Decontamination of deboned chicken legs by vacuum‐tumbling in lactic acid solution

Abstract

Vacuum tumbling in a 1-5% lactic acid solution for a short time (1-10 min) improves the microbiological quality of deboned chicken legs, while inducing a light acidification and water absorption. The most significant variable of the process is the tumbling speed. High tumbling speeds lead to a high decontamination level of the chicken legs with regard to total viable counts and Enterobacteriaceae. Sodium lactate alone is unable to induce any decontamination at the same concentrations. Decontamination is probably more linked to acidification than to lactate ions. The use of vacuum tumbled (1 min in a 1% lactic acid solution) deboned chicken legs in the industrial manufacture of fresh chicken sausages led to a clear decrease in the number of Salmonella-positive batches. The incidence of positive batches was reduced threefold and the acid decontamination process did not adversely affect the sensory quality of the sausages.

Organic acids as antimicrobials to control Salmonella in meat and poultry products

“…A 1-min vacuum tumbling of deboned chicken meat in a 1% lactic acid solution has demonstrated a significant decontaminating effect on Salmonella spp. in fresh sausages (Deumier, 2006). Lactic acid (1%) added to both chill water (0°C to 1.1°C, pH 2.8) and scald water (54°C and 2 min) reduced the bacterial level of broilers inoculated with S. Typhimurium to almost non-detectable numbers (Izat, Colberg, Thomas, Adams, & Driggers, 1990).…”

Unraveling the Antibacterial Mechanism of Plasma-Activated Lactic Acid against Pseudomonas ludensis by Untargeted Metabolomics

“…In meat factories, conventional antibacterial sanitizers use lactic acid spray-washing on beef carcasses at low temperatures [ 8 ]. Samelis et al [ 9 ] and Deumier [ 10 ] both demonstrated that although lactic acid (2–5%) significantly reduced surface contamination and extended the shelf-life of meat, a high concentration (>1%) could negatively affect the quality of meat.…”

Photodynamic Inactivation of Foodborne Bacteria: Screening of 32 Potential Photosensitizers

“…Some microorganisms develop tolerance responses to stress conditions imparted by the antimicrobial practices by means of gene modifications or the development of biofilms [23,24]. Moreover, chemicals used for disinfection can have corrosive effects on hard surfaces, cause eye and skin irritation for personnel, and alter food product organoleptics [25,26]. Emerging nonthermal technologies like cold plasma technology, high intensity ultrasound, and light-based technologies have shown promise for the decontamination of food contact surfaces [19].…”