Department of Poultry Science, University of Georgia, Athens, GA 30602, USA.
Department of Poultry Science, University of Georgia, Athens, GA 30602, USA.
Poult Sci. 2020 Oct;99(10):5137-5142. doi: 10.1016/j.psj.2020.06.070. Epub 2020 Jul 31.
Peracetic acid (PAA) is commonly used as an antimicrobial aid during poultry processing to reduce the pathogen load on poultry and poultry products. However, limited research is available on the effects of pH on the efficacy of PAA against Salmonella and Campylobacter. Therefore, the objective of this study was to determine the efficacy of PAA in reducing Salmonella and Campylobacter populations on chicken wings adjusted to various pH levels. Chicken wings (0.454 kg each) were inoculated with nalidixic acid-resistant (200 ppm) Salmonella Typhimurium (∼7 log cfu/mL) and gentamicin-resistant (200 ppm) Campylobacter coli (∼6-7 log cfu/mL). Inoculated wings were treated with PAA by immersion for 10 s or 60 min at 4°C to 6°C. The treatments included 50 ppm (0.005%) and 500 ppm (0.05%) PAA at 3 pH levels (8.2, 10, and 11) or sodium hydroxide (NaOH, pH 11). Surviving populations of Salmonella and Campylobacter were determined by sampling the chicken wings after treatments. Irrespective of concentration and pH of PAA, higher (P ≤ 0.05) reductions of Salmonella were observed subsequent to 60 min exposure as compared with 10 s of immersion. Immersion time and the higher pH of antimicrobial solutions did not affect (P > 0.05) the antimicrobial efficacy of PAA (50 or 500 ppm) against Campylobacter. The antimicrobial efficacy of PAA was not affected by pH of the antimicrobial solutions, and longer exposure time and higher PAA concentrations improve the antimicrobial efficacy.
过氧乙酸（PAA）常用于家禽加工过程中的抗菌助剂，以减少家禽和家禽产品上的病原体负荷。然而，关于 pH 值对 PAA 对抗沙门氏菌和弯曲杆菌效果的影响的研究有限。因此，本研究的目的是确定 PAA 在降低调整至不同 pH 值水平的鸡翅中沙门氏菌和弯曲杆菌种群数量的效果。鸡翅（每个 0.454 千克）用萘啶酸抗性（200ppm）鼠伤寒沙门氏菌（约 7 log cfu/mL）和庆大霉素抗性（200ppm）大肠弯曲杆菌（约 6-7 log cfu/mL）接种。用 PAA 浸泡接种翅膀 10 秒或 60 分钟，温度为 4°C 至 6°C。处理包括在 3 个 pH 值（8.2、10 和 11）下使用 50ppm（0.005%）和 500ppm（0.05%）PAA 或氢氧化钠（NaOH，pH 11）。处理后通过从鸡翅取样来确定沙门氏菌和弯曲杆菌的存活种群。无论 PAA 的浓度和 pH 值如何，与 10 秒浸泡相比，60 分钟暴露后观察到沙门氏菌的减少量更高（P≤0.05）。浸泡时间和抗菌溶液的较高 pH 值不会影响（P＞0.05）PAA（50 或 500ppm）对弯曲杆菌的抗菌效果。PAA 的抗菌效果不受抗菌溶液 pH 值的影响，更长的暴露时间和更高的 PAA 浓度可提高抗菌效果。
