Efficacy and Quality Attributes of Antimicrobial Agents Application via a Commercial Electrostatic Spray Cabinet to Inactivate Salmonella on Chicken Thigh Meat

What is it about?

Salmonella is a foodborne pathogen associated with poultry. This study aims to inactivate Salmonella by application of 5% lauric arginate (LAE) and peracetic acid (PAA) via an electrostatic spray cabinet and checking the quality of sprayed meat. Approximately 5 log CFU/g of Salmonella were inoculated on raw chicken meat and sprayed with 100, 1000, 1500, 1750 ppm of PAA and 5% LAE. Spraying of 5% LAE for 45s, was able to reduce Salmonella by 5 logs. The 1500 ppm of PAA reduced 1.157 logs of Salmonella within 45s. Spraying of 1500 ppm PAA before spraying LAE for 15s reduced Salmonella significantly more than vice versa. The color, water holding capacity, and texture of the meat did not change but resulted in a strong aroma and flavor. Both LAE and PAA efficiently reduced Salmonella when applied in an electrostatic spray cabinet on raw chicken thigh meat. The results suggest that the order of application of antimicrobial agents is important to improve the safety and quality of raw meat.

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