Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, USA.
Daugherty Water for Food Global Institute, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, USA.
J Food Prot. 2021 Oct 1;84(10):1772-1783. doi: 10.4315/JFP-21-107.
Poultry remains one of the top food commodities responsible for foodborne illness in the United States, despite poultry industry efforts since the inception of hazard analysis and critical control point to reduce the burden of foodborne illness implicating poultry products. The appropriate use of antimicrobial compounds during processing of raw poultry can help minimize this risk. Currently, peroxyacetic acid (PAA) is the most popular antimicrobial in the poultry industry, displacing chlorine compounds and others. The aim of this review was to compare the effectiveness of PAA to that of other antimicrobials for the decontamination of raw poultry carcasses and parts. Twenty-six articles were found that compared PAA with over 20 different antimicrobials, applied as spray or immersion treatments for different exposure times and at different concentrations. The most common comparisons were to chlorine compounds (17 articles), to lactic acid compounds (five articles), and to cetylpyridinium chloride (six articles). Studies measured effectiveness by reductions in native flora or inoculated bacteria, usually Salmonella or Campylobacter. PAA was found to be more effective than chlorine under most conditions studied. Effectiveness of PAA was higher than or comparable to that of lactic acid compounds and cetylpyridinium chloride depending on product and treatment conditions. Overall, the results of primary literature studies support the popularity of PAA as an effective intervention against pathogenic bacteria during poultry processing.
尽管自危害分析和关键控制点实施以来，家禽行业一直在努力降低与禽产品相关的食源性疾病负担，但家禽仍然是导致美国食源性疾病的主要食品之一。在加工生禽时正确使用抗菌化合物有助于最大限度地降低这种风险。目前，过氧乙酸（PAA）是家禽行业最受欢迎的抗菌剂，取代了氯化合物和其他化合物。本综述旨在比较 PAA 与其他抗菌剂在生禽胴体和部件消毒方面的效果。共发现 26 篇文章将 PAA 与 20 多种不同的抗菌剂进行了比较，这些抗菌剂以喷雾或浸泡处理的形式应用，暴露时间和浓度不同。最常见的比较是与氯化合物（17 篇文章）、乳酸化合物（5 篇文章）和十六烷基氯化吡啶（6 篇文章）进行比较。研究通过减少天然菌群或接种细菌（通常为沙门氏菌或弯曲杆菌）来衡量效果。在大多数研究条件下，PAA 比氯更有效。在某些产品和处理条件下，PAA 的效果高于或可与乳酸化合物和十六烷基氯化吡啶相媲美。总的来说，主要文献研究的结果支持 PAA 作为一种有效的干预措施，用于在禽肉加工过程中对抗致病菌。
