Salmonella inactivation and changes on texture and color of chicken skin treated with antimicrobials and ultrasound

Inactivation methods for human coronavirus 229E on various food-contact surfaces and foods

“…All selected concentrations of ClO 2 did not affect the quality (p > 0.05) of the foods (lettuce, chicken breast, salmon) in contrast to the maximum treatments of PAA and UV-C, which caused slight quality differences (p < 0.05) in chicken breast and salmon compared to the control samples. It has already been shown that PAA at 700 ppm (5 min) and 1000 ppm (10 s) and UV-C irradiation at 500 mJ/cm 2 on chicken skin or meat did not cause any substantial color changes (p > 0.05) ( Chun et al, 2010 ; Laranja et al, 2021 ; Moore et al, 2017 ). In the present study, applying PAA increased the brightness (L*-value) of chicken breast and salmon, and similar results were found in other research ( Bauermeister et al, 2008 ; Moore et al, 2017 ).…”

“… Cap et al (2019) showed that the Shiga toxin-producing E. coli population on beef samples decreased by 0.21 log 10 CFU/g after exposure to 200 ppm PAA for 15 s. At 200 and 400 ppm for 30 s, the E. coli O157:H7 counts on beef chucks were reduced by 0.71 and 0.84 log 10 CFU/g, respectively ( Visvalingam & Holley, 2018 ). Moreover, Salmonella reductions on chicken skin were 2.08 and 2.59 log 10 CFU/g following treatment with PAA at 700 and 1400 ppm for 15 s, respectively ( Laranja et al, 2021 ). In the present study, PAA at 500–2000 ppm for 1 and 5 min produced viral reduction values on salmon of 0.18–1.41 and 0.47–2.11 log 10 TCID 50 /mL, respectively.…”

Application of peracetic acid by spray or immersion in chicken carcasses to reduce cross‐contamination in the slaughter process

“…The PAA concentration of 0.07%, on the other hand, was chosen because a previous study by our group determined this to be the most suitable for reducing Salmonella spp. cocktail without altering chicken skin quality (Laranja et al, 2021).…”

“…The exposure time of 15 s was determined in preliminary trials, which showed that short times make it possible to use higher concentrations of antimicrobials without negative impacts on color and texture to chicken meat (Laranja et al, 2021).…”

Quantitative proteomic analysis provides insight into the survival mechanism of Salmonella typhimurium under high-intensity ultrasound treatment

“… Zhang et al (2021) reported that ultrasound and phenyllactic acid exert synergistic antimicrobial effects by significantly disrupting the cell membrane structure of bacterial cells in Salmonella biofilms, thereby leading to the leakage of internal components and inactivation of internal enzymes. Yet the combined use of ultrasound and certain chemical inhibitors, such as peracetic acid or phosphoric acid, need not always generate a synergistic effect ( Laranja et al, 2021 ). Evidently, much research is concerned with evaluating the antimicrobial effects of ultrasound (alone or in a combined application) on Salmonella in the relevant food matrix.…”