Inhibition of acid resistant Salmonella Typhimurium on raw chicken meat using a combination of natural food additives

摘要

Organic acids at low concentrations may be used as an antimicrobial treatment for meat without adversely affecting the sensory properties. Such treatments may be enhanced by adding a further hurdle in the form of antimicrobial herbal treatments. In this study, chicken meat was treated with combinations of acetic or propionie acids and an aqueous extract of lime- peel (Citrus aurantifolia) for different durations (10 min, 2 h, 5 h, 9 h and 24 h). The combination of lime- peel extract with acetic acid was more effective than with propionic acid. Salmonella Typhimurium was reduced from log_(10) 5.26 to non-detectable levels after 9 h treatment with lime- peel extract and acetic acid, whereas an equivalent reduction was only achieved after 24 h treatment with lime- peel extract and propionic acid. Sensory evaluation of chicken meat treated with lime- peel extract and acetic acid showed that treating for 2 h with lime- peel and acetic acid gave the highest overall acceptance score. This study showed that using a combination of food additives was effective in reducing Salmonella on chicken meat with no adverse effects on the sensory properties.