Potassium sorbate dip as a method of extending shelf life and inhibiting the growth of Salmonella and Staphylococcus aureus on fresh, whole broilers.

In two separate plant studies, the refrigerated shelf life of fresh whole broilers at 3 C was extended by dipping freshly chilled carcasses in a 5% (w/w) solution of potassium sorbate for 1 min. After 7 days, control birds had odor and slime formation and psychrotrophic counts of greater than 10(7)/cm2. Sorbate treated birds showed no spoilage until the 14th or 15th days. Dipping in sorbate also reduced the growth of Salmonella and Staphylococcus aureus inoculated onto the broiler carcasses. This study confirmed earlier findings that sorbate is effective in controlling growth of spoilage organisms associated with fresh poultry.