Efficacy of a lactic acid/sodium benzoate wash solution in reducing bacterial contamination of raw chicken

Hwang, Cheng‐An; Beuchat, Larry R.

doi:10.1016/0168-1605(94)00150-5

Cited by 57 publications

(49 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Our results are similar to the results obtained by Hwang and Beuchat (1995) who treated the chicken wing samples with 0.5% LA and 0.05% benzoic acid (4°C, 30 min, dipping) and reported 1 log reduction on L. monocytogenes populations. Compared to day 0 of storage, L. monocytogenes population increased 1.78 log in control group during refrigerated storage.…”

Section: Resultssupporting

confidence: 95%

See 1 more Smart Citation

Effects of lactic acid and hot water treatments on Salmonella Typhimurium and Listeria monocytogenes on beef

et al. 2006

View full text Add to dashboard Cite

Section: Resultssupporting

confidence: 95%

“…This reduction levels occurred during the storage possibly because of the effect of LA residues. Similarly, Hwang and Beuchat (1995) and Stivarius et al (2002) also indicated larger reduction effect of LA on S. Typhimurium during storage.…”

Section: Resultsmentioning

confidence: 80%

Effects of lactic acid and hot water treatments on Salmonella Typhimurium and Listeria monocytogenes on beef

et al. 2006

View full text Add to dashboard Cite

“…However, numbers of Salmonella on 3% LA and 2% AA treated samples slightly increased (P>0.05). Hwang and Beuchat (1995b) found that Salmonella counts on chicken wings treated with 0.5% LA/0.05% Nabenzoate solution were reduced by more than 4 log CFU/ml and those on control samples treated with water were reduced by 1.2 log CFU/ml during storage at 4°C for 8 days. Anang et al (2007) reported S. enteritidis counts in chicken breast treated with 1.5% and 2% LA for 20 and 30 min decreased at day 2 of storage and continue to decrease until the 10th day of storage at 4°C.…”

Section: Resultsmentioning

confidence: 97%

Effects of Lactic and Acetic Acid on Survival of Salmonella enteritidis During Refrigerated and Frozen Storage of Chicken Meats

Coşansu

Ayhan

2010

Food Bioprocess Technol

View full text Add to dashboard Cite

Chicken leg and breast meat samples inoculated with Salmonella enteritidis [4-5 log most probable number (MPN)/cm 2 ] were dipped into lactic acid (LA; 1% and 3%) and acetic acid (AA; 1% and 2%) solutions for 10 min. After packaging, samples were stored at 4°C (10 days) or −18°C (6 months). Immediately after dipping into 1% LA, 3% LA, 1% AA, and 2% AA solutions, S. enteritidis counts on leg meat samples were reduced by 0.75, 1.21, 0.85, and 0.95 log MPN/cm 2 , while the reductions were 0.97, 1.72, 0.92, and 1.58 log MPN/cm 2 on breast meat samples, respectively. The differences between the water-washed control and the acid-treated groups for Salmonella counts were statistically significant (P<0.05). Salmonella counts on leg meat samples treated with 1% LA, 1% AA, and 2% AA were reduced by 0.54-1.52 log MPN/cm 2 (P<0.05) during storage at 4°C. However, for the breast meat samples, only Salmonella counts of water-washed controls were significantly reduced during refrigerated storage (P< 0.05). S. enteritidis counts on organic acid-treated samples were reduced by 0.13-0.55 log MPN/cm 2 during storage at −18°C for 6 months, while the reduction on the water-washed controls was 0.64 log MPN/cm 2 . It can be concluded that lactic or acetic acid treatment could be useful especially for reducing the initial Salmonella contamination. On the other hand, this pathogen could survive on poultry meats during refrigerated and frozen storage even following lactic or acetic acid decontamination.

show abstract

“…The combination of LA and SB treatment produced stronger effects on lowering the bacterial counts when compared with the LA alone. Hwang and Beuchat (1995) found that treatment with 0.5% LA and 0.05% SB retarded the growth of psychrophilic bacteria in chicken wings. LA is one of the most widely studied organic acids used by the meat process industry.…”

Section: 6×10mentioning

confidence: 99%

Assessment of Dipping Treatment with Various Lactic Acid or Sodium Benzoate Concentrations to Extend the Shelf-life of Spent Hen Breast Meats

Gu¹,

Park²,

Yoon³

et al. 2011

Korean Journal for Food Science of Animal Resources

View full text Add to dashboard Cite

This study was conducted to investigate the effect of immersion treatment using lactic acid (LA) and sodium benzoate (SB) on the physicochemical quality and freshness of spent hen breast meats. A total of 135 spent hen breast meats were subjected to 9 different treatments using various concentrations of LA and/or SB in sterile DW. The 9 treatment groups were as follows: Control, sterile DW without LA or SB; T1, 1% LA; T2, 2% LA; T3, 4% LA; T4, 1% LA and 0.1% SB; T5, 2% LA and 0.1% SB; T6 2% LA and 0.2% SB; T7, 2% LA and 0.4% SB; T8, 4% LA and 0.2% SB, respectively. All groups were kept at 4 o C for 15 d. The microbial counts in the control group gradually increased during storage, but those for the treated groups were significantly lower than the control or were not detected. The pH values of the control were significantly higher than those of the treated groups (p<0.05). In the color measurements, the lightness (L*) and yellowness (b*) values increased during storage and the redness (a*) values decreased (p<0.05). The K-value and volatile basic nitrogen of the treated groups were significantly lower than those of the control group (p<0.05). Overall, the combined results of this study indicate that LA and SB could be used as favorable preservatives for spent hen breast meats to extend their shelf-life during refrigerated storage.

show abstract

Efficacy of a lactic acid/sodium benzoate wash solution in reducing bacterial contamination of raw chicken

Cited by 57 publications

References 29 publications

Effects of lactic acid and hot water treatments on Salmonella Typhimurium and Listeria monocytogenes on beef

Effects of lactic acid and hot water treatments on Salmonella Typhimurium and Listeria monocytogenes on beef

Effects of Lactic and Acetic Acid on Survival of Salmonella enteritidis During Refrigerated and Frozen Storage of Chicken Meats

Assessment of Dipping Treatment with Various Lactic Acid or Sodium Benzoate Concentrations to Extend the Shelf-life of Spent Hen Breast Meats

Contact Info

Product

Resources

About