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Antibacterial Efficacy of Electrochemically Activated Solution for Poultry Spraying and Chilling
Author(s) -
Yang Z.,
Li Y.,
Slavik M. F.
Publication year - 1999
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.1365-2621.1999.tb15065.x
Subject(s) - salmonella , chlorine , hypochlorite , tap water , chemistry , sodium hypochlorite , food science , biology , bacteria , environmental engineering , environmental science , inorganic chemistry , genetics , organic chemistry
An electrochemically activated solution (EAS) was evaluated for its antibacterial efficacy against Salmonella typhimurium on chicken carcasses during inside/outside (I/O) birdwasher spraying at 20°C and 413 kPa for 17s and chilling at 4°C for 45 min in a pilot plant. The EAS with 50 ppm of oxidants in terms of free chlorine (CI) in the I/O spray reduced Salmonella on carcasses by 1.39 log 10 CFU/carcass, whereas tap water and a 50 ppm (CI) hypochlorite solution reduced Salmonella by 0.86 and 0.87 log 10 CFU/carcass, respectively. Further chilling using iced EAS (50 ppm of CI) did not reduce Salmonella on carcasses but eliminated Salmonella in the chiller water.