Effect of organic acids on growth of chilled chicken skin microflora

• Published in: Journal of food safety Vol. 30; no. 2; pp. 353 - 365
• Main Authors: DOLEŽALOVÁ, M, MOLATOVÁ, Z, BUŇKA, F, BŘEZINA, P, MAROUNEK, M
• Format: Journal Article
• Language: English
• Published: Malden, USA Malden, USA : Blackwell Publishing Inc 01-05-2010; Blackwell Publishing Inc; Wiley; Blackwell Publishers Inc
• Subjects: Animal productions; antimicrobial properties; Biological and medical sciences; chicken meat; chicken skin; Chickens; Chilled; chilled foods; citric acid; Effects; food acceptability; food additives; food contamination; Food industries; food pathogens; Food preservation; food preservatives; Food safety; food spoilage; Foods; Fundamental and applied biological sciences. Psychology; General aspects; Hygiene and safety; lactic acid; microbial contamination; Microorganisms; Organic acids; organic acids and salts; Pathogens; Polystyrene resins; potassium sorbate; Poultry; Reduction; sanitizing; sensory evaluation; Shelf life; Studies; Terrestrial animal productions; Vertebrates; Vertebrata; Meat animals; Farming animal; Poultry; Growth; Microflora; Skin; Chicken; Aves; Organic acids
• ISSN: 0149-6085; 1745-4565
• DOI: 10.1111/j.1745-4565.2009.00212.x

High attention is paid to the decontamination systems in an effort to prolong the shelf life of food products. The major factor determining shelf life is the rate of spoilage microorganism growth. This study was designed to evaluate the influence of organic substances (citric acid [CA], lactic acid [LA] and potassium sorbate [PS]) on chilled chicken skin microflora. Application of organic substances inhibited microbial growth and prolonged the shelf life of carcasses. Microbial reduction after application of organic acids was significant in case of 10% w/v CA and 2% v/v LA, and the most effective was combination of 2% v/v LA with 0.2% w/v PS. Sensory analysis found that application of 10% CA was not acceptable. However, chickens treated with the mixture showed better organoleptic properties than control. The use of food preservatives in combination may contribute to significant reductions of spoilage and pathogen microbes on poultry. Lactic acid (LA), which is a naturally occurring compound in muscles, and potassium sorbate (PS), which is a well-known antifungal agent, are food additives generally recognized as safe for their intended use (when used in accordance with good manufacturing practice [Generally Recognized As Safe]). Application of LA in combination with PS significantly reduced amounts of bacteria and yeasts (both pathogenic or spoilage), and moreover, treatment does not influence the sensory quality of poultry. Therefore, this mixture is suitable for decontamination of chilled chicken, increases food safety and prolongs the shelf life of poultry products.