A Peroxidase Catalyzed Chemical Dip for the Reduction of Salmonella on Chicken Breast Skin
| Autor: | A. Bianchi, A. L. Cartwright, Steven C. Ricke, F. A. Gardner |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
chemistry.chemical_classification
Muscle tissue Salmonella integumentary system biology Iodide chemistry.chemical_element Iodine medicine.disease_cause biology.organism_classification Microbiology Peroxide Enterobacteriaceae chemistry.chemical_compound medicine.anatomical_structure Enzyme chemistry medicine biology.protein Food science Food Science Peroxidase |
| Zdroj: | Journal of food protection. 57(4) |
| ISSN: | 1944-9097 |
| Popis: | A peroxidase catalyzed Chemical dip (PC) was tested for effectiveness in reducing Salmonella choleraesuis serovar typhimurium and S. choleraesuis serovar arizonae from breast skin surfaces of broilers. Salmonella counts on breast skin inoculated with a high level or low level of either serovar were significantly decreased after 30 min in water-dipped and PC treatments. A residue analysis for the Chemical components of the PC, peroxidase, peroxide, iodide, and iodine were performed on poultry carcass skin and muscle tissue treated with PC and compared to non-PC-treated samples. Peroxidase catalyzed Chemical dip raw skin tissue had the highest peroxidase content, but peroxide content in the skin was lowered in both raw and cooked PC-treated skin tissue. Muscle peroxide content was higher in cooked untreated and PC raw than the water-dipped or cooked PC samples. Skin iodide was higher in water and PC raw-treated samples than control raw samples, while muscle iodide was higher in water raw than all other treatments. Tissue iodine was at levels less than the detectable limit of 25 mg/g for all treatments. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|