Survival of Salmonella on raw poultry exposed to 10% lemon juice and vinegar washes

Quantitative microbiological risk assessments for Salmonella spp. contaminated Taiwanese salty chicken in the Taiwanese population

“…Contamination level of raw chicken N (91.6 MPN/100 g, 170.6) [ 17 ] P 0 Salmonella spp. Prevalence of raw chicken N (0.3698, 0.2397) [ 14 ]; Guo, 2007 [ 29 , 30 ]; t 1 Time of transportation LN (25.40 h, 1.08) [ 20 ] T 1 Temperature of transportation N (9.96 °C, 6.81) [ 20 ] P W Persistence after washing raw chicken LN (0.06, 1.31) [ 25 ] t 2 Time of cooking 60 min [ 26 ] T 2 Temperature of cooking N (97.00 °C, 1.58) [ 26 ] Log D Log D-value of Salmonella spp. At 70 °C −0.83 min [ 28 ] Z Z-value of Salmonella spp.…”

Thyme Oil Enhances the Inactivation of Salmonella enterica on Raw Chicken Breast Meat During Marination in Lemon Juice With Added Yucca schidigera Extract

“…Smith and Acton ( 19 ) estimated that more than 50% of raw poultry may be marinated prior to consumption; therefore, marination presents an ideal opportunity to exploit the antimicrobial activity of certain aromatic components of herbs and spices against meat-borne pathogens. Low pH marinades containing lemon juice or vinegar have exhibited antimicrobial properties ( 20 , 21 ); however, the ineffectiveness of acidic marinades with regard to completely inactivating pathogens in raw meat continues to be problematic ( 22 ). The antimicrobial activity of acidic marinades can be improved by compounds from different spices and herbs that are utilized for flavoring purposes ( 17 , 23 ) as well as the addition of certain plant essential oils (EOs) ( 24 ) or EO components ( 25 ).…”