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Full-Text Articles in Food Chemistry
Antimicrobial Efficacy Of A Citric Acid/Hydrochloric Acid Blend, Peroxyacetic Acid, And Sulfuric Acid Against Salmonella On Inoculated Non-Conventional Raw Chicken Products, Emma Nakimera
Department of Food Science and Technology: Dissertations, Theses, and Student Research
The utilization of non-conventional chicken parts as human food varies widely across countries. The high prevalence of Salmonella, especially in the giblets, poses a high risk to public health. Poultry processors have implemented multiple hurdle technology to reduce this gram-negative pathogen in chicken parts. This study was conducted to evaluate the antimicrobial efficacy of a commercial blend of citric acid/ hydrochloric acid (CP), peroxyacetic acid (PAA), and sulfuric acid (SA) in reducing Salmonella inoculated on two chicken giblets: livers and hearts. Chicken hearts and livers were inoculated (6 log CFU/ml of rinsate) by individually immersing them in a cocktail …