Bauermeister L J, Bowers J W J, Townsend J C, McKee S R
Department of Poultry Science, Auburn University, Auburn, AL 36849-5416, USA.
Poult Sci. 2008 Nov;87(11):2390-8. doi: 10.3382/ps.2008-00087.
Salmonella spp. and Campylobacter spp. continue to be prominent food safety concerns for the poultry industry and consumers alike. Peracetic acid (PAA) has been approved as an antimicrobial for use in poultry chillers. To validate its effectiveness, 100 poultry carcasses (per replication x 2) were inoculated with Salmonella (10(6) cfu) or Campylobacter (10(6) cfu) and were randomly allocated into chill water containing chlorine (0.003%) or PAA (0.0025%, 0.01%, or 0.02%). Results indicated that PAA concentrations as low as 0.0025% were effective in decreasing Salmonella spp., whereas PAA levels of 0.02% were effective in decreasing Campylobacter spp. when compared with the chlorine treatment. A sensory study was also conducted with another set of 500 carcasses (not inoculated). Birds were treated with water, chlorine (0.003%), or PAA (0.01%, 0.015%, or 0.02%). Sensory panels and microbial data were collected weekly on randomly sampled carcasses that were stored at 4 degrees C for 21 d. The PAA-treated carcasses at 0.015% and 0.02% had an extended shelf-life compared with those treated with water or chlorine. Specifically, on d 15, the only treatments that could be served to sensory panelists were the carcasses treated with 0.015% or 0.02% PAA. The carcasses treated with water, chlorine, or 0.01% PAA had off-colors, off-odors, and high microbial counts. These results suggest that PAA may be an effective antimicrobial when used in poultry chiller applications and greater levels (>or=0.015%) may extend product shelf-life.
沙门氏菌属和弯曲杆菌属仍然是家禽行业和消费者共同面临的突出食品安全问题。过氧乙酸（PAA）已被批准作为一种抗菌剂用于家禽冷却池中。为验证其有效性，将100只家禽屠体（每次重复x2）接种沙门氏菌（10⁶cfu）或弯曲杆菌（10⁶cfu），并随机分配到含有氯（0.003%）或PAA（0.0025%、0.01%或0.02%）的冷却水中。结果表明，与氯处理相比，低至0.0025%的PAA浓度可有效降低沙门氏菌属数量，而0.02%的PAA水平可有效降低弯曲杆菌属数量。还对另一组500只屠体（未接种）进行了感官研究。家禽用清水、氯（0.003%）或PAA（0.01%、0.015%或0.02%）处理。每周对随机抽样并在4℃下储存21天的屠体收集感官评定小组数据和微生物数据。与用清水或氯处理的屠体相比，用0.015%和0.02%PAA处理的屠体保质期延长。具体而言，在第15天，唯一可供感官评定小组成员品尝的处理是用0.015%或0.02%PAA处理的屠体。用清水、氯或0.01%PAA处理的屠体有变色、异味和高微生物计数。这些结果表明，PAA用于家禽冷却池时可能是一种有效的抗菌剂，更高水平（≥0.015%）可能会延长产品保质期。
