Open AccessEffect of sanitizers and Lactobacillus rhamnosus R23 on the growth of Salmonella spp. in raw chicken fillets during temperature abuse storage
Author(s) -
Ryan Pieter Imanuel Nalle,
Lilis Nuraida,
Warapa Mahakarnchanakul,
Ratih DewantiHariyadi
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(5).029
Subject(s) - salmonella , food science , lactobacillus rhamnosus , preservative , contamination , lactic acid , chemistry , bacterial growth , bacteria , shelf life , microbiology and biotechnology , biology , lactobacillus , fermentation , ecology , genetics
One of the food products commonly contaminated by Salmonella is raw chicken. In wetmarkets in Southeast Asian countries, chicken carcasses frequently were handled and soldat abused temperatures, above the refrigeration temperatures (>5°C), thus could supportthe growth of Salmonella. One way to extend the shelf life of raw chicken carcasses atroom temperature is by reducing the initial contamination using sanitisers such as ozonemicro-bubble water (OMBW) or hypochlorite (NaOCl) solution. The other option is byadding bio-preservative agents such as lactic acid bacteria. This study aimed to evaluatethe effect of sanitisers in reducing the initial contamination and the potential of lactic acidbacteria in inhibiting the growth of Salmonella in raw chicken fillets stored at abusedtemperatures. Chicken fillets were artificially inoculated with Salmonella (~5 log CFU/g)and rinsed for 5 minutes with sterile water, OMBW (1 and 2 ppm), or NaOCl solution (50and 100 ppm). The results showed that washing the chicken fillets with NaOCl 100 ppmgave the most reduction of Salmonella counts. However, there were no significant effectsregarding the inhibition of Salmonella growth during temperature abuse between thosepreviously washed with OMBW or sterile water. The addition of L. rhamnosus R23 (6 logCFU/g and 8 log CFU/g) did not significantly inhibit the growth of Salmonella ascompared to the control.