Premium
Efficacy of citric acid against Listeria monocytogenes attached to poultry skin during refrigerated storage
Author(s) -
GonzálezFandos Elena,
Herrera Bárbara,
Maya Naiara
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2007.01673.x
Subject(s) - citric acid , listeria monocytogenes , distilled water , food science , chemistry , mesophile , listeria , inoculation , bacterial growth , microbiology and biotechnology , biology , bacteria , chromatography , horticulture , genetics
Summary The aim of this study was to evaluate the effect of citric acid washing on the growth of Listeria monocytogenes on poultry legs stored at 4 °C for 8 days. Fresh inoculated chicken legs were dipped into either a 0.052, 0.104 or 0.156 m citric acid solution for 5 min or distilled water (control). Surface pH values, sensorial characteristics and L . monocytogenes , mesophiles and psychrotrophs counts were evaluated. Legs washed with 0.156 m citric acid for 5 min showed a significant ( P < 0.05) inhibitory effect on L . monocytogenes compared with control legs, being about 1.55 log units lower in the first ones than in control legs after 1 day of storage. Treatments with 0.156 m citric acid reduced bacterial growth and preserved reasonable sensorial quality after storage at 4 °C for 8 days.