrease of about 1.18 log units after treatment. The shelf life of the samples washed with malic acid was extended by at least 2 days over the control samples washed with distilled water. This study demonstrates that malic acid is effective for reducing C.jejuni populations on chicken. Practical ApplicationsThis study demonstrates that malic acid reduces populations of Campylobacter jejuni on chicken. The application of malic acid cannot replace the rules of strict hygiene and good manufacturing practice, but it may be used as an additional hurdle having important economic implications since it contributes to extend the shelf life of raw chicken, and it has safety implications since it contributes to control pathogens such as Campylobacter jejuni.