Control of Salmonella and Escherichia coli in chilled chicken fillets using chitosan and lactic acid

Abstract

Control de Salmonella y Escherichia coli mediante el uso de quitosano y ácido láctico en filetes de pollo refrigerados Chitosan (0.5%, 1%, 2%), lactic acid 1%, and combination of chitosan 2% and lactic acid 1% were used as treatment of chicken fillets stored at 4°C to control Salmonella typhimurium (S. Typhimurium) and Escherichia coli (E. coli). The results indicated that chitosan 0.5% did not reduce the count of S. Typhimurium or E. coli. Meanwhile, chitosan 1% significantly reduced E. coli count by 1 log; however, no reduction effect could be observed for S.Typhimurium count. Chitosan 2%, lactic acid 1%, and combination of chitosan 2% and lactic acid 1% significantly reduced the count of S. Typhimurium and E. coli through the storage time (by about 1.2–1.4 log) and E. coli (by about 1 log). Treatment with lactic acid 1% significantly reduced overall sensory score of chicken fillet till the third day of storage. Chitosan has no adverse effect on sensory properties of the samples.