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Salmonella typhimurium Attached to Chicken Skin Reduced Using Electrical Stimulation and Inorganic Salts
Author(s) -
LI YANBIN,
KIM JEONGWEON,
SlAVIK MICHAEL F.,
GRIFFIS CARL L.,
WALKER JOEL T.,
WANG HONG
Publication year - 1994
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.1365-2621.1994.tb06888.x
Subject(s) - salmonella , chemistry , sodium , sodium carbonate , nuclear chemistry , food science , trisodium citrate , inoculation , scanning electron microscope , microbiology and biotechnology , bacteria , materials science , biology , horticulture , organic chemistry , genetics , composite material
Chicken skins inoculated with Salmonella typhimurium at 1 × 10 8 CFU/mL were subjected to chemical or electrical treatments (4 mA/ cm 2 current, 1 kHz frequency and 50% duty cycle) for 10 min in 1% sodium chloride (NaCl), sodium carbonate (Na 2 CO 3 ), or trisodium phosphate (Na 3 PO 4 12H 2 O or TSP). Salmonellae on chicken skins and in treatment solutions and rinsing water were enumerated with microbiological platings. Chicken skin was also examined using scanning electron microscopy. S. typhimurium attached to skins were reduced by 90% after electrical treatments in 1% NaCl, Na 2 CO 3 , or TSP, while the reduction ranged from 34% to 76% in groups treated by the salts alone.