Development of Antimicrobial Agents for the Extension of Poultry Shelf-Life

Abstract

Fifty three chemicals were evaluated for their antimicrobial activity around neutral pH against five predominant cultures isolated from spoiled poultry and three reference organisms. Eleven of these chemicals were found to be effective in the desired pH range of 6.5 to 7.5. Two of the eleven chemicals, iodoacetamide and chloroacetamide, were found to inhibit the growth of spoilage organisms at concentrations of 30 and 80 ppm respectively. Freshly processed broilers were immersed in solutions of these two chemicals, drained, packed in polyethylene bags, and held at 5 C until spoilage ensued. Birds treated with solutions of iodoacetamide and chloroacetamide at 5000 ppm were found to have average shelf-lives of about 11 and 10 days respectively compared to a shelf-life of 7.5 days for the control samples.

Comparison of the Efficacy of Three Potential Poultry Preservatives: Glutaraldehyde, Iodacetamide, and Poly (Hexamethylenebiguanide Hydrochloride)

“…The psychrophile counts on the glutaraldehyde and iodoacetamidetreated birds were slightly more than lo2 organisms/cm2 of skin. As observed by Islam et al (1978), for the control birds immersed in water, there was a slight decrease in the psychrophile count which may be attributed to the mechanical rinsing effect.…”

“…Since several studies (Ayres et al 1950;Walker and Ayres 1956;Nagle et al 1960;Arafa and Chen 1975) indicated psychrophiles to be the most dominant organisms in spoiled poultry, total aerobic psychrophile counts of the birds were obtained during the storage period a t 5-day intervals. The procedures followed for swabbing, incubation and enumeration were the same as described by Islam (1978). Out of the 4 birds designated for bacterial count, 2 were swabbed on the right breast before and after dipping on day 0, and then on the left breast on day 5 and 10.…”

“…Hence, this study was designed to compare the efficacy of three potential poultry preservatives: glutaraldehyde, iodoacetamide, and poly (hexamethylenebiguanide hydrochloride) under similar experimental conditions. Compounds exhibiting preservative effect under acidic conditions were not included in this study because the low pH's, particularly those below 4.0, have been shown to retard the growth of poultry spoilage bacteria regardless of chemical structure (Mountney and O'Malley 1965;Islam et al 1978).…”

“…Following treatment, the drumsticks were stored at 1.1"C for the first 24 h and then at 4.4"C till spoiled. Islam et al (1978) prolonged the freshness of poultry for 2-4 days at 5°C by dipping chicken carcasses in 0.05-0.5% solutions of chloroacetamide and iodoacetamide. The pH range of these solutions was between 7.0-7.5.…”

Research Note: The Use of Carcass Halves for Reducing the Variability in Salmonellae Numbers with Broiler-Processing Trials

“…Numerous studies have evaluated the use of various chemicals in processing waters to reduce or eliminate salmonellae on processed poultry (Cunningham and Lawrence, 1977;Thomson et al, 1977;Islam et al, 1978;Lillard, 1979;Thiessen et al, 1984). Many of the chemicals studied have shown promise in reducing or eliminating certain microorganisms.…”