Influence of lactic acid on the survival of Salmonella on poultry carcass surfaces

Abstract

The aim of this study was to determine the influence of Salmonella by different lactic acid concentrations in microbiological media and on the surfaces of the chicken carcasses. Contamination of samples were used strains: Salmonella Enteritidis, Salmonella Typhimurium , Salmonella Hadar, Salmonella Infantis and Salmonella Virchow. Each strain from each dilution was placed on nutrient agar without the addition of chemical substances (the control), and on nutrient agar with various amounts of substances added 0,02%, 0,05%, 0,1%, 0,25%, 0,5%, 1%, 2% solutions of lactic acid. A concentration of up to 0.02% of lactic acid did not have a significant effect on the quantitative growth of Salmonella spp. .Lactic acid, starting from the con-centration of 0.1 %, completely inhibits growth of all the studied strains of Salmonella. 150 samples from broiler chicken breasts, was immersed for 2 minutes in 80 ml of Salmonella suspension containing 107 CFU. The sam-ples were then transferred to sterile beakers with 250 ml of 2% and 5% solutions of lactic acid for a period of 5 minutes. At a lactic acid concentration of 2%, the number of Salmonella, compared to the control, reductions ranging from 0,18 to 1,21 log. At the lactic acid concentration of 5%, the number of Salmonella, compared to the control, reductions ranging for from 2,69 log to 3,67 log. .