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PERSISTENCE OF SALMONELLA SEROTYPES ON CHICKEN SKIN AFTER EXPOSURE TO KOSHER SALT AND RINSING *
Author(s) -
OSCAR THOMAS P.
Publication year - 2008
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2008.00107.x
Subject(s) - salmonella , serotype , salting , persistence (discontinuity) , inoculation , pathogen , food science , poultry farming , chemistry , biology , microbiology and biotechnology , veterinary medicine , horticulture , bacteria , medicine , engineering , genetics , geotechnical engineering
A series of experiments was undertaken to determine whether kosher salt reduces persistence of Salmonella serotypes that might cross‐contaminate chicken skin on the conveyor belt between the soaking and salting stations in a kosher processing line. The line was simulated in the laboratory because Salmonella could not be inoculated onto chickens in a commercial plant. Prevalence of Salmonella Typhimurium (0.5 log 10 cfu) was reduced ( P < 0.0001) from 93 to 21% by kosher salt followed by rinsing as compared with 48% for rinsing alone; results were similar for Salmonella Kentucky and for 12 and 24C. Salmonella Hadar was less persistent than the other serotypes. The beneficial effect of kosher salt on reducing persistence of Salmonella was not observed when initial pathogen levels were greater than 2.5 log 10 cfu and when kosher salt was applied without rinsing. These results suggest that the application of kosher salt followed by rinsing is an important pathogen reduction step in the kosher processing of chickens.PRACTICAL APPLICATIONS Jewish dietary laws have been in existence for thousands of years but have received little attention from the scientific community for their potential beneficial effects for improving the quality and safety of poultry products. Practices employed during the kosher processing of poultry may be amendable to non‐kosher processing of poultry. Results of this study suggest that application of dry kosher salt might reduce attachment of Salmonella during processing and facilitate their removal by carcass washing. Further studies are needed to validate these results in a commercial plant and to evaluate other types of salt for their effects on Salmonella persistence and the potential application of the process to non‐kosher poultry.