| Abstrakt: |
Salmonellaand Campylobacterare the two pathogens commonly associated with raw poultry meat, as poultry products are frequent vehicles of these bacteria. The objective of the current research was to determine the optimal contact time for 6 antimicrobial treatments, including water, 0.003% chlorine, 0.07% peracetic acid (PAA), 0.1% PAA, 0.35% cetylpyridinium chloride (CPC), and 0.6% CPC. Drumsticks (n = 192) were inoculated with SalmonellaTyphimurium and Campylobacter jejuni,and allowing some bacterial attachment time, drumsticks were treated with the 6 antimicrobials mentioned above for 10, 20, and 30 s contact time. The recoveries of SalmonellaTyphimurium and Campylobacter jejuniwere determined after plating. The results of this study indicated the antimicrobial effect on reducing Salmonellaand Campylobacteron poultry parts, and the impact of contact time on the efficacy. This could be a guide for industrial application of which antimicrobial to use and how to control the contact time. |
