Validating the efficacy of peracetic acid mixture as an antimicrobial in poultry chillers
| Autor: | Jordan W. J. Bowers, Julie C. Townsend, S. R. McKee, Laura J. Bauermeister |
|---|---|
| Rok vydání: | 2008 |
| Předmět: |
Chiller
Salmonella Time Factors Food Handling Colony Count Microbial chemistry.chemical_element Food Contamination medicine.disease_cause Microbiology chemistry.chemical_compound Peracetic acid medicine Chlorine Food microbiology Animals Humans Food science Peracetic Acid Hydrogen peroxide Campylobacter Temperature food and beverages Hydrogen Peroxide Antimicrobial Disinfection chemistry Consumer Product Safety Food Microbiology Chickens Food Science Disinfectants |
| Zdroj: | Journal of food protection. 71(6) |
| ISSN: | 0362-028X |
| Popis: | Peracetic acid mixture (PAHP), which is a combination of peracetic acid and hydrogen peroxide, has been approved as an antimicrobial for use in poultry chillers. To validate its effectiveness, 85 ppm of PAHP was compared with the 30-ppm chlorine treatment in a commercial setting. In this trial, 100 carcasses were sampled for Salmonella and Campylobacter spp. prior to chilling and 100 carcasses were sampled after chilling. In all, 400 carcasses were sampled using 85 ppm of PAHP in the chiller and 400 carcasses were sampled using the chlorine treatment. PAHP at 85 ppm reduced Salmonella-positive carcasses by 92% exiting the chiller, whereas treatment with 30 ppm of chlorine reduced Salmonella by 57%. Additionally, PAHP reduced Campylobacter species-positive carcasses exiting the chiller by 43% while chlorine resulted in a 13% reduction. These results suggest that peracetic acid in combination with hydrogen peroxide may be an effective antimicrobial in poultry chiller applications. |
| Databáze: | OpenAIRE |
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