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CONTROL OF Salmonella AND EXTENTION OF SHELF‐LIFE OF BROILER CARCASSES WITH A GLUTARALDEHYDE PRODUCT
Author(s) -
THOMSON J. E.,
COX N. A.,
BAILEY J. S.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb14495.x
Subject(s) - glutaraldehyde , broiler , shelf life , salmonella , food science , inoculation , biology , veterinary medicine , chemistry , zoology , bacteria , horticulture , chromatography , medicine , genetics
Broiler chicken carcasses were inoculated with Salmonella typhimurium (180–360,000 cells per carcass), then, in a simulated commercial chilling process, were prechilled at 18°C in water containing glutaraldehyde. On broilers that had been prechilled for 30 min in 0.5% glutaraldehyde (pH 8.6), then chilled in slush ice for 20 min, salmonellae were eliminated when the inoculum level per carcass was 250 cells, but not when the level was 360,000 cells. Transfer of salmonellae from inoculated to uninoculated carcasses (cross contamination) was prevented by glutaraldehyde at 0.01% or more in the prechill water, when the inoculum level was 200–300 cells per carcass. It was not prevented when the level was 360.000 cells per carcass. A lo‐min urechill in 0.5% alutaraldehvde (pH 8.6) extended‐ carcass shelf‐life at 2°C about 6 days beyond that of controls.